One-Pot Buffalo Chicken Pasta: A Comforting Fusion of Classic Dip Flavors
If you're a fan of buffalo chicken dip—a creamy, spicy, tangy favorite perfectly complemented by crunchy celery and bold blue cheese—then you’re going to love this reimagined version as a pasta dish. This streamlined, one-pot recipe from Epicurious’ senior test kitchen editor Jesse Szewczyk is the ultimate comfort meal, designed to deliver those beloved flavors in a satisfying weeknight dinner format. Plus, it’s easy to prepare, coming together in just 45 minutes using one Dutch oven or heavy pot.
Here’s everything you need to know to make this delicious One-Pot Buffalo Chicken Pasta recipe:
---What Makes This Dish Special?
- Convenience: In the spirit of “One and Done,” this recipe eliminates extra steps by using a single pot for cooking the chicken, pasta, and sauce. That means fewer dishes to clean!
- Buffalo Dip Transformation: This recipe channels all the signature flavors of buffalo chicken dip—spiciness from hot sauce, tang from blue cheese, and richness from creamy cheese—into a full meal.
- Customizable: You can swap chicken thighs for breasts, adjust the spiciness with more or less hot sauce, or play with garnishes for a personal touch.
- Perfect Weeknight Meal: With a 45-minute total time and no need to drain pasta or pre-cook sauces, this is a no-fuss dinner you’ll keep coming back to.
Step-By-Step Recipe Breakdown
Ingredients (Serves 4–6):
- 12 oz. Monterey Jack, grated (about 3 cups)
- ¼ cup crumbled blue cheese (plus extra for garnish, optional)
- 1 tbsp. + 1½ tsp. cornstarch
- 1½ lb. boneless, skinless chicken thighs or breasts (about 4–6 pieces)
- 2 tsp. kosher salt (Diamond Crystal, or use 1¼ tsp. Morton kosher salt)
- Freshly ground pepper
- 2 tbsp. extra-virgin olive oil
- 12 oz. penne or other medium pasta
- ½ cup (1 stick) unsalted butter
- ½ cup (or more) Buffalo wing sauce (preferably Frank’s)
- Optional toppings: thinly sliced celery stalks and leaves, thinly sliced scallions
Preparation
- Prep the Cheese Mixture: Combine grated Monterey Jack, blue cheese, and cornstarch in a large bowl. Toss until evenly coated and set aside. The cornstarch ensures the cheese melts evenly into a creamy sauce without clumping.
- Sear the Chicken: Season chicken generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat, then cook the chicken in batches (if necessary) to achieve a deep golden-brown sear on each side—about 6–8 minutes per side. Transfer cooked chicken to a plate, let it cool slightly, then shred it. Don’t clean the pot; those flavorful browned bits at the bottom will infuse the pasta.
- Cook the Pasta Base: In the same pot, add penne, butter, salt, and 4½ cups of water. Bring to a boil and cook for 6–8 minutes, stirring frequently to prevent sticking. You want the pasta to absorb about two-thirds of the water by the time it’s very al dente (approximately 2 minutes less than package directions).
- Build the Sauce: Stir in the Buffalo wing sauce and cook for about 2 minutes, letting the pasta absorb some of it. Lower the heat and add the cheese mixture in handfuls, stirring thoroughly after each addition until smooth and creamy. Mix in the shredded chicken and adjust the seasoning with additional salt, pepper, or Buffalo sauce to your liking.
- Finish and Garnish: Serve the pasta in shallow bowls topped with crumbled blue cheese, thinly sliced scallions, and celery for a refreshing crunch. Optional garnishes like more Buffalo sauce or additional cheese can level up the flavor depending on preferences.
Cooking Tips and Notes
- Cheese Quality Matters: Monterey Jack provides creaminess, while blue cheese adds an unmistakable tang. For the best results, grate your cheese freshly instead of using pre-shredded varieties.
- Precise Water Measurement Is Key: The cooking water not only cooks the pasta but also forms the base of the sauce. Too much water makes the sauce runny, while too little can leave the pasta undercooked. Stick to the 4½ cups specified.
- Use Chicken of Your Choice: Chicken thighs offer richer, juicier flavor, but breasts work perfectly if you prefer a leaner option.
Why You’ll Love This Meal
This dish is not only comforting and satisfying but also showcases the genius of creating an entire meal in one pot. The combination of creamy cheese, spicy Buffalo sauce, and savory chicken will keep everyone coming back for seconds. It’s perfect for weeknights, game-day gatherings, or whenever you’re craving a hearty dinner with all the flair of buffalo chicken dip.
Add it to your dinner rotation, and feel free to get creative with garnishes and side options!
