Description
A creamy, spicy one-pot Buffalo Chicken Pasta that combines tender chicken, zesty buffalo sauce, and a cheesy sauce with pasta for a quick and comforting meal perfect for busy weeknights.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, cubed
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup buffalo sauce
- 1 cup heavy cream
- 12 oz penne or rotini pasta, uncooked
- 1 ½ cups shredded cheddar cheese
- ¼ cup blue cheese crumbles (optional)
- 2 green onions, chopped, for garnish (optional)
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 flavor.
- Add the Liquids and Pasta: Pour in the chicken broth, buffalo sauce, and heavy cream. Stir everything to combine well. Add the uncooked pasta, bring the mixture to a boil, then reduce the heat to a simmer.
- Cook the Pasta: Cover the pot and cook for 12-15 minutes, stirring occasionally to prevent sticking. Cook 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 melts completely, resulting in a creamy sauce. For extra flavor, sprinkle blue cheese crumbles on top if desired.
- Serve: Garnish the pasta with chopped green onions for a fresh touch. Serve hot and enjoy your hearty buffalo chicken pasta!
Notes
- Blue cheese crumbles are optional but add a traditional Buffalo Wing flavor.
- You can adjust the amount of buffalo sauce to make the dish milder or spicier.
- Use whichever pasta shape you prefer; penne and rotini work best to hold the sauce.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Make sure to stir occasionally during simmering to prevent the pasta from sticking to the bottom.
