BUFFALO CHICKEN PASTA

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Buffalo Chicken Pasta combines the zesty flavors of buffalo sauce with creamy pasta for a satisfying meal. Perfect for spice lovers and quick dinner fixes, this recipe offers a hearty and flavorful twist on traditional pasta dishes.

This post covers the step-by-step recipe for Buffalo Chicken Pasta, along with tips for customization, storing leftovers, and ideal food pairings.

Why You’ll Love This Recipe:

  • Bold Flavor: Spicy buffalo sauce combined with creamy cheese.
  • Quick and Easy: Ready in under 30 minutes.
  • Perfect for Busy Nights: One-pot meal ideal for weeknights.
  • Versatile: Easily adaptable for various dietary preferences.

Ingredients:

  • 2 boneless, skinless chicken breasts, poached and shredded
  • 1/2 cup ranch or blue cheese dressing
  • 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
  • 2 tablespoons olive oil
  • 1 medium sweet yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 8 oz pasta (such as cellentani, rotini, or penne)
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar and Monterey Jack cheese blend
  • 1 jalapeno, thinly sliced (optional, for garnish)

Kitchen Equipment Needed:

  • Large pot or Dutch oven
  • Mixing spoon
  • Chef’s knife and cutting board
  • Colander

Directions:

  1. Poach and Shred Chicken:
    • In a pot of simmering water, cook chicken breasts until no longer pink inside (about 15 minutes). Shred the chicken using two forks and toss with ranch dressing and buffalo sauce. Set aside.
  2. Saute Onion and Garlic:
    • Heat olive oil in a Dutch oven over medium heat. Add diced onion and saute until translucent, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
  3. Cook Pasta:
    • Pour chicken broth into the pot with onions and garlic. Bring to a gentle boil.
    • Add pasta and cook according to package instructions until al dente, stirring occasionally to prevent sticking.
  4. Combine and Melt Cheese:
    • Reduce heat to low. Stir in cream cheese until melted and smooth.
    • Add shredded cheese blend gradually, stirring until melted and incorporated.
  5. Incorporate Buffalo Chicken:
    • Fold in the buffalo chicken mixture until pasta is evenly coated and heated through.
  6. Serve:
    • Garnish with sliced jalapeno if desired. Serve hot.

Tips and Variations:

  • Spicier Option: Increase buffalo sauce amount for extra heat.
  • Healthier Twist: Use whole wheat or gluten-free pasta.
  • Vegetarian Alternative: Substitute chicken with chickpeas or tofu.
  • Garnish Ideas: Fresh cilantro, chopped green onions, or extra shredded cheese.

Storing Leftovers:

  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop with a splash of chicken broth to maintain creaminess.

Food and Drink Pairings:

  • Side Dish: Crusty bread or garlic breadsticks.
  • Beverage: Crisp white wine, such as Sauvignon Blanc, or a cold beer.

Frequently Asked Questions:

  • Can I freeze Buffalo Chicken Pasta? It’s not recommended due to the dairy content.
  • How can I tell when the pasta is al dente? Taste a piece; it should be firm but tender.

Call to Action:

Give this Buffalo Chicken Pasta recipe a try and savor the spicy, creamy goodness tonight!

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