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- 2 cups rotini pasta - 1 pound boneless, skinless chicken breasts - 1 cup buffalo sauce - 4 cups chicken broth - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1/2 cup blue cheese crumbles - Chopped green onions for garnish In this recipe, you will need rotini pasta, which holds sauce well. Use one pound of boneless chicken breasts, cut into bite-sized pieces. The buffalo sauce adds a spicy kick. Chicken broth creates a rich base for the pasta. For seasoning, olive oil helps brown the chicken. Garlic and onion powders add depth. Paprika gives a nice color and flavor. Adjust salt and pepper to your taste. If you want to make it creamy, add heavy cream and cheddar cheese. Blue cheese crumbles offer a bold taste. Finally, garnish with chopped green onions for freshness. This simple list covers all you need for a tasty meal. Let’s get cooking! - First, heat one tablespoon of olive oil in a large pot over medium heat. - Cut one pound of boneless, skinless chicken breasts into bite-sized pieces. - Season the chicken with one teaspoon of garlic powder, one teaspoon of onion powder, and half a teaspoon of paprika. Add salt and pepper to taste. - Cook the chicken until it is browned and cooked through. This takes about six to eight minutes. - Once the chicken is ready, stir in one cup of buffalo sauce. Cook for two more minutes. - Next, add four cups of chicken broth and bring the mixture to a boil. - When it boils, add two cups of rotini pasta. Cover the pot and reduce the heat to a simmer. - Cook the pasta covered for about ten to twelve minutes. Stir occasionally to keep it from sticking. - After the pasta is tender, reduce the heat to low. Stir in one cup of heavy cream and one cup of shredded cheddar cheese. Mix until it is melted and creamy. - If you like, fold in half a cup of blue cheese crumbles for extra flavor. Adjust the taste with more buffalo sauce or seasoning as needed. - Serve the dish hot and garnish with chopped green onions. Enjoy your creamy buffalo chicken pasta! To get the best sauce, you can adjust the buffalo sauce. Start with one cup and taste it. If you like it spicier, add more. For creaminess, use heavy cream. It blends well with the buffalo sauce and cheese. Stir it in slowly to avoid lumps. To ensure pasta doesn’t stick, stir it often while it cooks. Use a larger pot to give the pasta room. For cooking chicken thoroughly, cut it into small pieces. Cook it until it turns golden brown. This keeps it juicy and safe to eat. Garnish your dish with chopped green onions. They add a nice color and fresh taste. You can serve it in a large bowl or individual plates. Pair it with a side salad or some crusty bread. This makes your meal look great and adds more flavor. {{image_2}} You can change the pasta type if you want. Try penne, farfalle, or even gluten-free pasta. Each choice gives a new texture. If you want to swap the chicken, use turkey or shrimp. You can also use tofu if you want a plant-based option. To control the heat, adjust the buffalo sauce. Start with less sauce if you prefer mild flavors. You can also add more cream to tone down the spice. For extra flavor, consider adding vegetables. Bell peppers, spinach, or zucchini work well. If you want a vegetarian dish, replace the chicken with chickpeas or mushrooms. Both give great texture and flavor. Use vegetable broth instead of chicken broth. To enhance flavors, add herbs like thyme or basil. These additions make the dish rich and satisfying without meat. Store your leftover creamy buffalo chicken pasta in the fridge. Use an airtight container to keep it fresh. This dish lasts for about three to four days in the fridge. Make sure the pasta cools down before sealing it. To reheat, use a microwave or a stovetop. If you use a microwave, heat in short bursts. Stir often to heat evenly. When using the stovetop, add a splash of chicken broth or cream. This helps maintain the creaminess. Heat gently over low heat, stirring frequently. You can freeze creamy buffalo chicken pasta, but it’s best to freeze it before adding cream or cheese. Use a freezer-safe container or bag. It lasts up to three months in the freezer. To thaw, place it in the fridge overnight. Heat thoroughly before serving. This dish takes about 30 minutes to make. You need 10 minutes to prep. The cooking time is around 20 minutes. This includes browning the chicken and cooking the pasta. Yes, you can make this dish ahead of time. Store leftovers in an airtight container. Keep it in the fridge for up to three days. To reheat, warm it gently on the stove or in the microwave. Add a splash of chicken broth for creaminess. This pasta pairs well with several sides. Consider a fresh green salad for a light touch. Garlic bread also makes a great side. You can add some veggies for extra flavor and color. This blog post explored how to make One Pot Creamy Buffalo Chicken Pasta. We covered key ingredients like pasta, chicken, and buffalo sauce. I provided step-by-step instructions to cook this delicious meal and added tips to enhance flavor and presentation. Feel free to try ingredient swaps for more variety or to suit your taste. Remember, storage tips help keep your leftovers fresh. Enjoy this easy yet tasty dish, perfect for any night!

One Pot Creamy Buffalo Chicken Pasta

Dive into the delicious world of One Pot Creamy Buffalo Chicken Pasta! This easy recipe combines tender chicken, rotini pasta, and a creamy buffalo sauce for a mouthwatering meal perfect for any night. Ready in just 30 minutes, it's packed with flavor and minimal cleanup. Click through to explore the full recipe and make this spicy, cheesy dish your new favorite! #OnePotPasta #BuffaloChicken #EasyRecipes #DinnerIdeas
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Ingredients
  

2 cups rotini pasta

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

1 cup buffalo sauce (adjust to taste)

4 cups chicken broth

1 cup heavy cream

1 cup shredded cheddar cheese

1/2 cup blue cheese crumbles (optional)

Chopped green onions for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chicken pieces and season with garlic powder, onion powder, paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.

    Stir in the buffalo sauce and cook for an additional 2 minutes.

      Add the chicken broth and bring to a boil. Once boiling, add the rotini pasta and reduce the heat to a simmer.

        Cover the pot and cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

          Once the pasta is cooked, reduce the heat to low and stir in the heavy cream and cheddar cheese until melted and creamy.

            If using, fold in the blue cheese crumbles for an extra kick. Adjust the seasoning with more buffalo sauce, salt, or pepper to taste.

              Serve immediately, garnished with chopped green onions.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6