Buffalo Chicken Pasta – One Pot!
This one-pot Buffalo Chicken Pasta is a creamy, flavorful dish perfect for a quick weeknight dinner.
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.
Notes
Ensure the cream cheese and shredded cheeses are at room temperature before adding to the pasta for better mixing.