Description
Born during a snowstorm with leftovers and a craving, this fiery, creamy pasta was love at first bite. Think buffalo wings meet mac ‘n’ cheese in a one-pot magic trick! Loaded with spicy sauce, three kinds of cheese, tender chicken, and pasta that soaks it all up, this dish is fast, hearty, and guaranteed to be a repeat request. Whether it’s game night or a cozy dinner-in, this fork-friendly comfort bomb brings all the flavor—no wing sauce mess required!
Ingredients
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1 lb chicken breast (or 2 cups shredded rotisserie)
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½ cup blue cheese or ranch dressing
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2 tbsp butter, divided + 2 tbsp cold butter (optional)
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½ cup diced onion + 1 celery stalk, diced
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3 garlic cloves, minced
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1 can (14.5 oz) diced tomatoes, undrained
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4 cups chicken broth
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1 lb penne pasta
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½ cup buffalo sauce (like Frank’s)
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8 oz cream cheese, cubed and softened
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1½ cups shredded cheddar + 1 cup mozzarella
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Red pepper flakes (optional)
Instructions
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Sear Chicken: Dice and cook chicken in 1 tbsp butter over medium-high heat. Remove and set aside.
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Sauté Base: In same pot, cook onion and celery in 1 tbsp butter. Add garlic last 1 min.
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Simmer Pasta: Stir in tomatoes, broth, buffalo sauce, and pasta. Boil, then simmer 12–15 mins covered, stirring occasionally, until pasta is al dente.
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Cheesy Finish: Lower heat. Stir in cream cheese, cheddar, mozzarella. Mix until smooth. Return chicken to pot.
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Final Touch: Off heat, stir in dressing and cold butter (optional). Add red pepper flakes to taste.
Notes
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Use room-temp cream cheese for a smooth sauce.
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Add spinach at the end for extra veggies.
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Don’t skip the cold butter finish—it’s the secret sauce!
Nutrition
- Calories: 520 per serving
- Fat: 25g
- Carbohydrates: 45g
- Protein: 32g