One thing I’ve learned over the years is that most dips can also double as a great pasta sauce, and this Buffalo Chicken Pasta is a great example. I took all the creamy, tangy, and tangy goodness of buffalo chicken dip and turned it into a deliciously cheesy one-pot pasta. So gather around all my spicy food friends, you’re going to want to make this easy, creamy, and addictive Buffalo Chicken Pasta ASAP!
This cheesy buffalo chicken pasta starts with the same ingredients as the buffalo chicken dip, then we add a few more to make it a little juicier and give the dish a little more flavor and texture. This is what you need to make pasta with buffalo chicken:
- Chicken breast: We use one boneless, skinless chicken breast for this recipe and divide it into four portions to save on the budget. For an even cheaper option, you can use diced boneless, skinless chicken thighs. Or you can add leftover chopped or shredded cooked rotisserie chicken to the pasta at the end. If using pre-cooked rotisserie chicken, simply add the remaining seasonings to the sauce.
- Spice: We seasoned the chicken breasts with garlic powder, onion powder, cayenne pepper, and salt for extra flavor.
- Butter: Butter balances the spiciness and acidity of the hot sauce, giving this dish the classic flavor of buffalo sauce.
- Chicken soup: In true one-pot pasta style, the noodles are cooked in chicken broth for maximum flavor.
- Pasta: We used classic penne pasta for this dish, but you can also use bowtie, rotini or any short pasta shape you like.
- Cheese: A combination of cream cheese and Monterey Jack cheese makes the sauce extra creamy and smooth without the need for a flour and butter roux.
- Hot sauce: Frank’s Red Hot Sauce is the classic sauce for any “Buffalo” flavored dish, but any vinegar-based hot cayenne sauce is also delicious.
- Worcester sauce: Worcestershire adds just the right amount of umami and sweetness to the buffalo sauce, preventing it from becoming flat in flavor.
- Small diced tomatoes: To give this pasta more texture and flavor, we added a can of small diced tomatoes.
- Green onion: We garnished this pasta with sliced green onions to add a little bit of savory freshness at the end.
What else can I add?
If you have a little more wiggle room in your budget, you can add even more goodies to this buffalo chicken pasta to make it “extra.” Try topping the pasta with crumbled blue cheese or stirring in a few bacon crumbles. If you love a crunchy topping, try crushing up some butter crackers or tortilla chips and sprinkling them over the noodles just before serving. And even though it’s completely unconventional, I think a few small broccoli florets would go great with it, kind of like broccoli macaroni and cheese!
What to Serve with Buffalo Chicken Pasta
This buffalo chicken pasta is quite rich, so consider serving something light and refreshing on the side. You can opt for a super simple side salad, a classic Caesar salad, or perhaps a simple cucumber and tomato salad. Or just go with the theme and serve some carrot and celery sticks with blue cheese dressing for dipping!
One-pot pasta can be difficult for some because the pasta is cooked in a much smaller amount of liquid than traditional pasta cooking methods. Here are a few tips to ensure your one pot noodles cook evenly and have the right consistency:
- Use heavy, thick-bottomed cookware so that the ingredients are heated evenly.
- Use a burner with a diameter close to the bottom of your pot to ensure even heating.
- The broth does the trick not In order for the pasta to cook, it must be completely covered, so resist the urge to add more water or broth at first. Steam helps the pasta cook above the water line and the pasta is stirred to ensure everything comes into contact with the liquid.
- Make sure the liquid is simmering while the pasta cooks. If the heat is too low or the liquid only simmers in the center of the pot, the pasta will cook unevenly and become rubbery.
- Stir the pot occasionally to prevent sticking and to keep everything cooking evenly.
- Use your judgment. If the pasta looks like it’s almost cooked but there’s too much liquid left in the pan, let it finish simmering with the lid open. If the liquid is gone but your noodles are still not tender, add a splash of water or broth and continue to simmer until tender.
