Buffalo Chicken Pasta
Buffalo chicken pasta brings together the fiery flavor of classic buffalo wings and the hearty comfort of creamy pasta in a single dish. Whether you’re after a quick dinner or needing a crowd-pleaser for game night, this bowl of spicy, cheesy goodness always delivers. I love the way the bold buffalo sauce hugs each noodle, while the tender chicken and tangy cheese transform every bite into a savory treat. If you’re ready to level up your weeknight meals, you’ll want this recipe on regular rotation.
Why Buffalo Chicken Pasta Is a Household Favorite
Combining creamy sauce with zesty buffalo chicken creates a dish that’s both familiar and thrilling. Here’s what makes this meal so appealing:
- Speed and Simplicity: You’re 30 minutes away from a fresh, hot dinner. Minimal prep means less time in the kitchen and more time enjoying your evening.
- Versatile Appeal: Fans of buffalo chicken wings gravitate toward this pasta, but even those who usually skip spicy food can enjoy it by dialing down the heat.
- One-Pot Method: Clean-up is effortless since the sauce and pasta come together in a single pan.
- Customizable Heat: Control the spice by adjusting the amount of buffalo sauce or using a milder brand.
- Satisfying Texture: Creamy cheese, succulent chicken, and pasta cooked just right—it’s comfort in every forkful.
The Essential Ingredients for Buffalo Chicken Pasta
Every great buffalo chicken pasta relies on a handful of key ingredients. Here’s what you’ll need and why it matters:
| Ingredient | Purpose and Notes |
|---|---|
| Penne or Rotini Pasta | The short cut holds sauce well and gives the perfect bite. |
| Cooked, Shredded Chicken | Rotisserie or leftover chicken works. It absorbs the buffalo flavors nicely. |
| Cream Cheese | Softens and enriches the sauce, giving it a velvety texture. |
| Buffalo Wing Sauce | Franks RedHot is a favorite, delivering tang and heat. Use more or less as needed. |
| Ranch or Blue Cheese Dressing | Cools the heat and builds an enticing balance. Pick what suits your taste. |
| Chicken Broth | Expands and thins the sauce, coating each noodle evenly. |
| Shredded Cheddar & Mozzarella | Cheddar adds sharpness; mozzarella ensures a gooey melt. |
| Seasonings | Garlic powder, paprika, salt, and black pepper layer savory flavor. |
| Fresh Garnishes | Sliced green onions and crumbled blue cheese add color and extra punch. |
You can swap or add ingredients based on what’s in your kitchen. Try using whole-wheat pasta for added fiber or tossing in diced celery for extra crunch.
Step-by-Step: How to Make Buffalo Chicken Pasta
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add your chosen pasta and cook until just al dente, usually about 9-11 minutes. Stir occasionally so the noodles don’t stick together. Before draining, carefully reserve half a cup of the hot pasta water—you might need it shortly to perfect your sauce’s texture.
2. Prepare the Buffalo Sauce
In a deep skillet or large saucepan over medium heat, combine the cream cheese (softened and cut into cubes), buffalo wing sauce, ranch or blue cheese dressing, chicken broth, garlic powder, and paprika. Stir continuously as the cream cheese melts and the ingredients form a smooth, orange-hued sauce. If you’re cautious about heat, start with a little less buffalo sauce than the recipe calls for; you can add more later.
3. Add Cheese and Chicken
Once the sauce is glossy and unified, sprinkle in shredded cheddar and mozzarella. Stir gently as the cheese melts, making the sauce luxuriously thick. Fold in the shredded cooked chicken, letting it soak up the spicy, tangy flavors. Let the skillet simmer on low for about 5 minutes, stirring so nothing sticks or scorches.
4. Combine Pasta and Sauce
Add the drained pasta directly to the skillet. Toss until every piece is coated with sauce and nothing looks dry. If your pasta soaks up more liquid than expected or the sauce thickens too much, splash in a bit of the reserved pasta water and mix again.
5. Garnish and Serve
Once plated, scatter fresh green onions and crumbled blue cheese on top. The fresh, zesty, and creamy pop from the garnish ties everything together.
Ingredient Notes and Helpful Substitutions
- Chicken Choices: Leftover grilled, rotisserie, or poached chicken all work. For a shortcut, use canned chicken (drained well). Veggie or vegan proteins like chickpeas or shredded jackfruit give meatless alternatives.
- Buffalo Sauce Preferences: Frank’s RedHot is classic, but any store-bought buffalo wing sauce works. For homemade, combine hot sauce, butter, garlic powder, and a splash of vinegar.
- Dressing Dilemma: Ranch offers herby, creamy undertones. Blue cheese dressing provides a punchier, tangier flavor. Select based on your mood or audience.
- Cheese Options: Swap in Monterey Jack or use a spicy cheese blend for extra zip. For best melting, always shred your cheese at home—pre-shredded cheese tends to have anti-caking agents that affect smoothness.
