It’s official y’all, (and I don’t use y’all very often, so you know I mean business 😉 ) my recipe for Buffalo Chicken Cheesy Penne has officially surpassed my Chipotle Lime Chicken Fajita Skewers as the most popular recipe of all time on Little Leopard Book!
What’s not to love, it’s spicy, creamy, quick and easy! That’s why I re-made the LLB classic with a Mexican twist!
- 8 oz cream cheese
- ¼ cup hot sauce
- ½ cup chicken broth
- 1 tbsp taco seasoning (click for recipe)
- ¾ cup sour cream
- 2 cups shredded chicken breasts (boil or pressure cook 1 lb of chicken and shred)
- 8 oz uncooked penne pasta
In a saucepan over medium heat, melt the cream cheese, hot sauce and chicken broth together. Add the taco seasoning.
Mix together, then add the sour cream.
Add the shredded chicken.
Turn the heat to low and simmer for 10 minutes.
In the meantime, cook the penne pasta in boiling water.
Once the pasta is cooked, drain and add to the Mexican Chicken Cheesy Sauce.
Toss together, remove from heat and serve.
Top with green onions, red pepper flakes, pickled jalapeños or cilantro for a little extra kick of flavor, spice and color!
Don’t forget to “pin” this recipe for a quick and simple one-pot dinner that family and friends are sure to love!
This recipe also makes great leftovers…. it may or may not be one of those recipes that I don’t share because I want to eat leftovers of it all week… yeah, it’s that good!
♣ Vegetarian Option: Omit the chicken. The spicy, cheesy sauce is so good on its own, you could definitely do it without chicken! Also, use vegetable broth instead of chicken broth.
♦ Gluten Free Option: Use gluten-free pasta.