Description
A spicy and creamy Buffalo Chicken Bowties pasta dish featuring tender baked chicken breast cubes, farfalle pasta, and a rich buffalo sauce made from heavy cream, butter, and Louisiana hot sauce. Perfect for those who love a flavorful kick in their creamy pasta meals.
Ingredients
Scale
Chicken and Vegetables
- 2 boneless skinless chicken breasts, cut into ½ inch cubes
- 2 carrots, diced
Pasta
- 1 box farfalle bowtie pasta
Sauce
- 1 pint small heavy whipping cream
- 1 tablespoon butter
- 6 tablespoons Louisiana hot sauce (adjust for heat preference)
Garnish and Seasoning
- 1 bundle spring onions, diced
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
Instructions
- Preheat and Bake Chicken: Preheat your oven to 450°F (232°C). Place the cubed chicken and diced carrots in a baking dish, then pour 3 tablespoons of Louisiana hot sauce over them. Bake for 45 minutes to 1 hour until the chicken is cooked through.
- Cook Pasta: While the chicken bakes, bring a pot of water to boil and cook the farfalle pasta according to package instructions. Drain and set aside.
- Prepare Buffalo Cream Sauce: In a saucepan, melt butter over low heat. Add the heavy whipping cream and cook gently for 10 to 15 minutes, stirring occasionally, until the cream thickens enough to coat the back of a wooden spoon. Whisk in the remaining 3 tablespoons of Louisiana hot sauce, adjusting for your preferred spice level. Remove the sauce from heat once mixed thoroughly.
- Combine Ingredients: Once the chicken and carrots are baked and removed from the oven, combine them in a large bowl with the drained pasta. Pour the prepared buffalo cream sauce over the mixture and gently fold to combine evenly.
- Season and Serve: Top the combined pasta and chicken with diced spring onions, then season with salt and cracked black pepper to taste. Serve warm for a delicious buffalo-flavored pasta experience.
Notes
- Adjust the amount of hot sauce to control the spice level to your preference.
- Ensure that chicken is fully cooked by checking that the internal temperature reaches 165°F (74°C).
- Heavy cream thickens as it simmers; avoid boiling to prevent curdling.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce may be less rich.
- Use fresh spring onions for the best flavor contrast and freshness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Buffalo chicken pasta, Buffalo sauce, Bowtie pasta recipe, Spicy creamy chicken pasta
