Buffalo Chicken Pasta
If you love buffalo chicken, you’re going to love this buffalo chicken pasta recipe!
- 1 teaspoon fine sea salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
Chicken and Pasta:
- 3 Tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts about 2 large chicken breasts
- 1 pound dry penne or rotini pasta
- 1 Tablespoon butter
- 8 ounces cream cheese softened, cubed, 1 brick
- 1/3 cup buffalo sauce I use Frank’s original
- 2/3 cup chicken broth
- 1 cup freshly shredded mozzarella cheese
- 1 cup freshly shredded sharp cheddar cheese
- Blue cheese or ranch dressing for topping
- Sliced green onions for topping
- Crumbled blue cheese optional, for topping
- In a small bowl, mix together the seasoning ingredients. Divide the blend in half, setting aside 1/2 for the chicken and 1/2 for the pasta.
- Using a sharp knife, carefully butterfly the chicken all the way through to make 4 even filets.
- To a large bowl, add half of the seasoning blend and 2 Tablespoons olive oil. Mix to combine. Add the chicken to the bowl and evenly coat in the seasoning and oil blend.
- Bring a large pot of salted water to a boil, and cook the pasta to al dente according to the package instructions.
- Heat a large oven-safe skillet over medium high heat (preferably a 12” cast iron skillet, or a Dutch oven - so that you have room to toss the pasta in the sauce in later steps). Add the butter and the remaining 1 Tablespoon olive oil to the pan and swirl to coat. Add the chicken and saute 3 minutes per side, or until golden brown and cooked to an internal temperature of 165 F on an instant read meat thermometer. Move the chicken from the skillet to a clean plate and set to the side. Turn the heat down to medium.
- Add the cream cheese, buffalo sauce, and chicken broth to the pan. Stir until the cream cheese is totally melted, then add in the remaining seasoning blend, and stir.