Description
Buffalo Chicken Pasta: Spicy and creamy pasta loaded with tender chicken, tangy buffalo sauce, and gooey cheese. Irresistibly satisfying comfort food!
Ingredients
Scale
- 12 oz (340g) penne pasta (or rotini)
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons (45ml) olive oil, divided
- 2 tablespoons (28g) butter
- 3–4 garlic cloves, minced
- 1 small onion, finely diced
- 1/2 cup (120ml) buffalo sauce (Frank’s RedHot or similar)
- 1 cup (240ml) heavy cream
- 1 1/2 cups (170g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 4 oz (113g) cream cheese, softened
- 1/4 cup (15g) chopped green onions
- 1/4 cup (10g) fresh chopped parsley
- Salt and pepper to taste
- Optional: Blue cheese crumbles for garnish
Instructions
- Step 1: Prepare Ingredients Begin by bringing a large pot of salted water to a boil for your pasta. While waiting, cut your chicken into even, bite-sized pieces and season generously with salt and pepper. Measure out all remaining ingredients so they’re ready to go – this **Buffalo Chicken Pasta** comes together quickly once you start cooking!
- Step 2: Cook the Pasta Add the pasta to the boiling water and cook until al dente, typically 1-2 minutes less than package directions suggest. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta but don’t rinse it – that starch helps the sauce adhere better to your **Buffalo Chicken Pasta**.
- Step 3: Cook the Chicken While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Transfer to a plate and set aside.
- Step 4: Create the Sauce Base In the same skillet, add the remaining tablespoon of olive oil and butter. Once the butter melts, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Step 5: Make the Creamy Buffalo Sauce Lower the heat to medium and add the buffalo sauce to the skillet, stirring to combine with the aromatics. Let it simmer for about 30 seconds, then add the cream cheese, stirring until melted and smooth. Gradually pour in the heavy cream while stirring continuously. Bring the mixture to a gentle simmer.
- Step 6: Add Cheeses and Combine Add the mozzarella and Parmesan cheeses in small handfuls, stirring until completely melted and incorporated after each addition. This ensures a smooth sauce for your **Buffalo Chicken Pasta**. If the sauce seems too thick, add a splash of the reserved pasta water.
- Step 7: Combine and Serve Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together until the pasta and chicken are well coated with the creamy buffalo sauce. Cook for another minute to allow the flavors to meld together. Taste and adjust seasonings as needed. Serve your **Buffalo Chicken Pasta** immediately, garnished with chopped green onions, fresh parsley, and blue cheese crumbles if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 690
- Sugar: 2g
- Sodium: 930mg
- Fat: 45g
- Saturated Fat: 23g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg