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Creamy One-Pot Buffalo Chicken Pasta Skillet

A fork lifts a cheesy portion of buffalo chicken pasta, showing long cheese pulls over the main dish.
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Make this easy buffalo chicken pasta skillet for a quick, comforting weeknight dinner. This recipe uses simple ingredients to create a creamy, spicy pasta dish inspired by buffalo dip flavors.

Ingredients

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  • 1 pound dry pasta (penne or rotini work well)
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup buffalo wing sauce (use your favorite brand)
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1/4 cup ranch dressing
  • 2 tablespoons butter
  • Optional garnish: chopped green onions or blue cheese crumbles

Instructions

  1. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken pieces, salt, and pepper. Cook the chicken until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  2. Add the chicken broth and buffalo wing sauce to the same skillet. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
  3. Add the dry pasta to the simmering liquid. Stir well. Reduce the heat to medium-low, cover the skillet, and cook for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is nearly tender.
  4. Stir in the heavy cream, cubed cream cheese, and ranch dressing. Continue to cook, stirring constantly, until the cream cheese has melted and the sauce is smooth and thickened.
  5. Return the cooked chicken to the skillet. Stir in the shredded cheese until it melts into the sauce. Cook for 1 more minute until everything is heated through.
  6. Remove the skillet from the heat. Serve immediately, garnished with green onions or blue cheese crumbles if desired.

Notes

  • For a thicker sauce, allow the mixture to simmer uncovered for an extra minute or two at the end.
  • If you prefer a milder flavor, start with less buffalo sauce and add more to taste before adding the cream.
  • You can substitute rotisserie chicken for fresh chicken; add it during the last 5 minutes of cooking just to heat it through.

Nutrition

Find it online: https://cookingbycarla.com/buffalo-chicken-pasta-recipe/