Description
This Buffalo Chicken Pasta is a flavorful, creamy dish combining tender shredded chicken tossed in blue cheese dressing with spicy buffalo sauce and a cheesy blend of cream cheese, cheddar, and mozzarella. Cooked al dente with onions, celery, garlic, diced tomatoes, and chicken broth, this skillet pasta is a hearty and comforting meal perfect for a crowd or weeknight dinner.
Ingredients
Scale
Chicken and Dressing
- 1 large boneless skinless chicken breast (about 1 lb.)
- ½ cup blue cheese dressing (can substitute ranch)
Vegetables and Aromatics
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 14.5 oz. diced tomatoes, undrained (1 can)
- 4 cups chicken broth
- ½ cup buffalo sauce
Pasta and Cheese
- 1 lb. penne pasta
- 8 oz. cream cheese, softened and cubed
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Fats and Extras
- 2 Tablespoons butter (divided)
- 1 pinch red pepper flakes (optional)
- 2 Tablespoons cold butter (optional, for finishing)
Instructions
- Set Cheese Out Ahead: Remove the cheddar, mozzarella, and cream cheese from the refrigerator and allow them to come to near room temperature for easier melting.
- Boil and Shred Chicken: Place the chicken breast in a pot filled with water and bring to a gentle boil, which helps prevent the chicken from becoming tough. Cook the chicken for 15 minutes or until fully cooked through. Remove the chicken and shred it finely using two forks. Toss the shredded chicken with the blue cheese dressing and set aside for later use.
- Cook Aromatics: In a large high-walled skillet, melt butter over medium heat. Add the diced onions and celery, cooking for about 5 minutes until softened. Stir in the minced garlic and continue cooking for an additional minute until fragrant.
- Add Liquids and Pasta: Pour in the undrained diced tomatoes and chicken broth, bringing the mixture to a boil. Add the penne pasta and push it down into the liquid to submerge fully. Bring everything back to a boil.
- Simmer Pasta: Cover the skillet and let the pasta cook for 10 to 13 minutes, or until it reaches al dente texture as per the pasta package instructions. Avoid overcooking since the pasta will continue cooking in the sauce. Occasionally lift the lid and stir gently underneath the pasta with a silicone spatula to prevent sticking. Test a noodle to confirm readiness before moving to the next step.
- Add Cheese and Buffalo Sauce: Lower the heat to low. Stir in the buffalo sauce, cubed cream cheese, shredded cheddar, and mozzarella cheese gently with a silicone spatula. The sauce will initially be thin but will thicken as it stands and cooks further.
- Incorporate Chicken and Spices: Add the shredded buffalo chicken and red pepper flakes if using. Mix everything together thoroughly to combine the flavors.
- Finish with Butter (Optional): When the sauce is near the desired consistency, swirl in 2 tablespoons of cold butter. This finishing technique, called “Monter au Beurre,” enriches the sauce and gives it a smooth, glossy texture.
Notes
- Using blue cheese dressing adds an authentic tangy flavor, but ranch dressing can be substituted for a milder taste.
- A gentle boil for cooking chicken ensures tenderness rather than toughness.
- Adding chicken bouillon cubes to the boiling water for chicken adds depth of flavor.
- Do not overcook the pasta; it should be al dente so it retains some firmness after simmering in the sauce.
- The optional cold butter helps create a luscious finish but can be omitted if desired.
- Red pepper flakes add extra heat but are optional depending on your spice preference.
