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!
Servings: 6 bowls of pasta
- 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
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.
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.
Serving: 1bowl | Calories: 540kcal | Carbohydrates: 55.7g | Protein: 18.4g | Fat: 21.6g | Cholesterol: 42mg | Sodium: 791mg | Fiber: 7.9g | Sugar: 5.4g