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Buffalo Chicken Pasta with bacon and creamy sauce.

Buffalo Chicken Pasta

A cozy skillet Buffalo Chicken Pasta that blends tender chicken, bold buffalo heat, and a velvety cheese sauce into one comforting meal.
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Prep Time 15 minutes
Cook Time 22 minutes
Rest Time 5 minutes
Total Time 42 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 725
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast raw, trimmed of excess fat
  • ⅔ cup blue cheese dressing room temperature for easier mixing, ranch works too
  • 3 tablespoons butter divided unsalted preferred
  • ⅔ cup yellow onion finely diced for even cooking
  • 1⅓ sticks celery small dice for texture
  • 4 cloves garlic minced fresh not jarred
  • 19 oz canned diced tomatoes undrained for cooking liquid
  • 4 cups chicken broth low sodium recommended
  • 1 lb penne pasta dry standard size
  • ½ cup buffalo-style hot sauce adjust heat level to taste
  • 6 oz cream cheese fully softened and cubed
  • 1½ cups cheddar cheese freshly shredded from a block
  • 1 cups mozzarella cheese low-moisture shredded
  • ¼ teaspoon red pepper flakes optional for added heat
  • 2 tablespoons cold butter optional for finishing the sauce

Method
 

  1. Place the chicken in a pot and cover with water, then bring it to a gentle simmer and cook until fully done before shredding with forks and coating in blue cheese dressing.
  2. Melt part of the butter in a large skillet over medium heat, then sauté the onion and celery until softened and aromatic.
  3. Stir in the garlic and cook briefly until fragrant without browning.
  4. Pour in the diced tomatoes with their juices and the chicken broth, bringing everything to a rolling boil before adding the pasta.
  5. Press the pasta down into the liquid, cover, and cook until just al dente, lifting occasionally to prevent sticking.
  6. Lower the heat and gently stir in the buffalo sauce, cream cheese, cheddar, and mozzarella until a smooth sauce begins to form.
  7. Fold the shredded chicken and red pepper flakes into the pasta, letting everything warm together and thicken slightly.
  8. For a glossy finish, swirl in cold butter just before serving if desired.

Nutrition

Serving: 420gCalories: 725kcalCarbohydrates: 63gProtein: 38gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 135mgSodium: 1820mgPotassium: 660mgFiber: 3gSugar: 6gVitamin A: 1100IUVitamin C: 18mgCalcium: 400mgIron: 3mg

Notes

Creamy, spicy, and unapologetically comforting—this pasta is the kind of dinner that disappears fast and gets requested again the very next week.

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