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This extra creamy buffalo chicken pasta cooks in one pot and is full of tender chicken, spicy buffalo sauce, mayo (no cream cheese!) and diced tomatoes. This simple dinner can be on your table in under 30 minutes!
If you need another creamy pasta, try cajun sausage pasta, chicken alfredo gnocchi bake, or balsamic steak pasta next!
If you prefer to watch this recipe instead of reading it, scroll down to watch the step-by-step recipe video below.
Table of Contents
Everyone is obsessed with my whole30 dairy free buffalo chicken dip and my one pot cajun chicken pasta, so I thought it was about time I combined the two into a one pot buffalo chicken pasta. It’s spicy, creamy and best of all: healthy!
Just like one pot taco pasta and spicy chicken chipotle pasta, you make everything in one for added flavor and easy cleanup— two things we love!
The simple ingredients
- Yellow onion
- Celery
- Chicken broth
- Canned diced tomatoes
- Penne Pasta (I used a gluten free penne)
- Paleo mayo (I used Primal Kitchen)
- Coconut cream (could also use cream cheese or greek yogurt if you’re not dairy free)
- Spices: garlic powder, dried dill, dried chives
- Lemon juice
- Hot sauce
- Shredded rotisserie chicken
How to make buffalo chicken pasta (3 simple steps)
- Cook veggies: Add olive oil to large and deep skillet (similar in size to a cast iron skillet) over medium heat. When the oil is hot and shimmering, add the onion and celery and cook, stirring frequently, for 3-4 minutes until the onion in translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Cook pasta: Add the chicken broth, diced tomatoes with the juice and salt and to the heat up to medium high to bring it to a boil. Once boiling, add the penne pasta then close the lid, reduce heat to medium-low, and simmer for 10-12 minutes. Double check your pasta box label for cook times. Do not overcook the pasta. Open the lid to stir 1-2 minutes as it’s cooking to avoid burning on the bottom of the pan.
- Stir in the cream and chicken: When the pasta is done, add the paleo mayo, coconut cream, garlic powder, dried dill, chives, lemon juice and hot sauce and stir to cook for 1-3 more minutes, until the mayo and cream are melted and evenly combined. Add the chicken and stir one more time to coat. Serve immediately with fresh chives and parsley.
Recipe substitutions and variations
- Penne: swap this type of pasta for any short pasta like macaroni, rotini or bowtie.
- Coconut cream: if you aren’t dairy free you can use greek yogurt or softened cream cheese.
- Rotisserie chicken: if you have leftover chicken breasts you can use that, or you can poach your own chicken for this (see recipe notes below).
Serving suggestions
- This recipe is great on it’s own, but it also is great with veggie-based sides like roasted broccoli, roasted brussel sprouts, air fryer asparagus, or cucumber tomato avocado salad.
- If you want something cooler to pair with this, make this whole30 ranch dressing to drizzle on top.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More buffalo chicken recipes:
- Crock pot healthy buffalo chicken dip [dairy free]
- Slow cooker buffalo chicken meatballs
- Buffalo chicken stuffed zucchini boats
- Buffalo chicken casserole
One Pot Buffalo Chicken Pasta
This extra creamy buffalo chicken pasta cooks in one pot and is full of tender chicken, spicy buffalo sauce, mayo (no cream cheese!) and diced tomatoes. This simple dinner can be on your table in under 30 minutes!
