Name: One-Pot Honey Butter Buffalo Chicken & Mozzarella Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons butter (divided); 2 tablespoons honey; 1 lb chicken breast, cut into bite-sized pieces; Salt and pepper to taste; 1 teaspoon garlic powder (optional); 1/2 cup buffalo sauce (adjust to taste); 12 oz pasta (cavatappi, penne, or rigatoni); 3 1/2 cups water or chicken broth (enough to cover pasta); 1 1/2 cups shredded mozzarella cheese; Splash of heavy cream or milk (optional)

There’s something undeniably comforting about a creamy, spicy pasta dish that comes together in one pot. That’s exactly what inspired me to whip up this One-Pot Honey Butter Buffalo Chicken & Mozzarella Pasta. It’s got everything I love—tender bites of chicken, melty mozzarella cheese, a tangy kick of buffalo sauce, and that subtle hint of sweetness from honey butter that rounds it all out. The best part? You don’t need a sink full of dishes to make it happen.

I created this recipe on a night when I was craving something rich and satisfying but didn’t want to spend hours cooking. It’s a weeknight hero, packed with bold flavor and just the right amount of heat. Whether you’re cooking for yourself, your family, or feeding a crowd, this pasta dish hits all the marks—comfort food with flair, made fast and easy.

Why You’ll Love This One-Pot Honey Butter Buffalo Chicken & Mozzarella Pasta

One-pot magic: Minimal cleanup means more time to relax after dinner.
Sweet and spicy harmony: The honey butter and buffalo sauce balance each other perfectly.
Creamy and cheesy: Melty mozzarella gives that irresistible stretch and richness.
Protein-packed: With chunks of chicken breast, it’s hearty and satisfying.
Quick weeknight meal: Ready in under 30 minutes, perfect for busy evenings.
Customizable: You can dial up the heat, swap in different cheeses, or add veggies.

What Kind of Pasta Works Best for One-Pot Honey Butter Buffalo Chicken & Mozzarella Pasta?

For this recipe, I love using short, sturdy pasta like rigatoni, penne, or cavatappi—like the one in the photo. These shapes hold onto the creamy, spicy sauce beautifully, with all those ridges and curves soaking up every drop of flavor. If you want a slightly more delicate bite, elbow macaroni is a good choice too. Since everything cooks in one pot, you want a pasta that holds its structure well and doesn’t turn mushy—so skip angel hair or anything too thin.

Options for Substitutions

This recipe is forgiving and flexible. Here are a few ways to switch it up depending on what you have on hand:

Chicken: Swap for shredded rotisserie chicken to save time, or use ground chicken or turkey if you want a leaner twist.
Mozzarella cheese: You can substitute with shredded cheddar, Monterey Jack, or even a blend if you want something sharper or more melty.
Buffalo sauce: Don’t have any? Mix hot sauce with a little melted butter for a quick DIY version.
Honey butter: If you’re out of honey, maple syrup works in a pinch. And vegan butter is great if you’re going dairy-free.
Pasta: Gluten-free or whole wheat pasta works well—just keep an eye on cook time as it may vary slightly.
Add-ins: Stir in spinach, roasted red peppers, or sautéed onions to make it extra hearty or sneak in some veggies.

Ingredients for One-Pot Honey Butter Buffalo Chicken & Mozzarella Pasta

Each ingredient in this dish plays a role in building that crave-worthy sweet, spicy, and cheesy flavor combo. Here’s what you’ll need and why it matters:

Butter – This is where the honey butter magic begins. It gives the sauce a rich base and helps mellow out the spice.
Honey – Adds just the right amount of sweetness to balance the tang and heat from the buffalo sauce.
Chicken breast – Tender chunks of chicken give this dish its hearty bite and make it a complete, filling meal.
Buffalo sauce – The star of the flavor show, buffalo sauce brings the heat and zing that makes this pasta pop.
Mozzarella cheese – Creamy, stretchy, and melty—mozzarella turns the sauce into something dreamy and comforting.
Pasta (like cavatappi, penne, or rigatoni) – A sturdy, ridged pasta that grabs onto the sauce and holds its shape well in a one-pot cook.
Heavy cream or milk (optional) – For those who like it extra creamy, a splash of dairy adds silkiness to the sauce.
Salt and pepper – Simple but essential to enhance all the other flavors.
Garlic powder or minced garlic (optional) – A touch of garlic adds depth and rounds out the sauce beautifully.

