This one pot buffalo chicken pasta is PACKED full of flavor and made in just one pot, or skillet. It only uses a few simple ingredients and is ready in just 30 minutes. Trust me, you’ll love this simple supper.
HAPPY NEW YEAR!
Ok, I could have probably not screamed that but really – happy new year!
Can you believe it’s 2019? I sure can’t. It’s making me feel all sorts of old. I mean, I’m gonna be 37 this year so maybe I really am getting old. Ugh.
For NYE we went to our neighbors and I could barely finish a beer without feeling full. I hate when you plan on having a gay old time and end up laying on someone else’s couch all full and bloated.
No fun. No fun at all.
Also, I just reread that sentence and I am in fact getting old. I should just start embracing my inner Dorothy Zbornak and wear my housecoat 24/7.
Ok, enough about Golden Girls and housecoats.
(Although to be honest I could write a whole blog post about my love for both.)
For my first blog recipes of 2019, I went with this crazy amazing one pot buffalo chicken pasta. Sweet baby J in a manger is it good!
What’s in One Pot Buffalo Chicken Pasta?
Oh man, you’re going to LOVE IT!
All I did it throw together some ground chicken, onions, garlic, Ranch seasoning, chicken stock, cayenne pepper sauce, (aka: Frank’s RedHot) elbow pasta, fat-free Greek yogurt and crumbled blue cheese.
It’s a big pot of flavor and I had a hard time not wanting to eat. it. all.
Don’t worry. I did share with Art.
How can I adapt this One Pot Buffalo Chicken Pasta?
Ok, now you all know I’m not a fan of getting recipes complaints and then learning you changed 56 things about the recipe SO I’m here a few alterations that will still give you a delicious recipe!
- Use 1 pound cubed chicken breast instead of ground chicken
- Add in minced fresh baby spinach at the end for a vegetable boost
- Add an extra 1/2 cup cayenne pepper sauce (and reduce chicken stock by 1/2 cup) for an extra spicy pasta dish
- Use gorgonzola cheese instead of blue cheese for a milder flavor
I got the idea for this one pot buffalo chicken pasta from the weekly newsletter I got from Stronger U.
I have talked about them a few times and even though I’ve fallen off the wagon (and into a giant bowl of ice cream topped with cookies, candies, and whipped cream) there is still mad love for them and my coach Winnie.
Winnie has helped me lose about 30 pounds and I cannot say enough great things about her (she is literally the best) and the program.
It’s not one of those weird buy a shake and workout program. It pairs you up with a coach who will help you with whatever your nutrition goals might be. The coaches are highly educated and actually know what they are talking about.
For real, if you’re in the market for someone to help you stay accountable Winnie (and Stronger U) is the best. (And if you join let them know I sent you!)
BUT back to the pasta.
Every week I get an email with 3 recipes and this happened to be one them! I adapted it and changed a few things around but I wanted to make sure MasonFit was given credit!
Love this One Pot Buffalo Chicken Pasta?
Try my One Pot Ground Beef Mushroom Stroganoff, One Pot Ground Chicken Fajita Pasta, One Pot Cajun Chicken and Rice, One Pot Cheddar Cajun Pork Pasta, Slow Cooker Honey Soy Sriracha Pulled Chicken, Instant Pot Asian Chicken and Rice Soup, or my Instant Pot Red Wine Rosemary Short Ribs
- 1 pound lean ground chicken
- 3 green onions, thinly sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 (1 ounce) packet powdered Ranch seasoning mix
- 2-1/2 cups chicken stock
- 1/2 cup cayenne pepper sauce (Frank's RedHot)
- 8 ounces dried elbow pasta
- 1 cup plain fat-free Greek yogurt
- 4 ounces crumbled blue cheese
- Place a 12-inch skillet over medium-high heat.
- Add ground chicken, white part of the green onion, garlic and Ranch seasoning mix. Cook for about 5 minutes or until the chicken no longer looks pink.
- Pour in the chicken stock and cayenne pepper sauce. Stir to combine.
- Add in the elbow pasta, stir to combine and let it simmer for about 15 minutes or until the past is fully cooked. Stir a few times while cooking to make sure all the pasta is cooking evenly.
- If the pasta isn't cooked but the liquid has cooked down you can add a little more stock. I found 2-1/2 cups chicken stock was the perfect amount. It was enough to fully cook the pasta while letting the liquid cook down.
- When the pasta is cooked turn off the heat and stir in the Greek yogurt, crumbled blue cheese and green part of the green onion.
- Serve warm and add more pepper sauce if desired.