Buffalo Chicken Pasta Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb. boneless, skinless chicken breast, large
02 -
1/2 cup ranch dressing or use blue cheese if you'd rather
03 -
1 stick celery, chopped up
04 -
2 tablespoons butter, keep them apart
05 -
1/2 cup diced yellow onion
06 -
3 garlic cloves, chopped
07 -
1 can (14.5 oz) diced tomatoes with the juices
08 -
4 cups chicken broth
09 -
1 lb. penne pasta
10 -
1/2 cup buffalo sauce
11 -
8 ounces cream cheese, cut in cubes and softened
12 -
1 and 1/2 cups shredded cheddar
13 -
1 cup shredded mozzarella
14 -
A pinch of red pepper flakes, if you want heat
15 -
2 tablespoons cold butter (only if you want)
# Instructions:
01 -
Stir the chicken you shredded (with a bit of red pepper flakes if you like it spicy) into your skillet. Swirl in some cold butter at the end for an even creamier feel if you want. Dish it up while it's still hot.
02 -
Dial the heat back to low. Toss in buffalo sauce, cream cheese cubes, cheddar, and mozzarella. Give it a gentle mix until everything comes together and gets creamy.
03 -
Pour in the can of tomatoes (juice and all) along with chicken broth. Get it bubbling, then stir in your pasta. Push it down so it’s under the liquid. Keep the lid on while it boils for 10-13 minutes, stirring now and then, until the pasta has just a little bite left.
04 -
Melt a tablespoon of butter in a big, high-side pan on medium. Add celery and onions first, cooking them for about 5 minutes. Once they’re soft, throw in the garlic for one more minute.
05 -
Put your chicken breast in a pot of water. Let it get to a gentle bubble and keep it going for 15 minutes or until it’s cooked. Use forks to shred, then toss chicken with your dressing. Set that aside.
# Notes:
01 -
Want creamy? Shred your cheese yourself from a block. The bagged stuff just isn't the same.
02 -
If you like it saucy—especially for leftovers—hold back a little on that pound of pasta.
03 -
Let your cream cheese sit out and get nice and soft so it melts in nice and smooth.
04 -
When you’re cooking the chicken, dropping in a couple of bouillon cubes with the water makes it taste extra good.