Go Back
One Pot Buffalo Chicken Pasta Recipe
Ash Tyrrell

One Pot Buffalo Chicken Pasta Recipe

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. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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!

Notes

  • 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.