Amazing 1 Pot Buffalo Chicken Pasta Joy

One Pot Buffalo Chicken Pasta

If you’re anything like me, you love big, bold flavors but absolutely dread the mountain of dishes that follow dinner. That’s why I’m so excited to share my go-to weeknight hero: the One Pot Buffalo Chicken Pasta! I’m Anna, and I’m a passionate food lover who lives to share simple, flavorful chicken recipes that make everyday cooking easier and, honestly, way more joyful.

I’ve spent years perfecting meals that taste like they took hours but actually come together fast, and this creamy, spicy pasta is proof of that experience. We’re talking tender shredded chicken drenched in a cheesy, tangy buffalo sauce, all cooked right in one large skillet. Cleanup is practically non-existent!

Forget fussy sauces and complicated steps. This dinner proves you don’t need fancy techniques to get that satisfying restaurant flavor right on your own table. Trust me, once you try this simple skillet method, you’ll be making this One Pot Buffalo Chicken Pasta every single week. It’s pure comfort food magic!

Essential Ingredients for One Pot Buffalo Chicken Pasta

The beauty of the One Pot Buffalo Chicken Pasta is that it uses straightforward pantry staples mixed with just a few key flavor bombs. You don’t need a million little bowls of ingredients here, which is what keeps the cleanup down! I’ve broken down what you absolutely need to make this recipe sing.

When you shop, make sure you grab everything fresh—especially the chicken and the cheese—because those make a huge difference in the final texture of this creamy dish. Everything is measured precisely so that the pasta cooks perfectly right in the sauce.

Chicken and Base Components

We start with 1 1/2 pounds of boneless, skinless chicken breasts, which we’ll cook and shred right at the beginning. You’ll need 2 tablespoons of unsalted butter to sauté your aromatics. For that savory foundation, grab 1/2 cup of yellow onion diced and 1 celery stalk finely diced. Finally, 4 cups of chicken broth is the liquid that cooks our pasta perfectly, along with one 14.5-ounce can of diced tomatoes, undrained. This combination ensures our One Pot Buffalo Chicken Pasta has enough moisture to cook everything evenly.

Flavor Builders and Creaminess

This is where the “Buffalo” part comes in! You absolutely need 1/2 cup of your favorite buffalo sauce (the tangier, the better!) and 6 ounces of cream cheese, which needs to be softened and cubed so it melts beautifully later on. For the cheese pull and richness, measure out 1 cup of shredded sharp cheddar cheese and 3/4 cup of shredded mozzarella cheese. Don’t forget the flavor enhancers: 3 cloves of garlic minced, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and just a pinch of 1/4 teaspoon of crushed red pepper flakes. These elements combine to make the ultimate One Pot Buffalo Chicken Pasta sauce.

Equipment Needed for Preparation

The best part about this One Pot Buffalo Chicken Pasta is how little equipment we dirty! Seriously, it’s a miracle. Before you start boiling water, just gather these few things so you’re ready to go. You’ll need a standard saucepan for cooking the chicken initially.

The star of the show is definitely a large, deep skillet—this is where everything comes together, so make sure it’s big enough to hold all that pasta and sauce! Don’t forget a couple of forks for shredding that cooked chicken. That’s it! No fancy stand mixers needed here!

Step-by-Step Guide to Making One Pot Buffalo Chicken Pasta

Okay, let’s get cooking! This process moves quickly once you get the chicken done, so have your cutting board and bowls ready. Remember, we are keeping everything in one pot, which means timing matters so nothing burns while we build those amazing layers of flavor for our One Pot Buffalo Chicken Pasta.

Cooking and Shredding the Chicken

First things first, we need cooked chicken. Take those 1 1/2 pounds of chicken breasts and place them in a standard saucepan. Cover them completely with water—just enough to submerge them. Bring that water up to a gentle boil, not a rolling, aggressive boil, and let them cook for about 14 to 16 minutes. You want them totally cooked through. Once they hit that mark, pull them out, let them cool just enough so you don’t burn your fingers, and shred them up using two forks. Set that juicy shredded chicken aside while we start the sauce base.

Building the Flavor Base in the Skillet

Now, grab that large, deep skillet—this is where the magic happens for our One Pot Buffalo Chicken Pasta! Melt your 2 tablespoons of unsalted butter over medium heat. Once it’s shimmering a bit, toss in the diced yellow onion and the finely diced celery stalk. You need to cook these aromatics for about 4 to 5 minutes until they start getting soft and sweet. Next, stir in the 3 cloves of minced garlic. Be quick here; garlic burns fast! Cook it for just 30 seconds until you can really smell it—that’s when you know the flavor is releasing.

Simmering the Pasta

Time to introduce the liquid! Pour in the 4 cups of chicken broth and the entire can of diced tomatoes (don’t drain those, we need that juice!). Bring that mixture up to a nice boil. Once it’s bubbling, dump in the 12 ounces of penne pasta. Cover the skillet, reduce the heat slightly—we don’t want it boiling over—and let it simmer for 10 to 12 minutes. The most important thing here is to stir it occasionally! If you walk away, the pasta will glue itself to the bottom of the skillet. We’re aiming for al dente, meaning tender but still having a little bite.

