Buffalo Chicken Pasta
The juiciest chicken mixed with a creamy pasta sauce, Parmesan cheese and a blend buffalo style hot sauce!
Servings: 4 servings
Ingredients
Marinade
- 1 large chicken breast, cut into bite size pieces
- 1 1/2 cups buttermilk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
Pasta
- 2 cloves minced garlic
- 2 tbsp sweet yellow onion, minced
- 2 cups heavy cream
- 1 cup shaved/grated parmesan cheese
- 2 1/2 tbsp buffalo hot sauce Plus more for topping (optional)
- 1 tsp TRUFF hot sauce black label is my favorite
- 1/4 tsp white pepper
- 1/4 tsp salt
- 3/4 16 oz box of rigatoni pasta
- blue cheese crumbles (Can substitute parm) Murray's Dansk Blue is my favorite
- minced parsely garnish (optional)
- 2 tbsp olive oil
- 3 tbsp butter
Instructions
Marinade
- In a medium bowl add the buttermilk, salt, pepper, and paprika. Next goes the chicken. Cover and refrigerate for 40 minutes or up to 2 hours.
Pasta
- Start the pasta. Cook unitl al dente and add in 1 tbsp salt.
- After the chicken is ready, drain in a strainer then pat dry with a paper towel.
- Heat 2 tbsp of olive oil in a large pan over medium heat. Add the chicken. Cook unitl no longer pink.
- Remove the chicken from the pan. To the pan, add the butter and melt it. Add the garlic and onion.
- Saute for 1-2 minutes and then add the cream. Stir and cook until it begins to bubble.
- Add the parm cheese and mix well.
- Next goes the hot sauces and white pepper and salt.
- Mix well and when it starts to thicken add the chicken and pasta.
- Serve with blue cheese and parsely as toppings. I like to drizzle a little extra hot sauce too.
- ENJOY!
