Description
A quick and comforting one pot pasta dish featuring tender chicken and a creamy buffalo sauce, ready in about 30 minutes.
Ingredients
Main Ingredients
- 1 pound Boneless skinless chicken breast or thighs, cut into bite-sized pieces (Use your preference of chicken.)
- 8 ounces Pasta (penne, rotini, or shells) (Choose a type that holds the sauce well.)
- 1/2 cup Buffalo sauce (Adjust spiciness to preference.)
- 2 tablespoons Butter (For flavor base.)
- 3 cloves Garlic, minced (Fresh is preferred, but jarred works too.)
- 2 cups Chicken broth (For cooking pasta and building sauce.)
- 4 ounces Cream cheese (For creaminess.)
- 1 cup Shredded cheese (cheddar or cheddar blend) (Melts nicely.)
- 1 teaspoon Optional ranch seasoning (Gives a buffalo dip vibe.)
- 2 tablespoons Green onions, chopped (For topping.)
Instructions
Preparation
- Heat a large pot or deep skillet over medium heat and add butter.
- Add the chicken pieces, season with salt and pepper, and cook until no longer pink, about 5 to 7 minutes.
- Stir in garlic and sauté for about 30 seconds until fragrant.
- Pour in buffalo sauce and stir to coat the chicken.
- Add chicken broth and dry pasta, stir well, and bring to a gentle simmer.
- Cover and cook, stirring every couple of minutes until the pasta is tender, about 10 to 12 minutes.
- Reduce heat to low, stir in cream cheese until melted, and then add the shredded cheese, stirring until smooth.
- Taste and adjust seasoning; add more buffalo sauce for heat or a splash of broth if too thick.
- Top with green onions and additional cheese if desired. Serve hot.
Notes
The recipe can be customized with leftover chicken, different pasta shapes, or whatever cheese you have. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: American