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This one-pot buffalo chicken pasta blends fiery buffalo sauce with velvety cheese and soft chicken for an incredible comfort food dinner. The spot-on mix of spice and creaminess makes this a simple weeknight dish that tastes like you spent all day in the kitchen.
I whipped this up for the first time during a crazy busy week when I needed something quick but filling. Now my family asks for it every month, and I can't get enough of how the kitchen smells with that signature buffalo scent telling everyone something good is coming.
Ingredients
- Boneless skinless chicken breast: Gives you that clean protein and pulls apart nicely so you get chicken in every bite
- Blue cheese dressing: Brings a sharp zingy taste that works perfectly against the hot buffalo sauce
- Butter: Adds that smooth richness and boosts flavor throughout cooking
- Yellow onion and celery: Make up the tasty foundation that gives the dish its full flavor
- Garlic cloves: Pack that must-have punch that makes everything taste better
- Diced tomatoes: Balance the dish with some tang and moisture while making it look pretty
- Chicken broth: Lets the pasta soak up tons of flavor as it cooks
- Penne pasta: Stands up to the thick sauce and catches buffalo sauce inside its tubes
- Buffalo sauce: Brings that classic kick without going overboard on heat
- Cream cheese: Makes everything super smooth and coats each bite perfectly
- Cheddar and mozzarella cheeses: Give you that awesome melty cheese pull everyone loves
- Red pepper flakes: Let you make it as spicy as you want
- Cold butter for finishing: Gives your sauce that fancy restaurant shine
Step-by-Step Instructions
- Get Everything Ready:
- Take all dairy stuff out of the fridge ahead of time. This key step makes sure your cheese melts nice and smooth instead of getting clumpy. Cut veggies the same size so they cook evenly and measure everything before you start cooking.
- Handle The Chicken:
- Cook chicken breast in water at a low bubble for exactly 15 minutes. Going slow instead of boiling hard keeps the chicken juicy. After pulling it apart with forks, mix it with blue cheese dressing right away to lock in flavor and keep it moist.
- Start The Flavor Mix:
- Melt butter on medium and throw in onions and celery. Cook them about 5 minutes till they go clear but not brown. This brings out their sweetness just right. Put garlic in last, just for a minute, so it won't get burnt but still releases all its good smell.
- Cook Your Pasta:
- Pour in tomatoes with all their juice and chicken broth, then let it bubble up. The tomato acid helps break down the pasta for a smoother sauce. Push pasta down so it's all underwater for even cooking. Put the lid on to trap steam so pasta cooks the same all over.
- Make It Creamy:
- Turn heat down before adding cheese or it'll get grainy and separate. The mix of buffalo sauce, cream cheese and both shredded cheeses creates waves of awesome flavor. Stir gently with a soft spatula so you don't break up the pasta while mixing everything together.
- Put It All Together:
- Mix the chicken back in along with extra pepper flakes if you want more heat. The last bit of cold butter makes the sauce all shiny like they do in fancy restaurants. Let everything sit for 2 minutes before serving so the flavors can really come together.
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Cream cheese is really the hidden star in this dish. I found out how important it was when I tried making it without once, and the sauce never got that smooth, rich texture that makes everyone want more. Now I always keep cream cheese on hand just for this recipe.
Storage and Reheating
This pasta keeps really well in sealed containers in the fridge for up to 4 days. The pasta will soak up more sauce while it sits, so when you warm it up, add a splash of chicken broth or milk to bring back the creaminess. Warm it slowly on the stove over medium-low heat instead of using the microwave to get the best texture back.
Smart Substitutions
For something a bit lighter, swap some Greek yogurt for part of the cream cheese to keep it creamy with less fat. Ready-made rotisserie chicken works great when you need to save time but still want good flavor. You can use gluten-free pasta too, just keep an eye on it since it usually cooks faster than regular pasta.
Serving Suggestions
Pair this buffalo chicken pasta with a basic green salad with light dressing to balance out the richness. Warm garlic bread works great for soaking up any extra sauce. When having friends over, put portions in small baking dishes, top with more cheese and broil quickly for a fancy look that'll impress everyone.
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FAQs About the Recipe
- → Can I use a different type of cheese in this dish?
Sure, you can swap the cheddar and mozzarella with any cheese you like, such as gouda or Swiss, to create a unique taste.
- → What can I use instead of blue cheese dressing?
Ranch dressing makes a wonderful substitute for blue cheese dressing if you want something less strong.
- → How can I make the sauce thicker?
If your sauce looks too runny, let it bubble a little longer on low heat or use slightly less pasta to get that thick, creamy texture.
- → Can I use pre-cooked chicken?
Absolutely, store-bought rotisserie chicken works great. Just pull it apart and follow the steps as written.
- → How can I store leftovers?
Pop any extras in a sealed container in your fridge for up to 3 days. When reheating, add a splash of chicken broth on the stove to keep it nice and saucy.
- → What kind of buffalo sauce should I use?
Go with any buffalo sauce brand you enjoy. You can add more or less depending on how spicy you want your meal.