Oh, the comfort of a warm bowl of pasta. It’s like a hug in a dish, don’t you think? This creamy Buffalo chicken pasta is a quick-to-make wonder that brings both heat and heartiness. Imagine the zesty kick of Buffalo sauce mingling with tender chicken and creamy pasta—it’s a weeknight savior when the day has been too long and the evening too short.
Steps
- Place the chicken breast in a pot of water and gently bring it to a boil. Cook for 15 minutes, ensuring the chicken is fully cooked. Remove, shred using two forks, and mix with blue cheese or ranch dressing. Set aside.
- In a large skillet, melt butter over medium heat, then add diced onions and celery. Cook for about 5 minutes until they soften, then add minced garlic and cook for another minute.
- Pour in the undrained diced tomatoes and chicken broth, bringing the mixture to a boil. Add the pasta, ensuring it’s fully submerged in the liquid. Cover and boil until the pasta is al dente, stirring occasionally to prevent sticking.
- Lower the heat and incorporate buffalo sauce, cream cheese, cheddar, and mozzarella into the pot. Stir until the cheese melts and blends with the sauce. Mix in the shredded chicken and optional red pepper flakes.
- Let the pasta stand to allow the sauce to thicken. For a smoother texture, swirl in cold butter just before serving.
Ingredients
- 1 large boneless skinless chicken breast (about 1 lb)
- ½ cup blue cheese dressing (or substitute with ranch dressing)
- 2 tablespoons butter, divided
- ½ cup yellow onion, diced
- 1 stick of celery, diced
- 3 cloves garlic, minced
- 14.5 oz can of diced tomatoes, undrained
- 4 cups chicken broth
- 1 lb penne pasta
- ½ cup buffalo sauce
- 8 oz cream cheese, softened and cubed
- 1.5 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 pinch red pepper flakes (optional)
- 2 tablespoons cold butter (optional)
Nutritional Values
Calories: 758kcal | Carbohydrates: 65g | Protein: 40g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1882mg | Potassium: 680mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1150IU | Vitamin C: 19mg | Calcium: 414mg | Iron: 3mg
FAQ
- Can I use a different type of chicken for this recipe?
- Absolutely! You can use fresh, rotisserie, or leftover chicken for this dish. All options work well and can bring a slightly different texture and flavor to the pasta.
- Is it possible to substitute the blue cheese dressing?
- Yes, if you prefer, you can use ranch dressing instead of blue cheese. Both options will complement the buffalo chicken flavors nicely.
- What is the best way to ensure the cheese melts smoothly into the sauce?
- Make sure the cream cheese is fully softened before adding it to the pasta. Also, shred your cheese from a block for the creamiest results, as pre-shredded cheese can contain additives that prevent smooth melting.
- How should I store and reheat leftovers?
- Store any leftovers in an airtight container in the refrigerator for 3-4 days or freeze them for up to 3 months. For reheating, using a double boiler will yield the best texture and flavor compared to microwaving.
- Can I adjust the sauce consistency if I want a creamier pasta?
- To make the pasta creamier, use slightly less than a pound of pasta, which allows more sauce to coat the noodles. Additionally, the sauce will continue to thicken as it stands, so be patient with the consistency if it seems thin initially.
Tips
- Use Less Pasta for More Sauce: If you enjoy a saucier pasta, use slightly less than a pound of pasta. This will also ensure that leftovers remain flavorful, as the pasta will absorb more sauce when stored in the fridge.
- Properly Prepare Cheese and Cream Cheese: Always shred cheese from a block for smoother melting and better taste. Ensure that the cream cheese is fully softened before adding it to the pasta to help it melt evenly and prevent a grainy texture.
- Gently Boil Chicken: Boil the chicken gently to prevent it from becoming tough. This method will ensure the chicken stays tender and easy to shred.
- Add Cheese Over Low Heat: Incorporate the cheese into the sauce over low heat. High heat can cause the dairy to separate, resulting in a grainy sauce consistency.
Equipment
- One Pot, here is a list of main equipment you might consider purchasing, especially if you don’t already have them at home:
- 14-inch Skillet – A large, high-walled skillet that is also oven-safe.
- Box Cheese Grater – Necessary for shredding cheese from a block for better melting.
- Pasta Strainer – Useful for draining pasta if needed.
- Silicone Spatula – Helps in stirring and ensuring the pasta doesn’t stick during cooking.
