One Pan Buffalo Pepper Jack Chicken Pasta
There’s something about the combo of buffalo sauce and pepper jack that just works, spicy, creamy, a little tangy, and completely addictive. This pasta takes everything you love about buffalo chicken and turns it into a cozy, cheesy dinner that comes together in one pan. Fewer dishes, more flavor, and it’s on the table in about 30 minutes.
Why You’ll Love This Recipe
This is the kind of dinner that feels indulgent but doesn’t take much effort at all. The buffalo sauce and pepper jack cheese do most of the heavy lifting, so you get big flavor without a long ingredient list.
It’s also genuinely a one pan meal, which means less time scrubbing pots after dinner. The pasta cooks right in the sauce, soaking up all that spicy, savory flavor as it goes.
And honestly, it’s just fun. If you like buffalo wings, buffalo dip, or anything with that vinegary hot sauce kick, this recipe scratches that same itch in pasta form.
Ingredients You’ll Need
The base here is simple: boneless chicken, pasta, chicken broth, and a good buffalo sauce. Frank’s RedHot is the classic choice, but use whatever buffalo sauce you already love since that flavor really carries the whole dish.
Pepper jack cheese is the star for that creamy, slightly spicy finish. If you want to tone down the heat, swap in Monterey jack or a mild cheddar instead. For extra creaminess, a splash of heavy cream or a dollop of cream cheese stirred in at the end takes it over the top.
A short pasta shape works best here, penne, rotini, or cavatappi all hold onto the sauce nicely. Garlic and a little butter or olive oil round things out, and a sprinkle of green onions or crumbled blue cheese on top is a nice nod to classic buffalo wings if you’re feeling it.
Tips for the Best Results
Tip: Don’t skip letting the chicken get a nice sear before you add the liquid. Those browned bits stuck to the pan add a ton of flavor once the broth deglazes them.
Cut your chicken into even, bite sized pieces so everything cooks at the same rate. Nobody wants one giant dry piece of chicken next to a bunch of tiny overcooked bits.
Stir the pasta occasionally while it simmers so it doesn’t stick to the bottom of the pan. If the sauce looks like it’s getting too thick before the pasta is fully tender, just add a splash more broth or water.
Taste before you add extra buffalo sauce at the end. Everyone’s heat tolerance is different, so it’s easier to build up the spice than to cool it down.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days. The pasta will soak up more sauce as it sits, so it might look a little thicker the next day, that’s totally normal.
Note: When reheating, add a splash of broth, milk, or water to loosen things up before microwaving or warming it on the stove. This brings back that creamy texture instead of ending up with dry, clumpy pasta.
This dish also freezes reasonably well for up to 2 months, though the cream sauce may separate slightly when thawed. A good stir while reheating usually brings it right back together.
Frequently Asked Questions
Can I make this less spicy?
Yes, just use less buffalo sauce and swap the pepper jack for a milder cheese like Monterey jack or mozzarella. You can always add extra hot sauce at the table for anyone who wants more kick.
Can I use rotisserie chicken instead of raw chicken?
Definitely. Just skip the searing step and stir in shredded rotisserie chicken toward the end so it warms through without drying out.
What can I serve with this pasta?
A simple green salad or some garlic bread rounds things out nicely, since the pasta itself is pretty rich and flavorful on its own.
Can I make this ahead of time?
It’s best fresh since the pasta keeps absorbing sauce as it sits, but you can prep the chicken and chop everything else ahead of time to make cooking faster on a busy night.
product: A heavy-bottomed deep skillet or sauté pan with a lid, which helps the pasta cook evenly in the sauce without scorching on the bottom.
One Pan Buffalo Pepper Jack Chicken Pasta
A creamy, spicy one pan pasta loaded with buffalo chicken and melty pepper jack cheese.
Ingredients
- 1 lb boneless skinless chicken breast, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 cups chicken broth
- 12 oz penne pasta
- 1/2 cup buffalo sauce
- 1/2 cup heavy cream
- 1 1/2 cups shredded pepper jack cheese
- Salt and pepper to taste
- 2 green onions, sliced, for garnish
Instructions
- Step 1. Heat olive oil in a large skillet or deep pan over medium-high heat.
- Step 2. Season diced chicken with salt and pepper, then add to the pan and sear until golden, about 5-6 minutes.
- Step 3. Add minced garlic and cook for 30 seconds until fragrant.
- Step 4. Pour in chicken broth and buffalo sauce, stirring to deglaze the pan.
- Step 5. Add the uncooked pasta, stir, and bring to a simmer.
- Step 6. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
- Step 7. Stir in heavy cream and shredded pepper jack cheese until melted and creamy.
- Step 8. Taste and adjust seasoning or add more buffalo sauce if desired.
- Step 9. Garnish with sliced green onions and serve hot.
