buffalo chicken pasta
This Buffalo Chicken Pasta is a hearty and flavorful dish that combines the rich taste of buffalo sauce with tender chicken and al dente pasta. Perfect for weeknight dinners or game day gatherings, this recipe is sure to please any crowd.
Equipment
- 1 Large pot
- 1 Colander
- 1 Skillet
- 1 Mixing spoon
- 1 set Measuring cups and spoons
- 1 Whisk
Ingredients
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 cup buffalo wing sauce
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup blue cheese crumbles Optional.
- 2 green onions, chopped
- Salt To taste.
- Pepper To taste.
- Fresh parsley For garnish (optional).
Instructions
- In a large pot, bring salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Season 1 pound of boneless chicken breasts with salt and pepper. Add the chicken to the skillet and cook until fully cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and let it rest before cutting into bite-sized pieces.
- In the same skillet, add 1 cup of buffalo wing sauce and 1 cup of heavy cream. Whisk together until smooth and heated through.
- Add the cooked pasta, chicken pieces, and 1 cup of shredded cheddar cheese to the skillet. Stir until everything is coated in the sauce and the cheese has melted.
- Plate the pasta and top with blue cheese crumbles (if using), a sprinkle of chopped green onions, and fresh parsley for garnish.
Notes
For extra heat, consider adding more buffalo sauce to taste.
This dish can be stored in the refrigerator for up to 3 days and can be reheated in the microwave.
Feel free to use rotisserie chicken for a quicker option.