This One Pot Lightened Up Buffalo Chicken Pasta is simple recipe that’s made in one pot-making for an easy clean up while delivering AMAZING flavor! A creamy, cheesy, buffalo sauce tossed in chicken and pasta-it’s comfort food at its finest! A perfect weeknight meal!

Makes 6 servings

All right, I admit it-I have a One Pot Meal obsession!! I’m sure I’m not the only one with this obsession. Right?? I mean, who doesn’t love a quick and easy meal that requires only one pot to clean? With that said, be sure to check out a few of my other favorite One Pot Meals:

Easy One Pot Skillet Lasagna

Lightened Up One Pot Chicken Alfredo 

Lightened Up One Pot Pad Thai

Skinny One Pot Chili Mac and Cheese

One Pot Creamy French Onion Chicken Pasta

What ingredients do I need to make this One Pot Lightened Up Buffalo Chicken Pasta?

• Boneless skinless chicken breasts-you can use raw chicken, cut into bite sized pieces or you can use 2 cups leftover cooked chicken, cubed or shredded. 
• Salt and pepper-to taste 
• Onion- finely diced
• Garlic cloves- minced
• Uncooked short pasta or whole grain pasta such as Penne, Cellentani, Fiber Gourmet Elbows, Rotini, or Shells. I love using Fiber Gourmet pasta whenever possible since its high in protein, low in points compared to regular pasta, and tastes amazing. You can find it HERE on Amazon. You could also use gluten-free pasta, if desired.
• Unsweetened almond or cashew milk
• Low sodium chicken broth 
• Buffalo sauce– I use Frank’s original buffalo sauce
• Light cream cheese– I use Korger low fat cream cheese.
• Powdered Ranch seasoning mix– I use Hidden Valley ranch mix
• Reduced fat shredded cheddar cheese
• Optional garnish such as: crumbled bacon, blue cheese crumbles, chopped fresh parsley, and chopped scallions

How do I make this One Pot Lightened Up Buffalo Chicken Pasta?

Spray a large pot or Dutch oven with non stick cooking spray and heat over medium heat.

*If you’re using rotisserie chicken or leftover cooked chicken-skip this step* Add the chicken pieces to the skillet and cook until golden brown on all sides. Season with salt and pepper.

Once the chicken has finished cooking-transfer the chicken to a plate and set aside.

Add the onions to the pot and cook for 2-3 minutes or until softened.

Stir in the garlic and cook for 1 more minute.

Pour in unsweetened almond milk, uncooked pasta, chicken broth, ranch seasoning mix, and buffalo sauce. Whisk until well combined. 

Bring to a boil and then turn the heat to low. Cover and simmer for 10 minutes or until the pasta is al dente and about half the liquid has been absorbed.

Remove the lid. Stir in the cooked chicken, light cream cheese, and reduced fat cheddar cheese. Stir until well combined.

Cook for another 5 minutes or until the sauce is smooth and slightly thickened.

Keep in mind the sauce will continue to thicken as it cools.

Garnish with bacon crumbles, blue cheese crumbles, chopped fresh parsley, chopped scallions, if desired. 

You can store the leftover buffalo chicken pasta in an airtight container in the fridge for up to 4 days.

This pasta tends to soak up some of the sauce as it sits, if that happens you can add additional unsweetened almond milk before reheating. This will thin the sauce out to make it creamy again.

Ingredients: 

• 1/2 lb. boneless skinless chicken breasts, cut into bite sized pieces or you can use 2 cups cooked chicken, shredded 
• salt and pepper, to taste 
• 1/2 cup onion, finely diced
• 3 garlic cloves, minced
• 16 oz. uncooked short pasta or whole grain pasta such as Penne, Cellentani, Elbow, Rotini, Shells 
• 2 cups unsweetened almond or cashew milk
• 1 cup low sodium chicken broth 
• 1/2 cup buffalo sauce
• 4 oz. light cream cheese
• 1 (1 ounce) packet powdered Ranch seasoning mix
• 1/2 cup reduced fat shredded cheddar cheese
• Optional garnish; crumbled bacon, blue cheese crumbles, chopped fresh parsley, chopped scallions

Directions:

1. Spray a large pot or Dutch oven with non stick cooking spray and heat over medium heat.
2. *If you’re using rotisserie chicken or leftover cooked chicken-skip this step.* Add the chicken pieces to the skillet and cook until golden brown on all sides. Season with salt and pepper. Transfer the chicken to a plate and set aside.
3. Add the onions to the pot and cook for 2-3 minutes or until softened. Stir in the garlic and cook for 1 more minute.
4. Pour in unsweetened almond milk, uncooked pasta, chicken broth, ranch seasoning mix, and buffalo sauce. Whisk until well combined. 
5. Bring to a boil and then turn the heat to low. Cover and simmer for 10 minutes or until the pasta is al dente and about half the liquid has been absorbed.
6. Remove the lid. Stir in the cooked chicken, light cream cheese, and reduced fat cheddar cheese. Stir until well combined.
7. Cook for another 5 minutes or until the sauce is smooth and slightly thickened.
8. Garnish with bacon crumbles, blue cheese crumbles, chopped fresh parsley, chopped scallions, if desired. 
9. You can store the leftover buffalo chicken pasta in an airtight container in the fridge for up to 4 days. This pasta tends to soak up some of the sauce as it sits, if that happens you can add additional unsweetened almond milk before reheating. This will thin the sauce out to make it creamy again.

Makes 6 ( 1 and 1/2 cup) servings

9 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.