Buffalo Chicken Pasta

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Buffalo Chicken Pasta is a tasty meal you can whip up in just 30 minutes. This dish mixes spicy buffalo sauce with creamy cheese and tender pasta. You’ll love how the chicken soaks up all the flavors, making every bite delicious.

This recipe is easy to make and uses simple ingredients. You’ll need chicken, pasta, spices, and a few other items you might already have in your kitchen. The best part? It’s all cooked in one pot, so there’s less cleanup after dinner.

Exact Ingredients List

Here’s what you’ll need to make this tasty Buffalo Chicken Pasta:

• 1 boneless, skinless chicken breast (about ⅔ lb)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp cayenne pepper
• ¼ tsp salt
• 1 Tbsp cooking oil
• 2 Tbsp butter
• 8 oz penne pasta
• 1 can (15 oz) petite diced tomatoes
• 1½ cups chicken broth
• 4 oz cream cheese
• ¼ cup hot sauce
• ½ tsp Worcestershire sauce
• ½ cup shredded Monterey jack cheese
• 2 green onions, sliced (optional)

These ingredients will make 4 servings. The prep time is about 5 minutes, and it takes about 25 minutes to cook.

You’ll start by cutting the chicken and mixing the spices. Then you’ll brown the chicken in a skillet.

Next, you’ll add the pasta, tomatoes, and broth. Let it all simmer until the pasta is tender.

Finally, you’ll stir in the cream cheese, butter, hot sauce, and cheese to make it creamy and delicious. Top with green onions if you like, and enjoy!

Instructions

Start by cutting your chicken into bite-sized pieces. Mix garlic powder, onion powder, cayenne pepper, and salt. Coat the chicken with this spice mix.

Heat oil in a big skillet. Add the chicken and cook until it’s brown on all sides. Don’t worry if it’s not fully cooked yet.

Now, add your pasta, tomatoes, and chicken broth to the skillet. Stir well to get all the tasty bits off the bottom.

Cover the skillet and let it simmer. The broth won’t cover all the pasta, but that’s okay. Once it’s bubbling, give it a quick stir, cover again, and turn the heat down.

Let it cook for 10-12 minutes. Stir once or twice, always putting the lid back on. The pasta should be soft and most of the liquid gone.

Next, add cream cheese chunks, butter, hot sauce, and Worcestershire sauce. Stir until the cream cheese melts.

Lastly, mix in the Monterey jack cheese until it’s all melty. Top with green onions if you like, and enjoy your tasty Buffalo Chicken Pasta!

Possible Substitutes List

You can make some easy swaps in this Buffalo Chicken Pasta recipe to suit your tastes or what you have on hand. Here are some options:

Pasta: Try rotini, fusilli, or bow-tie pasta instead of penne. These shapes hold the sauce well too.

Chicken: Use rotisserie chicken or leftover cooked chicken to save time. Just add it near the end to warm through.

Cheese: Swap Monterey jack for cheddar or mozzarella. Blue cheese crumbles are great for a tangy kick.

Hot Sauce: Any brand works, but Frank’s RedHot is a classic choice for buffalo flavor.

Veggies: Add diced celery or carrots for extra crunch and nutrition.

Cream Cheese: Greek yogurt or sour cream can work as lighter alternatives.

Spices: Adjust the cayenne to make it milder or spicier. Smoked paprika adds a nice flavor too.

Remember, these swaps might change the taste a bit, but they’ll still give you a yummy buffalo chicken pasta dish. Feel free to mix and match to create your perfect version!

How To Make It Diabetes-Friendly

To make this Buffalo Chicken Pasta more diabetes-friendly, try these simple swaps:

Use whole wheat penne instead of regular pasta. Whole grains have more fiber and a lower glycemic index.

Cut the amount of pasta in half and add more veggies. Try 1 cup of diced celery and 1 cup of diced bell peppers.

Replace regular cream cheese with low-fat or Neufchâtel cheese. This lowers the saturated fat content.

Use less cheese overall. Try 1/4 cup of Monterey jack instead of 1/2 cup.

Add extra protein with 1 cup of cooked white beans. This helps balance blood sugar.

Use less hot sauce to reduce sodium. Start with 2 tablespoons and adjust to taste.

Cook the chicken in 2 teaspoons of olive oil instead of 1 tablespoon of regular oil.

These changes make the dish more nutritious while keeping the flavors you love. Remember to watch your portion sizes too. Aim for about 1 cup of the finished pasta per serving.

Tips, Tricks & Storing

For the best buffalo chicken pasta, use rotisserie chicken to save time. Cut it into bite-sized pieces before adding to the dish. You can adjust the spice level by changing the amount of hot sauce.

To make the sauce extra creamy, let the cream cheese soften at room temperature before cooking. This helps it melt smoothly into the pasta. If you’re short on time, microwave it for 10-15 seconds.

Add some crunch by topping your pasta with crispy bacon bits or blue cheese crumbles. For a veggie boost, mix in diced celery or carrots.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, stirring every 30 seconds. You may need to add a splash of milk to loosen the sauce.

To freeze, let the pasta cool completely. Put it in freezer-safe containers and use within 2 months. Thaw overnight in the fridge before reheating.