Description
How to make creamy pepper jack buffalo chicken pasta with tender chicken and spicy cheese sauce that brings comfort food heaven to your dinner table.
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
Flavor Builders
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/3 cup buffalo wing sauce
- 1/4 cup all-purpose flour
Creamy Base
- 2 cups whole milk
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 2 cups pepper jack cheese, shredded
Seasonings & Garnish
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup fresh chives, chopped
- Extra buffalo sauce for serving
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 might need it later for thinning the sauce.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and paprika, then cook 6-7 minutes until golden brown and cooked through. Remove and set aside.
- Build Base: In the same skillet, melt butter and sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook 30 seconds until fragrant but not burned.
- Make Roux: Sprinkle flour over the onion mixture and whisk constantly for 1-2 minutes to cook out the raw flour taste. This creates the thickening base for our creamy sauce.
- Add Liquids: Gradually whisk in milk and cream, then buffalo sauce, stirring constantly to prevent lumps. Bring to a gentle simmer and cook 3-4 minutes until slightly thickened.
- Melt Cheese: Reduce heat to low and whisk in softened cream cheese until smooth. Add pepper jack cheese in handfuls, stirring until completely melted and sauce is creamy.
- Combine Everything: Return chicken to the skillet, add cooked pasta, and toss everything together. Add pasta water if needed for consistency, season with salt and pepper, then garnish with fresh chives.
Notes
- Don’t skip the roux step; it prevents the sauce from breaking and ensures proper thickness.
- Store leftovers in the refrigerator for up to 4 days and reheat gently with added milk.
- Rotisserie chicken works perfectly as a time-saving substitute for cooking your own chicken.
- Adjust buffalo sauce to taste – start with less if you’re sensitive to heat.
- Reserved pasta water is essential for achieving the perfect sauce consistency.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g