Buffalo Chicken Pasta (One Pot)
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Quick, creamy, easy buffalo chicken pasta recipe, homemade with simple ingredients in one pot on stovetop. A 30 minute meal that’s rich, creamy, cheesy. Full of shredded chicken breast, buffalo sauce, cream cheese and tangy blue cheese dressing.
This is one of my favorite stovetop meals. It’s so creamy, tasty and easy to throw together and you don’t have a major mess to clean up afterwards either. It’s just as delicious as this Chicken Bacon Ranch Pasta (One Pot). Also, enjoy these flavors as an appetizer in this Buffalo Chicken Dip (One Pot).
Table of contents
- Oil– Use something mild flavored like olive oil, vegetable oil, sunflower oil or canola oil.
- Onions– These should be finely chopped.
- Garlic– This should also be finely chopped.
- Chicken– Can use cubes, strips or use whole breast.
- Salt and pepper– Should be added to your preferred taste.
- Spaghetti– Don’t boil it first. It should be uncooked.
- Chicken broth– Make sure it’s low sodium.
- Buffalo sauce– It can be homemade or store-bought. I used Frank’s brand.
- Cream cheese– Make sure it’s full fat.
- Blue cheese dressing- This adds a strong distinct flavor.
How to make easy creamy Buffalo chicken pasta recipe from scratch?
- Heat oil– In a large non-stick pan.
- Add onions and garlic– And saute until fragrant.
- Add chicken, salt, pepper– Cook until meat is golden brown.
- Add spaghetti, broth, buffalo sauce– Cover and cook.
- Remove chicken breast– Shred or cut into cubes.
- Add pasta, chicken broth, sauce– Mix, cover and cook for a few more minutes.
- Add cream cheese and blue cheese dressing– Mix until combined.
- Uncover and let it simmer– Until pasta is tender and liquid is reduced.
What sides to serve with chicken pasta?
- Bread is always a winning side. Try breadsticks, dinner rolls, cheesy bread, garlic bread, homemade biscuits.
- Vegetables like this Easy Green Salad (One Bowl) or Oven Roasted Vegetables (One Pan) or even steamed vegetables will create a wonderful balanced meal.
- Cream cheese
- Sour cream
- Heavy cream
- Ranch sauce
- Alfredo sauce
- Blue cheese dressing
- Vegetables likes spinach or celery
- Egg noodles
- Make the recipe vegetarian– By using soy chicken and vegetable broth.
- You can substitute the blue cheese dressing –And use Greek yogurt to make this meal “healthier” than the original version.
- Add a little ranch sauce– It adds a different kind of flavor that my family likes.
- You can replace cream cheese with Alfredo sauce– It is a fun and creamy twist.
- Other types of pastas can also be used– Try penne, macaroni, shells, bow tie e.t.c. Don’t use mini pastas as the cook time may be different. My first choice is the basic spaghetti.
- Turn this into a chicken pasta bake or casserole– Mix together boiled pasta, baked/grilled chicken, cream cheese, cheddar cheese and sauce in a casserole pan. Top off with more shredded cheese. Bake for a few minutes until cheese is melted and bubbly.
Tips and techniques
- Make sure to use a large, non-stick pan – Because the ingredients don’t stick the bottom. You can also use a Dutch oven. Remember the wider the pot, the faster the cooking time.
- You must use uncooked pasta in this recipe– Cooked pasta recipe would be entirely different.
- You can adjust the quantity of sauce, cheese, and dressing– This is based on your preference.
- Use low sodium broth- Because it prevents this meal from becoming too salty.
- Make sure you use full fat cream cheese– So as to keep this pasta’s creamy consistency and maximum flavor.
- You can use homemade buffalo sauce– I used store-bought Frank’s sauce because it’s easier and convenient.
- Don’t make this in a crockpot– I tried it and it became over-cooked and “mushy.”
Not enough liquid such as broth or water was added. Add some more liquid and cook covered until it’s absorbed into the spaghetti.
Too much liquid was added. There is no way to reverse this. Next time, add less liquid and measure properly. Don’t eyeball anything!
- Refrigerate– Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- Reheat– In the microwave with a splash of water, if necessary.
- Freeze– This is not recommended because pasta does not thaw well and the texture is entirely different.
- Make ahead– This can be made 1 day in advance and stored in the refrigerator but personally, I think it tastes the best when served fresh.
More One Pot Pasta Recipes
- Bacon Pasta (One Pot)
- Cajun Chicken Pasta (One Pot)
- Garlic Chicken Pasta (One Pot)
- Instant Pot Vegetable Pasta
- Instant Pot Swedish Meatball Pasta
One Pot Buffalo Chicken Pasta Recipe
- In a wide non-stick pan, heat olive oil over medium heat.
- Add onions and garlic and cook for 1 minute.
- Add chicken, salt and pepper. Cook for a few minutes until golden brown.
- Add spaghetti, broth, buffalo sauce. Cover and cook for about 20 minutes.
- Turn off the heat and now, you have 2 options: 1) Remove chicken breast and shred it with 2 forks and mix it back into the pot OR you can slice it into small cubes and add it back into the pot. Also, instead of big chicken breasts, you could have just used small chicken breast cubes or strips and skipped this step. (My family likes shredded chicken and that’s why I do this extra step).
- Turn on the heat and stir in cream cheese and blue cheese dressing.
- Uncover and let it simmer and cook until pasta is tender and liquid is reduced.
- Garnish with green onions and enjoy!
- Use full fat ingredients for maximum creaminess.
- Use low sodium broth.
- Make sure to use a nonstick pan to prevent burning and sticking.
- Leftovers can be stored in a sealed container in the refrigerator for up to 3 days and can be reheated in the microwave.
- Read additional tips and variations above.