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Buffalo Chicken Pasta: Creamy, Tangy, Restaurant-Style Peppercorn
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Buffalo Chicken Pasta: Creamy, Tangy, Restaurant-Style Peppercorn

A creamy, fiery buffalo chicken pasta dish with tender chicken, al dente penne, and a tangy homemade sauce. This restaurant-style meal is ready in 30 minutes using a rich blend of cheese, heavy cream, and a splash of chicken broth for depth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: SALDS
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast (boneless, skinless, diced)
  • 12 oz penne pasta
  • 1 cup buffalo wing sauce
  • 2 tbsp butter
  • 1 cup heavy cream or non-fat yogurt & milk mix
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • 2 tbsp chicken broth
  • 2 garlic cloves, minced
  • ¼ tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped
  • Salt & pepper, to taste
  • 1 tbsp olive oil
  • ¼ cup Greek yogurt

Method
 

  1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 9-10 minutes. Drain and set aside.
  2. Heat olive oil in a skillet over medium heat. Cook diced chicken until golden and cooked through, ~6 minutes. Season with salt, pepper, and red pepper flakes. Remove from heat.
  3. In the same skillet, melt butter, then sauté garlic for 30 seconds. Add buffalo wing sauce, heavy cream, and chicken broth. Simmer 3 minutes until smooth.
  4. Return chicken to the skillet. Gradually mix in mozzarella, Parmesan, and Greek yogurt. Cook 2 minutes until cheeses melt into a silky sauce.
  5. Fold in cooked pasta. Adjust consistency with reserved pasta water as needed. Toss with chopped parsley.

Notes

Substitute ground turkey for chicken if desired. Use clarified butter for smoky notes. Omit red pepper flakes for mild flavor. Chicken broth is optional but enhances depth.