Buffalo Chicken Pasta – One Pot!
Make this creamy buffalo chicken pasta in one pot for an easy, cheesy, and flavor-packed dinner. After making this many times, I discovered the trick to keeping it from sticking is to cook the pasta until it’s almost al dente before adding the chicken. This dish is perfect for a cozy night in or meal prepping for the week. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Sausage Pancake Bites Recipe and Savory Garlic Pork Bites: An Easy Flavor Explosion.
Why This Buffalo Chicken Pasta – One Pot! Is Pure Comfort
- One-pot for easy cleanup
- Creamy and spicy with a kick of buffalo sauce
- Customizable with your favorite add-ins
- Better than takeout and freezer-friendly
What You'll Need for Buffalo Chicken Pasta – One Pot!
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb boneless, skinless chicken breasts
- 8 oz pasta (any shape)
- 2 cups chicken broth
- 1 cup buffalo sauce
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 small onion
- 2 cloves garlic
- 2 cups frozen broccoli florets
- Salt and pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Optional: Ranch dressing
- Optional: Crumbled blue cheese
- Optional: Chopped green onions
- Optional: Crispy bacon bits
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs or a combination of both.
- Pasta: Any shape works, but I prefer penne or rotini for this dish.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for cooking the pasta and chicken perfectly. → See on Amazon
- Instant Read Meat Thermometer — Ensures your chicken is cooked to a safe temperature every time. → See on Amazon
How to Make Buffalo Chicken Pasta – One Pot!
- Step 1: Cut chicken into bite-sized pieces. Season with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Step 2: In a large skillet, combine chicken, chicken broth, and uncooked pasta. Bring to a boil, then reduce heat to medium and cook for 8-10 minutes, stirring occasionally, until pasta is almost al dente.
- Step 3: Add onion, garlic, and frozen broccoli to the skillet. Cook for another 5-7 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
- Step 4: Stir in buffalo sauce and heavy cream. Cook for an additional 2-3 minutes, until sauce has thickened. Remove from heat and stir in shredded cheese until melted and creamy.
- Step 5: Serve hot, topped with your favorite optional toppings. Enjoy!
Cook's Tips for Perfect Buffalo Chicken Pasta – One Pot!
- Common mistake and fix: The #1 reason this recipe fails is adding the chicken too early, causing it to overcook and dry out. To prevent this, cook the pasta until it's almost al dente before adding the chicken.
- Time-saving tip: You can use a rotisserie chicken to save time. Just shred the chicken and add it to the skillet with the vegetables.
- Make-ahead tip: This dish freezes well. Let it cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Storing & Reheating Buffalo Chicken Pasta – One Pot!
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: You can prepare the chicken and vegetables ahead of time and store them in the refrigerator until ready to cook.
Freezing Buffalo Chicken Pasta – One Pot!
Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring halfway through. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a vegetarian version, omit the chicken and add more vegetables like bell peppers or zucchini.
- Best substitution: If you don't have heavy cream, you can substitute with milk and a tablespoon of cornstarch mixed in.
- Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, cook it for a few more minutes to reduce and thicken. If it's too thick, add a little more chicken broth or milk to reach your desired consistency.
Want to level up this recipe?
High-quality buffalo sauce — Makes a huge difference in the flavor of this dish. Look for a brand with natural ingredients and no artificial colors or flavors. → Check price on Amazon
Buffalo Chicken Pasta – One Pot!
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz pasta (any shape)
- 2 cups chicken broth
- 1 cup buffalo sauce
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 small onion
- 2 cloves garlic
- 2 cups frozen broccoli florets
Seasonings
- Salt and pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for extra heat)
Optional Toppings
- Ranch dressing
- Crumbled blue cheese
- Chopped green onions
- Crispy bacon bits
Instructions
- Step 1: Cut chicken into bite-sized pieces. Season with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
- Step 2: In a large skillet, combine chicken, chicken broth, and uncooked pasta. Bring to a boil, then reduce heat to medium and cook for 8-10 minutes, stirring occasionally, until pasta is almost al dente.
- Step 3: Add onion, garlic, and frozen broccoli to the skillet. Cook for another 5-7 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
- Step 4: Stir in buffalo sauce and heavy cream. Cook for an additional 2-3 minutes, until sauce has thickened. Remove from heat and stir in shredded cheese until melted and creamy.
- Step 5: Serve hot, topped with your favorite optional toppings. Enjoy!
Notes
- Chef tip: For a vegetarian version, omit the chicken and add more vegetables like bell peppers or zucchini.
- Best substitution: If you don't have heavy cream, you can substitute with milk and a tablespoon of cornstarch mixed in.
- Make-ahead: This dish can be made ahead of time and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If your sauce is too thin, cook it for a few more minutes to reduce and thicken. If it's too thick, add a little more chicken broth or milk to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring halfway through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can prepare the chicken and vegetables ahead of time and store them in the refrigerator until ready to cook.
Nutrition Per Serving
- Calories: 620
- Protein: 42g
- Fat: 32g
- Carbs: 45g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1600mg
- Cholesterol: 145mg
- Sat. Fat: 18g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Buffalo Chicken Pasta – One Pot! FAQs
Yes, you can make this dish ahead of time and reheat it in the oven or microwave. It also freezes well for up to 3 months.
The #1 reason this recipe fails is adding the chicken too early, causing it to overcook and dry out. To prevent this, cook the pasta until it's almost al dente before adding the chicken.
No, this recipe is best made in a skillet on the stove or in the oven. The air fryer may not cook the pasta and chicken evenly.
You can substitute with milk and a tablespoon of cornstarch mixed in.
Yes, this dish is perfect for a cozy winter dinner. The creamy, spicy sauce is comforting and warming. You can also add some cooked bacon or sausage for extra flavor.
A Warm Final Note
I can’t wait for you to try Buffalo Chicken Pasta – One Pot! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
