Can I use rotisserie chicken to make this recipe faster?

Absolutely! Pre-cooked rotisserie chicken is a fantastic time-saver. Simply shred or dice about 3 cups of chicken and toss it with a little of the spice mixture before adding it to the sauce at the end just to warm through. You'll cut your cooking time by at least 10 minutes.

Is there a way to make this recipe lighter?

Yes, you can substitute half-and-half for the heavy cream, though the sauce won't be quite as rich. Using reduced-fat cream cheese (about 4 ounces) in place of some of the heavy cream also works well. For the pasta, try a protein-enriched version for extra nutritional value.

My sauce seems to have separated or become grainy. How can I fix it?

This usually happens when the sauce is heated too quickly or at too high a temperature. Remove from heat and whisk in a tablespoon of cold cream. If that doesn't work, try blending a small amount of the sauce with an immersion blender, then stir it back into the pot to help re-emulsify everything.

Can I make this dish ahead for a dinner party?

Yes! Prepare everything up to adding the pasta to the sauce, but keep them separate. Refrigerate both components, then when ready to serve, gently reheat the sauce, adding a splash of cream if needed to loosen it, then toss with the pasta and briefly warm together before adding the chicken on top.

Creamy Buffalo Chicken Pasta Recipe

Name: Creamy Buffalo Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 16 ounces gemelli pasta; 3 boneless skinless chicken breasts (about 1½ pounds), pounded to an even thickness; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1 small yellow onion, finely diced (about ½ cup); 1 tablespoon garlic, minced; 1½ cups (357 g) heavy whipping cream; ½ cup (128 g) buffalo sauce; ½ cup (50 g) parmesan cheese, finely grated, plus extra for garnish; ½ cup (56.5 g) mozzarella cheese, shredded; 1 packet (1 ounce / 2 tablespoons) dry ranch seasoning mix; ½ teaspoon kosher salt; ½ teaspoon ground black pepper; Parsley, chopped for garnish

Description

Creamy Buffalo Chicken Pasta is a flavorful and hearty main-course dish that combines tender chicken breasts seasoned and pan-seared to perfection, creamy buffalo sauce infused with ranch seasoning, cheeses, and perfectly cooked gemelli pasta. Topped with fresh parsley and extra parmesan, this pasta offers a bold and satisfying meal with a spicy kick and a creamy texture.

Ingredients

Units Scale

Pasta

16 ounces gemelli pasta

Chicken

3 boneless skinless chicken breasts (about 1 1/2 pounds), pounded to an even thickness
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil

Sauce

2 tablespoons unsalted butter
1 small yellow onion, finely diced (about 1/2 cup)
1 tablespoon garlic, minced
1 1/2 cups (357 g) heavy whipping cream
1/2 cup (128 g) buffalo sauce
1/2 cup (50 g) parmesan cheese, finely grated, plus extra for garnish
1/2 cup (56.5 g) mozzarella cheese, shredded
1 packet (1 ounce / 2 tablespoons) dry ranch seasoning mix
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Parsley, chopped for garnish

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil over medium-high heat. Add gemelli pasta and cook according to the package directions until al dente, about 8-10 minutes. Drain the pasta and set aside.
Season the Chicken: In a small bowl, combine onion powder, garlic powder, paprika, salt, and pepper. Season each side of the chicken breasts evenly with the spice mixture.
Cook the Chicken: Heat vegetable oil in a large non-stick skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for 4-5 minutes on one side until golden brown. Flip and cook an additional 4-5 minutes on the other side, or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the skillet and place on a plate. Tent the plate with foil to keep warm.
Make the Sauce: In the same skillet over medium heat, add the butter. Once melted, add the diced onions and cook for 5-8 minutes until softened. Add the minced garlic and sauté for another minute. Pour in the heavy cream and buffalo sauce, then add the parmesan, mozzarella, ranch seasoning, salt, and pepper. Stir well to combine and continue cooking until the cheese is melted and the sauce is smooth, about 3-5 minutes.
Combine Pasta and Sauce: Add the reserved, cooked pasta to the skillet and toss well to evenly coat with the creamy buffalo sauce.
Assemble and Serve: Slice the cooked chicken into strips. Place the chicken on top of the sauced pasta. Garnish with chopped parsley and extra parmesan cheese. Serve immediately.

Notes

Substitute gemelli pasta with rotini or penne if desired.
Adjust the amount of buffalo sauce based on your preferred spice level.
Chicken breast can be substituted with boneless chicken thighs for extra juiciness.
For a lighter version, use half-and-half instead of heavy cream and reduced-fat cheeses.
Leftovers can be refrigerated for up to 3 days; reheat gently to maintain creaminess.

Nutrition

Serving Size: 1/6 of recipe (approx. 1.5 cups)
Calories: 600
Sugar: 4g
Sodium: 1200mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 36g
Cholesterol: 125mg