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Per serving
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- 1
Cook the chicken
Cut the chicken breast into bite-size pieces. Melt 1 tablespoon of the butter in a large high-walled skillet over medium-high heat and cook the chicken until browned and cooked through, about 6-7 minutes. Scoop it out, toss with the blue cheese dressing, and set aside. Using rotisserie or leftover chicken? Use about 2.5 cups and skip straight to the aromatics.
- 2
Soften the aromatics
In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the diced onion and celery and cook 5 minutes until softened. Add the minced garlic and cook 1 more minute.
- 3
Cook the pasta right in the pan
Pour in the undrained diced tomatoes and the chicken broth. Bring to a boil, add the penne, and push it under the liquid. Cover and boil 10-13 minutes until al dente, lifting the lid to run a spatula along the bottom a few times so nothing sticks.
- 4
Build the sauce
Reduce heat to low. Stir in the buffalo sauce, cubed cream cheese, cheddar, and mozzarella until melted and smooth. Keep it on low - rush the cheese over high heat and it turns grainy.
- 5
Finish
Stir the chicken back in along with a pinch of red pepper flakes if you want more heat. The sauce keeps thickening as it stands, so pull it off the heat once it's just short of where you want it.
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One-Skillet Buffalo Chicken Pasta
Created by: OnePotWonders
Ingredients
- 1 lb chicken breast
- 1/2 cup blue cheese dressing
- 2 tbsp butter
- 1/2 cup yellow onion
- 1 celery
- 3 garlic
- 14 1/2 oz diced tomatoes
- 4 cup chicken broth
- 1 lb penne
- 1/2 cup buffalo sauce
- 8 oz cream cheese
- 1 1/2 cup cheddar cheese
- 1 cup mozzarella cheese
- red pepper flakes
Instructions
- Cook the chickenCut the chicken breast into bite-size pieces. Melt 1 tablespoon of the butter in a large high-walled skillet over medium-high heat and cook the chicken until browned and cooked through, about 6-7 minutes. Scoop it out, toss with the blue cheese dressing, and set aside. Using rotisserie or leftover chicken? Use about 2.5 cups and skip straight to the aromatics.
- Soften the aromaticsIn the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add the diced onion and celery and cook 5 minutes until softened. Add the minced garlic and cook 1 more minute.
- Cook the pasta right in the panPour in the undrained diced tomatoes and the chicken broth. Bring to a boil, add the penne, and push it under the liquid. Cover and boil 10-13 minutes until al dente, lifting the lid to run a spatula along the bottom a few times so nothing sticks.
- Build the sauceReduce heat to low. Stir in the buffalo sauce, cubed cream cheese, cheddar, and mozzarella until melted and smooth. Keep it on low - rush the cheese over high heat and it turns grainy.
- FinishStir the chicken back in along with a pinch of red pepper flakes if you want more heat. The sauce keeps thickening as it stands, so pull it off the heat once it's just short of where you want it.