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Servings: 6 bowls of pasta
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small medium yellow onion diced
- 2 stalks celery diced
- 2 cups low sodium chicken or bone broth
- 1 teaspoon kosher salt
- 1 (14 ounce) can diced tomatoes not drained
- 12 ounces gluten free penne (doesn't have to be gluten free)
- 1/2 cup paleo mayo (I use Primal Kitchen)
- 3/4 cup coconut cream (greek yogurt will work if you’re not dairy free)
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried dill
- 1 ½ teaspoons dried chives or 1 tablespoon fresh chives
- 1 tablespoon fresh lemon juice
- 1/3 cup hot sauce (I used Franks Red Hot Original) more or less to adjust the spice level
- 2 1/2 cups shredded rotisserie chicken see notes for using shredded chicken breast
Instructions
- Add olive oil to large and deep skillet (similar in size to a cast iron skillet) over medium heat. When the oil is hot and shimmering, add the onion and celery and cook, stirring frequently, for 3-4 minutes until the onion in translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the chicken broth, diced tomatoes with the juice and salt and to the heat up to medium high to bring it to a boil. Once boiling, add the penne pasta then close the lid, reduce heat to medium-low, and simmer for 10-12 minutes. Double check your pasta box label for cook times. Do not overcook the pasta. Open the lid to stir 1-2 minutes as it’s cooking to avoid burning on the bottom of the pan.
- When the pasta is done, add the paleo mayo, coconut cream, garlic powder, dried dill, chives, lemon juice and hot sauce and stir to cook for 1-3 more minutes, until the mayo and cream are melted and evenly combined. Add the chicken and stir one more time to coat. Serve immediately with fresh chives and parsley.
Last step! If you make this, please leave a review letting us know how it was!
Notes
To poach chicken breasts instead of rotisserie chicken: Add 2-3 chicken breasts to the pot you’re going to use then add cold water until they’re completely covered. Season it with salt then turn the stove to medium-high heat to bring to a light boil Reduce the heat to low and simmer for 20 minutes until it reaches an internal temperature of 165°F. Drain, cool and shred.
To store: cool completely and store in an air tight container for up to 5 days. The pasta will absorb more sauce as it sits in the fridge. Heat in a skillet until warmed all the way through or warm individual bowls in the microwave in 30 second increments until warm.
To freeze: Cool completely then store in an air tight container in the freezer for up to 3 months. Thaw overnight in the fridge and follow the same instructions to reheat.
Video
Nutrition
Serving: 1bowl | Calories: 540kcal | Carbohydrates: 55.7g | Protein: 18.4g | Fat: 21.6g | Cholesterol: 42mg | Sodium: 791mg | Fiber: 7.9g | Sugar: 5.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
This is now a staple in our home and I always make this dish if friends have df/gf needs. So simple to make and not a pricey dish that is still compliant with dietary needs. Thank you for this! I should add… I’m pregnant and it satisfies all my craving needs haha!
Love that, Emily! So glad you like it.
This was my absolute favorite recipe of yours so far! Ive been following you and and making many of your recipes and I love them so much! Your recipes are easy and fast and absolutely delicious! Thank you so much! I have PCOS so you are an inspiration and a huge help and guiding hand to a healthier diet and healthier me.
For this recipe I used the Greek yogurt (just because I had an open container that needed used up lol) and I loved the subtle taste of it. Almost like a blue cheese ish. And I also used fire roasted tomatoes and boiled my chicken and used the broth off it for the recipe.
Thank you so much, Tammi!!! I love to hear this. It means so much!
We LOVED this! Thank you! I’m obsessed with the one pot pastas. We only had ground beef on hand, so we subbed that instead of chicken. Amazing!
Ohh sounds yummy!!
This tastes amazing! I poached the chicken–thank you for the directions on how to do that. My family isn’t big into hot sauce so I used taco sauce instead. I will be making this again! Now to find a good dessert 🙂
You’re so welcome!! Taco sauce sounds so yummy!
Loved this recipe! I used low fat greek yogurt instead of coconut cream and light mayo because that’s what we had. My boyfriend and I both liked it! I didn’t get rotisserie chicken but I poached the chicken the night before so it made it even easier.
I have a super picky family and each person likes to eat something different. We also have a lot of food allergies. Everyone loved this dish. Not too spicy and great flavor! Thank you Molly!
You’re welcome, Heather!! That makes all the recipe testing and time worth it. Appreciate you taking the time to share!