One Pot Honey Butter Buffalo Chicken Mozzarella Pasta 1

Step 1: Sear the Chicken

Start by cutting your chicken breast into bite-sized chunks. Heat a large pot or deep skillet over medium-high heat and melt about 1 tablespoon of butter. Add the chicken pieces, season with salt, pepper, and garlic powder if using, and sear until golden brown on the outside and cooked through—about 5–7 minutes. Remove the chicken from the pot and set aside.

Step 2: Build the Honey Butter Buffalo Sauce

In the same pot, lower the heat to medium. Add the rest of the butter and let it melt. Stir in honey and buffalo sauce, whisking gently until combined. Let it bubble slightly so the flavors blend and the sauce thickens just a bit—this should take about 2 minutes.

Step 3: Add the Pasta and Liquid

Pour your dry pasta directly into the sauce. Add enough water or chicken broth to just cover the pasta—about 3 to 4 cups depending on your pasta type. Stir everything together and bring to a gentle boil.

Step 4: Simmer Until Pasta is Cooked

Reduce heat to a simmer and cook the pasta uncovered, stirring occasionally to prevent sticking. It should take around 10–12 minutes depending on the shape. Most of the liquid will be absorbed, and the pasta will be tender but not mushy.

Step 5: Stir in the Chicken and Cheese

Once the pasta is cooked and the sauce has thickened, return the cooked chicken to the pot. Turn off the heat and stir in the shredded mozzarella cheese. The cheese will melt into the sauce, making it luxuriously creamy. If you’d like it extra rich, you can also add a splash of cream or milk at this stage.

Step 6: Finish and Serve

Taste and adjust seasoning as needed. Spoon into bowls while hot, and feel free to top with extra buffalo sauce, chopped parsley, or even blue cheese crumbles if you’re feeling wild. That’s it—dinner’s ready!

How Long to Cook One-Pot Honey Butter Buffalo Chicken & Mozzarella Pasta

This entire recipe—from searing to stirring in the cheese—takes about 25 to 30 minutes total. Here’s the breakdown:

Chicken cooking time: 5–7 minutes to get it golden and cooked through
Simmering pasta: 10–12 minutes depending on the shape
Final assembly with cheese: 2–3 minutes to melt and combine

Because everything cooks in the same pot, you’re shaving off extra time from cleanup and keeping all that flavor in one place.

Tips for Perfect One-Pot Honey Butter Buffalo Chicken & Mozzarella Pasta

Sear the chicken properly: Don’t overcrowd the pan, or it will steam instead of getting that nice golden crust. A good sear adds extra flavor.
Use enough liquid: Make sure the pasta is just barely covered when you add it to the pot. Too much and it’ll be soupy, too little and it won’t cook evenly.
Stir occasionally: Especially toward the end of cooking. This keeps the pasta from sticking and helps create that creamy texture.
Add cheese off the heat: Once the pot is off the burner, stir in the mozzarella. This keeps it gooey and smooth instead of stringy or clumpy.
Adjust the heat level: If you’re spice-sensitive, cut the buffalo sauce with a bit more honey or a splash of cream to mellow it out.
Choose the right pot: A wide, deep skillet or Dutch oven works best so everything cooks evenly and stirs easily.
Taste before serving: Every buffalo sauce is a little different—some are saltier or spicier than others, so taste and adjust at the end.

Watch Out for These Mistakes While Cooking

Even though this dish is straightforward, there are a few easy missteps that can affect the final result:

Overcooking the pasta: Since it’s simmering in the sauce, it can go from al dente to mushy fast. Start checking a minute or two before the suggested cook time.
Adding cheese too early: If the mozzarella goes in while the pot is still over heat, it might separate or get stringy. Always stir it in after turning off the burner.
Using too much buffalo sauce: It’s tempting, but adding more than called for without balancing it out with honey or dairy can overpower the dish.
Not seasoning the chicken: Salt, pepper, and garlic give your chicken flavor from the start—don’t skip this step.
Not enough liquid for pasta: Eyeball carefully; the pasta needs to be fully submerged when cooking or it won’t cook evenly.
Crowding the chicken: This causes it to steam instead of sear. Brown it in batches if needed for best texture.
Forgetting to taste at the end: Buffalo sauces vary—taste before serving and tweak with salt, honey, or more cheese if needed.
Using the wrong pot: A shallow or small pan won’t cook the pasta evenly. Go for a wide, deep skillet or Dutch oven.

