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  • Writer's pictureAlexander Atlas

Creamy, Cheesy, Spicy, Meaty, One Pot Simplicity

This Buffalo Chicken Pasta dish is perfect for when you want creamy cheesy pasta but just can’t be bothered to make a roux. This Recipe contains mushrooms, which aren't very popular so if you don't like them, leave them out, recipes are more what you’d call ‘guidelines’ than actual rules. Have fun with a recipe, put things in and take things out and try to make something that best suits you. When making this dish, don’t cheap out on the chilli sauce. Buy a chilli sauce that you enjoy the taste of as it’s not just here for heat - it’s most of the flavour too



400g Chicken breast 300g Penne Pasta 100g Cream Cheese 6 tbsp Hot Sauce 1 White Onion

3 Cloves of Garlic

4 large White Mushrooms 15g Parsley 1 Red Chili 100g frozen sweetcorn 1/2 Cup of Pasta Water (Optionally Garlic Bread)



1) Set a pot of water to boil for your pasta and preheat a frying pan/wok to medium heat.

2 ) Heavily salt your boiling water and add your pasta. Cook for as to the instructions. Drain the pasta and set aside for later. Save 1/2 a cup of the pasta water, we will use this to thicken the sauce later.

3) While your pasta is boiling, slice your onions, mushroom and chicken into bite-size pieces that match your pasta.

4) Season the chicken with salt & pepper, then fry for 8-10 minutes or until it develops some colour.

5) Add your onions and mushrooms, fry until golden brown then add your garlic, chilli & parsley.

6) Once everything is soft and coloured, add your hot sauce & cream cheese. Add the pasta water gradually until you have a smooth cheesy sauce. Don’t forget to taste it for seasoning and add salt if needed.

7) Add sweetcorn & pasta to the sauce and stir until mixed evenly.

8) Once the sweetcorn has thawed and the sauce has thickened, remove from the heat and serve. This dish pairs wonderfully with garlic bread.

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