Description
This Buffalo Chicken Pasta is a one-pot wonder packed with bold, spicy flavor, creamy cheese, and tender shredded chicken. It’s perfect for busy weeknights or cozy weekends, all with minimal cleanup.
Ingredients
1 lb. boneless skinless chicken breast
½ cup blue cheese or ranch dressing
½ cup diced yellow onion
1 stick celery, diced
3 cloves garlic, minced
14.5 oz. can diced tomatoes (undrained)
4 cups chicken broth (or 2.5 cups broth + 1.5 cups water)
½ cup buffalo sauce
8 oz. cream cheese, softened and cubed
1.5 cups shredded sharp cheddar (Cracker Barrel recommended)
1 cup shredded mozzarella (Dragone recommended)
1 lb. penne pasta
1 pinch red pepper flakes (optional)
2 tbsp cold butter (optional)
Instructions
1. Boil chicken for 15 minutes until fully cooked. Shred and toss with dressing.
2. In a large skillet, sauté onion and celery in butter for 5 minutes. Add garlic and cook for 1 more minute.
3. Add undrained tomatoes and broth. Bring to boil.
4. Stir in dry penne pasta. Cover and cook for 10–13 minutes, stirring occasionally.
5. Once pasta is al dente, reduce heat. Stir in buffalo sauce, cream cheese, cheddar, and mozzarella until melted.
6. Add shredded chicken. Mix well and let sauce thicken. Stir in red pepper flakes and optional butter.
7. Serve warm with extra cheese or herbs if desired.
Notes
Use ranch if you’re not a fan of blue cheese.
Grate your own cheese for best melt and flavor.
Don’t overheat dairy — keep heat low when adding cheese.
If storing leftovers, expect pasta to soak up sauce. Reduce pasta amount if you prefer it saucier.
Double boiler works best for reheating creamy pastas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Chicken Recipes
- Method: One pot
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 plate
- Calories: 758
- Sugar: 6g
- Sodium: 1882mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 140mg