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Buffalo Chicken Pasta

Consider this the romanticized version of one of your favorite dips. Velvety, smooth, and remarkably light.
Course Dinner, Lunch
Cuisine American
Keyword 30 minute meal, Buffalo Chicken, Pasta, Spicy
Prep Time 3 minutes
Cook Time 20 minutes
Servings 3 people

Ingredients

  • 1/2 lb pasta farfalle is used in the photos
  • 3 tbsp butter
  • 5 cloves garlic minced
  • 1 tsp paprika regular or sweet. avoid hot.
  • 2 tbsp flour
  • 3/4 cup chicken broth
  • 1/2 cup pasta water reserve 1 cup just in case
  • 1/4 cup Franks Red Hot Sauce original flavor
  • 1 package Boursin - garlic + fine herbs 5.2oz box

Instructions

  • Cook pasta as per instructions in salty water. Reserve 1 cup of pasta water, drain and place on the side.
  • In a pot over medium to low heat melt the butter. Once melted and bubbly add in the garlic and paprika and sauté until soft and fragrant, approx. 2-3 minutes. If garlic begins to brown lower the heat.
  • Add in the flour and cook for 3-5 minutes mixing every 10-20 seconds to ensure the flour doesn't burn. Flour will make a thin, loose paste.
  • Add the broth and cook until it starts to thicken, approx. 1-2 minutes.
  • Add 1/2 cup of pasta water and cook for 3-4 minutes allowing the sauce to come to a simmer. If the sauce thickens too much feel free to add more pasta water 1 tbsp at a time. Salt to taste depending on how salty the pasta water was.
  • TURN OFF THE HEAT, and allow the sauce to stop bubbling. Let the sauce cool for 2-3 minutes before adding in the Franks hot sauce.
  • Add in the Boursin, crushing it with the back of a spoon and mixing to combine. This will take a minute or two for the cheese to completely melt into the sauce.
  • Add in the pasta and mix to coat. Serve immediately.

Notes

  • While there is no chicken added directly to this buffalo chicken pasta, optional to add in sliced grilled chicken breast or shredded rotisserie chicken.
  • To make melting the Boursin a little easier take it out of the fridge at minimum in the beginning of cooking, recommended 10-15 minutes before.