Description
Creamy buffalo chicken pasta blends spicy buffalo sauce with tender chicken for a crowd-pleasing meal. Home cooks can enjoy this zesty dish that combines comfort and heat in one satisfying plate.
Ingredients
Scale
- 450 g 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 300 g 10.5 oz pasta (e.g., penne, fusilli, or rigatoni)
- 100 g 1 cup sharp cheddar cheese, freshly grated
- 100 g 1 cup Monterey Jack cheese, freshly grated (substitute: Gouda)
- 250 ml 1 cup chicken stock (low-sodium recommended)
- 150 g 5.5 oz reduced-fat cream cheese, softened
- 30 g 2 tbsp unsalted butter
- 2 tbsp buffalo wing sauce (e.g., Frank’s RedHot)
- 2 tbsp ranch dressing
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 medium shallot (finely diced)
- 2 large garlic cloves (minced)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Prepare a generously salted water bath in a large pot, bringing it to a vigorous boil. Submerge pasta and cook until just shy of al dente, approximately 1 minute less than package recommendations. Extract and reserve 250 ml of starchy cooking liquid before draining.
- Warm olive oil and butter in a spacious skillet over medium heat until butter liquefies completely. Arrange chicken pieces in a single, uncrowded layer. Sear for 6-7 minutes, rotating periodically, until achieving a golden exterior and ensuring thorough internal cooking. Transfer protein to a covered plate.
- Decrease heat to medium-low. Introduce finely chopped shallots and crushed garlic, sautéing until translucent and aromatic. Incorporate tomato paste, allowing it to caramelize briefly. Deglaze with chicken stock, scraping accumulated browned fragments from pan surface, then allow to simmer gently.
- Introduce softened cream cheese, whisking continuously until achieving a seamless, velvety consistency. Integrate buffalo wing sauce and ranch dressing, stirring until thoroughly combined.
- Reintroduce cooked chicken and drained pasta to the skillet, thoroughly coating with sauce. Adjust sauce viscosity by incrementally adding reserved pasta water if needed.
- Sprinkle grated cheddar and Monterey Jack cheeses over the mixture. Fold delicately until cheeses melt into a luxurious, smooth sauce. Season with salt and pepper according to preference.
- Plate immediately, optionally garnishing with fresh parsley or an extra drizzle of buffalo sauce. Serve piping hot for optimal flavor and texture.
Notes
- Always reserve some starchy pasta water to help create a silky, clingy sauce that perfectly coats every noodle.
- Pat chicken pieces dry before cooking to ensure a golden, crispy exterior that locks in juicy flavor.
- Adjust buffalo sauce quantity to personalize heat intensity, making the dish mild or fiery according to individual preferences.
- If sauce breaks or looks grainy, whisk in a splash of cold water or additional cream cheese to restore smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 493 kcal
- Sugar: 2 g
- Sodium: 458 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 97 mg