05/21/2026
To all of my fresh chicken customers:
If you’re wondering what to do with an entire chicken other than roasting it in the oven or maybe you just don’t have time to thaw out because you’re a busy bee with a full schedule, I have a recipe for you that was absolutely delicious 🤤
Creamy Buffalo Chicken Pasta🦬🍗
Step 1: acquire a pressure cooker. (Or cook in the oven after thawing idk)
Step 2: get you your whole chicken from Mud Creek Homestead, fresh with no additives every time!
Step 3: Set your frozen MCH chicken in the pressure cooker with 3 cups of water at the very bottom of the pot with any seasoning you’d like (this will not be the same with sweeter seasonings) and put your pressure on high for 50 minutes ensuring a perfect shred.
Step 4: While your MCH chicken is cooking, start your sauce. Take 3 cups of heavy whipping cream & bring to a boil. Next add in your 8 ounces of cream cheese (the box.) and stir until mixed & keep on a low simmer. Then you’re gonna take your good ole bucks seasoning, pepper & onion powder, throw as much in as your little heart desires, as I always say, if I ain’t sneezing’ it ain’t seasoned. Then you’ll add your good half a cup to a cup of Buffalo Wing Franks Red Hot sauce (or more if you like spicccyyy) and mix that until you have a pretty good peach color. Once everything is mixed together, add 2 cups of sharp cheddar cheese to the sauce & simmer until you get a creamy yet thick consistency.
Step 5: Grab a box penne (or any) pasta out of your pantry or cupboard & boil for as long as the box says (obvi)
Step 6: shred your MCH chicken, mix it in with your sauce & dump into the drained penne & wah lah, you’re finished 🐥
Thank me later, I’m here all week.
I’ll be sharing recipes that work with our chicken as I find (or remember) them!
