American · Dinner
Buffalo Chicken Pasta
Diced chicken breast pan-seared then simmered with hot sauce, cream cheese, and cheddar into a spicy buffalo sauce that coats penne pasta. Finished with crumbled blue cheese and scallions, this tangy, creamy American pasta balances heat with richness in a single bowl.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
753Calories
67.1gProtein
30.2gFat
50.9gCarbs
6.5gSugar
2.7gFiber
2212mgSodium
226mgChol
16.8gSat Fat
412mgPotassium
318mgCalcium
1.8mgIron
0.7mcgVitamin B12
3.2mgVitamin C
protein-rich
gluten-free-adaptable
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Dice the chicken breast, grate the cheddar, mince the garlic, and slice the scallion.
2
Boil
Cook the penne in salted water over high heat 10 to 11 minutes until al dente, then drain and reserve pasta water.
3
Sear
Melt the butter in a skillet over medium-high heat and sear the diced chicken 5 to 6 minutes until golden and no longer pink inside.
4
Simmer
Push chicken aside, add garlic and smoked paprika over medium 45 seconds until fragrant, then stir in cream cheese, milk, hot sauce, and blue cheese and simmer 3 minutes until smooth.
5
Plate
Toss cheddar and penne over low heat until melted and coated, then spoon into a bowl and scatter scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 5 oz150g penne pasta, dry
- 6 tbsp90ml cayenne hot sauce
- 3 oz86g cream cheese
- 2 oz56g cheddar cheese
- 2 oz56g blue cheese
- 1/2 cup120ml whole milk
- 2 tbsp28g butter
- 2 clove2 clove garlic
- 22 scallion
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
