Crispy Buffalo Chicken Pasta – One Pot!
One pot buffalo chicken pasta is your new weeknight dinner hero! After making this countless times, I’ve discovered the trick to perfectly crispy chicken and creamy sauce every time. The golden, crispy chicken and melty cheese will make your kitchen smell like your favorite wing joint. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Bang Bang Chicken Skewers and The Best Baked Chicken Bacon Ranch Tacos.
Why This Crispy Buffalo Chicken Pasta – One Pot! Is Pure Comfort
- Crispy chicken with a perfect kick of buffalo sauce
- Creamy pasta sauce made in the same pot
- Easy cleanup with just one pot to wash
- Better than takeout and ready in under 30 minutes
What You'll Need for Crispy Buffalo Chicken Pasta – One Pot!
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- boneless, skinless chicken breasts
- pasta
- buffalo wing sauce
- ranch dressing
- heavy cream
- garlic powder
- onion powder
- salt
- black pepper
- chives
- Optional: shredded cheddar cheese
- Optional: crumbled blue cheese
- Optional: chopped green onions
📝 Ingredient Notes
- chicken breasts: You can also use chicken tenders or thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfectly cooked chicken and pasta. → See on Amazon
- Instant Read Meat Thermometer — Ensures your chicken is cooked to a safe temperature every time. → See on Amazon
How to Make Crispy Buffalo Chicken Pasta – One Pot!
- Cook the chicken: Season chicken with garlic powder, onion powder, salt, and pepper. Cook in a large skillet over medium-high heat until browned and cooked through. Remove from skillet and set aside.
- Cook the pasta: In the same skillet, cook pasta according to package instructions, using chicken broth instead of water. Drain excess liquid.
- Make the sauce: Add buffalo wing sauce, ranch dressing, and heavy cream to the skillet. Stir until combined and heated through.
- Combine and serve: Slice the cooked chicken and add it back to the skillet. Stir to combine with the pasta and sauce. Top with shredded cheese, blue cheese, and chives. Serve hot.
Cook's Tips for Perfect Crispy Buffalo Chicken Pasta – One Pot!
- Common mistake and fix: Don't overcook the chicken. Remove it from the skillet once it reaches an internal temperature of 165°F to prevent it from becoming dry.
- Time-saving tip: Prepare your ingredients before you start cooking to make the process faster and smoother.
- Flavor boost: Add a pinch of cayenne pepper to the skillet for an extra kick of heat.
Storing & Reheating Crispy Buffalo Chicken Pasta – One Pot!
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can cook the chicken and pasta ahead of time and store them separately in the fridge. Combine and make the sauce when ready to serve.
Freezing Crispy Buffalo Chicken Pasta – One Pot!
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a lighter version, use Greek yogurt instead of heavy cream.
- Best substitution: Substitute the chicken with cooked shrimp or diced chicken sausage for a different twist.
- Make-ahead: This recipe can be made ahead of time and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too thick, add a little more chicken broth to thin it out.
Want to level up this recipe?
High-Quality Buffalo Wing Sauce — The key to authentic buffalo chicken flavor. Pays for itself vs takeout! → Check price on Amazon
Crispy Buffalo Chicken Pasta – One Pot!
Ingredients
Main Ingredients
- boneless, skinless chicken breasts
- pasta
- buffalo wing sauce
- ranch dressing
- heavy cream
Seasonings
- garlic powder
- onion powder
- salt
- black pepper
- chives
Optional Toppings
- shredded cheddar cheese
- crumbled blue cheese
- chopped green onions
Instructions
- Cook the chicken: Season chicken with garlic powder, onion powder, salt, and pepper. Cook in a large skillet over medium-high heat until browned and cooked through. Remove from skillet and set aside.
- Cook the pasta: In the same skillet, cook pasta according to package instructions, using chicken broth instead of water. Drain excess liquid.
- Make the sauce: Add buffalo wing sauce, ranch dressing, and heavy cream to the skillet. Stir until combined and heated through.
- Combine and serve: Slice the cooked chicken and add it back to the skillet. Stir to combine with the pasta and sauce. Top with shredded cheese, blue cheese, and chives. Serve hot.
Notes
- Chef tip: For a lighter version, use Greek yogurt instead of heavy cream.
- Best substitution: Substitute the chicken with cooked shrimp or diced chicken sausage for a different twist.
- Make-ahead: This recipe can be made ahead of time and reheated in the oven or microwave.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your sauce is too thick, add a little more chicken broth to thin it out.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Stir halfway through.
- Make ahead: You can cook the chicken and pasta ahead of time and store them separately in the fridge. Combine and make the sauce when ready to serve.
Nutrition Per Serving
- Calories: 650
- Protein: 35g
- Fat: 28g
- Carbs: 60g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 110mg
- Sat. Fat: 12g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Buffalo Chicken Pasta – One Pot! FAQs
Yes, you can cook the chicken and pasta ahead of time and store them separately in the fridge. Combine and make the sauce when ready to serve.
Overcooking the chicken can cause it to become dry. Remove it from the skillet once it reaches an internal temperature of 165°F to prevent this.
Yes, you can cook the chicken in the air fryer at 375°F for 10-15 minutes, or until cooked through. Then follow the rest of the recipe as written.
Greek yogurt can be used as a lighter substitute for heavy cream in this recipe.
Yes, this recipe can be easily doubled or tripled to serve a larger crowd.
A Warm Final Note
I can’t wait for you to try Crispy Buffalo Chicken Pasta – One Pot! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
