One Pot Buffalo Chicken "Helper"

Make One Pot Buffalo Chicken "Helper" for a quick, creamy, spicy weeknight dinner.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2-3 chicken breast or thighs, cubed
• 1 medium yellow onion, chopped
• kosher salt and black pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 pound short cut pasta
• 2 cups chopped broccoli florets
• 1 1/2 cups milk (use what you drink)
• 1 tablespoon ketchup
• 1/4 cup pickled jalapeños
• 1/2 cup hot sauce
• 1/3 cup salsa verde
• 1 1/2-2 cups shredded cheddar cheese
• 6 tablespoons salted butter
• green onion and cilantro, for serving

Instructions

Step 1: Preheat and Sear

Preheat the oven to 425°F. In a large heavy pot add the extra virgin olive oil, then the chopped yellow onion and cubed chicken seasoned with kosher salt and black pepper. Cook over medium-high heat until the chicken is lightly seared on all sides and the onion is softened, about ten minutes, then stir in the chili powder, paprika, and garlic powder and cook one more minute to bloom the spices into the meat and aromatics.

Step 2: Add Pasta, Vegetables, and Liquids

Add the short-cut pasta and the chopped broccoli to the pot, tossing gently to combine. Pour in 1/2 cup water and the milk, then stir in the tablespoon of ketchup and taste for seasoning, adding more salt if needed. The liquid should just barely cover the pasta so it can absorb and create the sauce as it cooks.

Step 3: Simmer and Build the Buffalo Base

Bring the mixture to a gentle boil, then reduce and simmer for about five minutes until the pasta is al dente, stirring frequently so nothing sticks. Stir in the pickled jalapeños, salsa verde, hot sauce, and the salted butter so the sauce turns glossy and bright—this is the moment the buffalo flavor and silky mouthfeel really come together.

Step 4: Cheese and Bake Finish

Stir in 1 1/2 to 2 cups shredded cheddar until the pot becomes very creamy and cohesive; adjust for creaminess and heat. Remove from the heat, sprinkle the remaining 1/2 cup cheese evenly on top, then place the whole pan (on the table—no stove shown) into the preheated oven and bake just 5–10 minutes until the top cheese is fully melted and slightly golden at the edges.

Step 5: Serve and Garnish

Scoop the cheesy buffalo chicken pasta into serving bowls or serve straight from the skillet, scattering chopped green onion and cilantro over the top for bright, herbal contrast. Enjoy warm; the final dish should be saucy, glossy, with pockets of melted cheddar, tender chicken pieces, and bright green broccoli florets.

Notes

• Taste and adjust salt before baking; cheddar and butter add salt.
• To loosen refrigerated leftovers, add a splash of milk when reheating.
• Use thighs for juicier chicken or breasts for leaner results.
• Replace hot sauce with milder sauce for less heat, or add more for extra kick.
• If your pot is not oven-safe, transfer to a baking dish before the final bake.