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- 2 cups rotini pasta - 1 pound boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup buffalo sauce (adjust according to taste) - 2 cups chicken broth - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1/4 cup green onions, chopped (for garnish) - 1/4 cup crumbled blue cheese (optional, for garnish) When I cook this dish, I love how simple the ingredients are. The rotini pasta holds the sauce well. Chicken breasts provide a healthy protein. Olive oil helps to cook the chicken perfectly. The seasonings bring the dish to life. Garlic powder and onion powder add great flavor. Smoked paprika gives a nice touch. You can adjust the salt and pepper to your taste. The buffalo sauce adds a spicy kick. The creamy part comes from heavy cream and cheddar cheese. They make the sauce rich and smooth. Finally, the green onions and blue cheese are optional but add a nice finish. Enjoy this dish, as it satisfies many tastes! To start, heat one tablespoon of olive oil in a large pot over medium heat. Once hot, add one pound of diced chicken breasts. Season the chicken with one teaspoon of garlic powder, one teaspoon of onion powder, and half a teaspoon of smoked paprika. Add salt and pepper to taste. Cook the chicken for about five to seven minutes. You want it browned and cooked through. Next, pour two cups of chicken broth into the pot. Give it a good stir to mix everything. Bring the mixture to a gentle boil. When it starts boiling, add two cups of rotini pasta. Make sure the pasta is fully submerged in the broth. Reduce the heat to a simmer and cover the pot. Cook for 10 to 12 minutes, stirring occasionally to stop it from sticking. Once the pasta is cooked to al dente, lower the heat. Stir in one cup of heavy cream, half a cup of buffalo sauce, and one cup of shredded cheddar cheese. Mix until the cheese melts and the sauce is creamy. Taste the dish and adjust the spice levels if you want it spicier. You can add more buffalo sauce if you like. Let it sit for a couple of minutes to thicken before serving. To keep your pasta from sticking, stir it often. When you add the rotini, make sure it is fully submerged in the broth. This helps it cook evenly and stay loose. For a creamy sauce, use heavy cream and shredded cheddar cheese. The cheese should melt well into the sauce. If you want it creamier, add more cream. Garnish your dish with chopped green onions for a fresh touch. Crumbled blue cheese adds flavor and looks nice too. You can pair this pasta with a simple green salad or garlic bread. Both sides balance the heat of the buffalo sauce. For gluten-free options, swap rotini for gluten-free pasta. Many brands taste great and cook well in this recipe. If you need dairy-free alternatives, use coconut cream instead of heavy cream. Nutritional yeast can replace cheddar cheese for a cheesy flavor without the dairy. {{image_2}} You can switch up the protein in this dish. Turkey works well as a leaner option. Just use the same amount and cook it the same way. If you want a plant-based choice, tofu is great too. Cut it into cubes and cook it until golden. If you love seafood, add shrimp or crab. They cook fast and bring a nice taste. Adjusting spice levels can change the whole dish. If you like it mild, use less buffalo sauce. For more heat, add extra sauce or some red pepper flakes. You can also change the cheeses. Cream cheese gives a rich taste. Pepper jack cheese adds a fun kick. Explore different cheeses to find your favorite blend. Rotini is fun, but feel free to try other pasta shapes. Penne or fusilli are great choices too. They hold the sauce well. If you want a healthier option, use whole grain pasta. It adds fiber and nutrients. Just keep an eye on cooking time, as it may vary. To store leftovers, let the pasta cool down first. Then, put it in an airtight container. Store it in the fridge for up to three days. If you want to freeze it, use a freezer-safe container. This pasta can last in the freezer for about two months. Just remember to label it with the date! When reheating, the best way is to use the stove. Place the pasta in a pan over low heat. Add a splash of chicken broth or cream to keep it creamy. Stir often to heat evenly. To avoid sauce separation, don’t let it boil. Heat it gently until warmed through. This dish lasts about three days in the fridge. If you see any mold or a sour smell, it’s time to toss it. Always check for off colors or changes in texture. If it looks or smells bad, don’t eat it. Better safe than sorry! Yes, you can prep this dish in advance. Cook the pasta and chicken as directed. After cooking, let it cool. Store it in an airtight container in the fridge for up to three days. When ready to eat, reheat it gently on the stove. Add a splash of chicken broth to keep it creamy. This makes for a quick meal on busy days. Absolutely! You can use any pasta you like. Just keep an eye on the cooking time. Thin pastas may cook faster, while thicker ones may need more time. Always check for doneness to get that perfect bite. Rotini holds sauce well, but any pasta will work. This dish pairs well with a simple green salad. A side of garlic bread also complements it nicely. You could serve it with steamed veggies for extra nutrition. For something fun, try dipping celery sticks in blue cheese dressing. These sides enhance the meal and add variety. This recipe shows how to make One-Pot Creamy Buffalo Chicken Pasta. We covered the key ingredients, including rotini, chicken, and creamy sauces. I shared simple steps to prepare, cook, and create a tasty dish. You learned time-saving tips, serving ideas, and options for various diets. Feel free to make it your own with swaps and flavors. Enjoy every bite!

One-Pot Creamy Buffalo Chicken Pasta

Satisfy your cravings with this easy One-Pot Creamy Buffalo Chicken Pasta recipe! Ready in just 30 minutes, this dish combines tender chicken, zesty buffalo sauce, and creamy cheese for a flavor explosion. Perfect for busy weeknights, it requires minimal cleanup while delivering maximum taste. Click through to discover how to create this delicious comfort food that your family will love!
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Ingredients
  

2 cups rotini pasta

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, diced

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

2 cups chicken broth

1 cup heavy cream

1/2 cup buffalo sauce (adjust according to taste)

1 cup shredded cheddar cheese

1/4 cup green onions, chopped (for garnish)

1/4 cup crumbled blue cheese (optional, for garnish)

Instructions
 

In a large pot, heat olive oil over medium heat. Add diced chicken, season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.

    Add the chicken broth to the pot and stir well to combine. Bring the mixture to a gentle boil.

      Once boiling, add the rotini pasta to the pot. Stir to ensure the pasta is submerged in the broth.

        Reduce the heat to a simmer and cover the pot. Cook for 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. Stir in the heavy cream, buffalo sauce, and shredded cheddar cheese until the cheese melts and the sauce becomes creamy.

            Taste and adjust seasoning, adding more buffalo sauce if you prefer a spicier dish.

              Remove from heat and let the pasta sit for a couple of minutes to thicken.

                Serve hot, garnished with chopped green onions and crumbled blue cheese if desired.

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