One Pot Buffalo Chicken Pasta
This high-protein Buffalo Chicken Pasta is creamy, packed with veggies and made in one pot for an easy, flavorful weeknight dinner.
Servings: 6
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.
Nutrition
Serving: 1.5cups | Calories: 509kcal | Carbohydrates: 51g | Protein: 39g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 1391mg | Potassium: 1025mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4194IU | Vitamin C: 13mg | Calcium: 256mg | Iron: 3mg
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