Name: Buffalo Chicken Pasta
Prep time: 10 min
Total time: 30 min
Yield: 4 - 6 serving(s)
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

Step 1Bring a large pot of salted water to a boil. Cook the pasta according to package directions, drain, and set aside.

Step 2Meanwhile, place the flour in a shallow dish. Heat the butter and oil in a large skillet over medium-high heat.

Step 3Season the chicken with salt and pepper. Lightly dredge the chicken in the flour, shaking off any excess, and add it to the skillet. Brown the chicken, turning occasionally, 3 to 4 minutes. Remove the chicken to a plate, and set aside.

Step 4Reserve some of the chopped celery for topping, and add the rest to the skillet, along with the garlic and onion. Cook over medium-high heat until softened, 2 to 3 minutes. Add the beer and deglaze the pan, scraping the bottom with a wooden spoon to release all the flavorful bits. Add the heavy cream and hot sauce, and bring to a simmer.

Step 5Add the reserved chicken and pasta to the skillet. Season with a pinch of salt and pepper, and continue to cook until the sauce thickens and everything has come together, 1 to 2 minutes. Taste and adjust the spice level as needed.

Step 6Serve the pasta topped with the blue cheese, reserved sliced celery, and celery leaves.

Ingredients

Directions

Chicken