Description
How to make creamy one pan buffalo pepper jack chicken pasta with tender chicken and spicy cheese that brings comfort to your dinner table.
Ingredients
Scale
Protein and Base
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 3 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Buffalo Sauce Mixture
- 1/2 cup buffalo wing sauce
- 2 tbsp butter
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
Creamy Elements
- 3 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened and cubed
- 1.5 cups shredded pepper jack cheese
- 1/2 cup shredded sharp cheddar cheese
Seasonings and Garnish
- 1 tsp salt
- 1/2 tsp black pepper
- 2 green onions, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Season Chicken: Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. The oil should be hot but not smoking for perfect browning.
- Cook Chicken: Add chicken to hot oil and cook 5-6 minutes until golden brown and cooked through. Don’t overcrowd the pan or chicken will steam instead of getting that nice sear.
- Add Aromatics: Add diced onion and cook 3-4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant. The garlic should smell amazing but not burn.
- Buffalo Mixture: Mix buffalo sauce, butter, garlic powder, and paprika in a small bowl. Pour over chicken and stir to coat everything evenly. Let it bubble for about 1 minute.
- Add Pasta: Pour in chicken broth and add uncooked pasta. Bring to a boil, then reduce heat and simmer 12-15 minutes, stirring occasionally until pasta is tender and liquid is mostly absorbed.
- Create Sauce: Stir in heavy cream and cream cheese cubes until melted and smooth. Add both cheeses gradually, stirring constantly until completely melted and creamy. Don’t let it boil or it might curdle.
- Finish Dish: Remove from heat and let stand 2-3 minutes to thicken. Taste and adjust seasoning as needed. Garnish with chopped green onions and parsley before serving while still warm and creamy.
Notes
- Don’t let the sauce boil after adding cheese to prevent curdling and maintain smooth texture.
- Store leftovers in refrigerator for up to 4 days in airtight containers.
- Freshly shredded cheese melts much better than pre-shredded for creamiest results.
- Adjust buffalo sauce amount to your preferred heat level before serving.
- Let cream cheese soften completely at room temperature for easiest mixing.
- Stir pasta frequently while simmering to prevent sticking to the pan bottom.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g