One-Pot Creamy Buffalo Cheddar Chicken & Sausage Pasta

This one-pot creamy buffalo cheddar chicken and sausage pasta is the ultimate comfort food with a spicy twist. Tender chicken and smoky sausage are simmered with pasta in a rich, cheesy buffalo sauce—all cooked in a single pot for easy prep and cleanup. It’s bold, creamy, and completely satisfying.

Why You’ll Love This Recipe

I love how this recipe brings together smoky, spicy, and creamy flavors in just one pot. The buffalo sauce gives it a little heat, the cheddar melts into a velvety coating, and the combination of chicken and sausage makes every bite meaty and flavorful. Plus, cleanup is a breeze since everything cooks together—it’s perfect for busy nights when I still want something hearty and homemade.

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 (diced)

• Smoked sausage (sliced)

• Olive oil

• Onion (chopped)

• Garlic (minced)

• Buffalo wing sauce

• Chicken broth

• Heavy cream or half-and-half

• Pasta (short shapes like penne or rotini work best)

• Shredded sharp cheddar cheese

• Salt and pepper

• Green onions or parsley (optional, for garnish)

Directions

1. I start by heating olive oil in a large pot over medium heat, then I add the diced chicken and sausage and cook until browned.

2. I stir in the chopped onion and garlic, cooking until fragrant and softened, about 3 minutes.

3. I pour in the buffalo sauce, chicken broth, and cream, stirring to combine.

4. I add the dry pasta directly to the pot and bring everything to a gentle boil.

5. I reduce the heat and simmer, stirring occasionally, until the pasta is tender and the sauce has thickened—usually about 12–15 minutes.

6. Once the pasta is cooked, I stir in the shredded cheddar cheese until melted and smooth.

7. I season with salt and pepper to taste and garnish with sliced green onions or parsley before serving.

Servings and timing

This recipe makes about 4 servings. Prep time takes around 10 minutes, and cook time is 20–25 minutes, making it a quick 35-minute one-pot meal.

Variations

I sometimes swap out the sausage for bacon for a smokier flavor or use rotisserie chicken to save time. When I want a spicier version, I add a pinch of cayenne or a few dashes of hot sauce. For a veggie boost, I stir in baby spinach or roasted red peppers near the end of cooking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or microwave with a splash of broth or milk to loosen the sauce. This dish doesn’t freeze well due to the dairy, but it holds up great in the fridge.

FAQs

Can I use pre-cooked chicken?

Yes, I often use leftover or rotisserie chicken. I add it after sautéing the sausage so it doesn’t dry out.

What’s the best pasta for this recipe?

I like using short pasta like penne, rotini, or shells—they cook evenly and hold onto the sauce nicely.

Can I make this less spicy?

Yes, I reduce the amount of buffalo sauce and use extra cream or cheese to mellow out the heat.

Can I substitute the cream?

If I want a lighter version, I use half-and-half or whole milk. It’s not as rich, but still creamy.

How do I keep the cheese from clumping?

I remove the pot from heat before stirring in the cheese and mix it in slowly so it melts smoothly into the sauce.

Conclusion

This one-pot creamy buffalo cheddar chicken and sausage pasta is my idea of perfect comfort food—cheesy, spicy, and incredibly flavorful. With everything cooked in a single pot, it’s quick to make and easy to clean up, making it one of my favorite weeknight dinners that always hits the spot.