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buffalo chicken pasta with melted cheese and green onion in a skillet, overhead shot

Buffalo Chicken Pasta

A creamy, properly emulsified buffalo chicken pasta that holds its sauce without separating. Ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Course: Dinner, Main Courses, Pasta Dishes
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless skinless chicken breasts, diced
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 tbsp unsalted butter
  • ⅔ cup buffalo hot sauce
  • 8 oz full-fat cream cheese softened and cubed
  • 1 cup chicken broth
  • ½ cup heavy cream
  • 1 lb penne or rotini pasta
  • 1 cup shredded cheddar or Monterey Jack
  • ¼ cup crumbled blue cheese optional
  • 2 tbsp chopped green onion

Method
 

  1. Cook pasta until al dente, reserving 1 cup pasta water before draining.
  2. Season and cook diced chicken in olive oil until golden and cooked through, 6-7 minutes. Set aside.
  3. Melt butter in the same skillet, stir in buffalo sauce over medium-low heat.
  4. Reduce heat to low. Whisk in cream cheese a few pieces at a time until smooth.
  5. Whisk in chicken broth and heavy cream. Simmer 3-4 minutes until thickened.
  6. Return chicken and pasta to the skillet, tossing to coat. Add reserved pasta water as needed.
  7. Stir in shredded cheese. Top with blue cheese, green onion, and extra sauce or dressing.

Notes

Storage note: Refrigerate up to 3 days; not recommended for freezing due to the cream cheese-based sauce.
Allergen note: Contains dairy and gluten.
Notes: Keep heat low throughout sauce-making to prevent separation.