Creamy Buffalo Chicken and Broccoli Pasta
This Creamy Buffalo Chicken and Broccoli Pasta is the ultimate fusion of a classic buffalo wing and a comforting pasta bake. It’s designed for those nights when you want something bold and spicy but still need the hearty, soul-warming satisfaction of a cheesy pasta dish.
By using buffalo sauce as a primary flavor base for the cream sauce, we create a “zingy” alfredo that perfectly coats the chicken and gets into every nook and cranny of the broccoli florets.
Why Broccoli is the Secret Hero
While buffalo chicken is traditionally served with celery, adding broccoli to this pasta provides a much-needed earthy crunch and a vibrant color contrast. The florets act like little sponges, soaking up the creamy buffalo sauce so that every bite is an explosion of heat and cheese.
Recipe: Creamy Buffalo Chicken and Broccoli Pasta
Ingredients
- 1 tbsp Olive Oil.
- 2 Boneless, skinless chicken breasts (cut into bite-size pieces).
- 1 tsp Garlic Powder.
- 12 oz Pasta (Penne, Rotini, or Fusilli work best for holding sauce).
- 2 cups Fresh Broccoli Florets.
- 1 cup Heavy Cream.
- 1/2 cup Buffalo Sauce (like Frank’s RedHot).
- 4 oz Cream Cheese (softened and cubed).
- 1 cup Shredded Mozzarella or Sharp Cheddar.
- Salt and Pepper to taste.
- Optional: Blue cheese crumbles or sliced green onions for garnish.
Step-by-Step Instructions
1. The Pasta and Veggie Boil
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. The Pro Move: In the last 3 minutes of the pasta’s cooking time, drop the broccoli florets directly into the boiling water with the noodles. Drain both together and set aside.
2. The Searing Phase
While the pasta boils, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, salt, and pepper. Add them to the skillet and sauté for 5–7 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. The Buffalo Cream Sauce
In the same skillet (reduce heat to medium), add the heavy cream, buffalo sauce, and softened cream cheese. Whisk continuously until the cream cheese has melted and the sauce is a smooth, vibrant orange.
4. The Melty Finish
Stir in half of the shredded cheese until melted. If the sauce feels too thick, add a splash of reserved pasta water.
5. The Great Reunion
Add the cooked chicken, pasta, and broccoli into the skillet. Toss gently to ensure every piece is thoroughly coated in the buffalo cream. Sprinkle the remaining cheese on top and cover for 1 minute to let it melt.
Flavor Balance: Heat vs. Cream
| Ingredient | Role | Adjustment Tip |
| Buffalo Sauce | The Heat | Add 2 extra tbsp for a “flamin’ hot” version. |
| Cream Cheese | The Cooling Agent | Use more if you prefer a mild, tangier sauce. |
| Broccoli | Texture & Fiber | Steam separately if you prefer them extra crunchy. |
| Garlic Powder | Savory Depth | Swap for 3 cloves fresh garlic for a sharper bite. |
3 Tricks for a Better Buffalo Pasta
- Don’t Overcook the Broccoli: Adding them to the pasta water at the very end ensures they stay bright green and “tender-crisp.” If they boil for more than 4 minutes, they will become mushy.
- The “Ranch” Twist: If the buffalo sauce is too acidic for you, stir in 2 tbsp of Ranch dressing at the very end. It adds a herbal note that mimics the classic wings-and-ranch combo.
- The Broiler Finish: If you have an oven-safe skillet, top the dish with extra cheese and pop it under the broiler for 2 minutes until the top is bubbly and slightly charred.
The Verdict: This dish is a crowd-pleaser that bridges the gap between “game day food” and a balanced dinner. It’s spicy, filling, and surprisingly easy to clean up since the sauce is made in one pan.
