One-Pot Buffalo Chicken Pasta
A creamy, spicy, and protein-rich one-pot pasta with tender chicken, melty cheese, and a flavorful buffalo kick. Perfect for quick weeknight dinners, meal prep, or cozy family meals.
Equipment
- 1 large high-walled skillet or sauté pan
- 1 Medium Pot (for boiling chicken)
- 2 Forks (for shredding chicken)
- Measuring cups and spoons
- silicone spatula
Ingredients
- 1 lb boneless skinless chicken breast (1 large piece)
- ½ cup blue cheese dressing or ranch
- 2 tbsp butter divided
- ½ cup yellow onion diced
- 1 stalk celery diced
- 3 cloves garlic minced
- 14.5 oz diced tomatoes undrained (1 can)
- 4 cups chicken broth
- 1 lb penne pasta
- ½ cup buffalo sauce
- 8 oz cream cheese cubed and softened
- 1½ cups cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 pinch red pepper flakes optional
- 2 tbsp cold butter optional, for finishing
Instructions
- Prepare the Chicken: Start by gently boiling the chicken to ensure it stays tender and juicy. Place the chicken breast in a medium pot and cover it with cold water. Bring the water to a gentle boil over medium heat, avoiding a rapid boil which can make the meat tough. Cook the chicken for about 15 minutes or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the pot and let it rest for a few minutes. Using two forks, shred the chicken into bite-sized pieces. Toss the shredded chicken with the blue cheese dressing (or ranch if preferred) and set it aside. Pro Tip: Adding 1-2 chicken bouillon cubes to the boiling water enhances flavor.
- Sauté the Aromatics: In a large, high-walled skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion and celery, and sauté for 5 minutes until they become soft and fragrant. Stir occasionally to prevent burning. Next, add the minced garlic and cook for an additional minute, just until aromatic. The goal is to create a flavorful base that will infuse the pasta and sauce with depth.
- Combine Liquids and Pasta: Add the entire can of undrained diced tomatoes to the skillet, followed by the chicken broth. Stir to combine all ingredients. Bring the mixture to a boil, then add the penne pasta, making sure it is fully submerged in the liquid. Allow the mixture to return to a gentle boil. Cover the skillet with a lid and cook for 10–13 minutes, or until the pasta is al dente. Use a silicone spatula occasionally to lift and stir the pasta from the bottom, ensuring it does not stick. Pro Tip: Avoid overcooking; the pasta will continue to absorb sauce later.
- Create the Creamy Buffalo Sauce: Reduce the heat to low. Add the buffalo sauce to the skillet, followed by the cubed cream cheese. Gently stir using a silicone spatula until the cream cheese begins to melt. Next, sprinkle in the shredded cheddar and mozzarella cheeses. Stir continuously over low heat to combine. The sauce may appear thin initially, but it will thicken gradually as the cheeses melt and integrate.
- Incorporate the Chicken and Spice: Once the sauce starts to thicken, fold in the shredded chicken that was tossed with the blue cheese dressing. Sprinkle in a pinch of red pepper flakes if you like a little extra heat. Stir gently to ensure the chicken is evenly coated and fully incorporated into the creamy buffalo sauce.
- Finish with Butter (Optional): For an ultra-smooth, restaurant-quality finish, add 2 tablespoons of cold butter to the sauce just before serving. Swirl it in gently to melt into the sauce—a technique called Monter au Beurre used by professional chefs to create a glossy, velvety texture.
- Final Taste and Serve: Taste the pasta and adjust seasoning if needed. If the sauce is too thick, add a splash of chicken broth to reach your desired consistency. Serve immediately, garnished with extra cheese, parsley, or a drizzle of buffalo sauce if desired. This pasta is equally delicious warm or reheated the next day, making it perfect for meal prep or family dinners.
Notes
- Use slightly less than 1 lb of pasta if you prefer a saucier dish; the sauce will thicken more slowly but results in extra creamy leftovers.
- Ensure the cream cheese is fully softened before adding it to the skillet to prevent lumps and help it melt smoothly.
- Gently boil the chicken to keep it tender and juicy; rapid boiling can make it dry and tough.
- Pre-shredded bagged cheese can work, but shredding from a block provides a creamier, more flavorful result.
- Low heat is essential when adding cheese to prevent separation or grainy texture.
- Ranch dressing can be substituted for blue cheese for a milder, creamier flavor.
- If desired, the recipe can be made with a combination of chicken broth and water, but using all chicken broth enhances depth of flavor.
