One-Pot Buffalo Chicken Pasta: The Ultimate Comfort Food with a Spicy Twist
If you’re a fan of bold flavors, creamy pasta, and a bit of spice, this One-Pot Buffalo Chicken Pasta will quickly become a favorite in your recipe rotation. Marrying the iconic taste of buffalo chicken wings with the comfort of a creamy pasta dish, this recipe is the perfect way to spice up your weeknight dinners. With just one pot, a handful of ingredients, and a creamy, tangy sauce that brings everything together, this dish offers a hassle-free, crowd-pleasing meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: American, Fusion
- Diet: Gluten Free
Ingredients
- Chicken Breast: The star of the dish. Boneless, skinless chicken breast is a great choice because it cooks quickly and can easily be shredded. It absorbs the creamy buffalo sauce perfectly, creating tender bites packed with flavor.
- Blue Cheese Dressing: This ingredient brings a tangy, creamy contrast to the spicy buffalo sauce. If you’re not a fan of blue cheese, ranch dressing works as a fantastic substitute.
- Yellow Onion and Celery: These aromatic vegetables add depth to the sauce. Celery also provides a slight crunch that mimics the celery sticks typically served with buffalo wings.
- Buffalo Sauce: The essential component that gives the dish its distinctive flavor. Buffalo sauce, made from hot sauce, vinegar, and butter, provides a spicy kick.
- Diced Tomatoes: These add a subtle acidity, helping to balance the richness of the cheese and cream sauce.
- Cheeses (Cheddar, Mozzarella, and Cream Cheese): These three cheeses melt together to create a smooth, creamy sauce. The sharpness of cheddar, the gooey texture of mozzarella, and the velvety richness of cream cheese make for an irresistible combination.
- Penne Pasta: A sturdy pasta choice that holds up well in creamy sauces and absorbs all the delicious flavors of the dish.
Instructions
Step 1: Prepare the Chicken
Begin by gently boiling the chicken breast in a pot of water. This method ensures the chicken remains tender and juicy. It’s a great way to cook the chicken evenly without drying it out. For an extra boost of flavor, add 1-2 chicken bouillon cubes to the water. Once cooked (about 15 minutes), shred the chicken using two forks. Toss the shredded chicken with blue cheese dressing and set it aside. This step infuses the chicken with a creamy, tangy flavor right from the start.
Pro Tip: Boiling the chicken gently, rather than at a rapid boil, prevents the meat from becoming tough and stringy.
Step 2: Sauté the Vegetables
In a large, high-walled skillet, melt 2 tablespoons of butter over medium heat. Add diced onion and celery, cooking until they become soft and translucent, about 5 minutes. This base layer creates a savory, aromatic foundation for the sauce. Next, add minced garlic and sauté for another minute, releasing its fragrant aroma without burning it.
Step 3: Build the Sauce
Pour in the undrained diced tomatoes and 4 cups of chicken broth. Bring this mixture to a boil before adding the penne pasta. Stir to ensure the pasta is fully submerged in the liquid. Cover the skillet and let it cook for about 10-13 minutes until the pasta is al dente. Stir occasionally to prevent sticking. This technique not only cooks the pasta but also infuses it with the rich flavors of the broth and tomatoes.
Step 4: Incorporate the Creamy Elements
Reduce the heat to low and add the buffalo sauce, followed by cubed cream cheese. Stir until the cream cheese is fully melted and incorporated into the sauce. Next, sprinkle in the shredded cheddar and mozzarella cheeses. Gently stir until the cheeses melt into the sauce, creating a thick, creamy consistency. The heat should be kept low during this step to prevent the cheese from separating, ensuring a smooth, velvety sauce.
Chef’s Secret: Adding cold butter at the end (a technique known as “monter au beurre”) gives the sauce a glossy, restaurant-quality finish.
Step 5: Finish and Serve
Finally, stir in the shredded chicken, allowing it to warm through in the creamy sauce. Add a pinch of red pepper flakes if you want to amp up the spice level. Garnish the dish with chopped fresh parsley or basil for a pop of color and fresh flavor. Serve hot, with extra blue cheese or ranch dressing on the side if desired.
Notes
- Cheese Tips: For the creamiest sauce, shred the cheese yourself rather than using pre-shredded cheese. Bagged cheese often contains anti-caking agents that prevent it from melting smoothly.
- Chicken Options: This recipe is flexible; you can use leftover rotisserie chicken or even canned chicken in a pinch. Just make sure to shred it finely for the best texture.
- Customize the Spice Level: Adjust the amount of buffalo sauce based on your spice tolerance. If you prefer a milder flavor, use less buffalo sauce and add a bit more cream cheese.
- Leftovers and Storage: This dish reheats beautifully, although the pasta may absorb some of the sauce as it sits. Add a splash of milk or chicken broth when reheating to restore its creamy texture.