Description
How to make creamy bold buffalo chicken pasta with tender chicken and spicy buffalo sauce that delivers comfort food perfection in every bite.
Ingredients
Scale
Base Ingredients
- 1 lb penne pasta
- 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 3 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
Buffalo Sauce Mixture
- 1/2 cup buffalo wing sauce
- 1/4 cup unsalted butter
- 2 tbsp hot sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
Creamy Base
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup chicken broth
- 1 cup sharp cheddar cheese, shredded
Finishing Touches
- 1/4 cup fresh chives, chopped
- 2 green onions, sliced
- Salt and black pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to boil and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining, trust me you’ll need it.
- Brown Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- Sauté Aromatics: In the same skillet, add diced onion and cook until softened, about 4 minutes. Add minced garlic and cook until fragrant, about 30 seconds more.
- Make Buffalo Base: Stir in buffalo sauce, butter, hot sauce, smoked paprika, and garlic powder. Let it bubble and reduce slightly for 2-3 minutes until aromatic and slightly thickened.
- Add Cream: Lower heat to medium-low and slowly whisk in heavy cream and chicken broth. Add softened cream cheese in chunks, whisking until completely smooth and no lumps remain.
- Combine Everything: Return chicken to the skillet, then add drained pasta and cheddar cheese. Toss everything together, adding reserved pasta water as needed for perfect consistency.
- Finish and Serve: Season with salt and pepper to taste, then garnish with fresh chives and green onions. Serve immediately while hot and creamy for the best experience.
Notes
- Don’t add cream cheese while heat is too high or it will seize and become lumpy.
- Reserve pasta water before draining as it’s essential for adjusting sauce consistency.
- Rotisserie chicken can substitute for fresh chicken to save 15 minutes of cooking time.
- Sauce will thicken upon cooling but reheats beautifully with a splash of broth.
- Freshly shredded cheddar melts much smoother than pre-packaged shredded cheese.
- Leftovers keep for 3 days refrigerated and taste even better the next day.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g