One-Pot Creamy Buffalo Cheddar Chicken & Sausage Pasta is a spicy, cheesy, and comforting dinner that’s perfect for when I want bold flavor with minimal cleanup. Juicy chicken and savory sausage come together in a rich buffalo-cheddar cream sauce, all tossed with tender pasta and made in just one pot. It’s hearty, flavorful, and perfect for feeding a hungry crowd or satisfying a serious comfort food craving.
Why You’ll Love This Recipe
I love this recipe because it’s everything I want in a one-pot meal—easy, full of flavor, and completely satisfying. The combination of buffalo sauce and cheddar gives it that spicy, tangy kick, while the sausage adds depth and smokiness. It’s rich without being overwhelming, and the pasta soaks up all the creamy, cheesy goodness. Plus, I only have one pot to wash afterward.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breast or thighs, cubed
fully cooked sausage (chicken or beef), sliced
olive oil or butter
onion, diced
garlic, minced
uncooked pasta (penne, rotini, or shells work well)
chicken broth
buffalo sauce (like Frank’s RedHot)
heavy cream or half-and-half
sharp cheddar cheese, shredded
cream cheese (optional, for extra creaminess)
salt and pepper to taste
optional: green onions or parsley for garnish
directions
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In a large pot or deep skillet, I heat olive oil over medium heat. I add the diced chicken and cook until browned on the outside (about 4–5 minutes), then add the sausage slices and cook until lightly golden.
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I stir in the diced onion and garlic, cooking for another 2 minutes until fragrant and soft.
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I pour in the chicken broth and buffalo sauce, stirring to combine. I add the uncooked pasta and bring everything to a boil.
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I reduce the heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
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I stir in the cream (or half-and-half), cream cheese (if using), and shredded cheddar. I mix until everything is melted, creamy, and well combined.
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I season with salt and pepper to taste, then let it sit for a few minutes to thicken.
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I garnish with sliced green onions or parsley and serve hot.
Servings and timing
This recipe makes about 4–6 servings. Prep time is 10–15 minutes, and cook time is 20 minutes. It’s ready in about 35 minutes from start to finish.
Variations
Sometimes I use only chicken or just sausage depending on what I have. I’ve also made a spicier version by adding extra buffalo sauce or a pinch of cayenne. For a lighter version, I use milk instead of cream and reduce the cheese slightly. I’ve even thrown in some spinach or steamed broccoli for a veggie boost.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of broth or milk to loosen the sauce. It also reheats well in the microwave in short bursts, stirring in between to keep it creamy.
FAQs
What’s the best pasta to use?
I like short pasta shapes like penne, rotini, or shells because they hold onto the sauce well, but any pasta works in a pinch.
Can I use uncooked sausage?
Yes, I cook the sausage thoroughly before adding the broth and pasta if I’m using raw sausage links or ground sausage.
Is this dish spicy?
It has a noticeable kick from the buffalo sauce, but I can adjust it by using less sauce or adding extra cream or cheese to mellow the heat.
Can I make this dairy-free?
It’s a creamy dish, but I’ve made a version using dairy-free cheese, plant-based cream, and dairy-free butter with good results.
Can I make this ahead of time?
Yes, it reheats well. I store it in the fridge and add a splash of liquid when reheating to bring back the creamy texture.
Conclusion
One-Pot Creamy Buffalo Cheddar Chicken & Sausage Pasta is a flavorful, filling dish that brings the heat and the comfort—all in one pot. It’s perfect for busy nights when I want big flavor without a sink full of dishes. Whether I serve it straight from the pot or dress it up with some fresh herbs, it’s always a crowd-pleaser that disappears fast.
Print
One-Pot Creamy Buffalo Cheddar Chicken & Sausage Pasta
- Prep Time: 10–15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: One-Pot / Stovetop
- Cuisine: American
Description
One-Pot Creamy Buffalo Cheddar Chicken & Sausage Pasta is a bold, spicy, and cheesy comfort food dish made with tender chicken, savory sausage, and pasta all cooked in a creamy buffalo cheddar sauce. This easy one-pot recipe is perfect for busy weeknights, game day gatherings, or anytime you’re craving something hearty and full of flavor—with minimal cleanup.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 8 oz fully cooked sausage (chicken or beef), sliced
- 1 tablespoon olive oil or butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 12 oz uncooked pasta (penne, rotini, or shells)
- 2 ½ cups chicken broth
- ½ cup buffalo sauce (e.g., Frank’s RedHot)
- ½ cup heavy cream or half-and-half
- 1 ½ cups sharp cheddar cheese, shredded
- 2 oz cream cheese (optional, for extra creaminess)
- Salt and pepper to taste
- Optional: sliced green onions or chopped parsley for garnish
Instructions
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Heat olive oil in a large pot or deep skillet over medium heat. Add chicken and cook for 4–5 minutes until lightly browned. Add sausage and cook another 2–3 minutes until golden.
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Stir in diced onion and garlic; cook for 2 minutes until softened.
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Pour in chicken broth and buffalo sauce. Add uncooked pasta and stir.
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Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
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Stir in cream (or half-and-half), cream cheese (if using), and shredded cheddar. Stir until melted and creamy.
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Season with salt and pepper to taste. Let rest a few minutes to thicken.
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Garnish with green onions or parsley before serving.
Notes
- Use uncooked sausage if preferred—just brown it thoroughly first.
- Add extra buffalo sauce or a pinch of cayenne for more heat.
- For a lighter version, use milk and reduce the cheese.
- Stir in spinach or steamed broccoli at the end for added veggies.
- Reheat with a splash of milk or broth to revive the creamy sauce.
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