Buffalo Chicken Pasta Recipe (with Video)

1. Cook Bucatini Pasta according to packaging. I recommend boiling a 1/2 Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt + 2 Tablespoons Olive Oil and boil until Al-Dente. Save some of the pasta water that was used to boil the pasta for later steps.
2. Thinly slice chicken breast, then clean and pat dry. For marinade, in a bowl, combine olive oil, salt, black pepper, garlic powder, smoked paprika, and cayenne pepper. Fully coat chicken breast in marinade and refrigerate for at least one hour to overnight.
3. In a large cooking pot, such as a dutch oven, on medium heat add in 2 tablespoons of olive oil. Once oil is hot, add in chicken and cook for about 4-5 minutes each side or until chicken is done. Be sure to not over cook. Set chicken aside and shred.
4. In the same pot, add in butter. Once butter is melted, add in diced onion and celery. Add in salt, black pepper, & Italian seasoning and cook for about 2-3 minutes. Then add in minced garlic and cook for another minute.
5. Add in heavy cream, continually stir and bring to a high simmer. Once at a high simmer, add in hot sauce and mix in well. Then, add in pasta water and simmer for about 5 minutes. Stir occasionally.
6. Reduce heat to low and bring sauce to a low simmer. Add in cream cheese, mozzarella cheese, and cheddar cheese. Mix in well until melted. Next, add in shredded chicken and mix in well. Then, add in cooked pasta and mix in well. Remove from heat, add in chives and rest for about 5 minutes so that sauce can adhere to pasta.