Pioneer Woman Buffalo Chicken Pasta

Pioneer Woman buffalo chicken pasta is a creamy, spicy skillet dish with rotini, crispy chicken thighs and blue cheese that comes together in 30 minutes. It's an easy weeknight chicken dinner for game day, Super Bowl parties or cozy fall nights, and it's made in one skillet.

Brown the floured chicken thighs until golden before anything else goes in the pan, because those browned bits flavor the whole sauce. Skip the browning and the beer has nothing to lift, so the sauce tastes flat.

Deglazing the skillet with a little lager adds a malty depth that most buffalo pasta recipes miss. Tossing the cooked rotini right into the pan lets the spirals soak up the creamy hot sauce instead of sitting under it.

Pioneer Woman Buffalo Chicken Pasta

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

999

kcal

Floured chicken thighs brown in the skillet, then simmer in a cream and hot sauce base that clings to every spiral of rotini. Blue cheese and fresh celery on top cool the heat and add crunch.

Ingredients

• Kosher salt, to taste
  

• 12 oz. rotini (spiral) pasta
  

• 2/3 c. all-purpose flour
  

• 2 tbsp. salted butter
  

• 2 tbsp. olive oil
  

• 1 1/2 lb. boneless, skinless chicken thighs, cubed into bite-size pieces
  

• Black pepper, to taste
  

• 2 celery stalks, sliced thin, plus leaves for topping
  

• 3 garlic cloves, minced
  

• 1 small white onion, diced
  

• 4 oz. (1/4 c.) light lager beer
  

• 1 c. heavy cream
  

• 1/3 c. Buffalo-style hot sauce, such as Frank's Red Hot, plus more to taste
  

• 1/2 c. crumbled blue cheese (about 2 oz.), for topping
  

Directions

• Boil the pasta: Bring a large pot of salted water to a boil and cook 12 ounces rotini according to the package directions. Then drain it and set it aside while you start the chicken.
• Prep the skillet: Place 2/3 cup flour in a shallow dish, then heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Let the butter melt and foam while you season the chicken.
• Brown the chicken: Season 1 1/2 pounds cubed chicken thighs with salt and pepper, then lightly dredge them in the flour and shake off the excess. Brown them in the skillet for 3 to 4 minutes, turning now and then, and move them to a plate.
• Cook the vegetables: Add 2 sliced celery stalks, 3 minced garlic cloves and 1 diced white onion to the skillet, keeping a little celery back for topping. Cook for 2 to 3 minutes over medium-high heat until softened.
• Deglaze with beer: Pour in 1/4 cup light lager and scrape the bottom of the pan with a wooden spoon to release the browned bits. Then stir in 1 cup heavy cream and 1/3 cup Buffalo-style hot sauce and bring it to a simmer.
• Combine everything: Add the chicken and pasta back to the skillet and season with a pinch of salt and pepper. Cook for 1 to 2 minutes until the sauce thickens, then taste and add more hot sauce if you want extra heat.
• Top and serve: Spoon the pasta into bowls and crumble 1/2 cup blue cheese over each one. Finish with the reserved sliced celery and celery leaves for crunch and a fresh bite.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use instead of beer in buffalo chicken pasta?

Chicken broth works well in the same 1/4 cup amount, since the beer is only there to deglaze the pan. You'll lose a little of the malty depth, but the sauce still turns out creamy and spicy.

How long do leftovers keep in the fridge?

Store the pasta in an airtight container in the fridge for up to 3 days. The sauce thickens as it sits, so stir in a splash of milk or cream when you reheat it on the stovetop.

Can I make buffalo chicken pasta ahead of time?

You can cook the pasta and brown the chicken a few hours ahead and keep them in the fridge. Then make the sauce and combine everything right before serving, since the pasta turns soft if it sits in the cream.

What if I don't have a large skillet?

A Dutch oven or a wide pot works fine, as long as everything fits with room to stir. A crowded pan steams the chicken instead of browning it, so brown it in two batches if needed.

How do I make it less spicy?

Start with 2 tablespoons of hot sauce and taste before adding more. Extra cream and a good handful of blue cheese on top also cool the heat down.