Buffalo Chicken Pasta with Hidden Veggies Recipe
This easy buffalo chicken pasta recipe is a family favorite in my house, and is a great addition to your weekly meal rotation. This pasta dish is topped with a protein packed spicy buffalo sauce and can be cooked in the Instant Pot or on the stovetop.
Servings: 8 people
Calories: 381kcal
Equipment
- Instant Pot 6 qt
- Vitamix Blender
- Enameled Cast Iron Pan
Ingredients
- 1 tsp olive oil
- 1 lb chicken breast cut into bite sized pieces
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ½ tsp dill dried
- ½ tsp parsley dried
- 1 head cauliflower
- ¾ cup Frank's Original Hot Sauce
- 1 box whole wheat pasta about 4 cups
- ¾ cup cottage cheese
- ¾ cup Greek yogurt plain, 2%
- 1 cup cheddar cheese shredded
- 2 tbsp brown rice flour
Instructions
Instant Pot Directions
- Turn the Instant Pot to Sauté. Add the oil and allow it to heat up. When the oil is hot, add the chicken and sauté until the chicken is browned. 1 tsp olive oil 1 lb chicken breast
- Add garlic powder, onion powder, black pepper, dill, and parsley to the pot. Mix up the chicken so that the seasoning is evenly distributed. 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black pepper 1/2 tsp dill 1/2 tsp parsley
- Add the cauliflower to the Instant Pot and cover with the hot sauce. The hot sauce acts as your liquid for this recipe. Close the lid and turn the pressure valve to sealing. 1 head cauliflower 3/4 cup Frank's Original Hot Sauce
- Cook the chicken and cauliflower on high pressure using the manual setting for 2 minutes. Let the pressure release naturally for 6-10 minutes before manually releasing it.
- While the chicken and cauliflower are cooking, set a large pot on the stove, over high heat, to boil. Dump the uncooked pasta into the boiling water and follow the package directions to cook the pasta noodles to al dente. 1 box whole wheat pasta
- In a high speed blender, mix together the contents of your pot, cottage cheese, and Greek yogurt to create a creamy sauce. 3/4 cup cottage cheese 3/4 cup Greek yogurt
- Blend the sauce until smooth, then add the cheese and brown rice flour. Blend until all melted together, then pour the sauce over cooked whole wheat pasta. 1 cup cheddar cheese 2 tbsp brown rice flour
Stovetop Directions
- Heat a large skillet on the stove and add the olive oil. When the oil is hot, sauté the chicken until it is browned.
- Add the seasonings, hot sauce, and cauliflower to the skillet. Mix it up so the cauliflower is covered in hot sauce. Cover the skillet and reduce heat to medium low heat.
- Allow the cauliflower and chicken to cook for 10-15 minutes, stirring occasionally until the cauliflower is very tender.
- While the chicken and cauliflower are cooking, set a large pot on the stove, over high heat, to boil. Dump the uncooked pasta into the boiling water and follow the package directions to cook the pasta noodles to al dente.
- Blend together the contents of the pan, cottage cheese, and Greek yogurt to make the sauce.
- Add the cheddar cheese and brown rice flour into the blender until it all melts together. Serve on top of whole wheat pasta.
Notes
Recipe Tips:
This is a great meal for easy meal prep!
- Leftover buffalo chicken pasta stored in the refrigerator in individual portions and can then be reheated in the microwave for a quick lunch.
- The sauce also freezes well. Sometimes I will double the recipe to make extra buffalo sauce, then store it in the freezer in an airtight container. When I'm ready to use it, I thaw it in the fridge and then heat in the microwave. Here’s a little trick: freeze the sauce in a thin single layer for quicker thawing.
- Some great options for toppings include green onions, blue cheese crumbles, red pepper flakes, or diced bell pepper.
- If you want to make this into a healthy buffalo chicken pasta bake, place the pasta with sauce into a casserole dish and top with bread crumbs, then set the dish under the broiler for a few minutes for it to crisp up.
Nutrition
Calories: 381kcal | Carbohydrates: 45.2g | Protein: 28.1g | Fat: 9.3g | Saturated Fat: 3.5g | Cholesterol: 55mg | Sodium: 1042mg | Potassium: 582mg | Fiber: 5.7g | Sugar: 3.6g | Calcium: 170mg | Iron: 2mg