Description
Buffalo Chicken Pasta is a spicy and creamy comfort meal combining tender shredded chicken, penne pasta, and a rich buffalo sauce blended with ranch dressing and cheeses. This dish delivers a perfect balance of heat and creaminess, ideal for a quick and satisfying dinner that serves 4 to 6 people.
Ingredients
Scale
Pasta
- 1 lb penne pasta (or any pasta of your choice)
Chicken
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 tbsp olive oil (for cooking chicken)
- Salt and pepper, to taste
Sauce
- 1/4 cup buffalo sauce (store-bought or homemade)
- 1/2 cup ranch dressing (or blue cheese dressing)
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese (softened)
- 1/2 cup milk (or half-and-half for a richer sauce)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika (optional, for extra flavor)
Optional Toppings
- Chopped green onions
- Crumbled blue cheese
- Extra buffalo sauce
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions, usually 9-11 minutes, until al dente. Drain the pasta and set it aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a few minutes before shredding it with two forks.
- Make the Sauce: In the same skillet, reduce the heat to medium-low. Add the buffalo sauce, ranch dressing, softened cream cheese, milk, garlic powder, onion powder, and smoked paprika. Stir continuously until the cream cheese melts completely and the sauce becomes smooth and creamy.
- Combine Ingredients: Add the shredded chicken and cooked pasta to the skillet with the sauce. Stir well to coat everything evenly. Then add the shredded cheddar cheese and stir until it melts and the sauce is smooth. If the sauce is too thick, adjust the consistency by adding more milk as needed.
- Serve: Serve the Buffalo Chicken Pasta hot. Garnish with chopped green onions, crumbled blue cheese, and extra buffalo sauce if desired for added flavor and heat.
Notes
- You can substitute penne with other pasta shapes like rotini or farfalle.
- Use half-and-half instead of milk for a richer, creamier sauce.
- For a milder dish, reduce the amount of buffalo sauce and add more ranch dressing.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For a gluten-free version, use gluten-free pasta.
