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One Pan Buffalo Pepper Jack Chicken Pasta

A comforting weeknight dish combining tender chicken, zesty buffalo sauce, and creamy pepper jack cheese all tossed with pasta. Quick and easy to prepare, it's perfect for busy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb Chicken breast, cut into bite-sized pieces Use fresh chicken for best results.
  • 1 cup Buffalo sauce Adjust spice level according to preference.
  • 1 cup Pepper jack cheese, shredded Can substitute with mozzarella or cheddar.
  • 12 oz Pasta (e.g., penne or fusilli) Various types of pasta can be used.
  • 2 cups Chicken broth Ensure accurate measurement to avoid a soupy texture.
  • 1 tablespoon Olive oil For cooking chicken.
  • to taste Salt and pepper Season as you go to enhance flavor.
  • optional Chopped green onions (for garnish) Adds a splash of color.

Method
 

Cooking
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the chicken pieces and season with salt and pepper. Cook until browned.
  3. Pour in the buffalo sauce and mix well.
  4. Add chicken broth and bring to a boil.
  5. Stir in the pasta, cover, and reduce heat to a simmer. Cook until the pasta is al dente, stirring occasionally.
  6. Remove from heat and stir in the pepper jack cheese until melted.
  7. Serve warm, garnished with chopped green onions.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or a skillet with a splash of chicken broth.