Creamy Spicy Buffalo Chicken Pasta
A comforting and bold dish combining zesty buffalo chicken flavors with creamy pasta for a satisfying weeknight meal.
Ingredients
Pasta and Chicken
- 12 oz Pasta (Penne or Rotini) Penne hugs the sauce well; rotini catches chicken and cheese.
- 2 cups Cooked and shredded Chicken Breast Use leftover rotisserie chicken to save time.
Sauce Ingredients
- 1/2 cup Buffalo Sauce Store-bought or homemade, it's the star of the dish.
- 8 oz Cream Cheese Use softened for easier blending into the sauce.
- 1 cup Heavy Cream Adds richness; substitute with half-and-half for a lighter version.
- 2 cloves Garlic (minced) Use fresh garlic for more flavor.
- 1 medium Onion (chopped) Sweet onion is recommended for flavor.
- 1/2 cup Chicken Broth Add more if the sauce gets too thick.
- 1 cup Cheddar Cheese (shredded) For cheesy finish; melts beautifully.
- to taste Salt and Pepper Season to enhance flavors.
- 1/4 cup Green Onions (for garnish) Adds freshness and color.
Instructions
Cooking Procedure
- Heat a bit of oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant and onion turns translucent.
- Stir in the shredded chicken and buffalo sauce, mixing until chicken is well coated.
- Pour in chicken broth and bring to a gentle simmer.
- Add pasta, cooking according to package instructions. Add more broth if the mixture gets too thick.
- Once pasta is al dente, lower the heat and stir in the cream cheese and heavy cream until silky smooth.
- Fold in shredded cheddar cheese, adjusting seasoning with salt and pepper. Let cheese melt into the sauce.
- Serve hot, garnished with green onions.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Freeze for up to 3 months. Reheat gently, adding a splash of broth or cream.