The Best Buffalo Chicken Pasta
This one-skillet buffalo chicken pasta is the ultimate weeknight comfort food, blending the zesty heat of buffalo sauce with a velvety, cheese-rich pasta sauce. By cooking the penne directly in the broth and tomato base, the starch creates a perfectly glossy, soul-satisfying meal that is both fast to prepare and incredibly simple to clean up.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
1 lb. boneless skinless chicken breast
0.5 cup blue cheese dressing (or ranch)
2 Tablespoons butter, divided
0.5 cup yellow onion, finely diced
1 stick celery, finely chopped
3 cloves garlic, minced
14.5 oz. can diced tomatoes (with juices)
4 cups chicken broth
1 lb. penne pasta
0.5 cup buffalo wing sauce
8 oz. cream cheese, softened and cubed
1.5 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
Pinch of red pepper flakes (optional)
Instructions
In a large skillet, melt 1 tablespoon of butter over medium heat and cook the diced chicken breast until browned and cooked through, then remove and set aside.
In the same skillet, add the remaining butter and sauté the onion, celery, and garlic until softened.
Pour in the chicken broth, diced tomatoes with their juices, and bring to a boil.
Add the penne pasta and cook, stirring occasionally, until the liquid is mostly absorbed and pasta is al dente.
Stir in the buffalo sauce, cream cheese, blue cheese dressing, and half of the cheddar and mozzarella cheeses until smooth.
Fold the cooked chicken back into the skillet.
Top with the remaining cheeses and optional red pepper flakes, letting it melt over the top before serving.
Notes
If using pre-cooked rotisserie chicken, add it during the last step to save 15 minutes of prep time. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of broth to loosen the sauce.
Find it online: https://cookingwithramsay.com/the-best-buffalo-chicken-pasta/