Description
This Buffalo Chicken Pasta is a quick and easy weeknight meal that’s packed with flavor. Tender chicken, pasta, and a creamy buffalo sauce come together in one pan for a delicious and satisfying dish.
Ingredients
Units
Scale
- 1 boneless, skinless chicken breast (about 2/3 lb), cut into 1/2-3/4 inch pieces
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 tablespoon cooking oil
- 2 tablespoons butter
- 8 oz penne pasta, uncooked
- 1 (15 oz) can petite diced tomatoes, undrained
- 1 1/2 cups chicken broth
- 4 oz cream cheese, cubed
- 1/4 cup hot sauce (such as Frank’s RedHot)
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup shredded Monterey Jack cheese
- 2 green onions, sliced (optional, for garnish)
Instructions
- Season Chicken: Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.
- Brown Chicken: Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow it to brown on all sides. The chicken does not need to be cooked through at this point.
- Add Pasta and Liquids: Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.
- Simmer: Place a lid on the pot and allow the broth to come up to a strong simmer. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low. Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender, and most of the liquid has been absorbed, stirring once or twice throughout and always replacing the lid after stirring.
- Add Cheese and Sauce: Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, add the cream cheese, butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.
- Serve: Add the shredded Monterey Jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.
Notes
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts if you prefer.
- Pasta: You can use other types of pasta, such as rotini or farfalle.
- Spice Level: Adjust the amount of hot sauce and cayenne pepper to your preferred spice level.
- Cheese: You can use your favorite type of cheese for this recipe.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 500kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
