Description
This Buffalo Chicken Pasta is a creamy and spicy dish featuring tender chicken, al dente penne pasta, and a rich buffalo sauce. Ideal for family dinners or gatherings, it boasts bold flavors and satisfying textures that are sure to impress.
Ingredients
Scale
- 8 ounces of penne pasta
- 1 pound of boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup of buffalo sauce (store-bought or homemade)
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of crumbled blue cheese (optional)
- 1/4 cup of chopped green onions for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels.
- In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper.
- Rub olive oil over the chicken breasts and coat them with the seasoning mix.
- Place the seasoned chicken in a baking dish and cover with aluminum foil.
- Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Let rest for 5 minutes before slicing.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (about 8-10 minutes).
- Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
- In a large skillet over medium heat, combine buffalo sauce and heavy cream. Simmer for about 5 minutes.
- Add shredded cheddar cheese and stir until melted and smooth. Adjust the sauce’s consistency with reserved pasta water if needed.
- Slice the baked chicken into bite-sized pieces and add to the skillet with the sauce.
- Add the cooked penne pasta and toss until well coated. Add more reserved pasta water if the mixture seems too dry.
- Remove from heat and sprinkle with crumbled blue cheese if using.
- Serve hot, garnished with chopped green onions and extra buffalo sauce on the side if desired.
Notes
- For a milder flavor, reduce the amount of buffalo sauce or add more cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of cream or reserved pasta water.
- Prep Time: 15 minutes
- Cook Time: 30 minutes