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This speedy skillet dinner is your ticket to a rich and tangy meal with hardly any cleanup. Tender pasta and juicy chicken soak up a punchy buffalo sauce made lush with three kinds of cheese. When you want comfort food but not a time commitment this one-pan creamy dream makes the weeknight rush feel like a treat.
I made this dish last minute on a busy school night when the pantry was running low. It was such a hit my family asks for buffalo night as a tradition now when we need cozy fast food.
Ingredients
- Olive oil: brings out flavor and keeps the pasta from sticking Use a good extra virgin olive oil for best results
- Cooked shredded chicken: speeds things up and soaks in the sauce Rotisserie chicken or leftovers are great picks
- Garlic powder: infuses deep savory notes Essential for creamy sauces
- Salt and black pepper: balance the flavors Taste as you go to get it right
- Chicken broth: adds richness without heaviness Choose low sodium for more control
- Heavy cream: gives the sauce its classic silkiness Real cream is worth it for thickness
- Buffalo sauce: kicks up tang and heat Go for a classic brand you like
- Pasta: such as rotini penne or cavatappi grabs the sauce best Choose a ridged shape if you can
- Shredded cheddar cheese: brings out sharpness and helps melt into a smooth sauce Freshly shredded really melts best
- Shredded mozzarella cheese: adds that gooey pull Whole milk varieties melt smoother
- Cream cheese: thickens and makes the sauce super creamy Let it get close to room temperature for easy mixing
- Chopped green onions or fresh parsley: bring brightness and a pop of color Pick bright green stalks for the freshest bite
Step-by-Step Instructions
- Heat the Skillet:
- Pour olive oil into a heavy-bottomed skillet over medium heat Watch for the oil to shimmer but not smoke This preheats the base so flavors develop right from the start
- Sauté Seasoned Chicken:
- Add shredded chicken with garlic powder salt and pepper Stir and cook for two or three minutes Just enough to warm the chicken and bloom the spices for full flavor
- Deglaze and Add Liquids:
- Pour in chicken broth heavy cream and buffalo sauce Add the dry pasta Stir well and make sure nothing is stuck to the bottom Everything should be evenly combined
- Simmer Pasta:
- Turn the heat to bring the mixture gently to a boil Reduce to low cover and let the pasta cook for ten to twelve minutes Stir every few minutes to keep the pasta from sticking and cook everything evenly
- Melt in the Cheeses:
- Reduce the heat to low Add cheddar mozzarella and cream cheese Now stir patiently and watch the sauce get rich and creamy Coat all the pasta and chicken until glossy and smooth
- Check and Adjust:
- Taste and see if you want an extra shake of salt or pepper The buffalo sauce brand matters for salt and heat so check as you go
- Garnish and Serve:
- Scatter chopped green onions or parsley right on top Take the skillet straight to the table while it is bubbling hot and cheesy
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Cheddar is what makes this skillet taste like more than the sum of its parts. The night I let my youngest sprinkle on the cheese she claimed topping duty for every time we make it. Now this moment is part of every buffalo night we share.
Storage Tips
Cover and refrigerate leftovers in an airtight container for up to three days. When reheating add a splash of milk or broth to loosen the sauce and bring back the creaminess. Reheat slowly on the stove or microwave in short bursts to prevent the cheese from separating.
Ingredient Substitutions
For a meatless take swap the chicken for roasted cauliflower or cooked chickpeas. Any sturdy short pasta shape works if you do not have rotini. Use a mild salsa or classic hot sauce if buffalo is too spicy. Swap in Monterey Jack or Gouda for other melty cheese twists.
Serving Suggestions
Serve with a crisp green salad to lighten the plate or steamed veggies for freshness. Homemade garlic bread is just right for mopping up every bit of the creamy sauce. If you love spice drizzle on extra buffalo sauce before serving for an added zing.
Cultural Context
This recipe borrows all the best notes from American buffalo chicken dishes most often found at wing shops and sports bars. Here those bold flavors become a creamy pasta family favorite. It is every bit as craveable but feels like something new.
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Recipe FAQs
- → Can I use a different protein instead of chicken?
Yes, shredded turkey or cooked tofu are excellent alternatives that soak up the creamy sauce just as well.
- → What pasta shapes work best for this dish?
Short pasta like rotini, penne, or cavatappi hold the sauce nicely and cook evenly in the skillet.
- → How do I adjust the spiciness level?
Simply add more or less buffalo sauce to suit your preferred heat, or opt for a milder version if desired.
- → Can this dish be prepared ahead of time?
It’s best enjoyed fresh, but leftovers keep well refrigerated for up to three days and reheat nicely with a splash of broth or cream.
- → What garnishes complement this skillet meal?
Freshly chopped green onions or parsley add a pop of color and a touch of brightness to balance the creamy richness.