This dish combines the flavor of spicy buffalo chicken with a creamy pasta. The spicy marinade tenderizes the chicken breast and infuses it with a peppery, buttery flavor and you use some of the left over marinade to make the pasta sauce. You have two different options for cooking the chicken breast: sous vide or oven baked and you will find the both version below. For the sous vide route, I recommend vacuum sealing the chicken breast with a little bit of the marinate to infuse the chicken breasts with more flavor as they cook.
The base of the sauce is made with sautéed onion and garlic, flour and milk, which gives it its creamy texture. I personally like adding about 1/2 cup of the marinade to this base, but the marinade is spicy so if you prefer the sauce to be milder, start by adding less marinade. Once the chicken is cooked, all you have to do is mix the sauce with your pasta and top it with the chicken and chopped parsley and fresh grated parmesan.
Spicy Buffalo Chicken Pasta
Course: DinnerDifficulty: Medium2
servings20
minutes1
hour8-10
HoursA delicious mash-up of buffalo chicken wings and Italian!
Ingredients
1/4 c butter melted
1/2 c Frank’s hot sauce
2 skinless boneless chicken breasts
1/4 c chopped onion
2 garlic cloves finely chopped
1 tbsp flour
1 cup milk
1/2 grated parmesan plus more for serving
1/4 c chopped parsley plus more for serving
4-5 oz of angel hair pasta
Directions
- Melt butter in microwave and mix with hot sauce. Place chicken in a deep bowl and pour marinate over it. Cover it with a plastic wrap, and marinate in the fridge overnight.
- When ready to cook, remove the chicken from the marinade, reserve 3/4 cup of the marinade for the sauce later.
- If baking the chicken in the oven: place the chicken breasts on a baking sheet and cover with foil, bake at 450ºF for 15-20 minutes until the internal temperature of the thickest part is 165ºF.
- If cooking the chicken in sous vide: seal the chicken breasts with 3-4 tbsp of the reserved marinade. Sous vide at 145ºF for at least 1 hour. Remove from the bag and pat dry with a paper towel. Heat a cast iron on high heat with a teaspoon of grape seed oil. Sear the chicken breast for one minute on each side.
- While the chicken is cooking, bring a pot of water to boil and add salt. Once the water is boiling, add the pasta and cooked until al dente. Reserve 1 cup of the pasta water, and drain the pasta.
- In a small sauce pan, heat olive oil over medium heat and add chopped onion. Sauté until translucent.
- Add chopped garlic and sauté until for one minute until fragrant.
- Add flour and sauté for 1-2 minutes. Gradually pour in the milk while continuously whisking to ensure the flour does not clump. Bring to a slow simmer.
- Add 1/2 cup of the reserved marinate to the sauce (the sauce is spicy so if you don’t want your pasta too spicy use less marinate). Continue to simmer until the sauce thickens and coats the back of spoon.
- Reserve ~1/2 of the sauce to drizzle over the chicken. Combine your cooked pasta with the desired amount of sauce. If the sauce is too thick, add a couple of tablespoons of the reserved pasta water to allow the sauce to coat the pasta well.
- When the chicken is ready, remove from the oven, slice into strips, drizzle with sauce and serve on top of the pasta with a sprinkle of fresh chopped parsley and grated parmesan.
