Creamy Buffalo Pasta

This spicy, rich buffalo chicken pasta blends the bold kick of buffalo wings with soul-warming pasta comfort. Every mouthful offers the perfect mix of heat, smoothness, and zingy buffalo taste that'll hit the spot when you're craving something decadent but quick to make.

I whipped up this buffalo chicken pasta for the first time during a sports party, and it vanished quicker than anything else I served. Now it's my trusty standby whenever I'm feeding friends who love kicked-up comfort food.

Ingredients

• Boneless skinless chicken breast: Gives you tender, lean protein that soaks up all that buffalo goodness
• Buffalo sauce: Brings that signature tangy spiciness that makes this dish pop - grab Frank's RedHot for the real deal
• Cream cheese: Makes everything wonderfully smooth while taming the heat and adding luxury
• Blue cheese dressing: Throws in that classic wing sidekick flavor that works magic with the spiciness
• Cheddar and mozzarella cheeses: Team up for the ultimate melt factor - cheddar adds bite while mozzarella gives you that awesome stretch
• Celery: Mixes a traditional buffalo wing buddy right into your meal for refreshing snap and subtle taste
• Chicken broth: Acts as your pasta cooking liquid, pumping flavor into every bite

Step-by-Step Instructions

Prepare the Chicken:

Simmer chicken breast in water for about 15 minutes until fully cooked through. Grab two forks and pull the meat apart into shreds. Toss the warm shredded chicken right away with blue cheese dressing so it soaks up flavor and stays juicy while you work on the other parts.

Create the Aromatic Base:

Melt a tablespoon of butter in a big, deep skillet until it bubbles. Toss in your chopped onions and celery, cooking them gently for a full 5 minutes until they go clear but don't brown. Taking your time here builds amazing flavor. Mix in the minced garlic for just 60 seconds - any longer and it'll turn bitter.

Cook the Pasta:

Dump your undrained diced tomatoes and chicken broth into the skillet with your cooked veggies. Get it bubbling nicely before adding the penne. Make sure all pasta gets covered by liquid, put the lid on, and let it bubble away for 10-13 minutes. Give it a stir now and then so nothing sticks. Taste a piece to check it's cooked but still a tiny bit firm in the middle.

Create the Creamy Buffalo Sauce:

Turn the heat way down so your cheese doesn't separate. Pour in buffalo sauce to match how spicy you want it, then add the cream cheese chunks and both shredded cheeses. Keep stirring gently until everything melts into a smooth, velvety sauce that sticks to your spoon.

Combine and Finish:

Carefully mix in your blue cheese-coated chicken and sprinkle red pepper flakes if you want it spicier. For an extra touch of fancy, drop in cold butter at the very end and swirl it through the hot pasta until your sauce looks glossy. This little trick, known as finishing with butter, makes your dish taste like it came from a fancy restaurant.

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Using three different cheeses might look like overkill but trust me, each one does something important for the texture. The first time I made this for my brother-in-law who's crazy about buffalo wings, he said it beat his favorite restaurant version hands down. Now he asks for it every time he stops by.

Storage and Reheating

This buffalo chicken pasta keeps really well in sealed containers in your fridge for up to four days. The pasta will soak up some sauce overnight which actually makes the flavors stronger. When warming it up, splash in a bit of milk or chicken broth to bring back the creaminess, and heat it slowly on medium-low. Stir it often so it doesn't stick and warms up evenly throughout.

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Perfect Pairings

Cut through the richness of this pasta with a basic green salad topped with a tangy dressing. The acid balances the creaminess and cleans your palate between bites. Drink-wise, go for a light beer or cold unsweetened tea to cool down the spiciness. If you're serving this as part of a bigger meal, throw in some garlic bread for sopping up all that amazing sauce.

Customization Options

This dish is super flexible for making it your own way. Want something lighter? Swap half the cream cheese for Greek yogurt. Don't eat meat? Try roasted cauliflower chunks tossed in buffalo sauce instead of chicken. If blue cheese is too strong for you, ranch works great too and still adds creaminess. Need more veggies? Just stir in some fresh spinach or chopped bell peppers at the end until they soften up.

Frequently Asked Questions

→ Can I use pre-cooked chicken like rotisserie?

Totally! Shred about 2-3 cups of rotisserie chicken and toss it with the dressing. This trick saves time and adds extra flavor, cutting cooking time by around 15 minutes.

→ How spicy is this pasta dish?

It's got just enough heat, balanced out by the creamy sauce. To go easy on the spice, start with 1/4 cup of buffalo sauce and taste as you add more. Turn up the heat by sprinkling in red pepper flakes or drizzling some extra hot sauce when serving.

→ Can I use a different kind of pasta?

For sure! Rotini, rigatoni, or farfalle work just as well as penne, which grabs the sauce perfectly. Just stick to 1 lb of pasta and follow its cooking directions for al dente results.

→ How should I store and reheat leftovers?

Pop leftovers into a sealed container and refrigerate for up to 3 days. When reheating, add a dash of milk or broth to bring back the creaminess, as the pasta absorbs sauce while it sits. Warm it up in the microwave at half-power in 1-minute bursts or on the stovetop, stirring until hot.

→ Could I prep this meal ahead of time?

It's best served fresh, but you can prep parts beforehand. Cook and shred the chicken, chop veggies, and measure out ingredients a day ahead. This way, you can pull it all together in about 20 minutes. If you're making the whole thing ahead, add in a splash more liquid when reheating to keep it saucy.

→ How can I make this a lighter option?

Go lighter with low-fat cream cheese, reduced-fat dressing, and less shredded cheese. You can even bulk it up with veggies like spinach or bell peppers, and try whole wheat pasta for added fiber. These swaps keep it tasty while trimming calories.