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This cheesy skillet creamy dream is my weeknight go-to when we want real comfort food in a hurry. Tender shreds of chicken and hearty pasta mingle in a lush cheese sauce spiked with tangy buffalo flavor. It all happens in one pan so cleanup is easy while the creamy sauce clings to every piece of pasta for maximum satisfaction.
When I first made this on a night when I was too tired for anything complicated my family devoured it and asked for more. Now it is one of those recipes I keep coming back to when comfort is needed after a long day.
Ingredients
- Olive oil: use extra virgin for better flavor and a gentle sauté
- Cooked shredded chicken: rotisserie makes things extra fast and stays moist
- Garlic powder: a quick way to add aromatic warmth
- Salt and pepper: help all the other flavors shine
- Chicken broth: deepens the savory notes and keeps the pasta tender
- Heavy cream: is the secret for a rich creamy sauce
- Buffalo sauce: lends that special tang and heat go for a sauce that balances vinegar and spice
- Uncooked pasta: rotini penne or cavatappi all work well and soak up the sauce
- Shredded cheddar cheese: brings sharpness and classic comfort
- Shredded mozzarella cheese: melts for gooey stretch
- Cream cheese: softened so it blends evenly and creates a silky thick sauce
- Chopped green onions or parsley: to finish the dish with color and brightness
Instructions
- Sauté the Chicken and Spices:
- Heat olive oil in a large heavy skillet on medium. Add cooked chicken garlic powder salt and pepper. Stir often for about three minutes letting the chicken warm up and take on the seasonings.
- Simmer with Liquids and Pasta:
- Pour in chicken broth heavy cream buffalo sauce and uncooked pasta. Turn up the heat until it just starts bubbling then drop to low. Cover and simmer for ten to twelve minutes stirring now and then to ensure even cooking and to prevent sticking. The broth and cream will be soaked up by the pasta for maximum flavor.
- Incorporate the Cheeses:
- Once the pasta is tender set the burner to low and add cheddar mozzarella and softened cream cheese. Stir slowly as the cheeses melt together into a velvety dreamy sauce. Be patient here as this is where the luscious texture develops.
- Final Seasoning and Garnish:
- Taste and adjust salt and pepper if you like. Top with green onions or parsley just before serving. Serve right away for the best gooey cheese pull and creamy mouthfeel.
Cream cheese always wins for me because of how it binds everything into a perfectly thick sauce. I once made this for a friend who dropped by unexpectedly and they declared it tasted like the best kind of comfort food to share on a brisk evening. There is something magical about watching the cheeses melt together in the skillet and the dish disappear quickly from the table.
Storage Tips
Keep leftovers in a zip-top container in the fridge for up to three days. To reheat use gentle heat on the stovetop with a splash of cream or broth. That trick brings the sauce back to its smooth original consistency after chilling.
Ingredient Substitutions
Instead of chicken use leftover turkey if that is what you have. Want a lighter sauce Use half and half or whole milk instead of cream though the result will be a bit less rich. No buffalo sauce Just mix your favorite hot sauce with melted butter until you get the right balance of spicy and tangy. Any short-cut pasta will work if you are out of rotini or penne.
Serving Suggestions
Pair with a crisp green salad dressed with a zippy vinaigrette for contrast. Warm garlic bread or any crusty roll is perfect for scooping up the last of the sauce. A cool drink like lemonade or chilled beer offsets the buffalo heat.
Cultural Context
Buffalo sauce comes from Buffalo New York where its tangy spicy flavor started in the classic chicken wing. Marrying that sauce with pasta and creamy cheese makes this the best fusion of American comfort food and weeknight family dinner traditions.
This recipe always feels like a kitchen win because it puts smiles on faces no matter how busy or chilly the evening.
Common Questions About the Recipe
- → What type of pasta is ideal for this dish?
Rotini, penne, or cavatappi are best, as their shapes hold onto the creamy sauce and cook evenly in a skillet.
- → Can the spiciness be adjusted?
Yes, reduce or increase the amount of buffalo sauce to achieve the desired heat level for your preference.
- → How can I prevent the pasta from sticking?
Stir the mixture occasionally during simmering and ensure there's enough liquid so the pasta cooks gently without drying.
- → What garnishes work well?
Fresh chopped green onions or parsley add a burst of color and a herbaceous note that brightens each serving.
- → Could I use raw chicken instead of cooked?
Brown raw chicken pieces in the skillet before adding liquids and pasta, adjusting cooking time as needed for doneness.
- → Can leftover portions be reheated?
Yes, warm leftovers gently on the stove with a splash of cream or broth to restore the creamy texture.