Ingredients:

  • 1 pound (450 g) Penne or Rigatoni Pasta
  • 5 pounds (680 g) Boneless, Skinless Chicken Breast (or pre-cooked rotisserie chicken)
  • Kosher Salt, to taste
  • 1 cup (240 ml) Reserved Pasta Water
  • 4 Tablespoons (55 g) Unsalted Butter
  • 1/2 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 Tablespoon (8 g) All-Purpose Flour
  • 4 oz (115 g) Cream Cheese, full-fat, softened and cut into cubes
  • 1 cup (240 ml) Heavy Cream
  • 1/2 cup (120 ml) Franks RedHot Sauce
  • 1 teaspoon (5 ml) Worcestershire Sauce
  • 1 teaspoon (5 ml) Dry Ranch Seasoning Mix (optional)
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1/2 cup (60 g) Blue Cheese, crumbled, plus extra for garnish
  • 2 Tablespoons Fresh Parsley or Chives, chopped

Instructions:

  1. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Cook the penne or rigatoni according to package directions until al dente (firm to the bite).
  2. Reserve Water: Before draining, scoop out 1 cup (240ml) of the starchy pasta water and set aside. Drain the pasta and set it aside.
  3. Cook and Shred Chicken (If starting raw): If not using pre-cooked chicken, gently poach the chicken breasts in simmering water until the internal temperature reaches 165°F (74°C). Remove, let cool slightly, and shred using two forks.
  4. Sauté Aromatics: Melt the butter in a deep skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  5. Create the Base: Sprinkle the flour over the butter mixture. Whisk constantly for 1 minute to create a very light roux. This stabilizes the sauce.
  6. Add Dairy and Flavour: Reduce the heat to low. Add the cubed cream cheese and heavy cream. Whisk continuously until the cream cheese is fully melted and the sauce is smooth, velvety, and without lumps. Do not allow the sauce to boil fiercely at this stage.
  7. Bring the Heat: Stir in the Frank's RedHot, Worcestershire sauce, ranch seasoning (if using), and black pepper. Taste and adjust salt and pepper.
  8. Thicken and Adjust: Slowly whisk in 1/2 cup (120ml) of the reserved starchy pasta water until the sauce thickens. If it’s too thick, add more water, a tablespoon at a time, until it reaches a thick, luxurious consistency that coats the back of a spoon.
  9. Fold in Chicken and Cheese: Add the shredded chicken and the crumbled blue cheese (reserving some for garnish) to the sauce. Stir gently until the chicken is fully coated and heated through.
  10. Combine Pasta: Add the drained pasta to the skillet. Toss thoroughly to ensure every piece of pasta is fully enveloped in the creamy Buffalo sauce.
  11. Serve: Garnish generously with the remaining blue cheese crumbles and chopped fresh parsley or chives. Serve immediately.