Buffalo Chicken Pasta

How to Make Buffalo Chicken Pasta

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and add the salt. Cook the penne until just al dente according to package directions, then reserve about 1 cup of the starchy pasta water and drain the pasta. Set the pasta aside while you prepare the chicken and sauce.

   For this step

   • 12 ozPenne pasta (dry)
   • 1 tspSalt
   
2. 2

   Step 2: Season and brown the chicken

   Pat the chicken pieces dry and season lightly with black pepper (and a pinch of salt if needed). Heat olive oil in a large heavy skillet over medium-high heat, add the chicken in a single layer, and cook until golden and cooked through, about 6–8 minutes. Remove the chicken to a plate and keep warm.

   For this step

   • 1 lbBoneless skinless chicken breasts, cut into 1-inch pieces
   • 1 tbspOlive oil
   • 1/2 tspBlack pepper
   
3. 3

   Step 3: Make the buffalo cream sauce

   Reduce the heat to medium and add the butter to the same skillet, stirring until melted. Whisk in the hot sauce and cream cheese until smooth and combined, adding a splash of reserved pasta water if the sauce needs thinning. Taste and adjust the spice level or seasoning as desired.

   For this step

   • 4 tbspUnsalted butter
   • 1/3 cupHot sauce (e.g., Frank's RedHot)
   • 4 ozCream cheese, softened
   
4. 4

   Step 4: Combine pasta, chicken, and cheese

   Return the cooked chicken to the skillet, then add the drained pasta and toss to coat in the sauce. Stir in the shredded cheddar a handful at a time until melted and the sauce is creamy, adding more reserved pasta water to reach your preferred consistency. Fold in most of the sliced green onions, reserving some for garnish.

   For this step

   • 1 1/2 cupsShredded sharp cheddar cheese
   • 2 stalksGreen onions, thinly sliced (for garnish)
   
5. 5

   Step 5: Finish and season

   Simmer everything together for 1–2 minutes to marry the flavors and thicken the sauce slightly. Taste and add salt, pepper, or a splash more hot sauce as needed to balance the heat and tang.
   
6. 6

   Step 6: Serve warm

   Divide the pasta among bowls and garnish with the remaining green onions. Serve immediately with extra hot sauce, ranch, or blue cheese dressing on the side if you like.
   

1. Bring a large pot of water to a rolling boil and add the salt. Cook the penne until just al dente according to package directions, then reserve about 1 cup of the starchy pasta water and drain the pasta. Set the pasta aside while you prepare the chicken and sauce.
2. Pat the chicken pieces dry and season lightly with black pepper (and a pinch of salt if needed). Heat olive oil in a large heavy skillet over medium-high heat, add the chicken in a single layer, and cook until golden and cooked through, about 6–8 minutes. Remove the chicken to a plate and keep warm.
3. Reduce the heat to medium and add the butter to the same skillet, stirring until melted. Whisk in the hot sauce and cream cheese until smooth and combined, adding a splash of reserved pasta water if the sauce needs thinning. Taste and adjust the spice level or seasoning as desired.
4. Return the cooked chicken to the skillet, then add the drained pasta and toss to coat in the sauce. Stir in the shredded cheddar a handful at a time until melted and the sauce is creamy, adding more reserved pasta water to reach your preferred consistency. Fold in most of the sliced green onions, reserving some for garnish.
5. Simmer everything together for 1–2 minutes to marry the flavors and thicken the sauce slightly. Taste and add salt, pepper, or a splash more hot sauce as needed to balance the heat and tang.
6. Divide the pasta among bowls and garnish with the remaining green onions. Serve immediately with extra hot sauce, ranch, or blue cheese dressing on the side if you like.