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- 1 pound boneless, skinless chicken breasts (cubed) - 8 ounces penne pasta - 2 tablespoons olive oil - 1 small onion, diced - 3 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream - ½ cup buffalo sauce (adjust to taste) - 1 cup shredded cheddar cheese - Salt and pepper to taste In this dish, chicken brings protein and richness. The penne pasta soaks up all the flavors. Olive oil adds healthy fats and helps cook the chicken. Onion and garlic give a tasty base that makes everything smell great. Chicken broth adds depth to the sauce. Heavy cream makes the dish creamy and smooth. Buffalo sauce brings heat and tang. Finally, cheddar cheese melts beautifully, adding flavor and texture. - ½ cup blue cheese crumbles - Fresh herbs (like parsley or chives) Blue cheese crumbles add a sharp flavor that works well with buffalo sauce. Fresh herbs brighten the dish and give it a fresh touch. You can skip them or use your favorites. Adding these ingredients can make your pasta even more flavorful and exciting! First, heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 pound of cubed chicken breasts. Season with salt and pepper. Cook for 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pot and set it aside. This helps keep the chicken juicy and tender. In the same pot, add 1 small diced onion. Sauté it for 2-3 minutes, until it turns translucent. Next, add 3 minced garlic cloves. Cook for an additional 30 seconds while stirring. This step builds a strong flavor base for your dish. Pour in 1 cup of chicken broth and bring it to a simmer. Add 8 ounces of penne pasta and ½ cup of buffalo sauce. Stir well to combine all the ingredients. Cover the pot and cook for 12-15 minutes. Stir occasionally to keep the pasta from sticking. This timing helps the pasta cook to the perfect al dente texture. Once the pasta is done, lower the heat. Stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese. Mix until the cheese melts and the sauce is creamy. Add the cooked chicken back into the pot and stir to combine everything. This creates a rich and satisfying sauce. If you want, sprinkle ½ cup of blue cheese crumbles over the top. Stir gently until melted. Taste the dish and adjust seasoning with more salt, pepper, or buffalo sauce as needed. Let it sit for a couple of minutes to thicken slightly. Serve in deep bowls, garnished with chopped green onions and an extra drizzle of buffalo sauce. Enjoy your delicious meal! To make sure your chicken cooks evenly, cut it into even pieces. This helps it cook faster and brown nicely. Heat the olive oil in your pot first, then add the chicken. Season it well with salt and pepper. Cook it for about 5-7 minutes. Always check that it is no longer pink inside. This means it is safe to eat. To get a rich and creamy sauce, add the heavy cream after cooking the pasta. Turn down the heat before adding it. This keeps the cream from curdling. Stir in the shredded cheddar cheese slowly. It melts better this way. If you like blue cheese, sprinkle it in last. It adds a nice kick to the sauce. To store any leftovers, let the pasta cool first. Then, put it in an airtight container. You can keep it in the fridge for 3-4 days. When you want to reheat it, add a splash of chicken broth or cream. This helps keep the sauce creamy. Warm it on low heat, stirring often to avoid burning. {{image_2}} If you need to make this dish fit your diet, there are easy swaps. - Gluten-free pasta alternatives: You can use brown rice pasta or chickpea pasta. Both work well and taste great. - Dairy-free options: Try coconut cream instead of heavy cream. This gives a nice richness. Use nutritional yeast for a cheesy flavor without dairy. To change things up, consider adding more ingredients or sauces. - Adding vegetables or different sauces: You can toss in spinach, bell peppers, or even corn. These add color and health. For a twist, try ranch dressing instead of buffalo sauce for a milder taste. - Spicy adjustments for heat lovers: If you like heat, add more buffalo sauce. You can also throw in a pinch of cayenne pepper or some sliced jalapeños. Pair your dish to make it a full meal. - Pairings with sides or salads: Serve this creamy pasta with a fresh green salad. A side of garlic bread is also a great choice. You can even top it with extra green onions or serve it with ranch dressing on the side for dipping. To keep your One-Pot Creamy Buffalo Chicken Pasta fresh, store it in airtight containers. Use glass or plastic containers that seal well. Let the pasta cool to room temperature first. This helps avoid condensation, which can make it soggy. Place the containers in the fridge. Enjoy your leftovers within 3-4 days for the best taste. You can freeze this dish for longer storage. Allow the pasta to cool completely before freezing. Use freezer-safe bags or containers. Be sure to remove as much air as possible to prevent freezer burn. Label your containers with the date. You can freeze it for up to 3 months. To thaw, place it in the fridge overnight before reheating. When you're ready to enjoy your pasta again, reheat it gently. Use a saucepan on low heat. Add a splash of chicken broth or cream to keep it creamy. Stir often to prevent sticking. You can also use the microwave, but cover the dish to trap steam. Heat in short bursts and stir in between. This keeps the flavor and texture just right. Yes, you can make this recipe ahead of time. For meal prep, cook the dish fully and let it cool. Store it in an airtight container in the fridge for up to three days. You can also freeze it for longer storage. When ready to eat, reheat it on the stove over low heat. Stir often to keep it creamy and prevent sticking. I recommend using a medium heat buffalo sauce. If you like it hotter, go for a hot sauce brand that you enjoy. Store-bought sauces like Frank's RedHot work great. You can also make your own buffalo sauce. Just mix melted butter with hot sauce for a fresh taste. Adjust the ratio based on your heat preference. To add more heat, consider these ingredients: - Extra buffalo sauce - Red pepper flakes - Diced jalapeños - Hot sauce on the side for serving You can add these to your liking for an extra kick. Each option lets you customize the heat to suit your taste! To wrap up, we covered key ingredients like chicken, pasta, and tasty seasonings. You learned how to prepare and cook each step for the best results. We shared tips for perfect chicken and the creamiest sauce. Variations can help fit your taste, and we discussed how to store or reheat leftovers. In the end, this dish is fun to make and enjoy. Feel free to get creative, and your meal will impress!

One-Pot Creamy Buffalo Chicken Pasta

Get ready to indulge in a delicious One-Pot Creamy Buffalo Chicken Pasta that’s perfect for busy weeknights! This effortless recipe combines juicy chicken, creamy sauce, and a kick of buffalo flavor all in one pot, making cleanup a breeze. In just 30 minutes, you'll have a tasty meal ready to impress your family and friends. Click through to discover the full recipe and savor each bite of this flavorful dish!
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Ingredients
  

1 pound boneless, skinless chicken breasts (cubed)

8 ounces penne pasta

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

½ cup buffalo sauce (adjust to taste)

1 cup shredded cheddar cheese

½ cup blue cheese crumbles (optional)

Salt and pepper to taste

Chopped green onions for garnish

Instructions
 

In a large pot or dutch oven, heat the olive oil over medium heat. Add the cubed chicken and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.

    In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds, stirring continuously to avoid burning.

      Pour in the chicken broth and bring to a simmer. Add the penne pasta and buffalo sauce. Stir well to combine, then cover the pot and let it cook for about 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

        Once the pasta is cooked, lower the heat and stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the sauce is creamy. Add the cooked chicken back into the pot and stir to combine.

          If desired, sprinkle blue cheese crumbles over the top and stir gently until melted. Taste and adjust seasoning with more salt, pepper, or buffalo sauce as needed.

            Remove from heat and let it sit for a couple of minutes to thicken slightly.

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

                - Presentation Tips: Serve in deep bowls, garnished with chopped green onions and an extra drizzle of buffalo sauce for an eye-catching finish.