Description
Creamy, cheesy, and spicy Buffalo Chicken Pasta! Tender chicken and pasta are coated in a homemade Buffalo cheese sauce for a quick and satisfying meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1/2 cup Buffalo wing sauce (Frank’s RedHot is a classic!)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/4 cup ranch dressing
- 1/4 cup blue cheese dressing (optional, for extra tang)
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Chopped green onions, for garnish (optional)
- Crumbled blue cheese, for garnish (optional)
Instructions
- In a medium bowl, toss the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet (cook in batches if needed).
- Cook the chicken for 5-7 minutes, or until cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside.
- Fill a large pot with salted water and bring to a rolling boil.
- Add pasta and cook according to package directions until al dente (about 8-10 minutes).
- Drain the pasta well in a colander (do not rinse). Set aside.
- In the same skillet, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes, stirring constantly (be careful not to burn).
- Slowly pour in milk, whisking constantly to prevent lumps. Continue whisking until smooth and thickened (3-5 minutes).
- Reduce heat to low and add cheddar cheese, Monterey Jack cheese, and softened cream cheese. Stir until cheeses are melted and sauce is smooth and creamy.
- Stir in Buffalo wing sauce, ranch dressing, and blue cheese dressing (if using). Adjust Buffalo sauce to your spice preference.
- Season the sauce with salt and pepper to taste.
- Add the cooked chicken and drained pasta to the skillet with the Buffalo cheese sauce. Toss to coat.
- Heat the pasta over low heat for a few minutes, stirring occasionally, until heated through.
- Serve immediately, garnished with chopped green onions and crumbled blue cheese (if desired).
Notes
- Spice Level: Adjust the amount of Buffalo wing sauce to control the spice level. For a milder flavor, use less sauce. For a spicier kick, add more sauce or a pinch of cayenne pepper.
- Cheese Options: Feel free to experiment with different types of cheese. Pepper jack cheese would add some extra heat, while provolone cheese would give it a milder flavor.
- Vegetable Additions: Add some chopped celery or carrots to the sauce for extra crunch and flavor. These vegetables are often served with Buffalo wings, so they complement the flavors perfectly.
- Chicken Alternatives: If you don’t have chicken breasts on hand, you can use shredded rotisserie chicken or even leftover cooked chicken.
- Cream Cheese Substitute: If you don’t have cream cheese, you can use sour cream or Greek yogurt as a substitute. These will add a tangier flavor to the sauce.
- Make it Healthier: Use whole wheat pasta and low-fat cheese to make this dish healthier. You can also add some vegetables, like broccoli or spinach, for extra nutrients.
- Baking Option: For a cheesy baked version, transfer the assembled pasta to a greased baking dish. Top with extra cheese and bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
- Slow Cooker Option: You can also make this dish in a slow cooker. Add all the ingredients (except the pasta) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Cook the pasta separately and add it to the slow cooker during the last 30 minutes of cooking time.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop. You may need to add a splash of milk to the pasta when reheating to prevent it from drying out.
- Prep Time: 15 minutes
- Cook Time: 25 minutes