Creamy Spicy Buffalo Chicken (Printer-Friendly Version)
A creamy, spicy pasta with tender chicken and bold buffalo sauce cooked quickly in one pot.
# Required Ingredients:
→ Protein
01 -
450 g cooked chicken, shredded or diced
→ Pasta
02 -
340 g penne or fettuccine pasta
→ Liquids
03 -
475 ml chicken broth
04 -
240 ml heavy cream
05 -
120 ml buffalo sauce
→ Cheeses
06 -
100 g grated Parmesan cheese
07 -
55 g shredded mozzarella cheese
08 -
30 g cream cheese
→ Seasonings and Fats
09 -
15 ml olive oil or butter
10 -
1 tsp garlic powder
11 -
Salt and black pepper, to taste
→ Garnish
12 -
Chopped green onions or parsley (optional)
# Step-by-Step Instructions:
01 -
Heat olive oil or butter in a large deep pot over medium heat. Add shredded cooked chicken, season with garlic powder, salt, and pepper. Stir and cook for 2 to 3 minutes until fragrant.
02 -
Pour in chicken broth, heavy cream, and buffalo sauce. Stir thoroughly, then add uncooked pasta directly to the pot. Bring mixture to a gentle boil.
03 -
Reduce heat to low and simmer uncovered, stirring occasionally, until pasta is tender, about 10 to 12 minutes. Stir slowly to allow sauce to thicken and coat the pasta evenly.
04 -
Remove from heat and stir in Parmesan, mozzarella, and cream cheese. Continue stirring until cheese melts completely and sauce is rich and smooth.
05 -
Adjust seasoning with salt and pepper as needed. If sauce is too thick, add a splash of broth to loosen. Garnish with chopped green onions or parsley before serving.
# Handy Cooking Tips:
01 -
To maintain creaminess when reheating leftovers, add a splash of chicken broth or cream and warm gently over low heat, stirring frequently to prevent curdling.
02 -
For a vegetarian adaptation, replace chicken with sautéed mushrooms or roasted cauliflower without compromising flavor.