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Buffalo Chicken Pasta

One-Pot Buffalo Chicken Pasta

This one-pot Buffalo Chicken Pasta is a game-changer for busy weeknights, combining tender chicken and al dente pasta in a velvety, spicy cream sauce. It is incredibly easy to prepare in a single skillet, making cleanup a breeze while delivering bold, restaurant-quality flavors. Whether you use fresh chicken or leftovers, this comforting meal is sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 758
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast large, approximately
  • 1/2 cup blue cheese dressing or ranch dressing
  • 2 tablespoons butter
  • 1/2 cup yellow onion diced
  • 1 stick celery diced
  • 3 cloves garlic minced
  • 14.5 oz diced tomatoes undrained (1 can)
  • 4 cups chicken broth
  • 1 lb penne pasta
  • 1/2 cup buffalo sauce such as Frank’s Buffalo Wings 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

Equipment

  • Large Skillet
  • Pot
  • Two Forks

Method
 

  1. Prepare the Chicken: Place the chicken breast in a pot of water (optionally add bouillon for flavor) and bring to a gentle boil. Cook for 15 minutes until fully cooked. Remove the chicken, shred it using two forks, and toss it with the blue cheese dressing. Set this aside.
    1 lb boneless skinless chicken breast, 1/2 cup blue cheese dressing
  2. Sauté Aromatics: In a large, high-walled skillet, melt the butter over medium heat. Add the diced onions and celery, sautéing for about 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
    2 tablespoons butter, 1/2 cup yellow onion, 1 stick celery, 3 cloves garlic
  3. Cook the Pasta: Pour the chicken broth and the undrained diced tomatoes into the skillet. Bring the liquid to a boil, then add the penne pasta. Ensure the pasta is submerged. Cover the skillet and boil for 10 to 13 minutes, or until the pasta is al dente. Slide a spatula along the bottom occasionally to prevent sticking.
    14.5 oz diced tomatoes, 4 cups chicken broth, 1 lb penne pasta
  4. Create the Creamy Sauce: Reduce the heat to low. Stir in the buffalo sauce, softened cream cheese, shredded cheddar, and mozzarella. Stir gently until the cheeses are melted and the sauce is smooth.
    1/2 cup buffalo sauce, 8 oz cream cheese, 1.5 cups cheddar cheese, 1 cup mozzarella cheese
  5. Combine and Finish: Fold the shredded chicken mixture into the pasta. Add red pepper flakes if you prefer extra heat. For a professional finish, swirl in 2 tablespoons of cold butter (the Monter au Beurre technique) to create a glossy, smooth texture. Allow the pasta to stand for a few minutes to thicken before serving.
    1 pinch red pepper flakes, 2 tablespoons cold butter

Notes

Expert Tips
To achieve the best results with your Buffalo Chicken Pasta, always shred your cheese from a block rather than using pre-bagged shreds. Bagged cheese is coated in cellulose, which prevents it from melting smoothly into the sauce.
Ensure your cream cheese is fully softened before adding it to the skillet to avoid lumps.
If you prefer a very saucy pasta, use slightly less than a full pound of noodles.
Always add your dairy over low heat; if the temperature is too high, the sauce may separate or become grainy.
Variations & Substitutions
This recipe is very flexible. If you are not a fan of blue cheese, ranch dressing is an excellent substitute that still provides a creamy, cooling element. For the protein, you can substitute the boiled chicken breast with 2.5 cups of rotisserie chicken or leftover grilled chicken to cut down on prep time.