The first time I made this one-pot Buffalo chicken pasta, I fell in love with just how easy and flavorful it turned out. It had everything I craved in a comforting meal, blending creamy, spicy, and tangy flavors in every bite.

The best part? Everything came together in a single pot, which meant minimal cleanup afterward. If you’re a fan of Buffalo chicken dip and pasta, this recipe is going to be your new weeknight go-to. Let’s dig in!

Credit: whatmollymade

Ingredients

Here’s what you’ll need for this one-pot magic. Trust me, using fresh, high-quality ingredients makes all the difference.

12 oz Monterey Jack cheese, grated (about 3 cups)
Pro Tip: Grate it fresh for a smoother, meltier sauce. Pre-shredded cheese often has anti-caking agents that affect melting.
¼ cup crumbled blue cheese (optional, plus more for garnish)
Why it works: Adds a touch of tangy, bold flavor to balance the heat.
1½ tablespoons cornstarch
Pro Tip: This helps thicken the cheese sauce seamlessly.
1½ lbs boneless, skinless chicken thighs or breasts
Tip: Chicken thighs yield juicier meat, but breasts are great for lighter cuts.
2 teaspoons kosher salt
Note: Measure carefully! Too much salt can throw off the balance.
Freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
12 oz penne or any medium pasta shape
Tip: Penne works wonders in absorbing all the creamy sauce.
½ cup unsalted butter (1 stick)
Why it works: Creates a rich and indulgent base for the sauce.
½ cup Buffalo wing sauce (plus more, to taste)
Recommendation: Frank’s Hot Sauce packs the perfect punch.
Thinly sliced scallions and celery leaves for garnish (optional)

Note: This recipe serves 4-6 people generously. Adjust the ingredients as needed for smaller or larger groups.

Variations

Looking to adjust or customize the recipe? Here are some ideas:

Make It Dairy-Free: Swap out the cheese for your favorite dairy-free alternatives, and use olive oil or coconut oil in place of butter.
Lower the Spice: Prefer a milder flavor? Use a blend of wing sauce and ranch dressing for a gentler kick.
Pump Up the Protein: Add crispy bacon or cook the pasta with chicken stock for additional depth.
Go Vegetarian: Sub shredded jackfruit or seasoned tofu for the chicken, and try a plant-based Buffalo sauce.

For another sticky and flavorful dish, check out this sticky spicy BBQ chicken recipe that’s sure to impress.

Cooking Time

This recipe is quick and convenient. Here’s how long it takes:

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Equipment You Need

Here’s a short list of tools to simplify the cooking process:

Large Dutch oven or heavy-bottomed pot – to cook everything in one go without spills.
Tongs – for flipping and handling the chicken during searing.
Box grater – to freshly grate the cheese.
Cutting board and knife – for shredding the chicken and slicing garnishes.
Whisk – to blend the Buffalo wing sauce into the pasta smoothly.

How to Make One-Pot Buffalo Chicken Pasta?

Step 1: Prepare the Cheese Mixture

Combine the grated Monterey Jack, crumbled blue cheese, and cornstarch in a large bowl. Toss the cheese gently to coat it in the cornstarch. This step ensures the cheese melts evenly into the sauce later and creates a velvety finish.

Step 2: Sear the Chicken

Season your chicken thighs or breasts with salt and black pepper on both sides. Heat olive oil in your Dutch oven over medium-high heat. Add the chicken to the pot, giving each piece enough room to sear without overcrowding. Cook each side for about 6-8 minutes until golden brown, then transfer to a plate. Once cooled slightly, shred the chicken into bite-sized pieces.

Step 3: Cook the Pasta

Using the same pot, add your pasta, butter, salt, and 4½ cups of water. Stir occasionally to prevent the pasta from sticking. Cook on medium heat until most of the water is absorbed and the pasta is just shy of al dente (about 6-8 minutes).

Step 4: Incorporate the Buffalo Sauce

Pour in the Buffalo wing sauce, stirring consistently to coat the pasta evenly. Allow it to simmer for a couple of minutes to intensify the flavor. Reduce the heat to low and start adding the cheese mixture, one handful at a time. Stir after each addition until melted and silky.

Step 5: Mix in the Chicken

Once the sauce is perfectly creamy, toss in the shredded chicken. Stir well to combine everything and allow the chicken to warm through. Taste the dish, and adjust seasoning or add more Buffalo sauce to suit your spice preference.

Step 6: Serve and Garnish

Divide the pasta into bowls, sprinkling a little extra blue cheese, scallions, and celery leaves if desired. Serve it hot and enjoy every cheesy, spicy bite!

Credit: sweetsavoryandsteph

Additional Tips for Making This Recipe Better

I’ve made this a few times now, and here are some tricks I’ve picked up along the way:

Don’t rush the cheese-melting step: Stirring slowly while keeping the heat low stops the sauce from breaking.
Season your water: A touch of salt in the water cooks the pasta with a head start on flavor.
Use a heavy-bottomed pot: It distributes heat evenly and prevents scorching.
Shred the chicken while it’s warm: It’s much easier to pull apart and ensures even bites.

For those who love a spicy kick, you might enjoy this spicy jalapeno chicken recipe as well.

How to Serve One-Pot Buffalo Chicken Pasta?

For maximum visual appeal, serve this pasta in shallow bowls with vibrant garnishes. Sprinkle some crumbled blue cheese on top, arrange thinly sliced scallions, and add celery leaves for pops of green. Pair the pasta with a simple side salad or garlic bread to round out the meal. A drizzle of extra hot sauce over the top doesn’t hurt either!

Nutritional Information

Here’s a quick breakdown of the key nutritional facts per serving (approximate values):

Calories: 630
Protein: 34g
Carbohydrates: 48g
Fat: 32g

Make Ahead and Storage

If you’ve got leftovers or need to prep in advance, here’s what you can do:

Storage: Refrigerate the pasta in an airtight container for up to 3 days.
Freezing: Freeze individual portions tightly sealed for up to 1 month. Thaw overnight in the fridge.
Reheating: Warm on the stovetop or microwave gently, stirring in a splash of milk or water to revive the creaminess.

Why You’ll Love This Recipe?

This recipe stands out for so many reasons. Here’s why it earns a permanent spot in my meal rotation:

Effortless One-Pot Wonder: Less cleanup means more time to relax.
Packed with Flavor: It balances rich Buffalo heat with the creamy comfort everyone loves.
Versatile Ingredients: You can adjust it to suit almost any dietary preference.
Perfect for Crowds: It’s a guaranteed hit at family dinners or game-day gatherings.
Customizable Heat: Control the spice level to please everyone at the table.

This one-pot Buffalo chicken pasta is proof you don’t need a lot of time or fancy ingredients to create something truly satisfying. Give it a try soon, and make it your own! You can also enjoy similar chicken recipes for more inspiration.

Ash Tyrrell