Buffalo Chicken Creamy Pasta (Print Version)
# Ingredients:
→ Fats and Finishing Ingredients
01 -
28 g butter split (2 tablespoons for cooking, 2 more for a creamy touch at the end, optional)
02 -
A pinch of red pepper flakes if you want a bit of heat
→ Cheese and Dairy
03 -
225 g cream cheese sliced into cubes and left out to soften
04 -
170 g cheddar cheese grated
05 -
100 g mozzarella cheese shredded
→ Pasta and Sauce Base
06 -
950 ml (4 cups) chicken broth
07 -
450 g penne noodles
08 -
120 ml buffalo wing sauce
→ Vegetables and Aromatics
09 -
410 g can diced tomatoes with juices
10 -
3 garlic cloves, finely chopped
11 -
1 stick celery, diced (roughly 45 g)
12 -
Half a cup (about 75 g) chopped yellow onion
→ Protein
13 -
1 big chicken breast, boneless and skinless (roughly 450 g)
14 -
120 ml blue cheese dressing (or swap for ranch if you like)
# Instructions:
01 -
Spoon into bowls and eat while it's nice and hot. Add some extra cheese or sprinkle on fresh herbs if you want.
02 -
Toss in your shredded chicken and pepper flakes, stir gently so everything gets covered. If you love extra creaminess, swirl in 2 tablespoons of cold butter right at the end. Let it sit for a couple of minutes till the sauce is just the way you want.
03 -
Turn your heat way down. Mix in the buffalo sauce, cream cheese cubes, and all that shredded cheddar and mozzarella. Stir it up until the cheeses melt and things start to get thick.
04 -
Pour in canned tomatoes (with their juice) and broth. Crank up the heat till boiling, then drop in the pasta. Make sure pasta's covered, drop it to a gentle bubble. Lid on, cook 10-13 minutes, give it a stir now and then, until it's just soft enough.
05 -
Melt 1 tablespoon (14 g) butter in your big skillet on medium. Toss in onion and celery, stir around for 5 minutes till they're soft. Sprinkle in your garlic and let that cook for a minute.
06 -
Put the chicken breast in a saucepan of water and bring it up to just boiling. Let it simmer about 15 minutes, make sure it's cooked through. Pull it out and shred it up with two forks. Mix the warm chicken with blue cheese dressing and set aside.
07 -
Leave out your cheddar, mozzarella, and cream cheese so they warm up a bit. They'll blend in way easier later on.
# Notes:
01 -
Freshly grated cheese melts smoother than the pre-bagged stuff.
02 -
Let the cream cheese soften before mixing it in so you don't get chunks.
03 -
Poaching the chicken gently keeps it juicy and not tough.
04 -
A little less pasta leaves you with extra sauce that's great for leftovers.
05 -
Melt your cheese in gently on low so you don't end up with a weird texture.