One-Pot Buffalo Chicken Pasta

Method

1. 1

   Toss together 12 oz. Monterey Jack, coarsely grated (about 3 cups), ¼ cup crumbled blue cheese, and 1 Tbsp. plus 1½ tsp. cornstarch in a large bowl with your hands until cheese is evenly coated. Set aside.

2. 2

   Generously season 1½ lb. skinless, boneless chicken thighs (about 6) or breasts (4–6) with kosher salt and freshly ground pepper. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Working in 2 batches if needed, arrange chicken in a single layer and cook until deeply browned underneath, 6–8 minutes. Turn and cook until deeply browned on other side and cooked through, 6–8 minutes. Transfer chicken to a plate. Reserve pot (no need to wash it; some brown bits stuck to the bottom are okay). Let chicken cool slightly, then shred.

3. 3

   Meanwhile, combine 12 oz. penne or other medium pasta, ½ cup (1 stick) unsalted butter, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 4½ cups water in reserved pot and bring to a boil. Cook, stirring often to keep pasta from sticking, until about two thirds of water has been absorbed and pasta is very al dente, 6–8 minutes for most pasta shapes (about 2 minutes less than package directions).

4. 4

   Add ½ cup Buffalo wing sauce to pasta and cook, stirring often, until about half of hot sauce has been absorbed and pasta is al dente, about 2 minutes. Reduce heat to low and add reserved cheese mixture a handful at a time, stirring after each addition until mostly melted before adding more. Stir until mixture is creamy, then mix in shredded chicken. Remove pot from heat. Taste pasta; season with more salt and pepper and add more Buffalo sauce if needed.

5. 5

   Divide pasta among shallow bowls and top with crumbled blue cheese, thinly sliced scallions, and thinly sliced celery stalks and leaves if desired.

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