Buffalo Chicken Pasta – One Pot!

Introduction

Buffalo Chicken Pasta is a flavorful, spicy, and creamy dish that combines the tangy heat of buffalo sauce with tender chicken and pasta. The best part? It’s all made in one pot! This quick and easy recipe is perfect for weeknight dinners, offering bold flavors and minimal cleanup. Whether you’re a fan of spicy food or simply love a good comfort meal with a twist, this dish is sure to become a family favorite.

The History of Ingredients

Buffalo Sauce: Originating from Buffalo, New York, this tangy sauce is made from a mixture of hot sauce and melted butter. It was created in the 1960s at the Anchor Bar by Teressa Bellissimo. Originally used on chicken wings, the sauce has since become popular in a wide variety of dishes like dips, pizza, and now, pasta.
Chicken: Chicken is one of the most versatile proteins in the world, with a long history in cooking, especially in American cuisine. Buffalo Chicken Pasta uses boneless, skinless chicken breasts or thighs for convenience and tender meat that complements the bold flavors of the buffalo sauce.
Pasta: Pasta is a cornerstone of Italian cuisine, dating back to at least the 12th century. It has evolved into numerous shapes and styles, with over 600 variations. For this dish, short pasta shapes like penne or rotini are ideal as they hold the creamy sauce well.
Cream Cheese: Cream cheese adds richness and creaminess to the buffalo sauce, balancing out the heat with its smooth, mild flavor. Though it originated in the United States in the late 19th century, cream cheese is now widely used in various dishes worldwide, especially in creamy sauces.

Breakdown of Ingredients

Chicken – Boneless, skinless chicken breasts or thighs are used for their tenderness and ability to absorb the buffalo sauce’s flavors.
Buffalo Sauce – Typically a blend of hot sauce (like Frank’s RedHot) and butter, it provides a zesty, spicy kick.
Pasta – Short pasta shapes like penne, rotini, or farfalle work best as they catch the sauce in their grooves.
Cream Cheese – Cream cheese adds a creamy richness to the sauce, mellowing the spice and creating a smooth consistency.
Chicken Broth – Used to cook the pasta and create a flavorful base for the sauce.
Shredded Cheese – Cheddar cheese or a blend of cheeses is added for extra creaminess and flavor.
Seasonings – Salt, pepper, garlic powder, and onion powder enhance the overall flavor profile.

Step-by-Step Recipe:

Ingredients:

2 chicken breasts (boneless, skinless), diced
8 oz pasta (penne, rotini, or farfalle)
1/2 cup buffalo sauce (such as Frank’s RedHot)
1/2 cup chicken broth
1/2 cup cream cheese, softened
1 cup shredded cheddar cheese (or a cheese blend)
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Fresh parsley or green onions for garnish (optional)

Instructions:

Cook the Chicken:
- Heat olive oil in a large pot over medium heat. Add the diced chicken and season with salt, pepper, garlic powder, and onion powder.
- Cook the chicken until browned and cooked through, about 6-8 minutes. Remove the chicken from the pot and set it aside.
Cook the Pasta:
- In the same pot, add the chicken broth and buffalo sauce. Stir to combine and bring to a simmer.
- Add the uncooked pasta to the pot and cook according to the package instructions, usually around 9-11 minutes, until the pasta is tender. Stir occasionally to prevent the pasta from sticking.
Make the Sauce:
- Once the pasta is cooked, reduce the heat to low. Add the cream cheese and stir until it melts into the sauce, creating a creamy texture.
- Stir in the shredded cheddar cheese, allowing it to melt and combine with the sauce, creating a smooth, cheesy, and spicy mixture.
Combine Chicken and Pasta:
- Add the cooked chicken back to the pot and stir to combine with the pasta and sauce. Let everything simmer together for 2-3 minutes to heat through.
- Taste and adjust the seasoning with more salt, pepper, or buffalo sauce if desired.
Serve:
- Serve the buffalo chicken pasta in bowls, garnished with fresh parsley or green onions for a burst of color and freshness.

Tips for the Perfect Buffalo Chicken Pasta

Adjust the Heat: The buffalo sauce provides the heat, so adjust the amount depending on your spice tolerance. If you prefer it milder, reduce the buffalo sauce, or use a mild hot sauce.
Use a High-Quality Buffalo Sauce: For the best flavor, use a good-quality hot sauce. Frank’s RedHot is the classic choice, but you can experiment with different brands for a unique taste.
Cream Cheese: Make sure the cream cheese is softened before adding it to the sauce. This ensures it melts smoothly without clumping.
Pasta Variety: While penne or rotini are ideal, feel free to swap in your favorite pasta shape. Just make sure it’s a short variety that will catch the creamy sauce.

Variations and Customizations

Add Vegetables: Add in some diced celery or carrots for extra crunch and flavor. They complement the buffalo sauce’s tangy taste and add a healthy element to the dish.
Buffalo Chicken Alfredo: Swap out the buffalo sauce for an Alfredo sauce if you want a creamy, cheesy alternative without the heat.
Spicy Chicken Pasta Bake: After combining the pasta and chicken with the buffalo sauce, transfer it to a baking dish, top with extra cheese, and bake at 350°F (175°C) for 15-20 minutes for a crispy, golden top.
Gluten-Free Option: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
Vegan Version: Swap the chicken for tofu or a plant-based meat substitute, use vegan cream cheese, and top with dairy-free cheese for a vegan-friendly version.

