Description
This one-pot Buffalo Chicken Pasta is a creamy, spicy, and cheesy dish combining tender chicken, penne pasta, and a flavorful buffalo sauce all cooked together for an easy, comforting meal perfect for busy weeknights.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts, cubed
Liquids & Sauces
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 cup buffalo sauce
- 1 cup heavy cream
Pasta
- 12 oz penne or rotini pasta, uncooked
Cheese & Garnish
- 1 ½ cups shredded cheddar cheese
- ¼ cup blue cheese crumbles (optional)
- 2 green onions, chopped, for garnish (optional)
Seasonings
- Salt and pepper, to taste
- 3 cloves garlic, minced
Instructions
- Cook the Chicken: Heat olive oil over medium heat in a large pot. Season the cubed chicken breasts with salt and pepper, then add to the pot. Cook the chicken until browned and cooked through, about 5-6 minutes. Add the minced garlic and sauté for an additional minute to release its aroma.
- Add the Liquids and Pasta: Pour in the chicken broth, buffalo sauce, and heavy cream. Stir to combine all the liquids evenly. Add the uncooked pasta to the pot and bring the mixture to a boil.
- Cook the Pasta: Once boiling, reduce the heat to a simmer. Cover the pot and cook for 12-15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened to a creamy consistency.
- Add the Cheese: Stir in the shredded cheddar cheese until it melts completely, creating a creamy sauce. If desired, sprinkle blue cheese crumbles on top for an extra layer of flavor.
- Serve: Garnish with chopped green onions if using, and serve the pasta hot for a comforting and spicy meal.
Notes
- Using penne or rotini pasta helps hold the sauce well, but you can substitute with other short pasta shapes.
- Adjust the amount of buffalo sauce based on your heat preference.
- Blue cheese crumbles are optional but add authentic buffalo wing flavor.
- Stir occasionally while simmering to prevent pasta from sticking to the bottom.
- For a lighter version, use reduced-fat cream or substitute half of the heavy cream with milk.
