Buffalo Chicken Pasta Recipe
A delectable union of creamy, spicy, and robust flavors, this buffalo chicken pasta promises a quick yet satisfying meal that will delight both children and adults alike.
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Ingredients
- ¼ teaspoon ground pepper
- 8 ounces penne pasta regular or gluten-free
- 1 teaspoon minced garlic
- ⅓ cup hot sauce
- ¼ teaspoon sea salt
- 1 pound cooked shredded chicken
- 8 ounces cream cheese dairy or non-dairy
- ¾ cup chicken broth
- Fresh parsley for garnish (optional)
Instructions
- Begin by boiling the penne according to the instructions on its packaging. Drain the pasta and set it aside once cooked. In a broad skillet set over medium heat, combine the cream cheese, hot sauce, and chicken broth. Stir gently and allow the mixture to melt into a smooth, velvety sauce. Incorporate the minced garlic, sea salt, ground pepper, and shredded chicken into the skillet. Stir thoroughly to ensure the flavors meld, and let it simmer on low for about 2 minutes. Fold the cooked penne into the sauce and stir until the pasta is well-coated and heated through, about 3 minutes on low. Garnish with freshly chopped parsley if desired, then remove from heat.
Notes
Feel free to use any pasta variety that suits your preference. Both regular and dairy-free cream cheese perform beautifully in this dish. Leftover or rotisserie chicken is an excellent alternative—just be sure to shred it into bite-sized pieces. Store any remaining pasta in an airtight container in the refrigerator for up to three days. This recipe yields four generous portions or six standard servings.