Creamy Buffalo Chicken Pasta

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Bring a large pot of well-salted water to a boil, then cook the 12 oz penne according to package directions until al dente; reserve ½ cup pasta water before draining. 12 min
2. While the water comes to a boil, finely dice the yellow onion, mince the 4 garlic cloves, and thinly slice the 3 scallions and 2 celery stalks; set aside separately. 8 min
3. Pat the 1½ lb chicken breast chunks dry and toss with 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder. 4 min
4. Timing-sensitive step. Heat 1 tablespoon olive oil in a large, deep skillet or sauté pan over medium-high; add the seasoned chicken chunks in a single layer and sear undisturbed for 4 minutes, then flip and cook another 3 minutes until cooked through; transfer to a plate. 8 min
5. In the same skillet over medium heat, melt 2 tablespoons unsalted butter, add the diced onion, and cook, stirring occasionally, for 4 minutes until softened. 4 min
6. Timing-sensitive step. Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
7. Pour in ½ cup chicken broth to deglaze, scraping up any browned bits, then stir in ½ cup Frank's RedHot and 1 cup heavy cream; bring to a gentle simmer. 3 min
8. Timing-sensitive step. Add the 4 oz cubed cream cheese and stir continuously over medium-low heat for 3–4 minutes until fully melted and the sauce is smooth. 4 min
9. Return the cooked chicken (scratch path) or add the seasoned rotisserie chicken (bought path) to the sauce, then add the drained penne; toss to coat, adding reserved pasta water 1 tablespoon at a time if the sauce needs loosening. 2 min
10. Divide into bowls and top each serving with 3 oz blue cheese crumbles (divided), the sliced scallions, and celery; serve immediately. 2 min