A spicy, creamy meal that is ready in 30 minutes! This is the perfect weeknight meal for any buffalo chicken enthusiast.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American
Keyword: buffalo chicken, chicken
Servings: 6servings
Calories: 519cal
Author: Amy Desrosiers
Cost: $10
Equipment
6 quart stockpot
large skillet
Wooden Spoon
Stovetop
Measuring cups and spoons
cutting board & knife
tongs
Ingredients
1tablespoonolive oil
1poundwhite meat chickencubed
1teaspoongarlic powder
1teaspoononion powder
¼teaspoonpepperto taste
4quartswaterto boil pasta
1tablespoonsalt*for pasta water boiling
1poundspaghetti
1cupbuffalo wing sauce
4tablespoonsunsalted butter
1cupchicken stock
8ouncescream cheesesoftened
6ouncesblue cheese crumbles*reserve additional for garnishing
2tablespoons green oniondiced
Instructions
Add olive oil to a large skillet over medium heat.
Add cubed chicken to a small bowl and toss with black pepper, onion, and garlic powder.
Add chicken to a heated skillet and cook until clear juices run free & internal temperature of the chicken is 165 degrees F. Remove from pan and set aside.
Bring a large pot of salted water (add 1 tbsp. of salt to 4 quarts of water) to a boil. Add pasta and cook until al dente. Drain and set aside.
To the same skillet you cooked the chicken in, add chicken stock, butter, and buffalo wing sauce and simmer over low-medium heat for 3 minutes.
Stir in the softened cream cheese, and blue cheese crumbles. Simmer on low heat until creamy stirring continuously.
Remove from heat, add chicken to the creamy buffalo sauce and coat all pieces.
Add pasta to the skillet and toss to combine.
Garnish dish with additional blue cheese, and fresh green onion before serving.
Notes
Nutritional values may vary and are meant to be a guide.