Description
A creamy and spicy Buffalo Chicken Pasta recipe featuring tender chicken thighs, rotini pasta, and a rich Buffalo-style sauce made with hot sauce, heavy cream, and a splash of beer. Topped with blue cheese and fresh celery for a classic Buffalo wing flavor in a comforting pasta dish.
Ingredients
Scale
Pasta
- 12 oz. rotini (spiral) pasta
- Kosher salt, to taste
Chicken and Coating
- 2/3 cup all-purpose flour
- 1 1/2 lb. boneless, skinless chicken thighs, cubed into bite-sized pieces
- Black pepper, to taste
Cooking Fat
- 2 Tbsp. salted butter
- 2 Tbsp. olive oil
Sauce and Vegetables
- 2 celery stalks, sliced thin, plus leaves for topping
- 3 garlic cloves, minced
- 1 small white onion, diced
- 4 oz. (1/4 cup) light lager beer
- 1 cup heavy cream
- 1/3 cup Buffalo-style hot sauce (such as Frank’s Red Hot), plus more to taste
Toppings
- 1/2 cup crumbled blue cheese (about 2 oz.)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to the package directions until al dente. Drain and set aside.
- Prepare the Chicken: Place the flour in a shallow dish. Season the cubed chicken thighs with salt and pepper. Lightly dredge each piece in the flour, shaking off any excess.
- Brown the Chicken: Heat the butter and olive oil in a large skillet over medium-high heat. Add the floured chicken pieces and brown them, turning occasionally, for about 3 to 4 minutes until cooked through and golden. Remove the chicken from the skillet and set aside.
- Make the Sauce: Reserve some of the sliced celery for garnish. Add the remaining celery slices, minced garlic, and diced onion to the skillet. Cook over medium-high heat until softened, about 2 to 3 minutes.
- Deglaze the Pan: Pour the light lager beer into the skillet to deglaze, scraping the bottom with a wooden spoon to release any browned bits that add flavor.
- Add Cream and Hot Sauce: Stir in the heavy cream and Buffalo-style hot sauce. Bring the mixture to a simmer.
- Combine Ingredients: Return the browned chicken and cooked pasta to the skillet. Season with a pinch of salt and pepper. Cook, stirring gently, until the sauce thickens and coats everything evenly, about 1 to 2 minutes. Taste and adjust the spice level with additional hot sauce if desired.
- Serve: Transfer the Buffalo chicken pasta to serving plates. Top with crumbled blue cheese, the reserved sliced celery, and celery leaves for freshness and crunch.
Notes
- Using chicken thighs keeps the dish moist and flavorful, but chicken breasts can be used if preferred.
- Adjust the amount of hot sauce to control the heat level according to your taste.
- Light lager beer adds a subtle depth to the sauce, but you can substitute with chicken broth if preferred.
- For a creamier texture, let the sauce simmer a little longer, stirring frequently to prevent sticking.
- Serve with a side of celery sticks and extra blue cheese dressing for a full Buffalo wing experience.
