Description
This one-pot wonder brings the bold, crave-able flavors of buffalo chicken dip to your dinner table in a satisfying, creamy pasta dish. By cooking the penne directly in a savory broth with zesty buffalo sauce and rich cheese, you achieve a velvety, restaurant-quality meal with minimal cleanup. It is the perfect modern weeknight solution for busy families, offering a hearty, comforting experience that feels both indulgent and simple to prepare.
Ingredients
1 lb boneless skinless chicken breast, cubed
1 lb penne pasta
4 cups chicken broth
1/2 cup buffalo hot sauce
4 oz cream cheese, softened
1 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
2 tablespoons butter
1 teaspoon garlic powder
Salt and black pepper to taste
Green onions, sliced for garnish
Instructions
In a large skillet or deep pan, melt the butter over medium-high heat.
Add the cubed chicken breast and sear until golden brown and almost fully cooked.
Add the dry penne pasta, chicken broth, buffalo hot sauce, and garlic powder to the skillet.
Bring the mixture to a boil, then reduce heat to low and cover.
Simmer for about 12-15 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
Stir in the cream cheese, cheddar, and mozzarella until the sauce is creamy and the cheeses are melted.
Season with salt and pepper to taste.
Garnish with fresh green onions before serving.
Notes
To save extra time, use pre-cooked rotisserie chicken instead of raw breast. If the sauce is too thick, add a splash of water or extra broth until desired consistency is reached. Serve with a side of celery or carrot sticks to mimic the classic buffalo wing experience.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 3g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg