1-Okay, friends, now we’re getting to the exciting part actually making this Buffalo Chicken Helper! I promise it’s as easy as it sounds, and you’ll feel like a pro in no time. Based on that quick spicy chicken-broccoli pasta bake, we’re turning it into a flavorful one-pot meal that’s ready in about 45 minutes total.

2-First, gather and measure all your ingredients to keep things smooth. Pre-heat your oven to 425°F (220°C) and get a large oven-safe pot ready. This step sets you up for success, just like when I make this for my family on weeknights.

3-Next, heat 2 Tbsp of olive oil in the pot over medium-high heat. Add 1 chopped medium yellow onion and 1 lb of cubed chicken breast. Season with 1 tsp salt and 1 tsp black pepper, then sear until lightly browned, about 10 minutes. Sprinkle in 1 tsp chili powder, 1 tsp paprika, and 1 tsp garlic powder, and cook for another minute to let those flavors mingle.

4-Then, add 1 lb of short-cut pasta and 2 cups of broccoli florets to the pot. Stir in ½ cup water and 1 ½ cups milk, along with 1 Tbsp ketchup and a pinch of salt. Bring it to a gentle boil and simmer, stirring often, for about 5 minutes until the pasta is just al dente. Isn’t it great how everything cooks together?

5-After that, reduce the heat and mix in ½ cup chopped pickled jalapeños, ¼ cup salsa, and ⅓ cup hot sauce. Add 6 Tbsp unsalted butter and stir until it melts and the sauce thickens up nicely. Now, fold in 1 ½ 2 cups shredded sharp cheddar cheese to create that creamy base save some for the top!

6-Finally, remove the pot from the heat, top with the remaining cheese, and pop it in the oven. Bake for 5 10 minutes until the cheese is melted, golden, and bubbly. Garnish with chopped green onions and cilantro, and serve hot. For more pasta inspiration, take a look at our spicy ramen recipe that’s another quick favorite.