Buffalo Chicken Pasta – One Pot Recipe

If you’re a fan of all things buffalo chicken, then you’re in for a treat! This One Pot Buffalo Chicken Pasta is the ultimate comfort food, combining the zesty heat of buffalo sauce with creamy, cheesy goodness—all made in just one skillet. Perfect for busy weeknights or when you’re craving a hearty meal, this recipe is not only easy to make but also packed with flavor. Say goodbye to multiple pots and pans because this dish is here to simplify your cooking routine without compromising on taste.

Buffalo Chicken Pasta – One Pot RecipePin

Why You’ll Love This Recipe

  1. One-Pot Wonder: No need to juggle multiple dishes—everything cooks in one skillet, making cleanup a breeze.
  2. Bold Flavors: The tangy buffalo sauce pairs perfectly with creamy cheeses, tender chicken, and hearty pasta.
  3. Quick and Easy: With just 35 minutes from start to finish, you’ll have a delicious dinner on the table in no time.
  4. Customizable: Whether you prefer blue cheese or ranch, or want to adjust the spice level, this recipe is easily adaptable.

Buffalo Chicken Pasta – One Pot Recipe

Ingredients You’ll Need

Here’s what you’ll need to whip up this delicious dish:

  • 1 large boneless, skinless chicken breast (about 1 lb)
  • ½ cup blue cheese dressing (or ranch dressing)
  • 2 tbsp butter, divided
  • ½ cup yellow onion, diced
  • 1 celery stalk, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 lb penne pasta
  • ½ cup buffalo sauce
  • 8 oz cream cheese, softened and cubed
  • 1½ cups cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • A pinch of red pepper flakes (optional)
  • 2 tbsp cold butter (optional)

Step-by-Step Instructions

1. Prepare the Chicken

Start by cooking the chicken breast. Place it in a pot of water and bring it to a gentle boil. Let it cook for about 15 minutes or until fully cooked through. Once done, remove the chicken and shred it using two forks. Toss the shredded chicken with blue cheese or ranch dressing and set aside.

2. Sauté the Vegetables

In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced onions and celery, sautéing for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

3. Cook the Pasta

Pour in the chicken broth and undrained diced tomatoes into the skillet. Bring the mixture to a boil and add the penne pasta, ensuring it’s fully submerged in the liquid. Cover the skillet and let it cook until the pasta reaches an al dente texture, stirring occasionally to prevent sticking.

4. Make the Sauce

Once the pasta is cooked, reduce the heat to low. Stir in the buffalo sauce, cream cheese, cheddar cheese, and mozzarella cheese. Mix everything together until the cheeses are melted and the sauce is creamy. Add the shredded chicken to the skillet and combine well. For an extra kick of heat, sprinkle in a pinch of red pepper flakes if desired.

5. Optional Finishing Touch

For an even richer sauce, stir in 2 tablespoons of cold butter until fully melted and incorporated into the dish.

6. Serve and Enjoy

Let the pasta sit for a few minutes to allow the sauce to thicken slightly. Serve warm and enjoy a plate of creamy, spicy goodness!

Tips for Perfect Buffalo Chicken Pasta

  • Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. For the best results, shred your cheese fresh from the block.
  • Don’t Overcook the Chicken: Boil the chicken gently to keep it tender and juicy. Overcooking can make it dry and tough.
  • Adjust Spice Levels: If you prefer less heat, reduce the amount of buffalo sauce or opt for a milder variety. Conversely, add more buffalo sauce or red pepper flakes for extra spice!
  • Saucier Pasta: Use slightly less than a pound of pasta if you like your dish extra saucy.

FAQs

Q: Can I use pre-cooked chicken?

Absolutely! Rotisserie chicken or leftover cooked chicken works perfectly in this recipe. Just shred it and toss it with blue cheese or ranch dressing before adding it to the skillet.

Q: Can I make this dish ahead of time?

