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One Pot Creamy Spicy Buffalo Chicken Pasta For Busy Weeknights In A

One Pot Creamy Spicy Buffalo Chicken Pasta for Busy Weeknights

One Pot Creamy Spicy Buffalo Chicken Pasta for Busy Weeknights is a tangy, creamy chicken-and-rotini dinner made in one pot in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound boneless skinless chicken breasts 3/4-inch pieces
  • 1/2 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon olive oil for cooking
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 2 cups low-sodium chicken broth plus more if needed
  • 6 ounces rotini pasta uncooked
  • 1/4 cup Buffalo-style hot sauce plus more serving
  • 2 ounces reduced-fat cream cheese softened, cubed
  • 1/3 cup sharp cheddar cheese shredded
  • 2 scallions thinly sliced

Equipment

  • Large Dutch Oven Or Deep Skillet With Lid
  • Chef'S Knife
  • Cutting board
  • Wooden spoon
  • Instant-Read Thermometer

Method
 

  1. Season the chicken with 1/4 teaspoon kosher salt and the black pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken in one layer and cook for 4 to 5 minutes, stirring occasionally, until browned and nearly cooked through. Transfer to a plate.
  3. Reduce the heat to medium. Add the onion and cook for 3 minutes, until softened. Stir in the garlic and cook for 30 seconds.
  4. Pour in the chicken broth and scrape the browned bits from the bottom. Bring the broth to a steady simmer.
  5. Stir in the rotini. Simmer uncovered for 9 to 11 minutes, stirring every 2 minutes, until al dente with about 1/2 cup liquid remaining. Add small splashes of broth if the pot becomes dry.
  6. Reduce the heat to low. Stir in the Buffalo-style hot sauce and cream cheese until smooth, about 2 minutes.
  7. Return the chicken and any juices to the pot. Cook for 2 minutes, until the chicken reaches 165°F.
  8. Remove the pot from the heat. Stir in the cheddar and remaining salt as needed. Rest for 2 minutes, then top with scallions and serve.

Notes

Refrigerate leftovers in an airtight container for up to 4 days. The pasta absorbs sauce as it sits, so reheat gently with a splash of broth. Penne or cavatappi may replace the rotini, but cooking time and liquid needs can vary. Freezing is not recommended because the pasta softens and the dairy sauce may separate.