Description
This Buffalo Chicken Pasta recipe combines tender, lemon pepper seasoned chicken with a creamy, tangy buffalo wing sauce infused tomato sauce. It’s a flavorful, quick skillet meal perfect for a satisfying dinner, tossed with penne pasta and topped with parmesan cheese for an extra cheesy finish.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken
- ½ tsp lemon pepper
- 1 Tbsp olive oil (divided)
Pasta
- ½ lb penne pasta, cooked and drained
Sauce
- 1 Tbsp olive oil (divided)
- 1 shallot, chopped
- 2 garlic cloves, minced
- 1 (8-oz) can tomato sauce
- 2 to 3 Tbsp buffalo wing sauce
- 1 Tbsp Worcestershire sauce
- 3 to 4 Tbsp heavy cream
Toppings
- Grated parmesan cheese
Instructions
- Season and Cook Chicken: Season the boneless skinless chicken with lemon pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for about 7 to 8 minutes until it is no longer pink inside. Remove the chicken from the skillet and chop it into bite-sized pieces. Set aside.
- Sauté Aromatics and Build Sauce: In the same large skillet, add the remaining 1 tablespoon of olive oil. Add the chopped shallot and minced garlic and sauté for 3 minutes until fragrant and softened. Pour in the Worcestershire sauce, tomato sauce, buffalo wing sauce, and return the chopped chicken to the skillet. Simmer this mixture over medium-low heat for 10 minutes to let the flavors meld.
- Finish the Sauce and Combine: Stir in the heavy cream to create a rich, creamy sauce. Add the cooked and drained penne pasta to the skillet and toss everything together until the pasta is evenly coated with the buffalo chicken sauce.
- Serve: Plate the buffalo chicken pasta and generously top with grated parmesan cheese before serving.
Notes
- You can adjust the amount of buffalo wing sauce based on how spicy you prefer the dish.
- For a lighter version, use half-and-half instead of heavy cream.
- Cook the pasta just until al dente, as it will continue to cook slightly when tossed in the sauce.
- Grated mozzarella or cheddar cheese can be substituted for parmesan if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
