Creamy with a Kick: Buffalo Chicken Pasta
I'm not a fan of the super spicy, but you add a little kick to a smooth and creamy recipe and I'm doing the happy dance. This recipe is sure to make you wiggle! Plus I heard somewhere that spicy foods burn fat - probably not when paired with cream cheese, but we can pretend, right?
PREP/TOTAL TIME: 35 MIN.
RECIPE BY The Cozy Cook
Ingredients
1 large boneless skinless chicken breast, equal to 1 lb.
½ cup ranch dressing
2 Tablespoons butter, divided
½ cup yellow onion, diced
1 stick celery, diced
3 cloves garlic, minced
14.5 oz. diced tomatoes, undrained, (1 can)
4 cups chicken broth
1 lb. penne noodles
1/2 cup buffalo sauce
8 oz. cream cheese, softened and cubed
1.5 cups cheddar, shredded
1 cup mozzarella, shredded
1 pinch red pepper flakes, optional
Directions
1. Place chicken in a pot of water and bring to a gentle boil. (A gentle boil ensures that the chicken doesn’t become tough.) Cook for 15 minutes, until cooked through. Remove and use two forks to shred. Toss with ranch dressing and set aside.
2. Melt butter in a large high-walled skillet over medium heat. Add the onions and celery. Cook for 5 minutes, until softened. Add the garlic and cook for 1 more minute.
3. Add the undrained diced tomatoes and chicken broth. Bring to a boil and add the pasta. Submerge the pasta into the liquid and let it come back up to a boil.
4. Cover and let it boil for 10-13 minutes, or until al dente. Refer to box for guidance n cooking time. Don't cook any more than al dente as we will be keeping it over low heat until the sauce is thickened. Lift the lid and run a wooden spoon underneath the pasta a few times throughout cooking to ensure the pasta doesn't stick.
4. Reduce heat to low. Add the buffalo sauce, cubed cream cheese, and shredded cheese. The sauce will seem thin at first, but it continues to thicken as it stands, and will thicken further at the next step.
4. Add the shredded chicken and red pepper flakes.
