Buffalo Chicken Pasta – One Pot!

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 This One Pot Buffalo Chicken Pasta Recipe is easy to make in a skillet with a delicious cream sauce and your choice of pasta. Use fresh, rotisserie, or leftover chicken!

Buffalo Chicken Pasta

My favorite part about this pasta, (other than the incredible cream sauce), is that you can throw everything into One Pot and it comes out perfect every time.

This recipe is great with fresh, leftover, or rotisserie chicken. You can use any kind of pasta for this recipe, and feel free to make it with ranch dressing instead of blue cheese if preferred.

How to Make it

See recipe card at bottom of post for ingredient quantities and full instructions

Gently boil the chicken for 15 minutes, until cooked through. Drain and shred. Toss with Blue Cheese (or ranch) dressing and set aside.

Sauté butter, celery and onions for 5 minutes. Add garlic and cook for 1 more minute.
Add chicken broth and undrained diced tomatoes. Bring to a boil and add the pasta. Submerge the pasta underneath the liquid. Cover and boil until al dente. (Lift lid and slide a silicone spatula along the bottom of the pot a few times during cooking to ensure the pasta doesn’t stick.)

Reduce heat to low. Add the buffalo sauce, cream cheese, cheddar, mozzarella. Stir to combine, then mix in the chicken. Add a sprinkle of red pepper flakes if desired. Pasta sauce will continue to thicken upon standing.

PRO TIPS 

  • Use slightly less than a pound of pasta if you like extra sauce. It will take a little longer to thicken up but this is preferable if you plan on having leftovers, as the pasta will absorb more sauce in the fridge.
  • Make sure the cream cheese is fully softened when you add it to the pasta to ensure it melts well.
  • Boil the chicken gently to ensure it doesn’t become tough.
  • 2.5 cups cooked chicken may also be used.
  • Shred the cheese from a block for extra creamy results. Bagged shredded cheese doesn’t melt (or taste) as good.
  • Add the cheese to the sauce over low heat. If the heat is too high, the dairy will separate and the consistency will become grainy.
  • Ranch can be used instead of blue cheese if preferred.
  • This recipe can be made with 2.5 cups of chicken broth and 1.5 cups of water, but I prefer to use 4 cups of chicken broth.

Storage

  • Store leftovers in an airtight container and refrigerate for 3-4 days. You can also freeze for up to 3 months.

PRO Tips for Reheating:

  • For best results, reheat in a double boiler. The consistency, texture, and flavor is much better than microwaving. (Here’s how to make your own double boiler.)

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