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Buffalo Chicken Pasta Recipe

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4.3 from 49 reviews

This hearty Buffalo Chicken Pasta recipe combines tender shredded chicken tossed in tangy blue cheese dressing with a spicy buffalo sauce-infused creamy cheese sauce. Penne pasta is cooked al dente in a flavorful tomato and chicken broth base with aromatic onions, celery, and garlic, then blended with cream cheese, cheddar, and mozzarella. A step to finish the sauce with cold butter adds a rich, silky texture, creating a comforting meal perfect for fans of bold buffalo flavors.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Chicken

  • 1 large boneless skinless chicken breast (about 1 lb.)
  • ½ cup blue cheese dressing (can substitute ranch dressing)
  • 1-2 chicken bouillon cubes (optional for added flavor)

Vegetables and Aromatics

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

Pasta and Sauce

  • 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
  • 2 tablespoons butter, divided (for cooking and optional finishing)
  • 1 pinch red pepper flakes (optional)

Instructions

  1. Prepare Cheese Ahead: Set the cheddar, mozzarella, and cream cheese out at room temperature ahead of time to ensure they incorporate smoothly into the pasta sauce.
  2. Cook and Shred Chicken: Place the chicken breast in a pot of water and gently bring to a boil. Maintain a gentle boil for about 15 minutes until cooked through. Remove the chicken and shred finely using two forks. Toss the shredded chicken with ½ cup blue cheese dressing and set aside. For added flavor, you can add 1-2 chicken bouillon cubes to the boiling water.
  3. Cook Vegetables: In a large, high-walled skillet or pan, melt 1 tablespoon butter over medium heat. Add diced onions and celery, cooking for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Prepare and Cook Pasta: Add the canned diced tomatoes with their juice and chicken broth to the skillet with the vegetables. Bring the mixture to a boil. Add the penne pasta, fully submerging it in the liquid, and allow the mixture to return to a boil. Cover the skillet and cook for 10 to 13 minutes until the pasta is al dente, occasionally lifting the lid and stirring underneath the pasta with a silicone spatula to prevent sticking. Test a piece of pasta to ensure the correct doneness; do not overcook as the pasta will cook further in the sauce.
  5. Make the Buffalo Cheese Sauce: Reduce the heat to low. Stir in the buffalo sauce, cubed cream cheese, shredded cheddar, and shredded mozzarella. Gently fold the ingredients together with a silicone spatula. Although the sauce will initially be thin, it will thicken as it stands and heats further.
  6. Combine Chicken and Final Flavors: Add the shredded chicken mixture and a pinch of red pepper flakes to the skillet. Stir to incorporate all ingredients evenly.
  7. Optional Finishing Touch: Once the sauce reaches your desired consistency, swirl in 2 tablespoons of cold butter. This technique called “Monter au Beurre” enriches the sauce with a smooth, glossy finish.

Notes

  • Use room temperature cheeses for a smoother sauce.
  • Adding chicken bouillon cubes to the boiling water adds extra depth of flavor to the chicken.
  • Do not overcook pasta in broth; it will continue cooking after adding the cheese.
  • Swirling in cold butter at the end creates a velvety texture and enhances richness.
  • Adjust buffalo sauce quantity to your preferred spice level.
  • Blue cheese dressing can be substituted with ranch for a milder taste.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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