One-Pot Buffalo Chicken Pasta
Ingredients
The Cheese
-
12
oz.
Monterey Jack, coarsely grated
-
¼
cup
crumbled blue cheese
-
1
Tbsp.
cornstarch
-
1½
tsp.
cornstarch
The Chicken
-
1½
lb.
skinless, boneless chicken thighs or breasts
-
2
tsp.
kosher salt
-
1¼
tsp.
Morton kosher salt
-
to taste
freshly ground pepper
The Pasta
-
12
oz.
penne or other medium pasta
The Sauce
-
½
cup
unsalted butter
-
½
cup
Buffalo wing sauce
For Serving
-
to taste
crumbled blue cheese
-
to taste
thinly sliced scallions
-
to taste
thinly sliced celery stalks and leaves
Cooking Oil
-
2
Tbsp.
extra-virgin olive oil
Instructions
- Combine Monterey Jack, blue cheese, and cornstarch in a bowl and set aside.
- Season chicken with salt and pepper, then sear in olive oil until browned and cooked through. Transfer to a plate and shred.
- In the same pot, combine pasta, butter, salt, and water. Bring to a boil and cook until pasta is al dente.
- Add Buffalo sauce to the pasta and cook until absorbed. Stir in the cheese mixture gradually until melted, then add shredded chicken.
- Serve the pasta topped with blue cheese, scallions, and celery.
Nutrition Facts (estimated)
Servings
4–6
Calories
650
Total fat
30g
Total carbohydrates
60g
Total protein
35g
Sodium
800mg
Cholesterol
100mg
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