If you’re a fan of bold, tangy flavors and creamy, cheesy goodness, this One-Pot Buffalo Chicken Pasta is about to become your new favorite recipe! The best part? It’s made in just one pot, which means minimal cleanup and maximum flavor. Whether it’s for a busy weeknight or a comforting weekend treat, this dish delivers a satisfying, restaurant-quality meal straight from your kitchen. Plus, the balance of spicy buffalo sauce, tender chicken, and creamy cheeses makes every bite irresistible.
This recipe is a game-changer for buffalo sauce lovers who want to try something beyond wings. The combination of penne pasta soaked in a velvety sauce, shredded chicken tossed in blue cheese dressing (or ranch, if you prefer), and a hint of heat from red pepper flakes will have everyone going back for seconds. And let’s not forget the cream cheese and melted cheddar mozzarella duo that makes the sauce luxuriously thick and cheesy.
Now, let me share a little story. I first made this dish on a whim when I wanted to recreate the flavors of my favorite Buffalo Chicken Dip in a heartier, more filling form. It was one of those nights when everyone at the table just stopped talking and dug in. That’s when I knew it was a keeper! Ready to dive in? Let’s get cooking.
Why You’ll Love This One-Pot Buffalo Chicken Pasta
- One-Pot Wonder: Fewer dishes, less hassle, more time to enjoy the meal. Everything from the chicken to the pasta is cooked in a single pot.
- Perfect Flavor Combo: Spicy buffalo sauce meets creamy cheeses for a perfect balance of tangy heat and rich creaminess.
- Customizable: You can easily adjust the spice level, swap out cheeses, or even make it gluten-free with the right pasta.
- Family-Friendly: Despite its bold flavors, the creaminess tones down the heat, making it kid-approved.
- Meal Prep-Friendly: This dish reheats like a dream, so you can enjoy leftovers for lunch or dinner the next day.
Preparation Time and Servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6 hearty portions
- Calories: Approximately 550 per serving
Ingredients
Here’s what you’ll need to make this delicious one-pot Buffalo Chicken Pasta:
- 1 large boneless, skinless chicken breast (about 1 lb.): Tender and juicy when shredded, this adds a hearty protein base.
- ½ cup blue cheese dressing (or ranch for a milder flavor): Coats the shredded chicken for that signature tang.
- 2 tablespoons butter, divided: Enhances the sauce’s richness and is used for sautéing the vegetables.
- ½ cup yellow onion, diced: Adds a sweet and savory depth to the sauce.
- 1 stick celery, diced: Brings a subtle crunch and freshness, balancing the creaminess.
- 3 cloves garlic, minced: A must-have for a flavor-packed base.
- 14.5 oz. can diced tomatoes, undrained: Adds a hint of acidity and a touch of texture.
- 4 cups chicken broth: Provides the liquid to cook the pasta and infuses it with flavor.
- 1 lb. penne pasta: The perfect shape for soaking up the creamy buffalo sauce.
- ½ cup buffalo sauce: The star ingredient that brings the heat!
- 8 oz. cream cheese, softened and cubed: Makes the sauce irresistibly creamy and smooth.
- 1.5 cups shredded cheddar cheese: Adds sharp, cheesy depth to the dish.
- 1 cup shredded mozzarella cheese: Melts beautifully for that gooey texture.
- Pinch of red pepper flakes (optional): For those who love an extra kick of spice.
- 2 tablespoons cold butter (optional): Used at the end for a chef’s touch to create a glossy sauce.
Step-by-Step Instructions
1. Prepare the Chicken
- Place the chicken breast in a pot of water and bring it to a gentle boil. This gentle cooking method ensures the chicken stays tender and moist. Let it cook for about 15 minutes or until it’s cooked through (internal temperature of 165°F).
- Once cooked, remove the chicken and shred it using two forks. Toss the shredded chicken with the blue cheese or ranch dressing and set it aside.
- Pro Tip: Add a bouillon cube or two to the boiling water for an extra layer of flavor in your chicken.
2. Sauté the Vegetables
- In a large high-walled skillet or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced onion and celery, and cook for about 5 minutes, stirring occasionally, until they’re softened and fragrant.
- Add the minced garlic and cook for an additional minute, just until aromatic.
3. Cook the Pasta
- Pour in the undrained diced tomatoes and chicken broth. Stir to combine, then bring the mixture to a boil.
- Add the penne pasta, ensuring it’s fully submerged in the liquid. Cover the pot and let it boil for 10-13 minutes, stirring occasionally to prevent sticking.