While this dish is best served fresh, you can prepare it ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or milk to loosen up the sauce.

Q: What can I serve with Buffalo Chicken Pasta?

This dish is hearty on its own but pairs well with a side salad or some crusty bread to soak up the creamy sauce.

Q: Can I make it gluten-free?

Yes! Simply swap out the regular pasta for your favorite gluten-free pasta variety and ensure all other ingredients are gluten-free.

Q: Can I substitute the cream cheese?

If you’re not a fan of cream cheese, you can use mascarpone or even heavy cream as a substitute for a creamy texture.

Nutrition Information (Per Serving)

  • Calories: 650
  • Protein: 35g
  • Carbohydrates: 58g
  • Fat: 32g
  • Sodium: 1250mg

Final Thoughts

This One Pot Buffalo Chicken Pasta is a game-changer for buffalo chicken lovers who crave bold flavors without spending hours in the kitchen. With its creamy texture, spicy kick, and cheesy goodness, it’s sure to become a family favorite. Plus, its one-pot preparation means less cleanup and more time to enjoy your meal! So grab your skillet and give this recipe a try—you won’t be disappointed!

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Buffalo Chicken Pasta – One Pot Recipe

Buffalo Chicken Pasta – One Pot

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This One Pot Buffalo Chicken Pasta is creamy, spicy, and easy to make in a single skillet. Made with tender chicken, pasta, buffalo sauce, and a rich cheese sauce, it’s a perfect meal for buffalo chicken lovers.

  • Author: Satur Romero
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: One-Pot Cooking
  • Cuisine: American
  • Diet: High-Protein

Ingredients

Scale

1 large boneless, skinless chicken breast (about 1 lb)

½ cup blue cheese dressing (or ranch dressing)

2 tbsp butter, divided

½ cup yellow onion, diced

1 celery stalk, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

4 cups chicken broth

1 lb penne pasta

½ cup buffalo sauce

8 oz cream cheese, softened and cubed

1½ cups cheddar cheese, shredded

1 cup mozzarella cheese, shredded

A pinch of red pepper flakes (optional)

2 tbsp cold butter (optional)

Instructions

Prepare the Chicken:

Place the chicken breast in a pot of water and bring it to a gentle boil. Cook for about 15 minutes until fully cooked.

Remove the chicken, shred it with two forks, and toss it with the blue

cheese (or ranch) dressing. Set aside.

Sauté Vegetables:

In a large skillet, melt 1 tablespoon of butter over medium heat.

Add the diced onions and celery. Sauté for about 5 minutes until softened.

Add the minced garlic and cook for an additional minute.

Cook Pasta:

 

Pour in the chicken broth and undrained diced tomatoes. Bring to a boil.

Add the penne pasta, ensuring it is submerged in the liquid.

Cover the skillet and let it boil until the pasta reaches al dente texture, stirring occasionally.

 

Prepare the Sauce:

Once the pasta is cooked, reduce the heat to low.

Stir in the buffalo sauce, cream cheese, cheddar, and mozzarella cheeses. Mix until melted and creamy.

Add the shredded chicken and combine well.

If desired, sprinkle in a pinch of red pepper flakes.

 

Optional Finishing Touch:

Stir in 2 tablespoons of cold butter until melted and incorporated.

Serve:

Let the pasta sit for a few minutes to allow the sauce to thicken. Serve warm.

Notes

Use slightly less than a pound of pasta for a saucier dish.

Ensure the cream cheese is fully softened for smooth melting.

Boil the chicken gently to keep it tender.

Freshly shredded cheese melts better than pre-shredded varieties.

Keep the heat on low when adding cheese to prevent separation.

Ranch dressing can be substituted for blue cheese dressing if preferred.

Nutrition

  • Serving Size: 1 plate
  • Calories: 650
  • Sugar: 5g
  • Sodium: 1250mg
  • Fat: 32g
  • Saturated Fat: 15g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.5g
  • Carbohydrates: 58g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 110mg

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