Quick and Easy One-Pot Cheesy Buffalo Chicken Pasta

Get all the bold, fiery flavors of game-day wings in a fraction of the time with this Quick and Easy One-Pot Cheesy Buffalo Chicken Pasta with Rotisserie. Perfect for a busy weeknight, this comforting recipe utilizes shredded rotisserie chicken tossed in a rich, creamy sauce made with Frank's RedHot Buffalo wing sauce, Monterey Jack, and crumbled blue cheese. Best of all, the penne cooks right in the same pot for minimal cleanup and maximum flavor absorption.

Why You'll Want to Make Quick and Easy One-Pot Cheesy Buffalo Chicken Pasta

• True One-Pot Convenience: The penne pasta cooks directly in the sauce components and water right in the same pan, cutting down on extra dishes and saving you valuable cleanup time.

• Utilizes Smart Shortcuts: By using pre-cooked, shredded rotisserie chicken, you completely skip the step of cooking raw meat, making this an incredibly fast assembly.

• Maximum Flavor Absorption: Because the pasta isn't boiled separately, the penne acts like a sponge, absorbing the spicy kick of Frank's RedHot Buffalo wing sauce and savory juices as it cooks.

• Ultra-Creamy Texture: The recipe uses a smart technique of tossing Monterey Jack and crumbled blue cheese directly with cornstarch, guaranteeing a perfectly smooth, velvety, and cohesive cheese sauce without clumping.

Ingredients - Here's What You'll Need

1. Toss together grated Monterey Jack cheese, blue cheese crumbles, and cornstarch in a large bowl with gloved hands until cheese is evenly coated. Set aside until ready to use.

2. Combine unsalted butter and water in a Dutch oven (I used my 5 qt. Le Creuset Braiser), bring to a simmer.

3. Add the salt and penne. Cook, stirring often to keep the pasta from sticking, until about ⅔ of the water has been absorbed and pasta is very al dente, about 6-8 minutes (about 2 minutes minus al dente on package directions). 

4. Add Frank's RedHot Buffalo wing sauce and freshly ground black pepper to pasta and cook, stirring often, until about half of the sauce has been absorbed and the pasta is al dente, about 2 minutes.

5. Reduce the heat to low and add the reserved cheese mixture a handful at a time, stirring after each addition until it is mostly melted before adding more. Stir until all the cheese is melted and the mixture is creamy.

6. Stir in the shredded chicken and remove the pan from the heat. Taste the pasta, adjust the seasoning, and add more buffalo sauce if needed.

7. Top with crumbled blue cheese and thinly sliced green onions.

Wrapped in a velvety, fiery sauce that hits every comforting note, this Quick and Easy One-Pot Cheesy Buffalo Chicken Pasta is guaranteed to become a new weeknight favorite. By utilizing shredded rotisserie chicken and cooking the penne right in the same pan, you get a deeply flavorful meal with almost zero cleanup. Bring the bold taste of classic game-day wings straight to your dinner table tonight and see just how fast a family-friendly dinner can come together.

Frequently Asked Questions

Recipe Tips and Tricks

• Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, and when reheating on the stovetop or in the microwave, simply splash in a tablespoon or two of water or milk to loosen the sauce back up to its original creamy consistency since the pasta will naturally absorb liquid as it sits.

• Shred Your Own Cheese: For the smoothest sauce, buy a block of Monterey Jack and grate it yourself rather than using pre-packaged shreds, which are coated in anti-caking agents that can hinder smooth melting.

• Stir Frequently While Simmering: Because the pasta cooks directly in a concentrated mixture of butter, wing sauce, and water, stir the pot often to keep the penne from sticking to the bottom and burning.

• Watch the Liquid Absorption: Cook the pasta until about two-thirds of the liquid has been absorbed and the penne is very al dente. It will continue to cook and absorb moisture as you stir in the cheese blend off the heat.