I can’t wait to share one of my absolute favorite weeknight dinners with you: Buffalo Chicken Pasta – One Pot! Picture this: creamy cavatappi pasta coated in a luscious buffalo sauce, tender shredded chicken, and a hint of tangy blue cheese dressing that will make your taste buds sing! This dish is not only bursting with flavor, but it’s also a cinch to whip up in just one pot. No need to fuss over a pile of dishes afterward!
By combining the best of both worlds in this pasta dish, you’ll get the hot, zesty flavor of buffalo chicken dip infused into a hearty and satisfying pasta meal. Whether it’s a cosy family dinner or a classic game day feast, this Buffalo Chicken Pasta is bound to impress everyone at the table!
Why You’ll Love This Recipe
- Easy prep: With just one pot, you can have this meal ready in no time – perfect for busy weekday nights!
- Great flavor: The combination of buffalo sauce and cheese creates a flavor explosion that will have you craving more!
- Creamy goodness: The inclusion of cream cheese ensures the sauce is rich and creamy, making each bite irresistible.
- Customizable: Feel free to add your favorite veggies or tweak the spices to suit your taste!
Ingredients
- Large boneless skinless chicken breast: depends on your serving size; this forms the base of your protein-rich meal.
- Blue cheese dressing: a tangy addition, but if you prefer, ranch works just as well!
- Butter: for sautéing your veggies and adding flavor.
- Yellow onion: brings sweetness and depth to the dish.
- Celery: adds a nice crunch and subtle flavor.
- Garlic: because everything’s better with garlic!
- Diced tomatoes: adds moisture and flavor—don’t drain them!
- Chicken broth: used for cooking the pasta and infusing flavor.
- Penne: a great pasta choice for this dish as it holds onto the sauce beautifully.
- Buffalo sauce: this is the star of the show, providing that iconic flavor that ties everything together.
- Cream cheese: softened and cubed; it makes for a rich and creamy sauce.
- Cheddar cheese: shredded, for some melty goodness.
- Mozzarella cheese: shredded, because who doesn’t love extra cheese?
- Red pepper flakes: add a pinch for some extra heat, if desired.
- Cold butter: an optional touch to make the sauce glossy and smooth.
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Ready to dive into the delightful world of Buffalo Chicken Pasta? Let’s get started! First, we’ll boil and shred the chicken. I always recommend using a gentle boil to ensure it’s tender. Place your chicken into a pot of water, and once it starts bubbling, let it cook for about 15 minutes. Perfectly cooked, it will shred easily with two forks. Toss it with some blue cheese dressing while it cools a bit, and then set it aside—don’t worry, we’ll be back to it later!
Next up—our pasta base! Melt a couple of tablespoons of butter in a large skillet over medium heat. Toss in some diced yellow onion and celery, sautéing for about five minutes or until they’re soft and lovely. By then, the aroma will set the stage for the magic we’re about to create. Add minced garlic and let it cook for another minute (because we all know, garlic makes everything better!).
Now it’s time to introduce diced tomatoes and chicken broth to the pan. Bring this beautiful mixture to a boil, gently submerge the penne pasta, and let it all tumble together until the pasta is al dente, usually around 10–13 minutes. Don’t forget to give it a little stir with a silicone spatula to prevent sticking—trust me, no one wants a gummy pasta experience!
Once the pasta is cooked to perfection, we’ll reduce the heat and stir in that glorious buffalo sauce, cream cheese chunks, and the shredded cheeses. You’ll see the sauce might look a bit thin at first, but don’t fret! It will thicken up as it sits, and allow the flavors to meld beautifully. Add the shredded chicken and red pepper flakes for that extra kick and give everything a gentle stir!
Finally: Optional step—but oh-so-fancy! If you’re in a celebratory mood, swirl in those cold butter cubes. This French technique known as “Monter au Beurre” creates a beautiful finish to your sauce.
Pro Tips for Making the Recipe
- To infuse more flavor into the chicken, consider adding 1-2 chicken bouillon cubes to the boiling water.
- Let the cheeses sit at room temperature before adding them to ensure they melt more easily!
- If you want a bit more texture, toss in some chopped bell peppers or spinach when sautéing the onions and celery.
- Don’t worry if your sauce looks a little lumpy at first; it’s all part of the magic!
How to Serve
This Buffalo Chicken Pasta is marvelous all on its own, but if you’d like to elevate your dish further, consider garnishing it with extra shredded cheeses, chopped green onions, or a sprinkle of blue cheese crumbles. It pairs incredibly well with a simple side salad or garlic bread for mop-up purposes. Trust me, you won’t want to leave a single drop behind!
Make Ahead and Storage
If you find yourself with leftovers (good luck with that!), you can store them in an airtight container for up to 3-4 days in the refrigerator. This dish also freezes beautifully! Just let it cool completely before transferring to a freezer-safe container. To reheat, you can pop it in the microwave or on the stovetop, adding a splash of chicken broth to enhance creaminess and prevent it from drying out.
With every satisfying bite of this Buffalo Chicken Pasta, I hope you find as much joy in making and sharing it as I do. Enjoy!
Buffalo Chicken Pasta – One Pot!
Equipment
- Large skillet
- Pot
Ingredients
Chicken
- 1 lb boneless skinless chicken breast
Sauce and Cream
- ½ cup blue cheese dressing can substitute ranch
- ½ cup buffalo sauce
- 8 oz cream cheese softened and cubed
- 1.5 cups cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 pinch red pepper flakes optional
- 2 Tbsp cold butter optional
Vegetables and Others
- 2 Tbsp butter
- ½ cup yellow onion diced
- 1 stick celery diced
- 3 cloves garlic minced
- 14.5 oz diced tomatoes undrained, 1 can
- 4 cups chicken broth
- 1 lb penne
Instructions
- Boil the chicken in water for 15 minutes, then shred and toss with blue cheese dressing.
- Melt butter in a skillet over medium heat and sauté onions and celery for 5 minutes. Add garlic and cook for 1 more minute.
- Add the undrained diced tomatoes and chicken broth. Bring to a boil, then add the penne.
- Cover and boil for 10-13 minutes until al dente. Stir occasionally to prevent sticking.
- Reduce heat, add buffalo sauce, cream cheese, and shredded cheese. Stir gently as sauce thickens.
- Fold in the shredded chicken and red pepper flakes. Optionally, swirl in cold butter for a smooth finish.