Be sure to try my Buffalo Chicken Pizza next!
Buffalo Chicken Pasta
My favorite part about this pasta, (other than the incredible cream sauce), is that you can throw everything into One Pot and it comes out perfect every time. This recipe is great with fresh, leftover, or rotisserie chicken. You can use any kind of pasta for this recipe, and feel free to make it with ranch dressing instead of blue cheese if preferred. Check out my process shots below along with my PRO tips for success!
How to Make it
See recipe card at bottom of post for ingredient quantities and full instructions Gently boil the chicken for 15 minutes, until cooked through. Drain and shred. Toss with Blue Cheese (or ranch) dressing and set aside. Sauté butter, celery and onions for 5 minutes. Add garlic and cook for 1 more minute.
Add chicken broth and undrained diced tomatoes. Bring to a boil and add the pasta. Submerge the pasta underneath the liquid. Cover and boil until al dente. (Lift lid and slide a silicone spatula along the bottom of the pot a few times during cooking to ensure the pasta doesn’t stick.)
Reduce heat to low. Add the buffalo sauce, cream cheese, cheddar, mozzarella. Stir to combine, then mix in the chicken. Add a sprinkle of red pepper flakes if desired. Pasta sauce will continue to thicken upon standing.
My Preferred Brands For This Recipe
Frank’s Buffalo Wings Sauce Marie’s Chunky Blue Cheese Dressing is by far my favorite choice anytime I use blue cheese. You can find it in the refrigerated area of the produce section. Dragone low moisture whole milk mozzarella is my brand of choice. It has great flavor and melts really well. Cracker Barrel Sharp Yellow Cheese is always my go-to for cheddar.
Storage
Store leftovers in an airtight container and refrigerate for 3-4 days. You can also freeze for up to 3 months.
PRO Tips for Reheating:
For best results, reheat in a double boiler. The consistency, texture, and flavor is much better than microwaving. (Here’s how to make your own double boiler.)
Try These Next
A 14-inch skillet is perfect for this recipe. (And it’s oven safe!) Box Cheese Grater– Always shred cheese from a block for creamy/melty results. Bagged shredded cheese contains cellulose and prevents it from melting as well in soups/sauces. Pasta Strainer Silicone Spatula– I use this every time I cook!
