Easy Buffalo Chicken Pasta – One Pot!
Easy Buffalo Chicken Pasta – One Pot! Crispy chicken, tender pasta, and a tangy sauce all cooked in one pan. After making this many times, I discovered the trick to keeping the pasta from sticking is to cook it separately first. Keep reading for more tips. If you love recipes like this, you’ll also enjoy Try this Paleo Pizza Soup for a low-carb alternative and Serve these Lemon Raspberry Bars for dessert.
Why This Easy Buffalo Chicken Pasta – One Pot! Is Pure Comfort
- Quick and easy to make
- Creamy and tangy sauce
- Better than takeout taste
- One-pan cleanup
What You'll Need for Easy Buffalo Chicken Pasta – One Pot!
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Pasta
- Buffalo wing sauce
- Cream cheese
- Milk
- Garlic powder
- Onion powder
- Paprika
- Salt
- Pepper
- Optional: Green onions
- Optional: Shredded cheese
- Optional: Crumbled blue cheese
📝 Ingredient Notes
- Chicken breasts: Cut into bite-sized pieces for even cooking.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents pasta from sticking → See on Amazon
- Instant-read thermometer — Ensures chicken is cooked through → See on Amazon
How to Make Easy Buffalo Chicken Pasta – One Pot!
- Cook pasta: Boil pasta separately until al dente. Drain and set aside.
- Cook chicken: Cook chicken in the skillet until browned and cooked through. Remove from skillet and set aside.
- Make sauce: In the same skillet, melt cream cheese and add milk, buffalo sauce, and seasonings. Stir until smooth.
- Combine: Add cooked pasta and chicken to the skillet. Toss to coat in sauce.
- Serve: Serve hot, topped with green onions and your choice of toppings.
Cook's Tips for Perfect Easy Buffalo Chicken Pasta – One Pot!
- : For a spicier pasta, add more buffalo sauce or a pinch of cayenne pepper.
- Common mistake and fix: Don't overcook the pasta. It will continue to cook in the skillet with the chicken and sauce.
- : For a lighter version, use Greek yogurt instead of cream cheese.
Storing & Reheating Easy Buffalo Chicken Pasta – One Pot!
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: You can cook the chicken and pasta separately ahead of time, but combine and cook the sauce just before serving.
Freezing Easy Buffalo Chicken Pasta – One Pot!
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a quicker cooking time, use chicken tenders instead of chicken breasts.
- Best substitution: Substitute the chicken for chickpeas or tofu for a vegetarian version.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, add a little more milk to thin it out.
Want to level up this recipe?
High-quality buffalo sauce — Makes a big difference in flavor → Check price on Amazon
Easy Buffalo Chicken Pasta – One Pot!
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Pasta
- Buffalo wing sauce
- Cream cheese
- Milk
Seasonings
- Garlic powder
- Onion powder
- Paprika
- Salt
- Pepper
Optional Toppings
- Green onions
- Shredded cheese
- Crumbled blue cheese
Instructions
- Cook pasta: Boil pasta separately until al dente. Drain and set aside.
- Cook chicken: Cook chicken in the skillet until browned and cooked through. Remove from skillet and set aside.
- Make sauce: In the same skillet, melt cream cheese and add milk, buffalo sauce, and seasonings. Stir until smooth.
- Combine: Add cooked pasta and chicken to the skillet. Toss to coat in sauce.
- Serve: Serve hot, topped with green onions and your choice of toppings.
Notes
- Chef tip: For a quicker cooking time, use chicken tenders instead of chicken breasts.
- Best substitution: Substitute the chicken for chickpeas or tofu for a vegetarian version.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the sauce is too thick, add a little more milk to thin it out.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: You can cook the chicken and pasta separately ahead of time, but combine and cook the sauce just before serving.
Nutrition Per Serving
- Calories: 550
- Protein: 35g
- Fat: 20g
- Carbs: 50g
- Fiber: 2g
- Sugar: 3g
- Sodium: 1300mg
- Cholesterol: 105mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Buffalo Chicken Pasta – One Pot! FAQs
See storage notes for make-ahead tips.
Overcooking the pasta in the skillet can cause it to become mushy. Make sure to cook it separately first.
While you can cook the chicken in the air fryer, the pasta and sauce need to be cooked on the stovetop.
Yes, any short pasta like penne or fusilli will work well in this recipe.
Using gluten-free pasta and ensuring your buffalo sauce is gluten-free will make this recipe gluten-free.
A Warm Final Note
I can’t wait for you to try Easy Buffalo Chicken Pasta – One Pot! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
