Description
This One-Pot Buffalo Chicken Pasta is a bold, creamy, and spicy dish that brings together the rich flavors of buffalo sauce, tender chicken, and melted cheese. Made in just one pot, it’s perfect for busy weeknights and can be easily customized to suit your spice preference.
Ingredients
Scale
- 1 large boneless skinless chicken breast (about 1 lb)
- ½ cup blue cheese dressing (or sub ranch)
- 2 tablespoons butter, divided
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth
- 1 lb penne pasta
- 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 tablespoons cold butter (optional)
Instructions
- Cook the Chicken: Bring a pot of water to a gentle boil and add the chicken breast. Let it cook for about 15 minutes until fully cooked through. Remove from the water and shred using two forks. Toss the shredded chicken with blue cheese or ranch dressing and set aside.
- Sauté the Vegetables: Melt one tablespoon of butter in a large skillet over medium heat. Add the diced onions and celery, cooking for about five minutes until they soften. Stir in the minced garlic and cook for an additional minute until fragrant.
- Simmer the Pasta: Pour in the chicken broth and undrained diced tomatoes, bringing the mixture to a boil. Stir in the pasta, ensuring it is fully submerged in the liquid. Cover the skillet and let the pasta cook until al dente, stirring occasionally to prevent sticking.
- Prepare the Sauce: Lower the heat and add buffalo sauce, cubed cream cheese, cheddar cheese, and mozzarella cheese. Stir gently until the cheeses melt into a smooth and creamy sauce. If the sauce seems thin, let it sit for a few minutes, as it will thicken naturally.
- Combine Everything: Add the shredded chicken to the sauce, mixing well to ensure it’s evenly coated. Sprinkle in red pepper flakes if you want extra heat.
- Final Touch: For an ultra-creamy finish, swirl in two tablespoons of cold butter just before serving. This enhances the sauce’s silkiness and brings everything together.
Notes
- For a milder version, reduce the buffalo sauce and add more cream cheese or ranch dressing.
- If using rotisserie or pre-cooked chicken, skip the boiling step and add 2.5 cups of shredded chicken directly to the sauce.
- Freshly shredded cheese melts better than pre-packaged shredded cheese, which contains anti-caking agents.
- Avoid overheating the sauce once the cheese is added, as high heat can cause dairy to separate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 758 kcal
- Sugar: 6g
- Sodium: 1882mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 140mg