What to Serve With One-Pot Honey Butter Buffalo Chicken & Mozzarella Pasta

Side Salad with Ranch or Blue Cheese

The crisp freshness balances the rich, spicy pasta beautifully—and ranch or blue cheese dressing ties in the buffalo wing vibes.

Garlic Bread

Buttery, garlicky, and perfect for scooping up extra sauce from the bowl.

Dill Pickles or Pickled Veggies

A tangy, acidic crunch helps cut through the creamy sauce.

Grilled Corn on the Cob

Sweet, slightly smoky corn is an ideal contrast to the heat of the dish.

Crispy Roasted Potatoes

Hearty, crispy potatoes are a great addition if you’re feeding a bigger group or want extra comfort food vibes.

Celery and Carrot Sticks

Keep it classic with crunchy, cooling veggies—just like with wings.

Sparkling Lemonade or Iced Tea

A refreshing sip with some citrus zing balances the bold flavors of the pasta.

A Cold Beer

If you’re serving adults, a light lager or wheat beer pairs perfectly with the buffalo heat and creamy cheese.

Storage Instructions

Leftovers of One-Pot Honey Butter Buffalo Chicken & Mozzarella Pasta store surprisingly well—just be sure to seal them up tight to keep the flavor and texture on point.

Refrigerator: Transfer cooled leftovers into an airtight container and refrigerate for up to 4 days.
Reheating: Warm it in a saucepan or microwave with a splash of milk or broth to bring back that creamy consistency. Stir halfway to ensure even heating.
Freezer: This dish can be frozen, though mozzarella may become a bit grainy upon reheating. Freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating gently.

Tip: Avoid freezing if you’ve used cream in the final mix, as it may separate when defrosted.

Estimated Nutrition (per serving, based on 6 servings)

While the exact numbers will vary depending on the brands and portions used, here’s a general idea of what you’re getting in one hearty serving:

Calories: ~580
Protein: ~32g
Fat: ~25g
Saturated Fat: ~11g
Carbohydrates: ~54g
Fiber: ~2g
Sugar: ~8g
Sodium: ~980mg
Calcium: ~200mg

This pasta dish is definitely indulgent and satisfying, making it great for a comfort-food night or post-workout reward.

Frequently Asked Questions

What kind of buffalo sauce should I use?

Any store-bought buffalo wing sauce will do—Frank’s RedHot is a popular choice. Just make sure it’s a wing sauce (already blended with butter), or add a bit of melted butter to regular hot sauce to make your own.

Can I make this ahead of time?

You can prep the chicken and sauce in advance, but pasta is best cooked fresh to avoid mushiness. If you must make it ahead, slightly undercook the pasta, then reheat gently with a splash of liquid.

How do I make it less spicy?

Use a mild buffalo sauce or cut the amount in half. Add more honey, cream, or even a dollop of sour cream to cool it down without losing flavor.

Is this recipe gluten-free?

Not as written, but you can use gluten-free pasta and double-check that your buffalo sauce and broth are gluten-free too.

Can I use pre-cooked or leftover chicken?

Yes! Shredded rotisserie chicken or chopped leftovers work great. Add them just before stirring in the cheese so they don’t overcook.

What cheese can I use instead of mozzarella?

Cheddar, Monterey Jack, Colby, or a shredded blend will all work. Mozzarella gives you that signature stretch, but others add a sharper punch.

Can I add vegetables to this dish?

Absolutely—spinach, bell peppers, or broccoli make great additions. Add heartier veggies while the pasta cooks, and stir in delicate greens at the end.

Is this kid-friendly?

It depends on the kid! If they’re sensitive to spice, tone down the buffalo sauce and go heavy on the honey and cheese to create a milder version.

Conclusion

One-Pot Honey Butter Buffalo Chicken & Mozzarella Pasta is the kind of recipe that turns a regular night into something special with very little effort. It’s bold, rich, creamy, spicy-sweet, and wonderfully satisfying—all in one skillet. Whether you’re craving comfort food or need a go-to weeknight dinner that delivers on flavor and simplicity, this dish is here for you.

It’s the kind of meal that gets people leaning back in their chairs saying, “Okay, that was really good.” And the best part? One pot, minimal mess, maximum flavor. What’s not to love?