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Buffalo Chicken Pasta
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Ingredients
0 of 15 gathered
Step by step
Method
4 steps
- 1
Simmer the chicken in water for about 15 minutes, until cooked through and 165°F in the center. Shred it with two forks, toss it with the blue cheese dressing, and set it aside.
- 2
Melt 1 tablespoon butter in a wide, high-sided skillet over medium heat. Cook the onion and celery for about 5 minutes, until softened, then add the garlic for 1 minute.
- 3
Pour in the undrained tomatoes and broth. Bring the liquid to a boil, add the penne, and press it under the surface. Cover and cook 10–13 minutes, stirring underneath a few times, until the pasta is al dente.
- 4
Lower the heat and stir in the buffalo sauce, cream cheese, cheddar, and mozzarella. Fold in the chicken and pepper flakes. Let the skillet sit for 2–3 minutes so the sauce clings to the pasta; swirl in the cold butter if you want a glossy finish.