Description
How to make creamy buffalo parmesan chicken penne with tender chicken, bold buffalo sauce, and melted cheese that satisfies every comfort food craving.
Ingredients
Scale
Base Ingredients
- 1 pound penne pasta
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 tablespoons butter
Buffalo Sauce Mixture
- 1/2 cup buffalo wing sauce
- 1/4 cup hot sauce
- 2 tablespoons honey
- 1 teaspoon garlic powder
Creamy Base
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup freshly grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Seasonings & Garnish
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 green onions, chopped
- Fresh parsley for garnish
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 – you’ll thank me later for this tip.
- Season Chicken: Season chicken pieces with salt, pepper, onion powder, and smoked paprika. Make sure every piece is well-coated for maximum flavor in every single bite of this dish.
- Sear Chicken: Heat olive oil in large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Don’t overcrowd the pan or it won’t brown properly.
- Make Buffalo: Mix buffalo sauce, hot sauce, honey, and garlic powder in small bowl. Add to cooked chicken and toss to coat completely. Let it bubble for 2 minutes to thicken slightly.
- Create Cream: Reduce heat to medium-low and add butter, cream, and softened cream cheese to the pan. Whisk constantly until smooth and creamy, about 3-4 minutes without letting it boil.
- Add Cheese: Gradually stir in Parmesan and mozzarella until melted and smooth. If sauce seems too thick, add reserved pasta water one tablespoon at a time until perfect consistency.
- Combine Everything: Add cooked pasta to the creamy buffalo chicken mixture and toss until every piece is coated. Garnish with green onions and fresh parsley before serving immediately while hot.
Notes
- Don’t let the cream sauce boil or it will curdle and separate completely.
- Reserve pasta water before draining to adjust sauce consistency as needed.
- Soften cream cheese to room temperature for smooth melting without lumps.
- Store leftovers in airtight container in refrigerator for up to 4 days.
- Double the buffalo sauce recipe and freeze half for quick future meals.
- Pound chicken to even thickness before cutting for uniform cooking results.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g