Description
This Buffalo Chicken Pasta recipe combines tender, spiced chicken with creamy cheese and spicy hot sauce, all tossed together with perfectly cooked penne pasta for a quick and flavorful 30-minute meal. The dish is a delicious blend of tangy buffalo flavors and comforting creamy textures, perfect for a weeknight dinner that packs a punch.
Ingredients
Scale
Chicken and Seasoning
- 1 boneless, skinless chicken breast (about ⅔ lb), cut into ½-¾ inch pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 tablespoon cooking oil
Pasta and Sauce
- 8 oz penne pasta, uncooked
- 1 (15 oz) can petite diced tomatoes, undrained
- 1 ½ cups chicken broth
- 4 oz cream cheese, cubed
- ¼ cup hot sauce (such as Frank’s RedHot)
- ½ teaspoon Worcestershire sauce
- 2 tablespoons butter
Garnish
- ½ 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 the mixture evenly over the chicken pieces. Toss the chicken to ensure it is fully coated in the spices.
- Brown Chicken: Heat the cooking oil in a large, deep skillet over medium-high heat until very hot. Add the seasoned chicken pieces and brown them on all sides, but do not cook them through completely at this stage.
- Add Pasta and Liquids: Into the skillet with the browned chicken, add the uncooked penne pasta, the can of petite diced tomatoes (including the liquid), and the chicken broth. Stir well to lift and dissolve any browned bits stuck to the skillet bottom.
- Simmer: Place a lid on the skillet and allow the liquid to come to a strong simmer. Once simmering, briefly stir the pasta to prevent sticking, then replace the lid and reduce the heat to medium-low. Let the pasta cook in the simmering broth for 10-12 minutes, stirring once or twice during this time and always replacing the lid immediately after stirring. Cook until the pasta is tender and most of the liquid is absorbed.
- Add Cheese and Sauce: When the pasta is tender with only a small amount of thickened liquid left, add the cubed cream cheese, butter, hot sauce, and Worcestershire sauce. Stir over medium-low heat until the cream cheese completely melts and combines into a creamy sauce coating the pasta.
- Serve: Stir in the shredded Monterey Jack cheese until melted thoroughly into the sauce. Garnish with sliced green onions, if desired, and serve the dish hot for a flavorful, comforting meal.
Notes
- You can adjust the amount of hot sauce to make the dish milder or spicier according to your preference.
- Using a deep skillet with a lid is important to properly simmer the pasta and cook it evenly.
- If you don’t have Worcestershire sauce, a splash of soy sauce or additional hot sauce can be used as a substitute.
- For a richer flavor, try substituting half-and-half or milk for some of the chicken broth, but reduce salt accordingly.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
