Can I use a different type of pasta?

Absolutely! Short, sturdy shapes like rigatoni, penne, or rotini work best since they hold onto the creamy sauce, but you can use whatever you have on hand. Adjust the cook time depending on the pasta’s thickness.

Is it possible to make this less spicy?

Yes! The buffalo sauce is what gives the pasta its heat. Simply reduce the amount, or use a mild Buffalo or even BBQ sauce for more smoky sweetness and less heat.

Can I use pre-cooked chicken?

Definitely. If you have leftover roasted or rotisserie chicken, stir it in with the cream and broth (skip sautéing since it’s already cooked). The rest is exactly the same.

What can I use instead of heavy cream?

For a lighter option, use half-and-half or a mix of milk and a bit of cream cheese. The sauce won’t be quite as rich, but it will still taste fantastic.

One-Pot Creamy Buffalo Chicken Pasta Recipe

Description

This One-Pot Creamy Buffalo Chicken Pasta is a quick and flavorful dinner that’s perfect for busy weeknights. Tender chicken and pasta are simmered together with a creamy, spicy buffalo sauce and topped with parmesan and bleu cheese for a delicious, comforting meal—all made in a single pan for easy cleanup.

Ingredients

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For the Chicken and Veggies

1 Tablespoon olive oil
1 small onion, diced
1 lb. chicken, cubed
2 tsp. garlic, minced

For the Pasta Sauce

2 cups heavy cream
1 cup chicken broth
1/4 cup buffalo wing sauce
1 cup grated Parmesan cheese
1/4 cup bleu cheese crumbles

For the Pasta

1/2 lb. pasta (such as rigatone, penne, or shells)

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Instructions

Sauté Chicken and Onions: In a deep skillet, heat 1 Tablespoon olive oil over medium heat. Add the diced onion and cubed chicken. Cook for about 4 minutes, stirring occasionally, until the chicken is just beginning to brown and the onions are softened.
Add Garlic: Stir in 2 teaspoons of minced garlic and cook for 1 additional minute, allowing the garlic to become fragrant without burning.
Add Liquids and Pasta: Pour in 2 cups of heavy cream, 1 cup of chicken broth, and add 1/2 lb. of pasta (rigatone, penne, or shells). Bring the mixture to a boil, then reduce the heat to low.
Simmer: Cover and let the pasta simmer for about 15 minutes, stirring occasionally, until the pasta is cooked to your desired doneness and the sauce has thickened.
Add Buffalo Sauce and Cheese: Stir in 1/4 cup of buffalo wing sauce and 1 cup of grated Parmesan cheese, mixing until combined and creamy.
Finish and Serve: Remove from heat and sprinkle 1/4 cup of bleu cheese crumbles on top. Serve immediately while hot and creamy.

Notes

Adjust the amount of buffalo wing sauce to make the dish more or less spicy to taste.
Any small bite-sized pasta works well; cook times may vary slightly with different shapes.
For a lighter version, substitute half-and-half or milk for some of the heavy cream, though the sauce will be less rich.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/2 recipe (approx. 1.5 cups)
Calories: 840
Sugar: 4g
Sodium: 1390mg
Fat: 54g
Saturated Fat: 29g
Unsaturated Fat: 21g
Trans Fat: 0.5g
Carbohydrates: 49g
Fiber: 2g
Protein: 48g
Cholesterol: 245mg