One-Pot Buffalo Chicken Pasta

nibbleboard.com/recipes/buffalo-chicken-pasta

Ingredients

Instructions

1. Set the cream cheese, cheddar, and mozzarella out on the counter. You want them near room temperature so they melt smoothly into the sauce later.
2. Place the chicken breast in a pot of water and bring to a gentle boil over medium heat. Cook for 15 minutes until cooked through — a gentle boil keeps the chicken tender instead of tough.
3. Remove the chicken and shred it with two forks. Set aside.
4. Melt butter in a large deep skillet over medium heat. Add the diced onion and celery, cooking for 5 minutes until softened.
5. Add the minced garlic and cook for 1 more minute until fragrant.
6. Pour in the undrained diced tomatoes and chicken broth. Bring to a boil, then add the penne pasta. Push the pasta down to submerge it in the liquid.
7. Cover and boil for 10-13 minutes until the pasta is al dente. Stir once or twice to prevent sticking. Don't overcook — the pasta stays over heat while the sauce thickens.
8. Reduce heat to low. Add the buffalo sauce, cubed cream cheese, shredded cheddar, and mozzarella. Stir gently with a silicone spatula until everything melts into a creamy sauce. It will seem thin at first but thickens as it sits.
9. Fold in the shredded chicken and blue cheese dressing. Stir until the chicken is evenly coated and warmed through.
10. Sprinkle with red pepper flakes and sliced green onions. Let rest 5 minutes before serving — the sauce continues to thicken off the heat.

Nutrition per Serving

Chef Tips

• I always set the cheeses out 30 minutes before I start cooking. Room temperature cream cheese melts into a smooth sauce — cold cream cheese leaves lumps no matter how hard you stir.
• Use a gentle boil for the chicken, not a rolling boil. High heat tightens the protein fibers and you end up with stringy, dry shreds. Low and slow keeps it juicy.
• If the sauce looks too thin after adding the cheese, just let it sit on low heat for 3-4 more minutes. The starches from the pasta continue thickening everything. If it gets too thick, splash in a little extra broth.
• Frank's RedHot Buffalo Sauce is my go-to, but any cayenne-based buffalo sauce works. Don't use regular hot sauce straight — buffalo sauce has butter blended in which gives the creaminess.
• Swap blue cheese dressing for ranch if you're not a blue cheese person. Matt insists on blue cheese, but I've made it with ranch for the kids and it's honestly just as good.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens considerably when cold — this is normal.