Description
This One Pot Buffalo Chicken Pasta Recipe is a creamy, spicy, and comforting meal that combines tender shredded chicken with a rich buffalo sauce-infused cheese sauce and penne pasta. Easy to prepare in a single skillet, it’s perfect for a quick weeknight dinner or cozy weekend treat, using fresh, rotisserie, or leftover chicken.
Ingredients
Chicken
- 1 large boneless skinless chicken breast (about 1 lb)
- ½ cup blue cheese dressing (can substitute ranch dressing)
Vegetables & Aromatics
- ½ cup yellow onion, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
Liquids & Canned Goods
- 14.5 oz. diced tomatoes, undrained (1 can)
- 4 cups chicken broth
- ½ cup buffalo sauce
Dairy & Cheese
- 2 tablespoons butter, divided (+ 2 tablespoons cold butter, optional)
- 8 oz. cream cheese, softened and cubed
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Others
- 1 lb. penne pasta
- 1 pinch red pepper flakes (optional)
Instructions
- Gently Boil and Shred the Chicken: Place the chicken breast in a pot of water and bring it to a gentle boil. Cook for about 15 minutes until the chicken is fully cooked but still tender. Remove the chicken and shred it using two forks. Toss the shredded chicken with blue cheese dressing and set aside. For added flavor, you can add 1-2 chicken bouillon cubes to the boiling water.
- Prepare the Pasta Base: In a large, high-walled skillet over medium heat, melt 2 tablespoons of butter. Add the diced onions and celery and cook for 5 minutes until softened. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Cook the Pasta in Sauce Liquid: Add the undrained diced tomatoes and chicken broth to the skillet. Bring the mixture to a boil. Add the penne pasta to the liquid, fully submerging it. Allow the mixture to return to a boil, then cover with a lid and reduce to a simmer. Cook the pasta for 10-13 minutes, or until it reaches al dente, stirring underneath the pasta a few times to prevent sticking. Check doneness by tasting a noodle before proceeding.
- Create the Buffalo Cheese Sauce: Lower the heat to low. Stir in the buffalo sauce, cubed cream cheese, shredded cheddar, and mozzarella. Use a silicone spatula to gently combine the ingredients as the cheeses melt and the sauce thickens. It may appear thin at first but will thicken as it stands.
- Incorporate Chicken and Season: Add the shredded buffalo chicken and optional red pepper flakes to the skillet, mixing gently to combine everything evenly throughout the pasta.
- Finish with Butter (Optional): For a luxurious, smooth finish, swirl in 2 tablespoons of cold butter to the sauce once it reaches your desired consistency. This technique, called “Monter au Beurre,” enriches the sauce’s texture and shine.
Notes
- Use slightly less than a pound of pasta if you prefer extra sauce; it will take longer to thicken but is ideal for leftovers as the pasta absorbs more sauce in the fridge.
- Ensure cream cheese is fully softened before adding to promote smooth melting and avoid lumps.
- Boil the chicken gently to keep it tender and avoid toughness.
- Approximately 2.5 cups of cooked chicken can be used instead of fresh chicken breast.
- Shred cheese from blocks for creamier melts; pre-shredded cheeses may not melt or taste as good.
- Add cheese over low heat to prevent milk proteins from separating and creating a grainy texture.
- Ranch dressing can be used as a substitute for blue cheese dressing if preferred.
- Optionally, use 2.5 cups of chicken broth combined with 1.5 cups water if desired, though 4 cups of chicken broth provides richer flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
