Go Back
–+ servings
Creamy Buffalo Chicken Pasta on a white plate with chicken and diced tomatoes.
Print Recipe

Buffalo Chicken Pasta

This One Pot Buffalo Chicken Pasta Recipe is easy to make in a skillet with a delicious cream sauce and your choice of pasta. Use fresh, rotisserie, or leftover chicken!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 6 people
Calories: 758kcal
Author: Stephanie

Ingredients

  • 1 large boneless skinless chicken breast equal to 1 lb.
  • ½ cup blue cheese dressing can sub ranch
  • 2 Tablespoons butter divided
  • ½ cup yellow onion diced
  • 1 stick celery diced
  • 3 cloves garlic minced
  • 14.5 oz. diced tomatoes undrained, (1 can)
  • 4 cups chicken broth
  • 1 lb. penne
  • 1/2 cup buffalo sauce
  • 8 oz. cream cheese softened and cubed
  • 1.5 cups cheddar shredded
  • 1 cup mozzarella shredded
  • 1 pinch red pepper flakes optional
  • 2 tablespoons cold butter optional

Instructions

  • PRO Tip: Set the cheddar, mozzarella, and cream cheese out ahead of time. We want them near room temperature when we add them to the pasta.

Gently Boil/Shred the Chicken:

  • Place chicken in a pot of water and bring to a gentle boil. (A gentle boil ensures that the chicken doesn’t become tough.) Cook for 15 minutes, until cooked through. Remove and use two forks to shred. Toss with blue cheese dressing and set aside.
  • Pro Tip: Add 1-2 chicken bouillon cubes to the water to add more flavor to the chicken.

Prepare the Pasta:

  • Melt butter in a large high-walled skillet over medium heat. Add the onions and celery. Cook for 5 minutes, until softened. Add the garlic and cook for 1 more minute.
  • Add the undrained diced tomatoes and chicken broth. Bring to a boil and add the pasta. Submerge the pasta into the liquid and let it come back up to a boil.
  • Cover and let it boil for 10-13 minutes, or until al dente. Refer to box for guidance on cooking time. Don't cook any more than al dente as we will be keeping it over low heat until the sauce is thickened. Lift the lid and run a silicone spatula underneath the pasta a few times throughout cooking to ensure the pasta doesn't stick. Test a pasta noodle for doneness before proceeding.
  • Reduce heat to low. Add the buffalo sauce, cubed cream cheese, and shredded cheese. Use a silicone spatula to gently stir. The sauce will seem thin at first, but it continues to thicken as it stands, and will thicken further at the next step.
  • Add the shredded chicken and red pepper flakes.
  • Optional: Once sauce is near your desired consistency, swirl in 2 Tablespoons COLD butter. This is a technique that chefs use called “Monter au Beurre”, which creates a smooth finish when added to warm sauces.

Notes

Pro Tips:
  • Use slightly less than a pound of pasta if you like extra sauce. It will take a little longer to thicken up but this is preferable if you plan on having leftovers, as the pasta will absorb more sauce in the fridge.
  • Make sure the cream cheese is fully softened when you add it to the pasta to ensure it melts well.
  • Boil the chicken gently to ensure it doesn't become tough.
  • 2.5 cups cooked chicken may also be used.
  • Shred the cheese from a block for extra creamy results. Bagged shredded cheese doesn't melt (or taste) as good.
  • Add the cheese to the sauce over low heat. If the heat is too high, the dairy will separate and the consistency will become grainy.
  • Ranch can be used instead of blue cheese if preferred.
  • This recipe can be made with 2.5 cups of chicken broth and 1.5 cups of water, but I prefer to use 4 cups of chicken broth.

Nutrition

Calories: 758kcal | Carbohydrates: 65g | Protein: 40g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1882mg | Potassium: 680mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1150IU | Vitamin C: 19mg | Calcium: 414mg | Iron: 3mg