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Skillet Buffalo Chicken Pasta

This recipe comes to us from our friends at The Weary Chef
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  • 1 tsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 1/2 cups bite-sized pasta, uncooked
  • 2 1/2 cups water
  • 1 cup frozen peas
  • 4 oz reduced-fat cream cheese, cut into about 1" pieces
  • 1/4 cup reduced-fat blue cheese dressing


  1. Heat olive oil in a 12" skillet over medium-high heat. Add chicken to hot skillet, and pour buffalo sauce over the chicken. Stir to coat, and cook, stirring often, for about 5 minutes.
  2. Add pasta and water to skillet. Stir well, and bring to a boil. Cook the minimum time recommended on your pasta instructions. (Check the package.) Stir often during cooking.
  3. Stir in frozen peas and cream cheese until cheese is evenly melted and the sauce is hot and bubbly. Stir in salad dressing and cook 1-2 minutes more to heat through. Serve!