Buffalo Chicken Pasta
Servings: 4 servings (9 cups total)
Calories: 921cal
Equipment
- Large heavy bottomed skillet with deep sides
Ingredients
- 8 ounces penne pasta cooked al dente
- 2 cups chopped cooked chicken
- 1 Tablespoons olive oil
- 2 teaspoons minced garlic
- ½ cup sliced onions
- ½ cup canned diced tomatoes slightly drained, see notes below
- 2 ounces cream cheese
- 2 cups heavy whipping cream
- ½ cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ¼ cup hot sauce such as Frank's red hot
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering. Add minced garlic and stir, cooking for 1 minute. Add in onion and cook/stir another 2-3 minutes or until tender.
- Add diced tomatoes and stir together. Add in cream cheese and use the back of the spatula to smash it so you can stir everything together.
- Pour in heavy cream, both cheeses, and hot sauce. Stir to combine.
- Add in cooked chicken and cooked pasta. Stir everything together and cook a few more minutes or until heated through.
Notes
- We didn’t drain the tomatoes completely, but did drain off excess.
- Penne, mostaccioli, ziti, or rigatoni all work well in this recipe.
- You will need 2 cups of cooked chicken breasts. Cook up about 2 chicken breasts or cube a precooked rotisserie chicken from the grocery store. Chicken thigh meat will also work!
- Feel free to use your favorite brand of hot sauce here, we like to use Franks Red Hot.
Nutrition
Serving: 1serving (2 1/4 cup) | Calories: 921cal | Carbohydrates: 52g | Protein: 41g | Fat: 61g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 230mg | Sodium: 880mg | Potassium: 579mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2217IU | Vitamin C: 16mg | Calcium: 313mg | Iron: 2mg
