One Pan Buffalo Chicken Pasta
If you’re looking for a new easy weeknight dinner, this One Pan Buffalo Chicken Pasta is perfect to add to your menu! It’s made with simple ingredients, packs in protein and comes together all in one pan!
This One Pan Buffalo Chicken Pasta is the kind of dinner that checks all the boxes: easy to make, packed with protein, creamy, cheesy, and full of buffalo flavor. Tender chicken and pasta come together in one pan with a creamy buffalo sauce made with cottage cheese and milk, making this a comforting meal that still packs in plenty of protein.
I love a good one-pan dinner because there’s minimal prep and even less cleanup, and this one is especially perfect for a busy weeknight. The cottage cheese adds extra protein and creates a creamy sauce without needing a heavy cream-based sauce, while the buffalo sauce gives it just the right amount of heat. Top it with a little extra cheese and green onions, and you have an easy, satisfying dinner that the whole family will love.
What you need for One Pan Buffalo Chicken Pasta:
- Chicken breast, thin cutlets
- White onion
- Celery
- Garlic cloves
- Canned petite diced tomatoes
- Shredded Cheddar Cheese
- Shredded Mozzarella Cheese
- Cottage Cheese
- 2% Milk
- Buffalo Sauce
- Chicken Broth
- Sea Salt
- Garlic Powder
- Paprika
- Black Pepper
- Onion Powder
- Green onion
- Crumbled Blue Cheese
How to make this Buffalo Chicken Pasta:
- Cut your chicken breast in half horizontally. Pound them to an even thickness and then cut into bite sized pieces. Season with salt, garlic powder, paprika and pepper.
- In your pan, add 1 tbsp olive oil. Add chicken pieces in to cook until they reach an internal temperature of 165 degrees. Remove from pan and set aside.
- Make sauce by combining cottage cheese, buffalo sauce and milk in the blender and blend to combine. Set aside.
- Clean off pan slightly and bring back to stovetop.
- Add additional tbsp of avocado oil. Add onion, garlic and celery and saute for 2-3 minutes. Add in spices: 1 tsp garlic, ½ tsp onion, ½ tsp paprika, 1 tsp sea salt and ¼ tsp black pepper. Mix to combine.
- Add diced tomatoes, broth and pasta noodles and bring to a boil for 2 minutes. Reduce heat to medium/high and set timer for 11 minutes. Place lid on top and occasionally stir.
- Once noodles have soaked up most of broth and timer is up, add in buffalo sauce mixture and shredded cheddar cheese and mix to combine. Bring to a slight boil and then reduce heat to simmer to allow sauce to thicken.
- Remove from heat and sprinkle with shredded cheddar and mozzarella.
- Add lid on top to allow cheese to melt. Top with green onion to serve.
- Enjoy!!
How to store your leftovers:
It’s best to store any leftovers in a sealed container in the fridge. I like using these for easy fridge storage!
If you like this recipe, you may also enjoy these on One Balanced Life:
- Buffalo Chicken Taquitos
- High Protein Philly Cheesesteak Pasta
- One Pot Southwestern Pasta
- One Pot Sausage and Spinach Pasta
FAQs:
I used this one! I recommend not using a protein or chickpea pasta as cooking times may vary.
I used this one! You can use your favorite buffalo sauce here!
A deep pan works best here! I like using this one from Caraway.
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One Pan Buffalo Chicken Pasta
This One Pan Buffalo Chicken Pasta is perfect to make for an easy weeknight dinner and loaded with all the delicious buffalo flavors!
Ingredients
- 1.5lb chicken breast, sliced in half horizontally and cut into nuggets
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 cup white onion, diced
- 3 garlic cloves, minced
- 2 stalks celery, finely diced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 tsp sea salt
- 1/4 tsp black pepper
- 12 oz pasta
- 3 cups chicken broth
- 2 tbsp avocado oil
- for the sauce:
- 1 cup cottage cheese
- 1/2 cup 2% milk
- 1/3 cup buffalo sauce
- 1/2 cup shredded cheddar cheese (+additional 1/4 cup for topping)
- 1/2 cup shredded mozzarella for topping
- 3 tbsp green onion
Instructions
- Cut your chicken breast in half horizontally. Pound them to an even thickness and then cut into bite sized pieces.
- Season with salt, garlic powder, paprika and pepper.
- In your pan, add 1 tbsp olive oil. Add chicken pieces in to cook until they reach an internal temperature of 165 degrees. Remove from pan and set aside.
- Make sauce by combining cottage cheese, buffalo sauce and milk in the blender and blend to combine. Set aside.
- Clean off pan slightly and bring back to stovetop. Add additional tbsp of avocado oil.
- Add onion, garlic and celery and saute for 2-3 minutes. Add in spices: 1 tsp garlic, 1/2 tsp onion, 1/2 tsp paprika, 1 tsp sea salt and 1/4 tsp black pepper. Mix to combine
- Add diced tomatoes, broth and pasta noodles and bring to a boil for 2 minutes. Reduce heat to medium/high and set timer for 11 minutes. Place lid on top and occasionally stir.
- Once noodles have soaked up most of broth and timer is up, add in buffalo sauce mixture and shredded cheddar cheese and mix to combine.
- Bring to a slight boil and then reduce heat to simmer to allow sauce to thicken.
- Remove from heat and sprinkle with shredded cheddar and mozzarella. Add lid on top to allow cheese to melt.
- Top with green onion to serve.
- Enjoy!!
Notes
Pasta cook time may vary if using a different type.
