Healthier Buffalo Chicken Pasta

Healthier Buffalo Chicken Pasta

It’s football season and one of the staple food flavors seems to be buffalo. Whether it be buffalo chicken wings or buffalo chicken dip, I always see this flavor popping up in a not-so-healthy dish. I am a huge fan of buffalo chicken and I have already created my healthy version of this dish. My Healthy Crock Pot Buffalo Chicken  is a big fan favorite, but this recipe is more of a chicken dip than an entire entree. I have had some requests for a healthy low glycemic pasta dish, so I decided to use high protein/fiber pasta and chicken to create this delicious and quick meal. I know we are all pressed for time these days, so I made sure this dish was super easy and super quick.

  • Gather all ingredients, a cutting board, knife, large pot/lid, medium sauce pan/pot, pasta colander, large spoon, and a baking dish. Preheat the oven to 375 degrees.

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My favorite brands...

My favorite brands…

  • Trim the fat off of the chicken breasts and dice the chicken into small pieces. Place the diced chicken into a large pot and add 2 cups of water or chicken broth (preferably chicken broth). Cover the chicken with a lid and cook/boil the chicken for 10 minutes on medium to high heat. The water must be boiling for the majority off the time.

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Before boiling...

Before boiling…

During ...

During …

After 10 minutes of boiling...

After 10 minutes of boiling…

  • While the chicken is cooking, put all “buffalo chicken sauce” ingredients into a medium saucepan and cook on medium heat for 10 minutes. Make sure to continue stirring the cream cheese in order to entirely blend it into the sauce without any remaining clumps.
Feel free to cut the cream cheese into small squares to make it easier to blend...

Feel free to cut the cream cheese into small squares to make it easier to blend…

Should be slightly thick and creamy...

Should be slightly thick and creamy…

  • Before the chicken is cooked or while the chicken is boiling, cook the high protein/fiber pasta al dente. Drain the pasta with a colander and pour the pasta into a baking dish. After 10 minutes of boiling the chicken, carefully pour out the water into the sink and keep the chicken in the large pot. Add 2 cups of the “buffalo chicken sauce” to the chicken and mix well. Cover the chicken and cook on medium to high heat for another 10-15 minutes. Remove lid after 5 minutes and stir to ensure the sauce doesn’t stick to the bottom of the pot. Stir every few minutes and then cover again.
Before...

Before…

I cooked 5 more minutes to slightly brown the chicken.

I cooked 5 more minutes to slightly brown the chicken.

  • Add at least 3/4 cup of the “buffalo chicken sauce” to the pasta and mix well. After cooking the chicken in the sauce for 10-15 minutes, pour the buffalo chicken into the baking dish with the pasta. Mix well. Add 1 1/2 cups of low fat shredded cheese and mix well. Top with the remaining cheese and extra sauce if desired. Bake on 375 degrees for 15 minutes and broil for 1-2 minutes if you would like to brown the cheese (or simply continue cooking a few more minutes on 375 degrees until you reach desired color). Let cool for 5 minutes, scoop out, and enjoy!
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…just pasta and sauce…

with added chicken...

…with added chicken and cheese mixed in…

Top with cheese...

Top with cheese…

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Healthier Buffalo Chicken Pasta
Print Recipe
The Fastest and Healthiest Buffalo Chicken Pasta Dish!
Servings Prep Time
6 large servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
6 large servings 5 minutes
Cook Time
40 minutes
Healthier Buffalo Chicken Pasta
Print Recipe
The Fastest and Healthiest Buffalo Chicken Pasta Dish!
Servings Prep Time
6 large servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
6 large servings 5 minutes
Cook Time
40 minutes
Ingredients
Buffalo Chicken Sauce Ingredients
Servings: large servings
Instructions
  1. Gather all ingredients, a cutting board, knife, large pot/lid, medium sauce pan/pot, pasta colander, large spoon, and a baking dish. Preheat the oven to 375 degrees.
  2. Trim the fat off of the chicken breasts and dice the chicken into small pieces. Place the diced chicken into a large pot and add 2 cups of water or chicken broth (preferably chicken broth). Cover the chicken with a lid and cook/boil the chicken for 10 minutes on medium to high heat. The water must be boiling for the majority off the time.
  3. While the chicken is cooking, put all "buffalo chicken sauce" ingredients into a medium saucepan and cook on medium heat for 10 minutes. Make sure to continue stirring the cream cheese in order to entirely blend it into the sauce without any remaining clumps.
  4. Before the chicken is cooked or while the chicken is boiling, cook the high protein/fiber pasta al dente. Drain the pasta with a colander and pour the pasta into a baking dish. After 10 minutes of boiling the chicken, carefully pour out the water into the sink and keep the chicken in the large pot. Add 2 cups of the "buffalo chicken sauce" to the chicken and mix well. Cover the chicken and cook on medium to high heat for another 10-15 minutes. Remove lid after 5 minutes and stir to ensure the sauce doesn't stick to the bottom of the pot. Stir every few minutes and then cover again.
  5. Add at least 3/4 cup of the "buffalo chicken sauce" to the pasta and mix well. After cooking the chicken in the sauce for 10-15 minutes, pour the buffalo chicken into the baking dish with the pasta. Mix well. Add 1 1/2 cups of low fat shredded cheese and mix well. Top with the remaining cheese and extra sauce if desired. Bake on 375 degrees for 15 minutes and broil for 1-2 minutes if you would like to brown the cheese (or simply continue cooking a few more minutes on 375 degrees until you reach desired color). Let cool for 5 minutes, scoop out, and enjoy!
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