Description

This creamy and flavorful Buffalo Chicken Pasta combines tender shredded chicken tossed in blue cheese dressing with a spicy buffalo sauce-infused cheese sauce and tender penne pasta. A comforting one-pot meal featuring a blend of cream cheese, cheddar, and mozzarella, sautéed veggies, and a mild kick from red pepper flakes, perfect for a hearty dinner.

Ingredients

Scale

Chicken

1 large boneless skinless chicken breast, 1 lb
½ cup blue cheese dressing (can substitute ranch)

Vegetables & Aromatics

½ cup yellow onion, diced
1 stick celery, diced
3 cloves garlic, minced
14.5 oz. diced tomatoes, undrained (1 can)

Liquids & Sauces

4 cups chicken broth
½ cup buffalo sauce

Pasta & Cheese

1 lb. penne pasta
8 oz. cream cheese, softened and cubed
1.5 cups cheddar cheese, shredded
1 cup mozzarella cheese, shredded

Extras

2 Tablespoons butter, divided
1 pinch red pepper flakes (optional)
2 tablespoons cold butter (optional for finishing)

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Instructions

Prepare Chicken: Place the chicken breast in a pot of water and bring to a gentle boil. Cook for 15 minutes until fully cooked. Remove and shred the chicken using two forks. Toss the shredded chicken with ½ cup blue cheese dressing and set aside. (Pro tip: Add 1-2 chicken bouillon cubes to the boiling water for enhanced flavor.)
Sauté Vegetables: Melt 1 tablespoon butter in a large, high-walled skillet over medium heat. Add diced onions and celery, cooking for 5 minutes until softened. Stir in minced garlic and cook for an additional minute to release aroma.
Cook Pasta: Add the undrained diced tomatoes and 4 cups chicken broth to the skillet, bringing the mixture to a boil. Add the penne pasta, submerging it fully in the liquid. Cover and boil for 13 minutes, or until pasta is al dente. Frequently lift the lid and stir gently with a silicone spatula to prevent sticking. Test pasta doneness before proceeding.
Make Sauce: Lower the heat to low. Stir in ½ cup buffalo sauce, cubed cream cheese, 1.5 cups shredded cheddar, and 1 cup shredded mozzarella. Stir gently with a silicone spatula to combine. The sauce will initially be thin but will thicken as it stands.
Combine Chicken and Season: Fold in the shredded chicken and optional red pepper flakes to the sauce and pasta mixture. Stir to incorporate evenly.
Finish with Butter: When the sauce is near your preferred thickness, swirl in 2 tablespoons cold butter to create a smooth, velvety finish, a classic chef technique called "Monter au Beurre."

Notes

Use slightly less than 1 lb of pasta if you prefer extra sauce; it will take a bit longer to thicken but improves leftover consistency.
Ensure cream cheese is fully softened to help it melt smoothly into the sauce.
Boil chicken gently to avoid tough meat.
You can substitute with 2.5 cups cooked chicken instead of boiling fresh.
Shred cheese from blocks for better melting and flavor compared to pre-shredded.
Add cheese over low heat to prevent dairy separation and grainy texture.
Ranch dressing may be used instead of blue cheese if preferred.
This recipe can be made with 2.5 cups chicken broth plus 1.5 cups water, though 4 cups broth yields a richer flavor.

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe)
Calories: 580 kcal
Sugar: 5 g
Sodium: 860 mg
Fat: 32 g
Saturated Fat: 16 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 43 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 95 mg