Description
This Buffalo Chicken Pasta recipe combines tender pasta with creamy buffalo sauce, shredded chicken, and a blend of cheeses for a spicy, comforting main dish perfect for weeknight dinners.
Ingredients
Scale
Pasta and Protein
- 12 ounces pasta (penne or rotini)
- 2 cups cooked chicken (shredded or chopped)
Sauces and Dairy
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 1/2 cup buffalo wing sauce
- 1 cup heavy cream
- 4 ounces cream cheese (softened)
- 1 cup shredded cheddar cheese
- 1/4 cup blue cheese crumbles (optional)
Seasoning and Garnish
- Salt and pepper to taste
- Chopped green onions and parsley for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Sauté Garlic and Chicken: In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Stir in the cooked chicken and buffalo wing sauce, combining well.
- Create the Creamy Sauce: Lower the heat and add the softened cream cheese to the skillet, stirring until melted and smooth. Pour in the heavy cream and bring the mixture to a gentle simmer.
- Add Cheese and Seasoning: Stir in the shredded cheddar cheese until fully melted. Season the sauce with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss it in the buffalo sauce to coat evenly. Cook for an additional 2 to 3 minutes to heat through.
- Garnish and Serve: If desired, sprinkle with blue cheese crumbles and garnish with chopped green onions and parsley. Serve the pasta warm.
Notes
- For extra heat, stir in a dash of hot sauce or cayenne pepper.
- Rotisserie chicken works well for convenience and adds great flavor.
- Serve with a side salad or garlic bread to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
