Buffalo Chicken Pasta Recipe
Dinner is a breeze with this buffalo chicken pasta recipe! It’s packed with protein from the creamy cottage cheese sauce and comes together in one pot.
Servings: 4 servings
Ingredients
- 1 lb Chicken Breast boneless skinless, cut into ½-3/4 inch pieces
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Cayenne Pepper
- ¼ tsp Salt
- 1 tbsp Olive Oil
- 8 oz. Whole Wheat Penne or gluten-free penne
- 15 oz. Diced Tomatoes canned with juices
- 1 ½ cups Chicken Broth low sodium
- ½ cup Cottage Cheese blended smooth (or plain Greek yogurt)
- ¼ cup Hot Sauce
- ½ tsp Worcestershire Sauce
- ½ cup Light Monterey Jack Cheese
- 2 Green Onions sliced
Instructions
- Heat the olive in a large and deep skillet over medium heat. While the pan warms, combine the chicken in mixing bowl with the garlic powder, onion powder, cayenne pepper and salt. Toss together to coat the chicken.
- Add the chicken to the skillet and brown on all sides. The chicken just needs to be lightly cooked at this point – do not cook all the way through.
- Add the penne, diced tomatoes with liquid and broth to the skillet with the chicken. Stir to combine, breaking up the browned bits from the chicken on the bottom of the skillet.
- Cover the pot with the lid and bring the heat to high to simmer. Cook until most of the liquid has been absorbed, stirring once or twice throughout, always covering.
- Once the pasta is al dente and a small amount of liquid remains, reduce the heat to medium-low. Stir in the blended cottage cheese along with the hot sauce and Worcestershire sauce. Cook 5 minutes to warm.
- Add the cheese and stir into the sauce until melted. Top with sliced green onions and serve.
Notes
- Be sure you shred your own Monterey Jack cheese so it melts evenly and has the best texture. Pre-shredded cheese just doesn’t melt the same way.
- Reduce the heat and wait for the sauce to stop simmering before you stir in the cottage cheese to avoid it from curdling and turning grainy.
- If you use chickpea pasta, I recommend cooking it in a separate pot from the meal as it does not cook the same as whole wheat.
- Keep leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1serving | Calories: 467kcal | Carbohydrates: 43g | Protein: 40g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 889mg | Potassium: 790mg | Fiber: 5g | Sugar: 5g | Vitamin A: 493IU | Vitamin C: 24mg | Calcium: 177mg | Iron: 2mg