Description

This Buffalo Chicken Pasta is a creamy, flavorful dish combining tender shredded chicken tossed in blue cheese dressing with a rich buffalo sauce-infused cheese sauce, penne pasta, and a savory mix of vegetables. Perfect for a comforting dinner, this recipe balances spicy, tangy, and cheesy flavors for an irresistible meal.

Ingredients

Scale

Chicken

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

Vegetables and Aromatics

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

Liquids and Broth

4 cups chicken broth
½ cup buffalo sauce

Pasta and Cheese

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

Fats and Seasonings

2 tablespoons butter, divided
1 pinch red pepper flakes (optional)
2 tablespoons cold butter (optional, for mounting sauce)

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Instructions

Prepare Chicken: Place the chicken breast in a pot of water and bring to a gentle boil. Cook gently for 15 minutes until fully cooked through. Remove chicken and shred it finely using two forks. Toss the shredded chicken with the blue cheese dressing and set aside. For added flavor, you may add 1-2 chicken bouillon cubes to the boiling water.
Sauté Vegetables: In a large high-walled skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and celery and cook for 5 minutes until softened. Add the minced garlic and sauté for an additional 1 minute, releasing the aromatic flavors.
Add Liquids and Pasta: Pour in the undrained diced tomatoes and 4 cups of chicken broth. Bring the mixture to a boil. Submerge the penne pasta completely into the boiling liquid and cover. Cook for 13 minutes or until the pasta is al dente, stirring occasionally underneath the pasta with a silicone spatula to prevent sticking. Test pasta doneness before proceeding.
Incorporate Cheese and Sauce: Reduce heat to low. Add the buffalo sauce, cubed cream cheese, shredded cheddar, and shredded mozzarella cheeses. Stir gently with a silicone spatula until the cheese has melted and the sauce begins to thicken. At this point, the sauce will be thin but will continue to thicken as it stands.
Combine Chicken and Finish: Stir in the shredded chicken and optional red pepper flakes for heat. If desired, swirl in 2 tablespoons of cold butter into the sauce to achieve a silky, smooth finish using the ‘Monter au Beurre’ technique. Keep over low heat until sauce reaches your preferred consistency and serve warm.

Notes

Use slightly less than 1 pound of pasta if you prefer extra sauce; it will take longer to thicken but is ideal for leftovers as pasta absorbs more sauce.
Ensure cream cheese is fully softened before adding to achieve a smooth melt.
Boil chicken gently to keep it tender and not tough.
You can substitute with 2.5 cups of cooked shredded chicken instead of boiling yourself.
Shredding cheese from blocks gives a creamier texture than pre-shredded cheese.
Add cheese over low heat to avoid grainy or separated dairy sauces.
Ranch dressing can replace blue cheese dressing for a milder flavor.
You may substitute the 4 cups chicken broth with a combination of 2.5 cups broth and 1.5 cups water if desired.