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Whenever I want something creamy and spicy that fills me up, this Buffalo chicken pasta always comes to mind. The cheesy goodness, juicy chicken, and buffalo kick make it a must-have for lazy nights or when friends drop by and we just want something warm and satisfying.
I first whipped this up for a sports night and the whole table went back for more. Now, it’s our go-to comfort food whenever we want a little something different and it never lets us down.
Irresistible Ingredients
- Boneless skinless chicken breast: Grab a one-pound piece that’s fresh for the best results. It’ll cook up juicy and quick.
- Blue cheese dressing: This gives the dish a tang and keeps the chicken moist. Not into blue cheese? Use ranch for a milder vibe.
- Butter: You’ll need some for sautéing and more for making the sauce super smooth. Real butter definitely tastes best.
- Yellow onion: Pick one that’s shiny and firm for some sweetness and that classic onion smell.
- Celery: Adds that signature crunch and a fresh zip.
- Garlic: It makes everything cozy. Freshly chopped garlic gives the most flavor.
- Diced tomatoes: Use good canned ones for a nice robust tomato base.
- Chicken broth: Low-sodium is best so you control the flavor. Double-check for no extra sugar.
- Penne or another short pasta: Anything sturdy works since you want it to hold up to the sauce.
- Buffalo sauce: Stick with a classic like Frank’s if you want authentic taste with the right spice level.
- Cream cheese: Leave it out on the counter so it softens and melts easier. Toss it in cubed for best results.
- Cheddar cheese: Shred it yourself from the block so it gets gooey. Sharp cheddar gives a bigger flavor hit.
- Mozzarella cheese: Freshly shredded or from a block melts the best. It gives you that lovely stretchy finish.
- Red pepper flakes: Want more heat? Add as much as you like.
- Cold butter: Totally optional but swirl it in at the end and your sauce looks rich and glossy, like a chef made it.
Simple Instructions
- Finish and Dish Up:
- If you want your sauce extra silky, swirl in some cold butter at the very end. Taste it. Add more cheese or buffalo sauce if you want it punchier. Serve while it’s hot and enjoy every bite.
- Mix in the Chicken and Spices:
- Toss your shredded chicken into the pan, then sprinkle in the red pepper flakes to kick up the flavor. Stir so everything’s totally coated in that creamy sauce.
- Time for Creamy Buffalo Sauce:
- Turn the heat super low. Drop in the cream cheese (cubed!), cheddar, mozzarella, and buffalo sauce. Stir slowly. The sauce starts out thin—just let it sit and it’ll thicken right up.
- Pasta and Base Build:
- No need to drain anything. Just pour your undrained tomatoes and chicken broth into the veggie pan. Mix well, bring it all to a boil, then add your pasta straight in. Push it down into the liquid, cover, and cook for 10 to 13 minutes, stirring every so often. Give the pasta a bite test; it should be just tender.
- Veggies Get Sautéed:
- In a big, deep skillet, melt half your butter on medium. Add the onion and celery. Let them cook about 5 minutes, stirring now and then, until they’re soft and smell awesome. If browning is happening, lower the heat. Toss in the garlic for just a minute so it wakes up and gets fragrant.
- Boil Chicken, Then Shred:
- Pop your chicken breast in a pot, cover it with water, and bring to a gentle boil. Simmer for 15 minutes, just until cooked through. This keeps it tender. Shred it with two forks while it’s still warm. Toss shredded chicken with blue cheese dressing and let it hang out until you’re ready for it.
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Sharp cheddar always wins at my house since it punches up the creamy sauce. My family goes back for more every time. And honestly, my kids can’t get enough of that melty mozzarella pulled across the top.
Storing Leftovers
Wait until everything’s cooled before popping leftovers into containers. Keep them sealed up tight in the fridge for up to three days. Freezer-friendly too — just portion out and freeze for two months tops. Warm it back up slowly with some broth or milk to get the sauce nice and smooth again.
Swap Options
Change out penne for shells, rotini, or rigatoni—just check the box for cooking times since different shapes cook differently. Not into blue cheese? Ranch works! Got leftover grilled or rotisserie chicken? Use it! Need it mild? Cut back the buffalo sauce, or just use more cream cheese for a creamier, less spicy version.
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Serving Ideas
Throw together a crunchy salad with ranch or blue cheese to tame the heat. A side of garlic bread or some crispy baguette is always a winner. You can even add fried onions or celery leaves on top for a bit of crunch.
Background Bite
I’ve always loved those classic buffalo wings from pubs, so turning that flavor into pasta made total sense. Mixing rich Italian pasta and bold American wing taste feels just right for game nights or potluck-style get-togethers.
Frequently Asked Questions
- → Can I use rotisserie or leftover chicken?
Yep, go for it. Pre-cooked chicken shaves off minutes and soaks up that buffalo cheese flavor.
- → What pasta shapes work best?
Penne works just right to scoop up sauce, but rotini or rigatoni will trap all the creamy goodness too.
- → Is it possible to substitute blue cheese?
If you’re not into blue cheese, ranch is mellow and swaps right in for that tangy kick.
- → How can I keep the sauce creamy?
Let your cheese hang out on the counter till it's not cold, and keep your burner low while you stir. That helps avoid grainy sauce.
- → Can I adjust the spice level?
Pour less or more buffalo sauce or shake in extra red pepper to dial the heat your way. The creamy sauce base won’t mind.
- → Will the pasta thicken as it cools?
Totally. As this dish sits, sauce clings on and thickens. Leftovers get even richer after chilling.