Description
This Buffalo Chicken Pasta recipe combines tender, bite-sized chicken thighs with creamy heavy cream and tangy Buffalo-style hot sauce, blended with rotini pasta and vegetables. Finished with blue cheese and fresh celery, this flavorful dish is a perfect balance of spicy, creamy, and savory, all cooked quickly on the stovetop in about 30 minutes, making it ideal for a hearty weeknight meal.
Ingredients
Scale
Pasta
- 12 oz. rotini (spiral) pasta
- Kosher salt, to taste
Chicken and Coating
- 2/3 cup all-purpose flour
- 1 1/2 lb. boneless, skinless chicken thighs, cubed into bite-sized pieces
- Black pepper, to taste
Cooking Fats
- 2 Tbsp. salted butter
- 2 Tbsp. olive oil
Vegetables and Aromatics
- 2 celery stalks, sliced thin, plus leaves for topping
- 3 garlic cloves, minced
- 1 small white onion, diced
Liquids and Sauce
- 4 oz. (1/4 cup) light lager beer
- 1 cup heavy cream
- 1/3 cup Buffalo-style hot sauce (such as Frank’s Red Hot), plus more to taste
Toppings
- 1/2 cup crumbled blue cheese (about 2 oz.)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and set aside.
- Prepare the Chicken: Place the all-purpose flour in a shallow dish. Season the cubed chicken thighs with kosher salt and black pepper. Lightly dredge each piece in the flour, shaking off any excess.
- Brown the Chicken: Heat the salted butter and olive oil in a large skillet over medium-high heat. Add the floured chicken pieces and cook, turning occasionally, until browned on all sides, about 3 to 4 minutes. Remove the chicken from the skillet and set aside on a plate.
- Cook Vegetables: Reserve some of the sliced celery for topping. Add the remaining celery slices, minced garlic, and diced white onion to the same skillet. Cook over medium-high heat until softened and fragrant, about 2 to 3 minutes.
- Deglaze the Pan: Pour in the light lager beer to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. This adds flavor to the sauce.
- Make the Sauce: Stir in the heavy cream and Buffalo-style hot sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Combine Ingredients: Return the browned chicken and cooked pasta to the skillet. Season with a pinch of kosher salt and black pepper. Cook everything together, stirring gently, until the sauce thickens and coats the pasta and chicken evenly, about 1 to 2 minutes.
- Serve: Transfer the Buffalo chicken pasta to serving plates. Top with crumbled blue cheese, the reserved sliced celery, and celery leaves for a fresh, crunchy garnish. Adjust hot sauce seasoning if desired and serve warm.
Notes
- Use chicken thighs for juicier, more flavorful meat, but chicken breasts can be substituted if preferred.
- Adjust the amount of Buffalo hot sauce to control the spice level.
- Light lager beer can be substituted with chicken broth or water if alcohol is to be avoided.
- Crumbled blue cheese adds tangy creaminess; it can be omitted or replaced with shredded mozzarella for a milder flavor.
- Ensure pasta is well-drained to prevent the sauce from becoming too watery.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
