This Easy One-Pot Buffalo Chicken Pasta is a flavor-packed dish that’s super simple to make! With juicy chicken, zesty buffalo sauce, and creamy cheese, it’s a real crowd-pleaser.
I love that it all cooks in one pot—it means less mess and more time to enjoy! Just stir it all together and watch as the magic happens. So good, you’ll be licking the plate! 😋
Key Ingredients & Substitutions
Chicken: I like to use boneless, skinless chicken breasts for their tenderness and quick cooking. If you’re looking for a faster option, rotisserie chicken works great—just shred it and add it in when you would add the tomatoes.
Pasta: Penne is my go-to for this recipe because it holds sauce well. You can swap it out for other short pasta like fusilli or ziti if needed, but keep the cooking time in mind—larger pasta may take longer.
Buffalo Wing Sauce: If you prefer a milder flavor, you can reduce the amount of buffalo sauce or use a mild version. For a spicy kick, add a touch more! You can also try Sriracha or hot sauce as an alternative.
Cheese: Cream cheese adds a creamy texture, but you can replace it with sour cream or Greek yogurt for a lighter option. As for cheddar and mozzarella, feel free to mix in pepper jack for an extra flavor twist!
How Can I Ensure My Chicken is Cooked Perfectly?
Cooking chicken just right makes all the difference! To ensure it’s perfectly cooked, follow these simple steps:
- Cut chicken into bite-sized pieces so they cook evenly and quickly.
- Look for a light golden color on the outside, which indicates browning. This should take about 5-7 minutes.
- Use a meat thermometer to check that the internal temperature reaches 165°F (75°C) for safe eating.
Remember, if you add precooked chicken, you just need to heat it through without overcooking!
Easy One-Pot Buffalo Chicken Pasta
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 8 ounces penne pasta (uncooked)
- 1 1/2 cups chicken broth
- 1 cup diced tomatoes (canned, drained)
- 1/2 cup buffalo wing sauce (adjust based on heat preference)
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley or green onion (for garnish)
Time Needed:
This delicious dish takes about 30 minutes to make from start to finish. You’ll spend about 10 minutes on prep and cooking the chicken, while the pasta simmers for about 12-15 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Heat the Oil and Cook the Chicken:
Begin by heating the olive oil in a large deep skillet or pot over medium heat. Once the oil is hot, add the diced chicken pieces. Season them with smoked paprika, onion powder, salt, and pepper. Cook, stirring occasionally, for about 5-7 minutes until the chicken is golden brown and cooked through.
2. Sauté the Garlic:
Add the minced garlic to the pan and cook for 1 minute, or until it becomes fragrant. Be careful not to let it burn!
3. Add the Pasta and Broth:
Pour in the chicken broth and add the uncooked penne pasta. Give it a good stir to combine everything and ensure the pasta is submerged beneath the liquid.
4. Simmer:
Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 12-15 minutes or until the pasta is tender. Stir occasionally to prevent sticking and promote even cooking.
5. Mix in the Tomatoes and Sauce:
Once the pasta is cooked, stir in the diced tomatoes and buffalo wing sauce. Make sure everything combines nicely!
6. Add the Cheeses for Creaminess:
Next, add the softened cream cheese, shredded cheddar, and mozzarella cheese. Mix continuously until all the cheese has melted and the sauce is smooth and creamy, coating the pasta and chicken evenly.
7. Adjust Seasoning:
Taste your pasta and adjust the seasoning if necessary. Add more salt, pepper, or buffalo sauce, if desired, for extra flavor.
8. Serve and Garnish:
Finally, serve the pasta hot and garnish with chopped fresh parsley or green onions. Enjoy your creamy, zesty buffalo chicken pasta!
FAQs for Easy One-Pot Buffalo Chicken Pasta
Can I Use Frozen Chicken in This Recipe?
Yes, you can! If using frozen chicken, make sure to thaw it completely before cooking. Thaw it overnight in the refrigerator or in a sealed bag submerged in cold water. Pat it dry with paper towels before adding it to the pot to prevent excess moisture.
Can I Make This Pasta Ahead of Time?
Absolutely! You can prepare the dish and store it in the refrigerator for up to 3 days. Just let it cool completely before transferring it to an airtight container. When ready to eat, reheat on the stove over low heat, adding a splash of broth or water to loosen the sauce if needed.
What if I Don’t Like Spicy Food?
No problem! You can reduce the amount of buffalo wing sauce or opt for a mild version. You can also substitute it with BBQ sauce for a flavorful but non-spicy alternative. Just adjust the quantity based on your taste preference!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a saucepan over low heat or in the microwave, stirring occasionally to ensure even heating. You may want to add a little broth to help restore creaminess!
