One Pot Creamy Spicy Buffalo Chicken Penne

Craving something creamy and spicy? This One Pot Creamy Spicy Buffalo Chicken Penne is my go-to fix. It’s bold, cheesy, and totally hits the spot.

The buffalo sauce brings that fiery kick. The creamy sauce cools it down just right. And the penne? It grabs onto all that flavor in the best way.

It’s rich, spicy, and full of tender chicken and saucy pasta. Every bite is loaded with flavor. I could seriously eat this straight from the pot.

Let’s cook it up. One pot, easy cleanup, big flavor. You’re gonna love every bite.

Why You’ll Love This Recipe

• Bold and Creamy: Spicy buffalo sauce meets rich cheddar and cream for the perfect flavor balance.
• One Pot Wonder: Fewer dishes, full flavor. Everything cooks in one pot—including the pasta.
• Family Favorite: Easy to customize spice levels for kids or heat lovers.
• Quick and Easy: Great for busy nights when you need a meal on the table fast.
• Meal Prep Friendly: Tastes just as good the next day, if not better.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: About 45 minutes

Servings:
This recipe serves about 5–6 people as a full meal.

Difficulty:
Easy. If you can chop and stir, you can make this.

Required Kitchen Tools

• Large deep skillet or Dutch oven (with lid)
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Cheese grater (if using block cheese)

Ingredients

Here’s what you’ll need to make this creamy, spicy dish:

Main Ingredients:

• 12 oz penne pasta (or rotini, rigatoni, or shells)
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced

Sauce & Seasonings:

• 3 cups chicken broth (low sodium preferred)
• 1 cup buffalo sauce (Frank’s RedHot works well; adjust for heat)
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese (or Monterey Jack)
• Salt and pepper, to taste

Garnish (Optional):

• Chopped green onions or parsley
• Crumbled blue cheese or ranch drizzle

Variations for One Pot Buffalo Chicken Pasta

• Add Veggies: Mix in spinach or steamed broccoli during the last few minutes of cooking.
• Swap the Protein: Use rotisserie chicken, shrimp, or turkey sausage instead.
• Lighter Option: Swap heavy cream with half-and-half or plain Greek yogurt.
• Cheese Twist: Try smoked gouda or pepper jack for a deeper, smoky flavor.
• Extra Heat: Add a pinch of cayenne or a few dashes of hot sauce to amp it up.

How to Make One Pot Creamy Spicy Buffalo Chicken Penne – Step-by-Step

1. Sauté the Chicken

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook for 5–6 minutes, stirring occasionally, until browned on all sides. Don’t worry if it’s not fully cooked through yet—it will finish cooking later.

2. Add Aromatics

Stir in the chopped onion and garlic. Cook for about 2–3 minutes, until the onion softens and the garlic is fragrant. Keep the heat at medium to avoid burning.

3. Build the Sauce

Pour in the chicken broth, buffalo sauce, and heavy cream. Stir everything together, scraping the bottom of the pan to lift up all those tasty brown bits.

4. Add the Pasta

Add the uncooked penne pasta. Stir to coat the pasta in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes. Stir every 4–5 minutes to prevent sticking.

5. Finish With Cheese

Once the pasta is tender and most of the liquid has been absorbed, turn off the heat. Stir in the shredded cheddar cheese until it melts and the sauce becomes rich and creamy. Season with salt and pepper to taste.

How to Serve Buffalo Chicken Penne

This dish is hearty and rich, so it’s best served with a lighter side. Here are a few simple ways to plate it:

• Topped with Blue Cheese or Ranch Drizzle: Adds cool contrast to the heat.
• With a Side Salad: A crisp green salad with vinaigrette helps balance the richness.
• Garlic Bread: For soaking up every bit of the creamy sauce.
• Buffalo Twist Bowl: Top with chopped celery and drizzle more buffalo sauce if you like extra heat.

Storing Buffalo Chicken Penne

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheat: Add a splash of broth or cream and gently warm in a skillet over medium heat or microwave in 30-second bursts, stirring in between.
• Freezing Not Recommended: Due to the creamy sauce, freezing can change the texture and make it grainy.

Tips and Tricks for Success

• Use Fresh Cheese: Shredding cheese from a block melts smoother than pre-shredded.
• Adjust Heat Early: If you’re sensitive to spice, start with ½ cup buffalo sauce and taste before adding more.
• Stir Often: To keep the pasta from sticking to the pot or clumping together.
• Simmer Gently: A low simmer prevents the cream from curdling and keeps the sauce silky.
• Let It Rest: After cooking, let the pasta sit uncovered for 5 minutes to thicken the sauce naturally.

Nutrition (Per Serving – Approximate)

Nutrient	Amount
Calories	520
Protein	32g
Carbohydrates	45g
Fat	24g
Saturated Fat	12g
Fiber	2g
Sugar	3g
Sodium	870mg

Buffalo Chicken Penne FAQs

Can I make this with precooked chicken?
Yes! Add shredded rotisserie chicken or leftover grilled chicken when you add the pasta to the pot.

Can I use a different pasta shape?
Absolutely. Rotini, shells, or rigatoni all work well because they hold the creamy sauce.

How spicy is this dish?
It has a medium kick. You can dial it down by using less buffalo sauce or mixing in more cream.

Can I make it dairy-free?
You can substitute coconut cream for the heavy cream and use a dairy-free cheese, but the flavor and texture will change.

Conclusion

One Pot Creamy Spicy Buffalo Chicken Penne is the kind of recipe I turn to when I want comfort food with a punch. It’s warm, creamy, a little spicy, and totally satisfying. Everything cooks in one pot—so cleanup is easy, too. Whether it’s dinner for the family or a meal prep favorite, this pasta doesn’t disappoint.