Description

Buffalo Chicken Pasta is a creamy, flavorful one-pot meal combining tender shredded chicken tossed in tangy blue cheese dressing with spicy buffalo sauce, succulent sautéed vegetables, and a rich cheese sauce. Perfect for a delicious family dinner, this recipe features penne pasta cooked directly in a broth and tomato mixture, then tossed with a luscious blend of cream cheese, cheddar, and mozzarella for a comforting and satisfying dish.

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
14.5 oz can diced tomatoes, undrained

Liquids & Dairy

4 cups chicken broth
8 oz cream cheese, softened and cubed
1.5 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tablespoons butter (divided, plus optional 2 tablespoons cold butter)

Pasta & Sauce

1 lb penne pasta
½ cup buffalo sauce
1 pinch red pepper flakes (optional)

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Instructions

Prepare the cheeses: Set the shredded cheddar, mozzarella, and softened cream cheese out ahead of time to bring them to room temperature for easier melting later.
Cook and shred the chicken: Place the chicken breast in a pot of water and bring to a gentle boil—this ensures the chicken stays tender. Cook for 15 minutes until fully cooked through. Remove the chicken and shred it using two forks. Toss the shredded chicken with the blue cheese dressing and set aside. (Pro tip: Add 1-2 chicken bouillon cubes to the cooking water for extra chicken flavor.)
Sauté vegetables: In a large, high-walled skillet, melt 2 tablespoons of butter over medium heat. Add the diced onions and celery and cook for about 5 minutes until softened. Stir in the minced garlic and cook for one more minute until fragrant.
Add liquids and cook pasta: Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a boil, then add the penne pasta, fully submerging it. Allow the liquid to return to a boil.
Simmer pasta until al dente: Cover the skillet and continue to cook for 10-13 minutes, or until the pasta is al dente (check pasta package for exact time). Avoid overcooking as the pasta will cook further while the sauce thickens. Lift the lid occasionally to run a silicone spatula underneath the pasta to prevent sticking.
Add cheese and buffalo sauce: Reduce the heat to low and stir in the buffalo sauce, cubed cream cheese, and shredded cheddar and mozzarella cheeses. Gently mix until the cheeses melt into a creamy sauce. The sauce will look thin but will thicken as it stands and with further stirring.
Combine chicken and season: Fold the shredded, blue cheese-coated chicken into the pasta and add red pepper flakes if desired for extra heat.
Optional finishing touch: For a silky smooth sauce, swirl in 2 tablespoons of cold butter off the heat using a technique called “Monter au Beurre,” which enriches and smooths the sauce’s texture.

Notes

Setting cheeses out ahead of time at room temperature helps them melt evenly and smoothly into the sauce.
Cooking the chicken at a gentle boil prevents toughness and keeps it juicy.
Adding bouillon cubes to the chicken cooking water boosts flavor.
Do not overcook the pasta; it should be al dente before adding cheese to avoid mushiness.
Stirring with a silicone spatula during pasta cooking helps prevent sticking and even cooking.
Adding cold butter at the end (Monter au Beurre) creates a glossy, velvety sauce finish.
Red pepper flakes are optional and can be adjusted to desired spice level.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American