Description

Creamy Buffalo Chicken Pasta turns wing night flavor into a cozy pasta dinner with tender chicken, penne, buffalo sauce, and a rich cheese sauce. It is bold, creamy, and easy enough for a weeknight.

Ingredients

1 large boneless skinless chicken breast, about 1 lb
½ cup blue cheese dressing, or ranch
2 tablespoons butter, divided
½ cup yellow onion, diced
1 stick celery, diced
3 cloves garlic, minced
1 can diced tomatoes, 14.5 oz, undrained
4 cups chicken broth
1 lb penne
½ cup buffalo sauce
8 oz cream cheese, softened and cubed
1 ½ cups cheddar, shredded
1 cup mozzarella, shredded
1 pinch red pepper flakes, optional
2 tablespoons cold butter, optional
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper

Instructions

Brown the chicken: Pat the chicken dry, season with salt and black pepper, and melt 1 tablespoon butter in a large pot over medium heat. Cook for 5 to 6 minutes per side, until golden and cooked through to 165°F, then transfer to a plate.
Cook the vegetables: Add the remaining 1 tablespoon butter to the same pot. Stir in onion and celery, cook for 4 minutes until softened, then add garlic and cook for 30 seconds.
Simmer the pasta: Stir in diced tomatoes with their juices, chicken broth, buffalo sauce, and penne. Bring to a boil, then reduce to a steady simmer and cook for 11 to 13 minutes, stirring often, until the pasta is tender.
Add the chicken: Shred or chop the cooked chicken and stir it back into the pot. Simmer for 1 to 2 minutes so it warms through and blends into the sauce.
Make it creamy: Lower the heat and stir in the cream cheese until mostly melted. Add blue cheese dressing, cheddar, and mozzarella, stirring until the sauce turns smooth and glossy.
Finish and serve: Stir in red pepper flakes and cold butter if using. Let the pasta rest for 3 minutes, then taste and adjust with more salt, pepper, or buffalo sauce.

Notes

Use ranch instead of blue cheese dressing for a milder sauce.

For cooked rotisserie chicken, skip the browning step and stir in about 3 cups shredded chicken once the pasta is tender.

Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth, milk, or water.

Prep Time: 10 mins
Cook Time: 30 mins
Cuisine: American

Keywords: buffalo chicken pasta