Description
How to make bold spicy buffalo pepper jack chicken pasta with tender chicken and creamy sauce that brings restaurant flavor to your weeknight dinner table.
Ingredients
Scale
Base Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne pasta
- 2 tbsp olive oil
- 1 medium yellow onion, diced
Flavor Builders
- 3 cloves garlic, minced
- 1/2 cup buffalo wing sauce
- 1/4 cup hot sauce
- 2 tbsp butter
Creamy Base
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 2 cups chicken broth
- 1 1/2 cups shredded pepper jack cheese
Seasonings & Garnish
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 green onions, chopped for garnish
Instructions
- Cook Pasta: Boil pasta according to package directions until al dente. Reserve 1 cup pasta water before draining – this starchy water helps bind the sauce beautifully if needed later.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Cook 6-8 minutes until golden and cooked through, stirring occasionally.
- Build Base: Add diced onion to skillet with chicken and cook 3-4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant – don’t let it burn.
- Add Sauces: Pour in buffalo sauce, hot sauce, and chicken broth. Bring to a gentle simmer, scraping up any browned bits from bottom – those add incredible flavor depth.
- Create Creaminess: Reduce heat to low and whisk in softened cream cheese until smooth. Slowly add heavy cream, whisking constantly to prevent curdling. The sauce should be velvety and rich.
- Combine Everything: Add cooked pasta and toss to coat completely. Gradually stir in pepper jack cheese until melted and creamy. Add pasta water if needed to reach perfect consistency.
- Finish & Serve: Stir in butter and smoked paprika for extra richness. Taste and adjust seasoning as needed. Garnish with chopped green onions and serve immediately while hot and bubbly.
Notes
- Don’t let the garlic burn or it will turn bitter and overpower the buffalo flavor.
- Reserve pasta water before draining – the starch helps bind the sauce perfectly.
- Soften cream cheese completely at room temperature to prevent lumps in the sauce.
- Taste and adjust spice level gradually since you can always add more heat but can’t take it away.
- Leftovers keep for 4 days and taste even better as flavors meld together.
- Add a splash of broth when reheating to restore the creamy consistency.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 32g
- Protein: 31g