Description
This Buffalo Chicken Pasta recipe is a creamy, spicy one-pot meal featuring tender chicken, penne pasta, and a zesty buffalo sauce made with hot sauce and cream cheese. Perfect for a quick and flavorful weeknight dinner, it combines the bold flavors of classic buffalo chicken with comforting pasta for a satisfying dish.
Ingredients
Scale
Chicken and Seasoning
- 1 boneless, skinless chicken breast (about ⅔ lb), cut into ½-¾ inch pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 tablespoon cooking oil
Pasta and Sauce
- 8 oz penne pasta, uncooked
- 1 (15 oz) can petite diced tomatoes, undrained
- 1 ½ cups chicken broth
- 4 oz cream cheese, cubed
- ¼ cup hot sauce (such as Frank’s RedHot)
- ½ teaspoon Worcestershire sauce
- 2 tablespoons butter
- ½ cup shredded Monterey Jack cheese
- 2 green onions, sliced (optional, for garnish)
Instructions
- Season Chicken: Cut the chicken breast into ½-¾ inch pieces. In a small bowl, combine garlic powder, onion powder, cayenne pepper, and salt. Sprinkle this spice mixture evenly over the chicken pieces, tossing to ensure each piece is well coated with the seasoning.
- Brown Chicken: Heat cooking oil in a large deep skillet over medium-high heat until very hot. Add the seasoned chicken to the skillet and brown on all sides. The chicken does not need to be fully cooked at this stage, just nicely browned to develop flavor.
- Add Pasta and Liquids: To the skillet with the browned chicken, add the uncooked penne pasta, the entire can of petite diced tomatoes with their liquid, and chicken broth. Stir the mixture well to scrape and dissolve any browned bits stuck to the bottom of the skillet, incorporating that flavor into the liquid.
- Simmer: Cover the skillet with a lid and bring the liquid to a strong simmer over medium-high heat. Once simmering, briefly stir the pasta, replace the lid, then reduce the heat to medium-low. Let the pasta cook for 10-12 minutes or until tender, stirring occasionally (once or twice), always replacing the lid after stirring to trap steam and cook the pasta evenly until most of the liquid is absorbed.
- Add Cheese and Sauce: With the pasta tender and only a small amount of thickened liquid remaining, add the cubed cream cheese, butter, hot sauce, and Worcestershire sauce to the skillet. Stir over medium-low heat until the cream cheese and butter are fully melted and incorporated into the sauce, creating a creamy and spicy coating for the pasta and chicken.
- Serve: Sprinkle the shredded Monterey Jack cheese over the pasta and stir until melted and combined. Garnish with sliced green onions if desired. Serve the dish hot for a comforting and flavorful meal.
Notes
- You can adjust the amount of hot sauce to control the spiciness of the dish.
- For a richer flavor, substitute chicken broth with homemade stock or add a splash of heavy cream.
- If Monterey Jack cheese is unavailable, mild cheddar or mozzarella can be used as substitutes.
- Make sure to stir the pasta occasionally while simmering to prevent it from sticking to the skillet.
- Using a deep skillet or sauté pan with a lid helps ensure even cooking and keeps the pasta moist.
