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Buffalo Chicken Pasta with Cream Cheese and Cheddar Recipe

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This creamy and spicy Buffalo Chicken Pasta combines tender shredded chicken tossed in blue cheese dressing with a cheesy, flavorful pasta simmered in buffalo sauce and cream cheese. Ready in just 35 minutes, this comforting dish is perfect for a quick weeknight dinner that packs a punch of bold flavors and a luscious, velvety sauce.

Ingredients

Chicken

  • 1 large boneless skinless chicken breast (about 1 lb.)
  • ½ cup blue cheese dressing (can substitute ranch dressing)
  • 1–2 chicken bouillon cubes (optional, for added flavor)

Sauce and Pasta

  • 2 Tablespoons butter (divided)
  • ½ cup yellow onion, diced
  • 1 stick celery, diced
  • 3 cloves garlic, minced
  • 14.5 oz. canned diced tomatoes (undrained)
  • 4 cups chicken broth
  • 1 lb. penne pasta
  • ½ cup buffalo sauce
  • 8 oz. cream cheese, softened and cubed
  • 1.5 cups cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 pinch red pepper flakes (optional)
  • 2 Tablespoons cold butter (optional, for finishing sauce)

Instructions

  1. Prepare the Cheeses: Set the cheddar, mozzarella, and cream cheese out ahead of time to bring them to near room temperature for smoother melting when added to the pasta dish.
  2. Boil and Shred the Chicken: Place the chicken breast in a pot of water and bring it to a gentle boil to keep the chicken tender. Cook for about 15 minutes until fully cooked through. Remove the chicken, shred it using two forks, then toss the shredded chicken with the blue cheese dressing and set aside. Optionally, add chicken bouillon cubes to the cooking water for extra flavor.
  3. Sauté Vegetables: Melt 2 tablespoons of butter in a large, high-walled skillet over medium heat. Add the diced yellow onion and celery and cook for 5 minutes until softened. Add the minced garlic and cook for an additional minute to release its aroma.
  4. Add Liquids and Pasta: Pour in the undrained diced tomatoes and chicken broth, and bring the mixture to a boil. Add the penne pasta, fully submerging it in the liquid. Allow the water to return to a boil.
  5. Cook the Pasta: Cover the skillet and let the pasta boil for 10-13 minutes, or until al dente according to package instructions. Avoid overcooking as the pasta will continue to absorb liquid while standing. Occasionally lift the lid and stir the pasta gently with a silicone spatula to prevent sticking. Test one noodle for doneness before moving to the next step.
  6. Add Sauces and Cheese: Reduce the heat to low. Stir in buffalo sauce, cubed cream cheese, and both shredded cheddar and mozzarella cheeses gently using a silicone spatula. Initially, the sauce will be thin but will thicken as it stands on low heat.
  7. Incorporate Chicken and Spices: Mix the shredded buffalo chicken and optional red pepper flakes into the pasta and sauce mixture, combining everything evenly.
  8. Finish with Butter (Optional): When your sauce has reached the desired thickness, swirl in 2 tablespoons of cold butter to create a smooth, glossy finish through a chefs’ technique called “Monter au Beurre.” Serve immediately for best texture and flavor.

Notes

  • Using room temperature cheeses helps them melt smoothly into the pasta sauce.
  • Keeping the boil gentle when cooking chicken prevents toughness.
  • Adding chicken bouillon cubes to cooking water enhances chicken flavor.
  • Avoid overcooking the pasta; it should be just al dente as it thickens further with sauce and cheese.
  • The optional cold butter finish adds a silky, luxurious texture to the sauce.
  • Adjust the amount of buffalo sauce to your preferred spice level.

Find it online: https://bitezly.com/buffalo-chicken-pasta-with-cream-cheese-and-cheddar-recipe/