Description
This Buffalo Chicken Pasta recipe delivers a creamy, spicy, and satisfying meal that combines tender chicken pieces with perfectly cooked penne pasta, all coated in a tangy buffalo sauce with cream cheese and Monterey Jack cheese. Ready in just 30 minutes, this one-pot skillet dish is perfect for busy weeknights when you want bold flavors without a lot of fuss.
Ingredients
Scale
Chicken and Seasonings
- 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
- 2 tablespoons butter
- ¼ cup hot sauce (such as Frank’s RedHot)
- ½ teaspoon Worcestershire sauce
Cheese and Garnish
- ½ cup shredded Monterey Jack cheese
- 2 green onions, sliced (optional, for garnish)
Instructions
- Season Chicken: Cut the chicken breast into ½-¾ inch pieces. In a small bowl, combine garlic powder, onion powder, cayenne pepper, and salt. Sprinkle the spice mixture evenly over the chicken pieces and toss to coat thoroughly.
- Brown Chicken: Heat 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. The chicken should develop a golden-brown crust but does not need to be fully cooked at this stage.
- Add Pasta and Liquids: To the skillet with browned chicken, add uncooked penne pasta, the entire can of petite diced tomatoes with their liquid, and chicken broth. Stir well, scraping the bottom of the skillet to dissolve any browned bits, which adds flavor.
- Simmer: Cover the skillet with a lid and bring the broth to a strong simmer over medium-high heat. Once simmering, stir the pasta briefly, then cover again and reduce heat to medium-low. Let the pasta cook for 10-12 minutes, or until tender and most of the liquid has been absorbed. Stir once or twice during cooking, always replacing the lid afterwards.
- Add Cheese and Sauce: When the pasta is tender with a small amount of thickened liquid remaining, add the cubed cream cheese, butter, hot sauce, and Worcestershire sauce to the skillet. Stir continuously over medium-low heat until the cream cheese fully melts and the sauce is creamy and well blended.
- Serve: Sprinkle shredded Monterey Jack cheese on top and stir until fully melted into the sauce. Garnish with sliced green onions if desired. Serve the buffalo chicken pasta hot for a flavorful and comforting meal.
Notes
- Use fresh green onions for garnish to add a mild onion crunch and color contrast.
- Adjust the amount of cayenne pepper and hot sauce to suit your preferred spice level.
- If you prefer a thicker sauce, let the pasta simmer uncovered for a few extra minutes to reduce liquid further before adding the cheeses.
- Substitute cream cheese with full-fat Greek yogurt for a tangier, lighter sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
