One-Pot Creamy Spicy Buffalo Chicken Pasta with Three Cheeses
By Marcus Hale
Prep
10 min
Cook
20 min
Total
30 min
Servings
6
Level
Easy
Simmering the pasta directly in broth, cream, and buffalo sauce lets it absorb seasoned liquid, while low heat helps keep the sauce from catching. This one-pot buffalo chicken pasta finishes creamy and smooth, with tender chicken, melted cheese, and a spicy, tangy buffalo note.
Cooked shredded or diced chicken is briefly sautéed with garlic powder, salt, and pepper before chicken broth, heavy cream, and buffalo sauce form the cooking liquid. Uncooked fettuccine or penne goes straight into the pot, so it cooks in the seasoned mixture. Parmesan, mozzarella, and cream cheese are stirred in only after the pasta becomes tender for a smooth, rich sauce.
Bring the liquid only to a gentle boil, then lower the heat and simmer uncovered, stirring occasionally. The pasta is ready when it is tender and the cheeses melt into a cohesive sauce rather than separate clumps. The main problem is overcooking the pasta, which can make it mushy; begin checking before the full 10 to 12 minutes have passed.
Let the pasta sit for a few minutes to thicken before serving, then finish with chopped green onions or parsley. Serve it with a fresh salad, garlic bread, or breadsticks for scooping sauce. Leftovers can be reheated gently with a splash of broth or cream if the sauce tightens.
Why you'll love this recipe
- Pasta cooks directly in the broth, cream, and buffalo sauce, allowing it to take on seasoning without requiring a separate saucepan.
- A gentle boil followed by low heat helps the pasta become tender while giving the creamy sauce time to come together.
- Adding Parmesan, mozzarella, and cream cheese after the pasta cooks keeps the cheeses from sitting in boiling liquid longer than necessary.
- Briefly sautéing the cooked chicken with garlic powder, salt, and pepper warms it through and builds seasoning before the liquids are added.
- Occasional stirring during the uncovered simmer helps prevent pasta from sticking to the pot and encourages an even, creamy consistency.
- Resting the finished pasta for a few minutes gives the sauce time to thicken, making it cling more evenly to each piece.
Ingredients
- •1 lb cooked chicken (shredded or diced)
- •12 oz fettuccine or penne pasta
- •2 cups chicken broth
- •1 cup heavy cream
- •0.5 cup buffalo sauce
- •1 cup Parmesan cheese (grated)
- •0.5 cup mozzarella cheese (shredded)
- •2 tbsp cream cheese
- •1 tbsp olive oil or butter
- •1 tsp garlic powder
- •salt (to taste)
- •pepper (to taste)
- •green onions or parsley (chopped, for garnish)
Instructions
- 1
Heat the olive oil or butter in a large deep pot over medium heat.
- 2
Add the cooked chicken, season with garlic powder, salt, and pepper, and sauté for 2 to 3 minutes until fragrant.
- 3
Pour in the chicken broth, heavy cream, and buffalo sauce, then stir to combine.
- 4
Add the uncooked pasta directly to the pot.
- 5
Bring the mixture to a gentle boil, reduce the heat to low, and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is tender.
- 6
Stir in the Parmesan, mozzarella, and cream cheese until melted and the sauce is smooth.
- 7
Taste and adjust the seasoning as needed. If the sauce is too thick, add a splash of broth.
- 8
Garnish with chopped green onions or parsley before serving.
FAQ
Nutrition (per serving)
Calories
522
Protein
31g
Fat
30g
Carbs
38g
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