Pro Tips for Exceptional Buffalo Chicken Pasta
- Let Cheese Soften: Room temperature cream cheese melts faster and avoids clumps.
- Control the Kick: If serving kids, cut back on the buffalo sauce. Serve extra on the side for those who crave more heat.
- Add Veggies: Toss in diced carrots or celery for crunch and color—think the flavors of your favorite buffalo chicken dip.
- Make It Gluten-Free: Choose gluten-free penne or rotini without sacrificing taste or texture.
Serving Suggestions: What Complements Buffalo Chicken Pasta
Pair this pasta with simple sides that balance its spice and richness:
- Crisp Vegetable Sticks: Carrot and celery sticks echo the classic buffalo wing sides.
- Green Salad: A light, leafy salad with a tangy vinaigrette brightens up the meal.
- Garlic Bread: Mild, buttery bread helps tame any lingering heat.
- Cold Drinks: Pair with milk, beer, or sparkling water. The cool refreshment soothes the palate.
Storing, Freezing, and Reheating
Buffalo chicken pasta tastes great fresh but holds up well for leftovers, too.
- Refrigeration: Let leftovers cool to room temperature before sealing them in an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: To avoid mushiness, freeze the buffalo chicken sauce separately from cooked pasta. Use freezer-safe containers, and use within three months. Thaw in the fridge overnight before reheating.
- Reheating: For the best texture, reheat in a saucepan over medium, stirring gently and adding a splash of chicken broth or water if it seems dry. If using a microwave, heat on high in one-minute bursts, stirring in between.
Creative Variations for Reimagining Buffalo Chicken Pasta
Boredom doesn’t stand a chance with these options:
- Buffalo Chicken Mac and Cheese: Swap penne for elbow macaroni and increase the mozzarella for ultra-cheesiness.
- Buffalo Chicken Pasta Bake: Transfer mixed pasta and sauce into a casserole dish, top with more cheese, and bake at 375°F for 15 minutes until bubbling and golden.
- Buffalo Chicken Zoodle Bowl: Replace pasta with spiralized zucchini for a lighter, gluten-free twist.
- Loaded Buffalo Pasta Salad: Mix chilled, cooked pasta with buffalo sauce, chicken, diced celery, and a dollop of Greek yogurt for a cold version—perfect for picnics.
Frequently Asked Questions
Can I use uncooked chicken?
You can. Dice raw chicken breasts, season with salt and pepper, and sauté in olive oil until cooked through. Remove from pan before making the sauce, then add back with the cheese.
Is it possible to make this ahead?
Prepare the sauce and chicken mix up to two days prior. Keep pasta and sauce separate until ready to serve, then reheat everything together to avoid sogginess.
How spicy is this dish?
The spice level depends on how much buffalo sauce you use. Start mild and let each eater adjust with extra sauce at the table, if desired.
Can I double the recipe?
Absolutely. Double all ingredients, use a larger pan, and keep extra broth on hand to thin the sauce if needed.
Bringing It All Together
Buffalo chicken pasta is a perfect intersection of spicy, creamy, and comforting. It’s fast enough for weeknights but special enough for gatherings. The recipe adapts easily to your preferences, making it a reliable addition to your meal routine. With a bold sauce, tender chicken, and melty cheese, this pasta turns everyday ingredients into something memorable—one forkful at a time.
Buffalo Chicken Pasta
This creamy buffalo chicken pasta offers the perfect kick! It features cream cheese, buffalo sauce, and ranch or blue cheese dressing. It can’t be topped!
Ingredients
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth
- 1/2 cup ranch or blue cheese dressing
- 2 cups cooked shredded chicken
- 1 cup shredded mozzarella cheese
- 8 ounces cream cheese, softened and cubed
- Sliced green onions and crumbled blue cheese for garnish
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 pound penne pasta
- 1/2 teaspoon black pepper
- 1/2 cup buffalo wing sauce (like Frank's RedHot)
Instructions
- Cook the penne pasta in a large pot of salted water. Follow the package directions. Cook until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, add the cream cheese, buffalo sauce, ranch dressing, chicken broth, garlic powder, paprika, and black pepper to a large skillet over medium heat. Whisk the mixture. Continue whisking until the cream cheese melts. Whisk until the sauce is smooth and creamy.
- Stir in the shredded cheddar cheese. Stir in the mozzarella cheese. Continue stirring until both cheeses are melted. Make sure the cheese is fully incorporated into the sauce.
- Add the shredded chicken to the sauce. Stir to coat evenly. Reduce the heat to low. Let simmer for 5 minutes.
- Add the cooked and drained pasta to the skillet with the sauce. Toss gently to coat. If needed, add reserved pasta water a little at a time to thin the sauce. Continue tossing until the pasta is evenly coated.
- Serve the buffalo chicken pasta hot. Garnish with sliced green onions and crumbled blue cheese. Enjoy!
