One Pot Buffalo Chicken Pasta
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
530 kcal
-
Course
Main Course
-
Cuisine
American
One Pot Buffalo Chicken Pasta
Description
This recipe begins by browning lean ground chicken with the white parts of sliced green onions, minced garlic, and a packet of ranch seasoning mix in a large skillet. Once the chicken is no longer pink, chicken stock and Frank's RedHot cayenne pepper sauce are added along with uncooked elbow pasta. The mixture simmers until the pasta cooks through, absorbing the spicy, savory sauce.
When the pasta is tender, the heat is turned off and plain fat-free Greek yogurt and crumbled blue cheese are stirred in to create a creamy, tangy finish. The green parts of the green onions are folded in last to maintain their fresh flavor and mild crunch. The dish is ready to serve warm, with additional pepper sauce added if desired for extra heat.
This one-pot approach streamlines dinner preparation by combining protein, starch, and sauce in a single pan, reducing cleanup. The blue cheese and ranch seasoning blend balance the heat from the cayenne sauce, offering a more complex flavor profile. The dish works well on weeknights and pairs nicely with simple sides or a crisp green salad.
Ingredients
- 1 pound ground chicken lean
- 3 green onions thinly sliced, white and green parts separated
- 2 cloves garlic minced
- 1 ounce ranch seasoning mix powdered, packet
- 2-1/2 cups chicken stock
- 1/2 cup cayenne pepper sauce Frank's RedHot
- 8 ounces elbow pasta uncooked
- 1 cup Greek yogurt plain, fat-free
- 4 ounces blue cheese crumbled
Instructions
- Place a 12-inch high sided skillet over medium-high heat.
- Add ground chicken, white part of the green onion, garlic and Ranch seasoning mix. Cook for about 5 minutes or until the chicken no longer looks pink.
- Pour in the chicken stock and cayenne pepper sauce. Stir to combine.
- Add in the elbow pasta, stir to combine and let it simmer for about 15 minutes or until the past is fully cooked. Stir a few times while cooking to make sure all the pasta is cooking evenly.
- If the pasta isn't cooked but the liquid has cooked down you can add a little more stock. I found 2-1/2 cups chicken stock was the perfect amount. It was enough to fully cook the pasta while letting the liquid cook down.
- When the pasta is cooked turn off the heat and stir in the Greek yogurt, crumbled blue cheese and green part of the green onion.
- Serve warm and add more pepper sauce if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 530 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 530kcal | 27% |
| Carbohydrates | 48g | 16% |
| Protein | 40g | 80% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 123mg | 41% |
| Sodium | 1442mg | 60% |
| Potassium | 955mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 235mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
