Description
This one-pot Buffalo Chicken Pasta is a creamy, spicy, and cheesy dish packed with bold flavors. Perfect for busy weeknights, it combines tender shredded chicken, tangy buffalo sauce, and gooey melted cheese in a rich, velvety sauce. Ready in just 30 minutes, this beginner-friendly meal is easy to make and even easier to clean up!
Ingredients
Scale
- 1 large boneless, skinless chicken breast (about 1 lb)
- ½ cup blue cheese dressing (or substitute ranch)
- 2 tablespoons butter, divided
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
- 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, for finishing)
Instructions
- Prepare the Chicken: Bring a pot of water to a gentle boil and add the chicken breast. Simmer for about 15 minutes until fully cooked. Remove, shred with two forks, and toss with blue cheese dressing. Set aside.
- Sauté the Aromatics: Melt one tablespoon of butter in a large skillet over medium heat. Add the diced onion and celery, cooking for about five minutes until softened. Stir in the minced garlic and cook for one additional minute until fragrant.
- Cook the Pasta: Pour in the chicken broth and the undrained diced tomatoes. Bring to a boil, then add the pasta, ensuring it is fully submerged in the liquid. Cover and cook until the pasta is al dente, stirring occasionally to prevent sticking.
- Make the Sauce: Reduce the heat to low and stir in the buffalo sauce, cubed cream cheese, shredded cheddar, and mozzarella. Stir gently until the cheeses are melted and the sauce turns creamy.
- Combine the Chicken: Add the shredded chicken and mix well to coat it in the sauce. If desired, sprinkle in red pepper flakes for extra spice. Allow the dish to sit for a few minutes to let the sauce thicken further.
- Finish and Serve: For a smooth, glossy sauce, swirl in two tablespoons of cold butter before serving. Garnish with extra cheese or chopped green onions. Enjoy hot!
Notes
- If you like extra sauce, use slightly less pasta so it absorbs more liquid.
- Shred your own cheese for the best melting results—pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- For a lighter version, substitute Greek yogurt for cream cheese.
- Leftovers thicken in the fridge, so add a splash of broth or milk when reheating to revive the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- 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