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Buffalo Chicken One-Pot Pasta

Calling all buffalo chicken lovers! This creamy, spicy pasta combines everything you love about buffalo wings with the comfort of a hearty pasta dinner. It's got just the right amount of kick (but you can totally dial it up or down to suit your family's taste buds). Game day dinner sorted!
Print Recipe
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • 12 oz rotini pasta
  • 2½ cups chicken broth
  • ½ cup buffalo sauce Frank's RedHot or your favorite
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • ½ cup crumbled blue cheese optional, but highly recommended!
  • Salt and black pepper to taste
  • 2 celery stalks diced
  • 2 green onions sliced (for garnish)

Method
 

  1. Melt butter in a large pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the pot. Cook for 5-6 minutes until chicken is browned and cooked through. Remove chicken and set aside.
  2. In the same pot, add diced onion and celery. Sauté for 3-4 minutes until softened. Add garlic and cook for another minute.
  3. Add the pasta, chicken broth, and buffalo sauce to the pot. Stir well and bring to a boil.
  4. Reduce heat to medium and simmer for 12-14 minutes, stirring frequently, until pasta is tender and most of the liquid has been absorbed.
  5. Return the cooked chicken to the pot. Stir in heavy cream and cheddar cheese until the cheese melts and the sauce becomes creamy.
  6. Top with crumbled blue cheese and sliced green onions. Serve hot with extra buffalo sauce on the side for those who like it extra spicy!