Buffalo Chicken Pasta (Print Version)
# Ingredients:
→ Core Items
01 -
1 big chicken breast, no bone or skin (roughly 1 lb)
02 -
Half a cup of ranch dressing (or use blue cheese dressing)
03 -
Two tablespoons of butter, split up
04 -
Half a cup of finely chopped yellow onion
05 -
A stick of celery, diced small
06 -
Three minced garlic cloves
07 -
One can (14.5 oz) diced tomatoes with their juice
08 -
Four cups of chicken stock
09 -
One pound of penne pasta
10 -
Half a cup of buffalo wing sauce
11 -
8 oz of cubed, soft cream cheese
12 -
One and a half cups of shredded cheddar
13 -
One cup of shredded mozzarella
14 -
A pinch of red pepper flakes (optional)
15 -
Two tablespoons of chilled butter (optional)
# Instructions:
01 -
Fill a pot with water and bring it to a light boil. Add the chicken and let it simmer for about 15 minutes, or until cooked through. Take the chicken out, shred it with a couple of forks, mix it with dressing, and put it aside.
02 -
Use a large, deep skillet and warm up one tablespoon of butter over medium heat. Toss in the celery and onions, cooking them for five minutes until they soften, then stir in the garlic and cook for another minute.
03 -
Pour chicken broth and the canned tomatoes (along with the juice) into the skillet. Let it come to a boil and add the pasta, making sure the noodles are covered by the liquid. Cover the skillet and boil for about 10-13 minutes, stirring every so often, until the pasta is just tender.
04 -
Turn the heat down low. Add the buffalo sauce, cheddar, mozzarella, and cream cheese cubes. Stir everything really gently until the cheeses melt down and the sauce thickens up.
05 -
Mix the red pepper flakes and shredded chicken into the sauce in the skillet. If desired, stir in a little chilled butter for a smooth finish. Serve it all up while it’s still warm!
# Notes:
01 -
To make the sauce creamier, shred your own cheese instead of buying pre-shredded.
02 -
If you like your dish a bit saucier, don't use the full pound of pasta!
03 -
Let the cream cheese come to room temp so it melts more easily.
04 -
For extra flavor, cook the chicken in water with 1-2 bouillon cubes.