This high-protein Buffalo Chicken Pasta is creamy, packed with veggies and made in one pot for an easy, flavorful weeknight dinner.
Buffalo chicken is one of those flavor combinations I will NEVER get tired of, and I'm always looking for new ways to turn it into an easy, balanced meal. When developing this Buffalo Chicken Pasta, I wanted to nail that creamy, cheesy buffalo flavor while still putting my dietitian spin on it. Through lots of testing, I found that using 5% Greek yogurt created a creamy, satisfying pasta that's packed with protein without relying on a ton of heavy cream!
Like my Buffalo Chicken Salad, my Greek Yogurt Buffalo Chicken Dip and my Buffalo Chicken Pasta Salad, this one pot Buffalo Chicken Pasta brings all those spicy, tangy and creamy flavors together, but in a dinner that's ready in about 40 minutes. It's exactly the kind of weeknight option I love: simple, satisfying and packed with flavor!
Why This Recipe Is Dietitian Approved
- Packed with protein. Chicken breast, protein pasta and Greek yogurt make this a satisfying, high-protein dinner.
- One pot meal with veggies built right into the sauce. Onion, carrots and celery cook right into the sauce, making it an easy way to add more veggies without extra dishes.
- Creamy without heavy cream. Greek yogurt and cheddar create a rich, creamy buffalo sauce without needing a ton of heavy cream.
Buffalo Chicken Pasta Recipe
Ingredients, Swaps, & Tips
Chicken breast: I cut it into small bite-sized pieces and season it simply, then bake it separately so it gets a little color instead of just boiling in the pot.
Smoked paprika, garlic powder, onion powder, cayenne: This is my go-to seasoning blend for the chicken. Adjust the cayenne up or down depending on how much heat you like.
Onion, carrots, celery: My base veggies. I shred the carrots so they cook down quickly and blend right into the sauce.
Protein pasta: I use a protein penne to boost the protein even more, but any short pasta works.
Diced tomatoes: I use the whole can, juices and all, for extra flavor and liquid.
Frank's buffalo wing sauce: this is where the buffalo flavor comes from. Start with ½ cup and add more at the end if you want it spicier. Another great optional is Primal Kitchen buffalo sauce.
Sharp cheddar cheese: Melts in and adds richness.
Greek yogurt: I use 5% and let it come to room temp first so it stirs in smooth instead of clumping or breaking. I do not recommend using a lower fat option as it will result in a more bitter, less creamy taste and texture.
Green onions: for a fresh, sharp finish on top.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 425°F. Coat the chicken with the olive oil, paprika, salt, garlic powder, onion powder, cayenne, and black pepper. Add to a baking sheet and bake for 27 minutes, until cooked through (the internal temperature will read 165F).
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and celery, and season with the salt and pepper. Cook for about 5-7 minutes, until tender. Add the minced garlic and cook for another minute, until fragrant.
- Add the pasta to the pot, followed by the chicken broth and diced tomatoes with their juices. Stir to combine and bring to a boil.
- Once boiling, cover the pot and reduce the heat to a simmer. Cook covered for 10-12 minutes, or until the pasta is tender. There will still be some liquid left in the bottom of the pot.
- Reduce the heat to low and stir in the cheddar and buffalo wing sauce.
- Chop the baked chicken and green onions, then stir them into the pot. Stir everything together over low heat until fully combined and creamy.
- Store for busy mornings and enjoy!
Substitutions
Gluten Free
Swap the protein pasta for your favorite gluten free pasta.
Vegan
Swap the chicken for chickpeas or white beans, and use dairy free cheese and yogurt.
Dairy Free
Swap the cheddar and Greek yogurt for your favorite dairy free alternatives.
Nut Free
This recipe is naturally nut free.
Equipment
Storage
This buffalo chicken pasta can be stored in an airtight container in the fridge for up to 4 days. The pasta soaks up liquid as it sits, so I add a splash of broth or milk when reheating to loosen it back up.
Top Tips for Success
Stir the Greek yogurt in off the heat or over low heat only. If the pot is too hot it can cause the yogurt to break or curdle instead of turning creamy.
Frequently Asked Questions
Yes, it reheats well. I just add a splash of broth or milk when warming it up since the pasta continues to absorb liquid in the fridge.
It has a nice kick from the cayenne and buffalo sauce, but the Greek yogurt and cheddar mellow it out. Adjust the buffalo sauce up or down to taste.
Yes, that's a great time-saving swap. Just chop it, toss with the seasoning, and warm it through before stirring it in at the end.
More Easy Pasta Recipes From a Dietitian
If you liked this buffalo chicken pasta, try these recipes:
- Creamy Chicken and Tomato Pasta
- High Protein Pasta with Sausage and Broccoli
- Chicken Garlic Parmesan Pasta
- Broccoli Cheddar Baked Chicken Orzo
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this buffalo chicken pasta, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
One Pot Buffalo Chicken Pasta
Ingredients
For the chicken:
- 2 teaspoon olive oil
- 1 lb boneless skinless chicken breast
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
For the pasta
- 2 tablespoon olive oil
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 4 cloves garlic, minced
- ½ teaspoon salt
- Black pepper, to taste
- 340 g protein pasta, (about 12 oz), (I love Catelli's protein penne)* see notes below
- 2½ cups reduced sodium chicken broth
- 15 oz can diced tomatoes, undrained (about 1½ cups)
- ½ cup Frank's buffalo wing sauce
- 1 cup sharp cheddar cheese, shredded
- 1 cup 5% Greek yogurt, room temperature
- 3 green onions, chopped
Instructions
- Preheat the oven to 425°F. Coat the chicken with the olive oil, paprika, salt, garlic powder, onion powder, cayenne, and black pepper. Add to a baking sheet and bake for 27 minutes, until cooked through (the internal temperature will read 165F).
- Meanwhile, heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and celery, and season with the salt and pepper.
- Cook for about 5-7 minutes, until tender. Add the minced garlic and cook for another minute, until fragrant.
- Add the pasta to the pot, followed by the chicken broth and diced tomatoes with their juices. Stir to combine and bring to a boil.
- Once boiling, cover the pot and reduce the heat to a simmer. Cook covered for 10-12 minutes, or until the pasta is tender. There will still be some liquid left in the bottom of the pot.
- Reduce the heat to low and stir in the cheddar and buffalo wing sauce.
- Chop the baked chicken and green onions, then stir them into the pot. Stir everything together over low heat until fully combined and creamy.
- Remove from the heat and stir in the Greek yogurt and green onions.
Notes
- I like to let this sit off the heat for a couple minutes before serving, it thickens up even more as it sits.
- Chicken breast can be replaced with 3 cups of cubed rotisserie chicken if you are short on time.
- For the pasta- I don't recommend using chickpea pasta as it does tend to become soggy and break apart.
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