One Pot Creamy Buffalo Cheddar Chicken Sausage Pasta

When I want something spicy, cheesy, and super easy—this is my go-to. One Pot Creamy Buffalo Cheddar Chicken Sausage Pasta. Yep, it’s as good as it sounds.

The buffalo sauce gives it that perfect kick. The cheddar makes it creamy and rich. And the sausage? So flavorful, it pulls everything together.

It’s got heat, it’s got cheese, it’s got that one-pot magic. Every spoonful is bold and comforting. I always go back for seconds.

Let’s make it tonight. One pot, no fuss, all flavor. You’re gonna love it.

Why You’ll Love This Recipe

• Comfort in Every Bite: The creamy cheddar sauce hugs every piece of pasta with spicy, buttery flavor.
• All in One Pot: No extra pans. Just toss it all together and let it work.
• Family Friendly: It’s just the right amount of heat, and you can make it milder or bolder depending on your crowd.
• Simple Ingredients: Nothing fancy. Everything you need is easy to find and easy to cook with.
• Weeknight Winner: This is real food, made fast. Ready in under an hour and satisfying enough for leftovers.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour

Servings: This recipe serves 6 hungry people. Perfect for a family dinner or storing for the next few days.

Difficulty: Beginner-friendly. No special skills needed, just a big pot and a spoon.

Required Kitchen Tools

• Large, deep skillet or Dutch oven (with lid)
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Cheese grater (for fresh cheddar if not pre-shredded)

Ingredients

Here’s everything you’ll need to make this creamy buffalo pasta magic:

Main Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 pound smoked sausage, sliced into rounds
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 (14.5-ounce) can diced tomatoes, undrained
• 4 cups chicken broth
• 1 cup milk (whole or 2%)
• 8 ounces cream cheese, cubed
• 1 cup buffalo wing sauce
• 1 pound pasta (rotini, penne, or any pasta that holds sauce well)
• 2 cups shredded cheddar cheese

Seasonings:

• Salt and pepper to taste

Optional Garnish:

• Chopped green onions or parsley

¼ tsp cayenne pepper (optional)

How to Serve Creamy Buffalo Cheddar Chicken Sausage Pasta

This dish is rich and flavorful on its own, but here are a few serving ideas:

• With a Crisp Side Salad: Something simple with a tangy vinaigrette balances the heat and creaminess.
• Garlic Bread or Toasted Baguette: Use it to scoop up the cheesy sauce.
• Add Extra Toppings: A drizzle of ranch or a sprinkle of blue cheese crumbles takes it over the top.

You can serve it straight from the pot for a casual family dinner, or spoon it into bowls and top with parsley for a fancier look.

Storing Leftovers

Fridge:
Let leftovers cool completely. Store in an airtight container in the fridge for up to 4 days.

Freezer:
Not ideal for freezing—the dairy may separate—but it can work in a pinch. Freeze in individual portions for up to 2 months.

Reheat:
Warm gently on the stovetop with a splash of milk or broth. Microwave on medium in 30-second bursts, stirring in between.

Tips and Tricks for Success

• Stir Often: This keeps the pasta from sticking to the bottom and ensures even cooking.
• Cut Evenly: Slice your chicken and sausage evenly so everything cooks at the same speed.
• Use Room Temp Dairy: Cream cheese melts smoother when it’s not ice-cold.
• Control the Heat: Start with 1/2 cup of buffalo sauce and adjust to taste.
• Add Cheese Off Heat: Stir in the cheddar after cooking to avoid grainy texture.

Nutrition Information (Per Serving)

Nutrient	Amount (Approx.)
Calories	610
Protein	32g
Carbohydrates	48g
Fat	32g
Saturated Fat	15g
Sodium	1080mg
Fiber	3g
Sugar	5g

Note: Nutrition values are estimates and may vary depending on exact ingredients used.

FAQs: One Pot Creamy Buffalo Cheddar Chicken Sausage Pasta

1. Can I use rotisserie chicken instead of raw chicken?
Yes, you can. Just skip the browning step and add it after the pasta is cooked—when you’re mixing in the cream cheese.

2. Is it too spicy for kids or people who don’t like heat?
It depends on how much buffalo sauce you use. Start with 1/4 cup and taste as you go. You can always add more, but you can’t take it out.

3. What pasta works best?
Rotini, penne, fusilli, or shells are great. You want something that holds sauce well.

4. Can I make it ahead of time?
Yes. It reheats well. Add a splash of milk or broth when warming it up to keep it creamy.

5. What can I use instead of cream cheese?
Try sour cream, Greek yogurt, or even a little heavy cream. The sauce may be slightly different, but it’ll still be rich.

6. Can I freeze the leftovers?
It’s best fresh, but yes, you can freeze it. Let it cool first, then freeze in portions for up to 2 months. Thaw and reheat gently.

7. Can I add vegetables?
Definitely. Try spinach, peas, or broccoli. Add them in the last 5 minutes of cooking so they don’t get mushy.

8. How can I make it even cheesier?
Stir in extra cheddar, or top it with mozzarella and broil for a few minutes before serving.

Conclusion

I’ve cooked this one-pot buffalo cheddar pasta on days when I needed something easy but crave-worthy—and it never fails. The spice is just right, the creaminess is comforting, and it’s hearty enough to stand alone. It’s the kind of meal that feels like takeout but tastes like home.

Whether you’re feeding a family, meal prepping for the week, or just want something cozy and bold, this recipe is a go-to. It’s a one-pot wonder with balance—just spicy enough, just creamy enough, and just the right kind of messy.