- Check the pasta for doneness—it should be al dente, as it will continue to cook slightly in the sauce.
4. Make the Sauce
- Reduce the heat to low and stir in the buffalo sauce, cream cheese cubes, shredded cheddar, and mozzarella. Use a silicone spatula to gently mix everything until the cheese is fully melted and the sauce is smooth.
- The sauce will initially appear thin but will thicken as it stands and coats the pasta.
5. Add the Chicken
- Stir in the shredded chicken and a pinch of red pepper flakes (if using). Allow the mixture to warm through for a few minutes, ensuring the flavors meld beautifully.
6. Finish with Butter (Optional)
- For an ultra-luxurious finish, swirl in 2 tablespoons of cold butter just before serving. This technique, known as “Monter au Beurre,” creates a silky, glossy sauce.
How to Serve
This Buffalo Chicken Pasta is incredibly versatile. Here are a few serving suggestions to inspire you:
- Garnish with fresh parsley for a pop of color and a hint of freshness.
- Serve with crusty garlic bread to soak up every last bit of the creamy sauce.
- Pair with a crisp side salad with ranch or blue cheese dressing to complement the flavors.
- For a kid-friendly twist, reduce the buffalo sauce and serve with a sprinkle of Parmesan.
Additional Tips for Success
- Soften the Cream Cheese: Take it out of the fridge before you start cooking. Softened cream cheese melts more easily and blends seamlessly into the sauce.
- Don’t Overcook the Pasta: Stick to al dente as the pasta will continue to cook slightly while it rests in the sauce.
- Customize the Spice Level: Adjust the buffalo sauce and red pepper flakes to suit your heat tolerance.
- Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can affect how smoothly it melts.
- Make It Gluten-Free: Swap the penne for your favorite gluten-free pasta.
Recipe Variations
- Vegetarian Option: Skip the chicken and add roasted cauliflower or chickpeas for a plant-based protein.
- Low-Carb Alternative: Substitute the pasta with cooked spaghetti squash or zucchini noodles.
- Cheese Swap: Try pepper jack for extra spice or gouda for a smoky flavor.
- Milder Version: Use less buffalo sauce and add a splash of heavy cream for a creamier, less spicy sauce.
Freezing and Storage
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Let the pasta cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet with a splash of chicken broth to loosen the sauce.
Special Equipment
- Large high-walled skillet or Dutch oven: Ideal for one-pot meals.
- Silicone spatula: Perfect for mixing the sauce without scratching your pan.
- Fine-mesh strainer: Useful if you want to remove excess liquid from canned tomatoes.
FAQ
- Can I use pre-cooked chicken? Absolutely! Rotisserie chicken works wonderfully and saves time.
- What can I substitute for buffalo sauce? Try hot sauce mixed with melted butter for a quick homemade version.
- Can I make this ahead of time? Yes! Prepare the dish up to the point where you add the chicken. Cool, store, and reheat when ready to serve.
- How do I reheat leftovers? Heat gently on the stovetop with a splash of broth or milk to maintain creaminess.
Conclusion
This one-pot Buffalo Chicken Pasta is comfort food at its finest—easy, flavorful, and endlessly customizable. Whether you’re cooking for a crowd or meal prepping for the week, it’s sure to be a hit. Don’t forget to snap a picture of your creation and share it! I can’t wait to see how yours turns out.
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Buffalo Chicken Pasta – One Pot!
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A creamy, cheesy, and tangy pasta dish featuring shredded chicken, buffalo sauce, and a blend of cheeses. Made in one pot for easy cleanup!
Ingredients
- 1 large boneless chicken breast (1 lb.)
- ½ cup blue cheese dressing (or ranch)
- 2 tbsp butter, divided
- ½ cup yellow onion, diced
- 1 stick celery, 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
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Pinch of red pepper flakes (optional)
- 2 tbsp cold butter (optional)
Instructions
1. Boil chicken for 15 minutes until cooked. Shred and toss with blue cheese dressing.
2. Sauté onion and celery in butter, add garlic.
3. Stir in diced tomatoes, chicken broth, and pasta. Cover and boil 10-13 minutes.
4. Add buffalo sauce, cream cheese, and shredded cheeses. Stir until creamy.
5. Fold in chicken and optional red pepper flakes. Swirl in cold butter if desired for a glossy finish.
Notes
- Use softened cream cheese for easier melting.
- Adjust buffalo sauce to control spice level.
- Don’t overcook pasta; al dente is best for texture
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: American