Buffalo Chicken Pasta Recipe

There’s something magical about the combination of buffalo chicken and pasta that brings comfort and excitement to the dinner table. This Buffalo Chicken Pasta recipe has become a household favorite in our family. The creamy sauce, spicy kick, and tender chicken come together in a way that makes every bite feel indulgent, yet it’s surprisingly easy to whip up. Even my picky eaters can’t resist it! This dish not only satisfies our cravings for something hearty but also delivers a burst of flavor that keeps everyone coming back for more.

Ingredients

• Kosher salt, to taste
• 12 oz. rotini (spiral) pasta
• 2/3 cup all-purpose flour
• 2 Tbsp. salted butter
• 2 Tbsp. olive oil
• 1 1/2 lb. boneless, skinless chicken thighs, cubed into bite-sized pieces
• Black pepper, to taste
• 2 celery stalks, sliced thin, plus leaves for topping
• 3 garlic cloves, minced
• 1 small white onion, diced
• 4 oz. (1/4 cup) light lager beer
• 1 cup heavy cream
• 1/3 cup Buffalo-style hot sauce (such as Frank’s Red Hot), plus more to taste
• 1/2 cup crumbled blue cheese (about 2 oz.), for topping

Instructions

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.
• Cook the rotini according to package directions, then drain and set aside.

2. Prepare the Chicken:

• Place the flour in a shallow dish.
• Heat the butter and olive oil in a large skillet over medium-high heat.
• Season the cubed chicken with salt and pepper. Lightly dredge the chicken in the flour, shaking off any excess.
• Add the chicken to the skillet and brown for about 3 to 4 minutes. Remove the chicken and set aside.

3. Make the Sauce:

• Reserve some of the sliced celery for topping. Add the remaining celery, garlic, and onion to the skillet.
• Cook over medium-high heat until softened, about 2 to 3 minutes.
• Pour in the beer to deglaze the pan, scraping the bottom with a wooden spoon to release any flavorful bits.
• Stir in the heavy cream and hot sauce, bringing the mixture to a simmer.

4. Combine Ingredients:

• Return the reserved chicken and cooked pasta to the skillet. Season with a pinch of salt and pepper.
• Cook until the sauce thickens and everything is well combined, about 1 to 2 minutes. Taste and adjust the spice level as needed.

5. Serve:

• Serve the pasta topped with crumbled blue cheese, reserved sliced celery, and celery leaves.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 650 kcal

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

How to Serve

• Serve hot with toppings as desired:
• Crumbled blue cheese
• Sliced celery
• Celery leaves
• Pair with a fresh side salad for a complete meal.
• Consider offering additional hot sauce on the side for those who like it extra spicy.

Additional Tips

1. Chicken Options: While boneless, skinless chicken thighs are flavorful and tender, you can substitute with chicken breasts if you prefer.
2. Pasta Choices: Rotini works well for this recipe, but you can also use penne or fusilli for similar results.
3. Heat Level: Adjust the amount of buffalo sauce to suit your heat preference. Start with less and add more if needed.
4. Cream Alternatives: For a lighter version, you can use half-and-half instead of heavy cream.
5. Storage: This dish is best enjoyed fresh, but leftovers can be stored in the fridge for up to 3 days.

Recipe Variations

• Vegetarian Option: Substitute the chicken with roasted cauliflower or chickpeas for a vegetarian version.
• Cheesy Twist: Mix in shredded mozzarella or cheddar cheese into the sauce for a cheesier pasta.
• Extra Veggies: Add spinach or bell peppers for more color and nutrients.

Serving Suggestions

• Serve with garlic bread or crusty rolls to soak up the delicious sauce.
• Pair with a crisp green salad for a refreshing contrast.
• Consider serving alongside a cold beverage, such as a light lager, to complement the flavors.

Freezing and Storage

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: You can freeze the Buffalo Chicken Pasta for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove over low heat, adding a splash of cream or broth if needed.

FAQ Section

1. Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, but rotini holds the sauce well.

2. Is this recipe spicy?
It has a spicy kick from the buffalo sauce. Adjust the amount to suit your taste.

3. Can I make this ahead of time?
Yes, you can prepare the sauce and cook the pasta ahead of time, then combine them just before serving.

4. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.

5. Can I add more vegetables?
Absolutely! Bell peppers, zucchini, or spinach are great additions.

6. What can I serve with this dish?
It pairs well with garlic bread, a fresh salad, or coleslaw.

7. Is there a gluten-free option?
Use gluten-free pasta and ensure the buffalo sauce is gluten-free.

8. Can I use chicken breasts instead of thighs?
Yes, chicken breasts will work, but thighs tend to be juicier.

9. How can I make it less creamy?
You can reduce the amount of heavy cream or substitute with half-and-half.

10. What type of beer should I use?
A light lager works best, but any mild beer will do.

Conclusion

This Buffalo Chicken Pasta is a delightful blend of creamy, spicy, and savory flavors that will please everyone at your table. Whether you’re serving it on a weeknight or at a gathering with friends, it’s sure to become a go-to recipe. The best part? It’s quick to prepare, making it perfect for busy days. With its simple ingredients and bold flavors, this dish proves that comfort food can also be exciting and satisfying. Enjoy every cheesy, spicy bite!

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