Creamy Buffalo Chicken Pasta: Best Recipe for Buffalo Lovers

So you love buffalo chicken and pasta. Well, we’re here to tell you that this combo is a match made in heaven!

If you love creamy buffalo chicken and pasta, you’ll want to try this creamy buffalo chicken pasta recipe ASAP.

You’ll see that the pasta is creamy and flavorful, and the chicken is crispy and juicy. Plus, you’ll have a ton of leftovers that can be used as a snack or as a salad topping.

Read more: Buffalo Chicken Pasta Without Cream Cheese

Equipment:

  • Skillet
  • Bowl
  • Dutch oven

The Ingredients You Will Need for This Recipe:

  • 1 1/2 pounds of skinless, boneless chicken breasts.
  • 3/4 cup of your favorite dressing, ranch, blue cheese, etc.
  • 1/2 cup of buffalo sauce.
  • 2 teaspoons of olive oil.
  • 1 diced medium onion
  • 2 finely diced garlic cloves.
  • 4-cups of chicken stock.
  • 1/2 ounce of cellentani pasta.
  • 8 oz of softened cream cheese.
  • 2 cups of crumbled cheddar.
  • Add black pepper and salt to taste.
  • Cup of Monterey Jack and Cheese.
  • a minced jalapeno pepper (garnish).

Instructions: 

  1. On the cooktop, bring ample water to a boil over moderate heat in a deep skillet. When the water is boiling, add the chicken breasts in a thin layer and return to a boil. Cover it and take the skillet off the heat when it returns to a boil. Wait 20 minutes, covered, for the chicken to finish cooking. Take the chicken out of the water, let it dry for 10 minutes on a cutting board, and then shred it using two forks.
  2. In a separate bowl, combine the shredded chicken with the ranch dressing and the buffalo sauce.
  3. Set oven temperature to 400 degrees.
  4. In the meantime, heat the olive oil in a large Dutch oven or other ovenproof pot over medium heat. Throw in some onions, and cook them down until they’re nice and tender. Put in the garlic and turn the heat down to low. Continue stirring for the full minute of cooking time. The chicken broth should be added now, and the whole thing should be brought to a low boil. Cover and cook the pasta for 12-15 minutes until it reaches the desired al dente texture. Be sure the pasta doesn’t stick to the bottom of the pot by giving it a stir a few times during cooking.
  5. Add the chicken mixture, cream cheese, and a cup of shredded cheddar to the cooked pasta. Be sure to give it a good stir. The dish would benefit from a pinch of kosher salt and some freshly ground black pepper. Scatter the remaining cheese on top of the dish. Add the minced jalapeno and bake for another 10–15 minutes until the cheese is melted.

Read more: Creamy Buffalo Sauce Recipe

How to Reheat Pasta?

How long you cook pasta depends on how much you plan to eat.

Cook pasta until it is somewhat chewy and still firm for al dente. That’s the ideal way to heat pasta because it retains the most nutrients. To serve, drain any excess liquid and stir in a splash of olive oil or butter.

For soft pasta, heat it to an even temperature before eating. If you’re reheating leftover pasta for later, you can add a little more water to soften it and keep the pasta hot.

Leftover pasta should be stored in the refrigerator and kept cold for up to three days. You can reheat leftover pasta for lunch the next day, but don’t plan to reheat it afterward.

If you’re planning to use leftover pasta within two days, you should store it in the refrigerator. Eating cold pasta immediately or at least within 24 hours is best.

To reheat, boil pasta as directed on the package and drain. Then, either cover it and let it sit while you finish making your meal or toss the pasta with the sauce and other ingredients.

Read more: How to Make Penne Pasta

What to Serve with Leftover Pasta?

You can use leftover pasta in almost any recipe that calls for pasta. The only exception is lasagna, which is typically baked or steamed rather than microwaved.

If you’re reheating leftover pasta, you can dress it with one of these options:

  • Fresh herbs
  • Garlic
  • Olive oil
  • Ricotta cheese
  • Pasta salads
  • Cooked vegetables
  • Canned beans

Leftover pasta can also be used in casseroles and soups. Even better, you can incorporate it into other meals like mashed potatoes for a satisfying, protein-rich dinner.

How to Make Creamy Buffalo Chicken Pasta?

This dish is easy. Only a few components can be found in any department store, and it only takes 25 minutes. You should use boneless chicken, if possible. And for pasta leftovers, follow the directions below.

Creamy Buffalo Chicken Pasta Recipe

Creamy Buffalo Chicken Pasta Recipe

This dish is easy. Only a few components can be found in any department store, and it only takes 25 minutes.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 707 kcal

Equipment

  • Skillet
  • Bowl
  • Dutch oven

Ingredients
  

  • 1 ½ pounds of skinless boneless chicken breasts
  • ¾ cup of your favorite dressing ranch, blue cheese, etc.
  • ½ cup of buffalo sauce
  • 2 teaspoons of olive oil
  • 1 diced medium onion
  • 2 finely diced garlic cloves
  • 4- cups of chicken stock
  • ½ ounce of cellentani pasta
  • 8 oz of softened cream cheese
  • 2 cups of crumbled cheddar
  • Add black pepper and salt to taste.
  • Cup of Monterey Jack and Cheese
  • A minced jalapeno pepper garnish

Instructions
 

  • On the cooktop, bring ample water to a boil over moderate heat in a deep skillet. When the water is boiling, add the chicken breasts in a thin layer and return to a boil. Cover it and take the skillet off the heat when it returns to a boil. Wait 20 minutes, covered, for the chicken to finish cooking. Take the chicken out of the water, let it dry for 10 minutes on a cutting board, and then shred it using two forks.
  • In a separate bowl, combine the shredded chicken with the ranch dressing and the buffalo sauce.
  • Set oven temperature to 400 degrees.
  • In the meantime, heat the olive oil in a large Dutch oven or other ovenproof pot over medium heat. Throw in some onions, and cook them down until they’re nice and tender. Put in the garlic and turn the heat down to low. Continue stirring for the full minute of cooking time. The chicken broth should be added now, and the whole thing should be brought to a low boil. Cover and cook the pasta for 12-15 minutes until it reaches the desired al dente texture. Be sure the pasta doesn’t stick to the bottom of the pot by giving it a stir a few times during cooking.
  • Add the chicken mixture, cream cheese, and a cup of shredded cheddar to the cooked pasta. Be sure to give it a good stir. The dish would benefit from a pinch of kosher salt and some freshly ground black pepper. Scatter the remaining cheese on top of the dish. Add the minced jalapeno and bake for another 10–15 minutes until the cheese is melted.
Keyword Creamy Buffalo Chicken Pasta

Nutrition facts:

Calories: 707kcal | Carbohydrates: 65g | Protein: 39g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 1533mg | Potassium: 693mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1096IU | Vitamin C: 9mg | Calcium: 332mg | Iron: 2mg

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