Bring a spicy flare to dinner by making this buffalo chicken pasta! Creamy, cheesy, and full of rich flavors, this dish is the perfect comfort food to serve to a group of people. By following the guided recipe from Multo™ by CookingPal®, you can cook the sauce, steam the chicken, and cook the pasta all in the same pot.
How to make buffalo chicken pasta with Multo™ by CookingPal®?
1. Cook sauce.
Place ingredients for the sauce in the bowl, and thanks to the heating elements included at the bottom of your Multo™ you can slowly simmer the sauce until flavors begin to mix.
2. Steam the chicken with the steamer.
Multo™ comes with a deep steaming tray perfect for steaming protein. Use this attachment to steam the chicken for this dish.
3. Cook pasta.
Thanks to its all-in-one design, Multo™ can easily cook the pasta while also continuing to steam the chicken. The steaming basket is a great accessory to use for this step as it prevents the pasta from getting cut by the blade.
4. Mix and enjoy!
Fully incorporate and mix all ingredients together for a casserole dish full of great flavors!
Cooking tips and tricks
Pre-cooked chicken or rotisserie chicken can be used in place of the chicken tenders. Simply add the pre-cooked chicken to the bowl and allow the bottom heating elements to warm the chicken while the other ingredients cook.
For a richer cheese sauce, substitute mascarpone cheese for the cream cheese. Mascarpone is just as soft as cream cheese but has a smoother texture, making the sauce for this dish just as delicious but with a creamier consistency.
What are the variations of the cookies?
Most pasta shapes work nicely in this recipe, so feel free to change from the called for penne shape to small shells, fusilli, cellentani, ziti, or rotini. The only thing to keep in mind is shaped pasta has more texture and spaces for the sauce and cheese to stick to.
Blue cheese is called for as a topping for this dish, but bacon bits or diced tomatoes would also work and would bring smoky, salty flavors or sweet, juicy notes to the casserole. Ranch dressing could also be drizzled on top.
The final verdict on the buffalo chicken pasta - how does it taste?
This recipe is great to serve at parties, to your family, or even during a sports game and will be loved by everyone. It’s:
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A creamy and mildly spicy sauce with penne and chicken, garnished with crumbled blue cheese. This dish will having you coming back for just one more bite.
12.5 OZ / 300 ML buffalo-style hot sauce, such as Frank's Red Hot Original
6 OZ/ 170 G unsalted butter
1 TBSP Worcestershire sauce
0.5 TSP garlic powder
20 OZ / 565 G chicken tenders
56 OZ / 1750 ML water
12 OZ / 340 G penne pasta
4 OZ / 115 G cream cheese, softened, cut in pieces
4 OZ / 115 G blue cheese, crumbled
Add hot sauce, butter, Worcestershire sauce, and garlic powder to mixing bowl. Cook for 5 minutes / 160°F|70°C / speed 1. Transfer to a medium bowl and set aside.
Cut the chicken tender into bite-sized. Cut parchment twice as large as deep steaming tray. Place chicken on parchment and pour half the Buffalo sauce over the chicken.
Fold edges of parchment and wrap chicken to create a parcel, tucking the folded ends of parchment underneath the parcel, ensuring the packet is closed.
Place parcel in deep steaming tray, close lid, and set aside.
Add water to the mixing bowl. Attach deep steaming tray to mixing bowl and steam for 19 minutes / 250°F|120°C / speed 1. Remove steamer and set aside.
Set simmering basket inside mixing bowl and add pasta. Then reattach steamer to continue steaming. Cook for 10 minutes / 250°F|120°C / speed 1.
Remove the steamer. Use spatula to hold simmering basket in place and drain pasta. Add chicken and its juices, cream cheese and remaining Buffalo sauce to mixing bowl. Mix for 5 minutes / 185°F|85°C / speed 1 / reverse.
Divide among bowls, top with blue cheese and parsley, and serve. Enjoy your meal!