Health Considerations and Nutritional Value

Buffalo Chicken Pasta, while delicious, is on the indulgent side due to the creamy sauce and cheese. Here’s a quick look at the nutritional breakdown:

Approximate Nutritional Information (per serving):

Calories: 550-650 kcal
Protein: 35-40g
Fat: 25-30g
Carbohydrates: 40-45g
Fiber: 2-4g

Health Considerations:

High in Protein: The chicken provides a good amount of protein, which is great for muscle repair and overall health.
High in Fat: This dish is relatively high in fat due to the cream cheese and buffalo sauce. If you’re looking to reduce fat, consider using light cream cheese or reducing the amount of butter in the buffalo sauce.
Spicy Foods: If you’re sensitive to spice, you may want to reduce the buffalo sauce or choose a milder hot sauce to keep the dish enjoyable without overwhelming your palate.

To make this dish lighter, you can:

Use whole wheat or gluten-free pasta for a more nutritious option.
Replace cream cheese with a lower-fat or non-dairy alternative.
Reduce the amount of cheese or use a lighter cheese like mozzarella.

FAQ

1. Can I make this recipe ahead of time? Yes, you can prepare this dish in advance. Store it in the fridge for up to 2-3 days. Reheat it on the stovetop with a little extra chicken broth to bring back the creamy texture.

2. Can I freeze Buffalo Chicken Pasta? Yes, this pasta can be frozen. Store it in an airtight container for up to 3 months. When ready to eat, defrost it in the fridge overnight and reheat on the stovetop with a little additional chicken broth or milk to loosen the sauce.

3. Can I use rotisserie chicken for this recipe? Absolutely! If you’re short on time, rotisserie chicken works perfectly. Just shred it and add it to the pot in place of the cooked diced chicken.

4. Can I adjust the spice level? Yes! To make it milder, reduce the buffalo sauce, or use a mild hot sauce. For extra heat, add a pinch of cayenne pepper or a dash of hot sauce while cooking.

5. Can I use a different type of cheese? Yes, feel free to experiment with different cheeses. Mozzarella, Monterey Jack, or a cheese blend can also work well in this dish for a different flavor.

Buffalo Chicken Pasta – One Pot!

Buffalo Chicken Pasta is a flavorful, spicy, and creamy dish that combines the tangy heat of buffalo sauce with tender chicken and pasta. The best part? It’s all made in one pot! This quick and easy recipe is perfect for weeknight dinners, offering bold flavors and minimal cleanup. Whether you're a fan of spicy food or simply love a good comfort meal with a twist, this dish is sure to become a family favorite.

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Prep Time 5

Cook Time 15

Servings 9

Calories 360 kcal

Ingredients

1 tsp olive oil
1 cup diced carrots
1 cup diced celery
1 bunch diced green onions white bottom part and top green parts separated
3 cups cooked chicken breast diced or shredded (about 1 lb cooked)
1 lb uncooked penne pasta
1 packet Ranch dressing seasoning I use the hidden valley restaurant recipe packet that is .40 oz- reduce the amount if using a larger packet or it will be too salty
4½ cups chicken broth
1 cup shredded part skim mozzarella
Buffalo Pasta Sauce
1½ cups 1% cottage cheese
4 oz 1/3 less fat cream cheese
1/2 cup milk I use 1% or 2%, you can use almond or cashew milk as well
1/2 cup Frank’s Buffalo Wing Sauce Make sure it’s the buffalo wing sauce and not just the hot sauce for best flavor
1 tsp garlic powder

Instructions

In a large skillet, large pot, or Dutch Oven, heat one teaspoon of olive oil over Medium Heat, and then add the diced carrots and celery. Sprinkle with a pinch of Kosher Salt and Pepper. Cook for a few minutes until it’s all a little softened. Add the diced green onion whites, and continue to cook for a couple more minutes.
Add uncooked penne, cooked chicken, ranch seasoning packet, and chicken broth. Stir it all together well. Bring to a gentle boil, then reduce heat to low and let it simmer. Cover with a tightly fitted lid. Cook for 10-12 minutes, until pasta is al dente (firm, with a slight chew).
While the pasta is cooking, Blend together the Buffalo Sauce, Cottage Cheese, garlic powder, cream cheese, and milk until it’s super smooth.
*You can blend it up with any regular blender or immersion blender.
When the noodles have finished cooking, uncover the pot and stir in the blended cheese sauce. There will more than likely be some extra liquid. A little is okay, it combines with the sauce and is all good, but if there’s more than a little, we will go ahead and reduce it a bit. Do this by turning the heat up to medium-high and stirring frequently. Add in the Mozzarella cheese to let it melt at the same time.
Add the diced dark green green onion parts if you want, and serve it up hot!
Storage: Store leftovers in an airtight container in the fridge for 4-5 days.
Reheating: Reheat in the microwave for 1-2 minutes, stirring halfway through.

Notes

360 calories, fat: 7.5g, 3.5g saturated fat: 3.5g, carbohydrates: 42g, net carbs: 1g, fiber: 1g, sugar: 5g, added sugar: 0g, sugar alcohols: 0g, protein: 30g, sodium: 635g

WeightWatchers Points: 9 Points

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