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.
