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Buffalo Chicken Pasta
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Boil 12 ounces penne in salted water until 2 minutes shy of tender. Reserve 1 cup pasta water, then drain.
- 2
Cut 1 pound boneless chicken breasts into bite-size pieces and season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Sear in 1 tablespoon oil over medium-high for 5–7 minutes, until browned and 165°F; transfer to a plate.
- 3
Lower the heat to medium. Melt 2 tablespoons butter, stir in ½ cup buffalo sauce and 4 ounces softened cream cheese, then whisk in ½ cup chicken broth until smooth. Simmer 3–4 minutes, until the sauce coats a spoon.
- 4
Toss in the pasta and chicken for 1–2 minutes, adding pasta water a splash at a time until the sauce clings. Fold in ½ cup shredded cheddar and finish with sliced scallions or celery.