Description
A creamy and spicy one-pot Buffalo Chicken Pasta recipe that combines tender chicken, pasta, and a flavorful buffalo sauce in a cheesy, comforting dish ready in just 30 minutes. Perfect for a quick weeknight dinner with a zesty kick.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts, cubed
- 3 cloves garlic, minced
- 2 green onions, chopped, for garnish (optional)
Liquids and Sauces
- 3 cups chicken broth
- 1 cup buffalo sauce
- 1 cup heavy cream
- 1 tablespoon olive oil
Pasta and Cheese
- 12 oz penne or rotini pasta, uncooked
- 1 ½ cups shredded cheddar cheese
- ¼ cup blue cheese crumbles (optional)
Seasoning
- Salt and pepper, to taste
Instructions
- Cook the Chicken: Heat olive oil over medium heat in a large pot. Season the cubed chicken with salt and pepper, then cook until browned and cooked through, about 5-6 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
- Add the Liquids and Pasta: Pour in chicken broth, buffalo sauce, and heavy cream into the pot. Stir to combine all ingredients. Add the uncooked pasta, bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Cook the Pasta: Cover the pot and cook for 12-15 minutes, stirring occasionally to prevent sticking, 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 is completely melted and the sauce becomes rich and creamy. For an extra burst of flavor and texture, sprinkle blue cheese crumbles on top if desired.
- Serve: Garnish with chopped green onions for a fresh, mild onion flavor and serve the pasta hot, enjoying the perfect blend of creamy, spicy, and cheesy flavors.
Notes
- Use rotini or penne pasta as they hold the sauce well.
- Adjust buffalo sauce amount to your preferred spice level.
- Blue cheese crumbles are optional but add a classic buffalo wing flavor.
- Stir occasionally when cooking pasta to prevent it from sticking to the pot.
- For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less creamy.
- Leftovers keep well in the fridge for up to 3 days and are great reheated.