Buffalo chicken pasta
This buffalo chicken pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It is a must for spicy food lovers.
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- 1 Boneless, skinless chicken breast (approximately ⅔ pound) ($3.33)
- 1/2 TL Garlic powder ($0.05)
- 1/2 TL Onion powder ($0.05)
- 1/2 TL Cayenne pepper ($0.05)
- 1/4 TL Salt ($0.02)
- 1 tablespoon cooking oil ($0.04)
- 2 tablespoon butter ($0.26)
- 8th oz. Penne ($0.67)
- 1 15oz. may small diced tomatoes ($1.00)
- 1.5 cups chicken soup ($0.28)
- 4 oz. cream cheese ($1.10)
- 1/4 Cup hot sauce ($0.52)
- 1/2 TL Worcester sauce ($0.02)
- 1/2 Cup grated Monterey Jack cheese ($0.58)
- 2 Spring onions, sliced (optional) ($0.16)
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Cut the chicken into ½ to ¾ inch pieces. Mix garlic powder, onion powder, cayenne pepper and salt and sprinkle over the chicken pieces. Toss the chicken in the spices until everything is well coated.
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Heat the cooking oil in a large, deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow to brown on all sides. The chicken does not need to be cooked through at this point.
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Add the uncooked pasta, canned diced tomatoes (with the liquid), and chicken broth to the pan with the chicken. Stir to loosen any browned bits from the bottom of the pan.
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Place a lid on the pot and let the broth simmer strongly. The broth won’t completely cover the noodles, but that’s okay. Once the broth is simmering, give the noodles a quick stir, replace the lid, and then reduce the heat to medium-low.
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Simmer the noodles in the broth for 10-12 minutes or until the noodles are tender and have absorbed most of the liquid. Stir once or twice and always put the lid back on after stirring.
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Once the pasta is tender and only a small amount of thickened liquid remains in the pan, cut the cream cheese into pieces and add it to the mixture along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese is completely melted into the pasta.
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Add the grated Monterey Jack cheese and stir until melted into the sauce. Top with sliced spring onions and serve hot.
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Portion: 1.5cupsCalories: 545kcalCarbohydrates: 46GProtein: 30GFat: 26GSodium: 1193mgFiber: 2G
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How to make buffalo chicken pasta – step by step photos
Cut a boneless, skinless chicken breast (about ⅔ pound) into small ½- to ¾-inch pieces. Combine ½ teaspoon garlic powder, 1/2 teaspoon onion powder, ½ teaspoon cayenne pepper, and ¼ teaspoon salt, then sprinkle over chicken. Turn the chicken until evenly coated with seasonings.
Heat 1 tablespoon cooking oil in a large, deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow to brown on all sides. The chicken doesn’t have to be cooked through here, you just let it brown on the outside.
Add 8 ounces uncooked pasta, a 15 oz. Add can of small diced tomatoes (with the liquid) and 1.5 cups of chicken broth to the pan with the chicken.
Stir well, making sure any browned bits come away from the bottom of the pan. The broth won’t completely cover the noodles, but that’s okay. Do not add any additional liquid at this time.
Place a lid on the pot and let the broth simmer strongly. Once the noodles are simmering, stir briefly to loosen them from the bottom, replace the lid, and then reduce the heat to medium-low. Simmer the noodles on medium-low for 10-12 minutes, or until the noodles are tender and only a small amount of savory liquid remains.
Once the noodles are tender and most of the liquid has been absorbed, it’s time to make the buffalo sauce. Add 4 oz. cream cheese (cut into pieces), 2 tablespoons butter, ¼ cup hot sauce and ½ teaspoon Worcestershire sauce. Continue stirring and cooking over medium-low until the cream cheese is completely melted into the sauce.
Add 1/2 cup grated Monterey Jack cheese to the pan and stir until melted into the sauce.
Top the buffalo chicken noodles with sliced green onions and serve hot!
