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Buffalo Chicken Pasta brings together zesty buffalo sauce, creamy cheese, and tender chicken for the ultimate one pot comfort meal. I have relied on this recipe whenever I want big game day flavor without a pile of dishes. You can use fresh, leftover, or rotisserie chicken and toss everything together with your favorite short pasta in a skillet. Perfectly creamy with just the right kick, this pasta always disappears fast at my table.
The first time I tried this, my family kept coming back for seconds. Now it is a go to weeknight dinner when everyone wants something fiery and fun.
Ingredients
- Chicken breast or rotisserie chicken: delivers juicy bites and soaks up the sauce best. Choose fresh chicken or a good quality rotisserie for convenience.
- Blue cheese dressing or ranch: provides the creamy tangy foundation that balances the heat. Look for a dressing with real cheese and minimal filler for best results.
- Butter: gives the sauce a rich base. I prefer European style butter for extra flavor.
- Yellow onion and celery: build classic buffalo flavor. Pick onions that are firm and celery with fresh crisp stalks.
- Garlic: deepens the savory notes. Use fresh cloves for best aroma.
- Diced tomatoes with their juices: help create the sauce. A good quality canned tomato with no added sugar tastes best.
- Chicken broth: creates the cooking liquid for the pasta. Use a brand with rich flavor or homemade if possible.
- Penne or other short pasta: holds the creamy sauce perfectly. I like penne or rigatoni.
- Buffalo sauce: is the dish’s star flavor. Use your favorite brand and watch the heat level for your crowd.
- Cream cheese: brings everything together for ultra creaminess. Let it fully soften at room temperature for easier melting.
- Cheddar and mozzarella: bring melty gooey cheese pulls. Shred blocks yourself for the best melt and taste.
- Red pepper flakes: add optional heat. Only a pinch is needed.
- Cold butter for finishing: makes the sauce glossy. This chef trick creates restaurant texture.
Step-by-Step Instructions
- Cook and Shred the Chicken:
- Place the chicken breast in a pot of water and gently bring to a low boil. Gently simmer for about fifteen minutes until cooked through. Remove the chicken and let it cool slightly. Shred with two forks into bite sized pieces and toss with blue cheese or ranch dressing to lock in moisture and flavor. Set aside.
- Sauté the Aromatics:
- Melt half of the butter in a large high sided skillet over medium heat. Add diced onion and celery. Stir frequently and cook for five minutes until softened and edges start to look translucent. Add minced garlic and cook for one more minute stirring constantly so the garlic does not brown.
- Build the Sauce and Cook Pasta:
- To the softened veggies add the entire can of diced tomatoes with their liquid and all of the chicken broth. Bring to a full boil. Add in the pasta and press it into the liquid with a spatula so it is fully submerged. Cover the skillet and boil for ten to thirteen minutes. Stir every few minutes to make sure the pasta does not stick to the bottom. Test a noodle at ten minutes and continue until just al dente.
- Add the Cheeses and Buffalo Sauce:
- Reduce heat to low. Add the buffalo sauce the softened cream cheese and both shredded cheeses. Fold gently with a spatula until the cheese melts into a creamy sauce. The sauce will look thin at first but thickens as it stands.
- Finish and Serve:
- Stir in the shredded chicken and red pepper flakes. For extra silky results, swirl in the remaining cold butter until fully blended. Taste and adjust seasoning. Serve hot right from the skillet with extra drizzle of buffalo sauce or blue cheese if you like.
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One of my favorite memories with this dish is bringing a big pot to a neighbor’s game day party. The buffalo aroma filled the kitchen and everyone asked for the recipe as soon as they tasted it. I always love how easy it is to adjust the heat depending on who is joining us.
Storage Tips
Let leftovers cool completely before storing in airtight containers. Keeps in the fridge for up to three days. Reheat gently on the stove or microwave with a splash of extra broth or milk to loosen the sauce. For freezing, place pasta in a freezer safe bag. Thaw in the fridge and reheat gently to preserve the creamy texture.
Ingredient Substitutions
Ranch dressing can be used instead of blue cheese if that is preferred by your family. Swap cheddar for Monterey Jack or pepper jack for a twist. Any cooked chicken works rotisserie or leftover grilled are both great. For a lighter version, try using light cream cheese.
Serving Suggestions
Buffalo Chicken Pasta is a meal on its own but a crisp side salad or crunchy celery sticks are perfect pairings. Try a drizzle of ranch or blue cheese on top for extra flavor. For a party platter, serve in ramekins for easy scooping.
Cultural Notes
Buffalo sauce was first created in Buffalo New York and became famous with chicken wings. This pasta takes those same flavors and makes them hearty and filling. Combining American and Italian influences, it is the ultimate crowd pleasing comfort food.
Frequently Asked Questions About Recipes
- → How can I ensure the chicken stays tender?
Poach the chicken in gently boiling water and avoid overcooking, as this keeps the meat moist and tender.
- → Can I use a different type of cheese?
Yes, ranch dressing can replace blue cheese, and you may substitute cheeses based on preference, but using a blend of cheddar and mozzarella produces the creamiest results.
- → What type of pasta is best?
Penne holds up well to the thick sauce, but rotini, rigatoni, or ziti are also suitable options for this dish.
- → Why is cold butter added at the end?
Swirling in cold butter at the end, known as 'Monter au Beurre,' creates a velvety sauce with a smooth finish.
- → How can I reheat leftovers and keep the sauce creamy?
Reheat slowly over low heat, adding a splash of broth or milk to loosen the sauce if needed and maintain a silky texture.
- → Can this meal be made ahead?
Yes, assemble and store in an airtight container. The pasta may absorb sauce, so add extra broth when reheating.