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Buffalo Chicken Pasta Recipe for Busy Weeknights
Youssef Hb

Buffalo Chicken Pasta

This Buffalo Chicken Pasta is the ultimate weeknight comfort food, combining tender shredded chicken with a zesty, creamy buffalo sauce and perfectly cooked penne. By using a one-pot technique, the pasta absorbs savory flavors from the broth, resulting in a rich, restaurant-quality meal that is quick to prepare and easy to clean up. It is a family-friendly dish that balances bold, spicy heat with a smooth, cheesy finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American Fusion
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 0.5 cup blue cheese dressing
  • 2 tablespoons butter
  • 0.5 cup yellow onion, diced finely
  • 1 stick celery, diced
  • 3 cloves garlic, minced
  • 14.5 oz diced tomatoes (undrained)
  • 4 cups low-sodium chicken broth
  • 1 lb dried penne pasta
  • 0.5 cup buffalo sauce
  • 8 oz cream cheese, softened and cubed
  • 1.5 cups cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded

Method
 

  1. Boil chicken breast in a pot of water for 15 minutes until fully cooked.
  2. Remove chicken, shred with two forks, and toss with blue cheese dressing.
  3. In a large pot, sauté onion, celery, and garlic in butter over medium heat.
  4. Add the diced tomatoes, chicken broth, and penne pasta to the pot.
  5. Bring to a boil and cook until the pasta is al dente and most liquid is absorbed.
  6. Stir in the buffalo sauce, cream cheese, and shredded cheeses until melted and creamy.
  7. Fold in the prepared shredded chicken and serve immediately.

Notes

You may substitute blue cheese dressing with ranch dressing if preferred. Adjust the amount of buffalo sauce to suit your heat preference. Store leftovers in an airtight container in the refrigerator for up to 3 days.