Description
A creamy, spicy Buffalo Chicken Pasta dish that combines tender penne pasta with a rich buffalo wing sauce cream cheese blend, shredded chicken, and melted cheeses for a comforting and flavorful meal. Ready in just 30 minutes, this one-pan recipe is perfect for a quick weeknight dinner with a spicy kick.
Ingredients
Scale
Pasta
- 1 pound penne pasta
Sauce
- 1 package (8 ounce) cream cheese, softened
- ½ cup buffalo wing sauce (Frank’s RedHot recommended)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
Protein
- 1 pound cooked chicken breast or thigh, shredded
Cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Toppings (Optional)
- ¼ cup ranch or blue cheese dressing
Instructions
- Cook Pasta. Cook the penne pasta according to package directions until al dente. Drain thoroughly and set aside to prepare the sauce.
- Make Sauce. In a large skillet over medium heat, combine the softened cream cheese, buffalo wing sauce, and chicken broth. Simmer the mixture while stirring constantly until the cream cheese is fully melted and the sauce becomes smooth and creamy.
- Season. Add the garlic powder and kosher salt to the sauce. Whisk thoroughly until all seasonings are well combined into the sauce.
- Add Chicken and Pasta. Stir in the shredded cooked chicken along with the cooked penne pasta. Toss everything together to ensure the pasta and chicken are evenly coated with the buffalo sauce blend.
- Add Cheese. Fold in the shredded mozzarella and cheddar cheese, stirring gently until the cheeses are completely melted and incorporated into the pasta mixture.
- Serve. Remove the skillet from heat and serve the buffalo chicken pasta immediately. For an extra creamy touch, drizzle with ranch or blue cheese dressing if desired.
Notes
- Use cooked chicken breast or thigh according to your preference; shredded works best for even distribution.
- Adjust the buffalo wing sauce quantity to control the spiciness level to your taste.
- For a thicker sauce, reduce the chicken broth slightly or cook the sauce a bit longer before adding pasta.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Optionally garnish with sliced green onions or chopped celery for added crunch.
