One Pot Creamy Buffalo Cheddar Chicken Sausage Pasta
Some nights call for a recipe that doesn’t ask much of you but still delivers big on flavor, and this is exactly that kind of dish. It’s spicy, creamy, cheesy, and comes together in one pot with barely any cleanup. If you love buffalo wings and mac and cheese, this pasta is basically that combo in weeknight-dinner form.
Why You’ll Love This Recipe
This pasta hits that perfect balance of creamy and spicy, so every bite has a little kick without being overwhelming. The chicken sausage adds a smoky, savory depth that pairs so well with the tangy buffalo sauce and sharp cheddar.
It’s also genuinely fast. You’re looking at maybe 30 minutes from start to finish, and most of that is hands-off simmering while the pasta cooks right in the sauce.
And because everything cooks in one pot, you get all that flavor concentrated together instead of dumping a jar of sauce over plain noodles. The pasta actually absorbs the buffalo and cream as it cooks, so the flavor goes all the way through instead of just sitting on top.
Ingredients You’ll Need
The base of this dish is chicken sausage, and I like using a smoked or andouille-style one because it holds its own against the buffalo sauce. If you can’t find chicken sausage, turkey sausage or even shredded rotisserie chicken works in a pinch.
Buffalo sauce is obviously the star here, and a classic cayenne pepper hot sauce like Frank’s RedHot gives you that tangy, buttery heat everyone recognizes. You can dial the amount up or down depending on how much spice your household can handle.
For the creamy part, heavy cream and sharp cheddar cheese do most of the heavy lifting. The sharp cheddar specifically matters because it stands up to the buffalo flavor better than a milder cheese would get lost.
Chicken broth is what you’ll use to cook the pasta directly in the pot, which is the trick that makes this whole recipe work as a true one-pot meal. A short pasta shape like penne or rotini is ideal since it catches all that sauce in its ridges.
A little garlic and onion build the savory base, and a splash of extra hot sauce or a sprinkle of blue cheese crumbles on top is a nice touch if you’re a buffalo purist.
Tips for the Best Results
Tip: Don’t skip searing the sausage first. Getting some color on it before adding the liquid builds a much deeper flavor base for the whole dish.
Stir the pasta occasionally while it simmers so it cooks evenly and doesn’t stick to the bottom of the pot. Since there’s less liquid than a typical pot of boiling pasta water, it needs a little more attention.
Add your cheese off the heat, or at least once you’ve turned it down low. Cheddar can turn grainy if it hits cream that’s boiling too hard, and a gentle melt keeps everything silky.
Taste before you add the full amount of buffalo sauce. Different brands vary a lot in heat and saltiness, so it’s easier to add more than to fix a pot that’s too spicy.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for about 3 to 4 days. The pasta will keep soaking up sauce as it sits, so don’t be surprised if it looks a little thicker the next day.
Note: This dish is best reheated slowly on the stovetop with a splash of milk or broth stirred in to loosen the sauce back up. The microwave works fine too, just heat it in short bursts and stir in between so the cheese doesn’t separate.
Freezing is possible but not ideal, since cream-based sauces can turn slightly grainy after thawing. If you do freeze it, thaw it in the fridge overnight and reheat gently on low heat.
Frequently Asked Questions
Can I make this less spicy?
Yes, just cut back on the buffalo sauce and add extra cream or a bit more cheese to balance it out. You can always add more hot sauce at the table for anyone who wants extra heat.
What pasta shape works best?
Short, ridged shapes like penne, rotini, or cavatappi work best because they hold onto the creamy sauce. Long noodles like spaghetti don’t work as well in a one-pot method like this.
Can I make this ahead of time?
It’s really best fresh since the pasta keeps absorbing liquid the longer it sits. If you need to prep ahead, you can chop your veggies and slice the sausage a day early to save time.
Is chicken sausage already cooked?
Most store-bought chicken sausage is precooked, so you’re really just browning it for flavor rather than cooking it through. Always check the package since some raw varieties do need full cooking.
One Pot Creamy Buffalo Cheddar Chicken Sausage Pasta
A spicy, creamy pasta made in one pot with chicken sausage, buffalo sauce, and sharp cheddar.
Ingredients
- 1 tablespoon olive oil
- 13 oz chicken sausage, sliced
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 8 oz penne pasta
- 1/2 cup buffalo sauce
- 1 cup heavy cream
- 1 1/2 cups sharp cheddar cheese, shredded
- Salt to taste
- Black pepper to taste
- Sliced green onions for topping
Instructions
- Step 1. Heat olive oil in a large pot over medium-high heat.
- Step 2. Add sliced chicken sausage and cook until browned, about 4-5 minutes.
- Step 3. Add diced onion and cook until softened, about 3 minutes.
- Step 4. Stir in minced garlic and cook for 30 seconds.
- Step 5. Pour in chicken broth and buffalo sauce, stirring to combine.
- Step 6. Add pasta and bring to a boil.
- Step 7. Reduce heat to a simmer and cook uncovered, stirring occasionally, until pasta is tender, about 12-14 minutes.
- Step 8. Lower heat and stir in heavy cream.
- Step 9. Add shredded cheddar cheese and stir until melted and smooth.
- Step 10. Season with salt and black pepper to taste.
- Step 11. Top with sliced green onions before serving.
