Buffalo Chicken Pasta Recipe

This Buffalo Chicken Pasta is a saucy, cheesy, wildly crave-worthy mashup of your two favorite comfort foods—Buffalo chicken wings and creamy pasta! It’s a quick weeknight meal that delivers boldly spicy, tangy flavor with just the right amount of cheesy richness. Every bite is loaded with juicy shredded chicken, tender penne, melty cheese, and a mouthwatering Buffalo kick!

Ingredients You’ll Need

Every ingredient in this Buffalo Chicken Pasta has a starring role—no fluff here! These simple, everyday staples come together to create layers of flavor, creamy texture, and that signature spicy-cool Buffalo vibe you love.

• Boneless, skinless chicken breast (1 lb.): For juicy shredded chicken that soaks up every drop of sauce (feel free to use chicken thighs for extra richness).
• Blue cheese dressing (½ cup): Tosses with the chicken and adds a cooling, tangy punch. You can swap ranch if you like things milder!
• Butter (2 Tbsp, divided): Adds depth and gloss to the sauce, and is used for sautéing your veggies.
• Yellow onion (½ cup, diced): Gives a gentle sweetness and savoriness that rounds out the heat.
• Celery (1 stalk, diced): Brings crunch and nods to the classic Buffalo plate.
• Garlic (3 cloves, minced): The backbone of flavor—don’t skip it!
• Diced tomatoes (14.5 oz., undrained): Adds juicy brightness and body to the sauce.
• Chicken broth (4 cups): Layers in savory depth and provides liquid for the pasta to soak up.
• Penne (1 lb.): These short tubes latch onto all that creamy Buffalo goodness. Use ziti or rigatoni if you’d like!
• Buffalo sauce (½ cup): The foundation of the bold, spicy, and tangy signature flavor.
• Cream cheese (8 oz., cubed and softened): Melts into the sauce for lush, velvety texture.
• Cheddar cheese (1½ cups, shredded): Adds a sharp, classic cheese pull. Go for extra sharp if you want more flavor.
• Mozzarella cheese (1 cup, shredded): Ensures that perfect stretch and creamy melt.
• Red pepper flakes (pinch, optional): For anyone who loves fire. Adjust to taste!
• Cold butter (2 Tbsp, optional): Swirled in at the end for a restaurant-style finish—silky and glossy.

Variations

This Buffalo Chicken Pasta is endlessly adaptable—think of it as a canvas for your favorite proteins, veggies, or spice tweaks. Whether you’re eating dairy-free, gluten-free, or just want to experiment, here are a few fun ways to make it your own!

• Swap in rotisserie or leftover chicken: Got cooked chicken on hand? Shred it up and stir it in for a quick shortcut.
• Make it vegetarian: Skip the chicken and substitute sautéed mushrooms or roasted chickpeas for a satisfying plant-based twist.
• Use a different pasta shape: Shells, rotini, or rigatoni all work beautifully and trap the sauce in little pockets.
• Love it extra spicy? Add a few dashes of hot sauce or diced jalapeños to your Buffalo sauce mix.
• Lighten it up: Use light cream cheese and reduced-fat cheeses, or swap Greek yogurt for some of the creaminess.

How to Make Buffalo Chicken Pasta

Step 1: Boil and Shred the Chicken

First, gently boil the chicken breast in a pot of water for about 15 minutes, just until it’s cooked through. A slow simmer is key here—it keeps the chicken juicy instead of tough or rubbery. Once cooled slightly, shred it up with two forks and toss with blue cheese (or ranch) dressing to lock in flavor and moisture. This step sets the Buffalo Chicken Pasta up for juicy, tender bites every time!

Step 2: Sauté Aromatics and Veggies

In a big, deep skillet, melt some butter over medium heat. Add the diced onion and celery and let them soften for five minutes—this builds a beautiful base of savory flavor. Stir in the minced garlic for just a minute, until fragrant but not browned. Your kitchen will smell amazing!

Step 3: Simmer the Pasta in Sauce

Pour in the undrained diced tomatoes and chicken broth, then bring everything to a light boil. Add your pasta and push it down so it’s submerged in the liquid. Keep it bubbling gently, covered, for 10 to 13 minutes, stirring a couple of times to prevent sticking. Cook just until your pasta is al dente, then get ready for the good stuff.

Step 4: Make the Cheesy Buffalo Sauce

Reduce the heat to low, then add the Buffalo sauce, softened cream cheese, shredded cheddar, and mozzarella. Stir gently with a silicone spatula—the sauce may look loose at first, but trust the process! The cheeses melt together and the sauce thickens beautifully as it sits. Fold in your shredded chicken and a pinch of red pepper flakes if you’re feeling spicy.

Step 5: Finish and Serve

If you want a glossy, ultra-smooth finish (like restaurant Buffalo Chicken Pasta), swirl in a couple tablespoons of cold butter at the end once the sauce is nearly perfect. Give everything a gentle toss, then serve it up hot and gooey—maybe even with blue cheese crumbles or fresh herbs on top!

How to Serve Buffalo Chicken Pasta

Garnishes

To really dial up the flavor, sprinkle your Buffalo Chicken Pasta with extra blue cheese crumbles, a shower of freshly chopped parsley, or thinly sliced scallions. A quick grind of black pepper and a few extra red pepper flakes add a final dramatic touch—and a drizzle of ranch or blue cheese dressing is always welcome!

Side Dishes

This bold pasta is a perfect main event, so keep sides simple: Serve with a crisp green salad, classic celery and carrot sticks, or fluffy garlic bread to wipe up all that saucy goodness. A cool cucumber salad or roasted broccoli bring balance to the spicy, cheesy richness.

Creative Ways to Present

For parties or game day, serve Buffalo Chicken Pasta in individual ramekins or martini glasses (yes, really!) for a fun, appetizer-style twist. Or, pile it high in a big skillet for family-style, then scatter with all your favorite wing toppings so everyone can customize each scoop.

Make Ahead and Storage

Storing Leftovers

Store any leftover Buffalo Chicken Pasta in an airtight container in the refrigerator for up to three days. The flavors become even richer as they meld—just beware, the pasta will soak up more sauce over time.

Freezing

You can freeze cooked Buffalo Chicken Pasta! Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Be aware that cream cheese-based sauces may thicken after thawing, but a splash of milk or broth on reheating will bring it right back.

Reheating

Reheat gently on the stove or in the microwave with a splash of milk or chicken broth to keep things creamy. Stir well as it warms, and add a sprinkle of extra cheese on top for maximum comfort food appeal.

FAQs

Final Thoughts

If you crave that spicy, creamy, tangy magic of classic Buffalo wings, you’ll absolutely fall in love with Buffalo Chicken Pasta. It’s the kind of dish that begs for seconds (and maybe thirds), and always turns an ordinary dinner into something special. Trust me—give this recipe a try and let it light up your next pasta night!

Print