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Buffalo Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 48 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Buffalo Chicken Pasta is a quick and flavorful one-pan meal that combines tender chicken with spicy buffalo sauce, creamy cheese, and hearty penne pasta for a comforting and satisfying dinner ready in just 30 minutes.

Ingredients

Chicken

  • 1 boneless, skinless chicken breast (about ⅔ lb), cut into ½-¾ inch pieces
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1 tablespoon cooking oil

Pasta and Sauce

  • 8 oz penne pasta, uncooked
  • 1 (15 oz) can petite diced tomatoes, undrained
  • 1 ½ cups chicken broth
  • 4 oz cream cheese, cubed
  • 2 tablespoons butter
  • ¼ cup hot sauce (such as Frank’s RedHot)
  • ½ teaspoon Worcestershire sauce
  • ½ cup shredded Monterey Jack cheese

Garnish

  • 2 green onions, sliced (optional, for garnish)

Instructions

  1. Season Chicken: Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt in a bowl, then sprinkle the mixture over the chicken pieces. Toss well to ensure each piece is evenly coated with the spices.
  2. Brown Chicken: Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Add the spiced chicken pieces and cook, turning occasionally, until the chicken is browned on all sides but not fully cooked through.
  3. Add Pasta and Liquids: Add the uncooked penne pasta, canned petite diced tomatoes with their liquid, and chicken broth into the skillet with the browned chicken. Stir thoroughly, scraping up any browned bits from the bottom of the skillet for extra flavor.
  4. Simmer: Cover the skillet with a lid and bring the mixture to a strong simmer over medium-high heat. Once simmering, give the pasta a quick stir, cover again, reduce heat to medium-low, and let it cook for 10–12 minutes. Stir once or twice during this time, always replacing the lid after stirring, until the pasta becomes tender and most of the liquid is absorbed.
  5. Add Cheese and Sauce: With the pasta tender and a small amount of thickened liquid left, stir in the cubed cream cheese, butter, hot sauce, and Worcestershire sauce. Cook over medium-low heat, stirring continuously until the cream cheese melts completely and the sauce becomes creamy and well combined with the pasta.
  6. Serve: Add the shredded Monterey Jack cheese and gently stir until melted into the sauce. Garnish with sliced green onions if desired. Serve the buffalo chicken pasta hot and enjoy!

Notes

  • To adjust spice level, increase or decrease the amount of cayenne pepper and hot sauce.
  • For a creamier texture, you can add a splash of milk or heavy cream when stirring in the cream cheese.
  • This dish works well with other pasta shapes such as rigatoni or fusilli.
  • Use fresh green onions or chives for garnish to add a fresh bite.
  • To make this recipe gluten-free, substitute the penne pasta with a certified gluten-free variety.

Find it online: https://slsrecipes.com/buffalo-chicken-pasta-recipe-2/