Creating the Creamy Buffalo Sauce Finish

Once the pasta looks done, turn the heat way down to low. This is critical for keeping our sauce smooth! Stir in the 1/2 cup of buffalo sauce and the cubed, softened cream cheese. Keep stirring gently until that cream cheese completely melts and the sauce looks silky and uniform. Next, mix in the sharp cheddar and the mozzarella until they are gooey and melted into the sauce. Finally, fold in all that shredded chicken you set aside earlier, plus those 1/4 teaspoon of crushed red pepper flakes for an extra kick. Let this whole mixture simmer together for about 3 to 4 minutes so the chicken soaks up all that incredible sauce. This step finishes off the best One Pot Buffalo Chicken Pasta!

Final Check and Serving

Before you even think about serving, you must check the chicken. Safety first! Use a meat thermometer inserted into the thickest piece of chicken to ensure it has reached an internal temperature of 165°F. Once you confirm it’s safe, give it one last stir, and you are ready to serve this glorious, easy dinner!

Tips for Perfect One Pot Buffalo Chicken Pasta

Making the One Pot Buffalo Chicken Pasta is super simple, but there are a few little tricks I’ve learned over the years of making this constantly. You want guaranteed creaminess every time, right? The biggest pitfall people run into is when they add the cheese.

Remember my note about the cheese? You absolutely must keep the heat low—like, barely a simmer—when you stir in the cream cheese, cheddar, and mozzarella. If the heat is too high, the cheese can seize up and make your beautiful sauce grainy instead of velvety smooth. Don’t rush this part!

Another thing: when cooking the pasta, taste it right at the 10-minute mark. Since we are cooking it directly in the broth, sometimes it cooks faster than expected, depending on your stove. We want it al dente, not mushy! If it seems a little too thick before you add the cheese, just splash in an extra 1/4 cup of water or broth before you start stirring in the dairy.

Finally, don’t skip shredding the chicken fresh. Pre-shredded chicken tends to be drier, and we need that moisture locked into our perfect One Pot Buffalo Chicken Pasta! If you are looking for other great chicken cooking methods, check out this guide on oven baked boneless skinless chicken.

Storing and Reheating Your Delicious One Pot Buffalo Chicken Pasta

This One Pot Buffalo Chicken Pasta is honestly even better the next day—the flavors really meld together overnight! But because it’s loaded with cheese and chicken, we have to store it correctly to keep it safe and tasting great when we reheat it later in the week. For more easy chicken meals, consider this one skillet fiesta chicken and rice.

I always make sure to let leftovers cool down slightly on the counter before tucking them away. You don’t want to put a huge pot of hot food right into the fridge, as that can actually warm up everything else in there!

Storage Guidelines

The key here is an airtight container. Transfer your leftover One Pot Buffalo Chicken Pasta into one or two smaller, sealed containers. Stored properly in the refrigerator, this pasta is good to enjoy for about 3 to 4 days. I usually try to finish it up before day four, just to be safe!

Reheating Method

When you reheat this dish, you’ll notice it gets a little thicker—that’s the cheese settling in. To bring back that creamy texture we worked so hard for, you absolutely need to add a splash of liquid back in. Before putting it in the microwave or on the stovetop, stir in about a tablespoon or two of chicken broth or even just water per serving. Heat it slowly over medium-low heat on the stove, stirring often, until it’s warmed through and creamy again. That tiny bit of liquid makes all the difference for your reheated One Pot Buffalo Chicken Pasta!

Frequently Asked Questions About One Pot Buffalo Chicken Pasta

I get so many great questions every time someone tries my One Pot Buffalo Chicken Pasta recipe! It’s wonderful seeing how everyone puts their own spin on this easy skillet dinner. Here are a few of the common things folks ask before or after they cook it up.

Can I use a different type of pasta?

Absolutely! Penne is my favorite because those tubes hold onto the sauce so well, but you really can use almost any short pasta shape you have on hand. Rotini, farfalle (bow ties), or even medium shells work great. Just make sure whatever you use cooks in about 10 to 12 minutes, since that’s the time we build into the broth measurement. If you use a thicker pasta, you might need an extra splash of broth during the simmering time.

How do I adjust the spice level in this One Pot Buffalo Chicken Pasta?

This is a spicy dish, but it’s so easy to manage! If you want it milder, just dial back the buffalo sauce a bit—maybe start with 1/3 cup instead of the full 1/2 cup, and leave out the crushed red pepper flakes entirely. If you want it five-alarm hot, use a hotter brand of buffalo sauce and double up on those red pepper flakes! You can always add more spice at the end, but you can’t take it out, so start mild if you’re unsure.

Can I make this without chicken?

You definitely can adapt this for a vegetarian meal! You’ll skip the initial boiling step, of course. To replace the 1 1/2 pounds of chicken, you could use a can of drained, rinsed cannellini beans or chickpeas added right when you add the cheeses. If you want a meat substitute, fully cooked, crumbled plant-based chicken pieces work well too—just fold those in at the end with the red pepper flakes. It makes a fantastic vegetarian One Pot Buffalo Chicken Pasta! For more recipe inspiration, follow along on Pinterest.

Sharing Your One Pot Buffalo Chicken Pasta Experience

I truly hope you love making this One Pot Buffalo Chicken Pasta as much as I love eating it! When you try this simple skillet dinner, please let me know how it turned out for you. Did you add extra celery? Did you use a super-spicy sauce?

Drop a comment below with your rating and any tweaks you made. I always love seeing your creations, so snap a picture and tag me on social media! Happy cooking!

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