Buffalo Chicken Pasta Recipe
If you’re looking for a dish that combines comfort food with just the right amount of kick, Buffalo Chicken Pasta is about to win your heart (and your taste buds). It’s every bit as bold and creamy as you hope, with tangy buffalo sauce, tender chunks of chicken, and velvety cheeses all wrapped up in a hearty bowl of pasta. This isn’t your average weeknight dinner—it’s a crave-worthy meal that perfectly balances the spicy, the savory, and the downright delicious!
Ingredients You’ll Need
This Buffalo Chicken Pasta is surprisingly simple to make, but each ingredient plays a starring role—building layers of flavor and texture that make every bite exceptional. Here’s what you’ll need, and why you don’t want to skip any of them!
- Chicken breast: The foundation for our protein-packed, juicy bites—make sure it’s boneless and skinless for easier shredding.
- Blue cheese dressing: Adds tangy creaminess and that unmistakable Buffalo flavor; ranch dressing works in a pinch.
- Butter: A little bit for vegetables and a little more for finishing the sauce—it gives everything a silky mouthfeel.
- Yellow onion: Provides a mellow sweetness that plays beautifully off the spicy sauce.
- Celery: Classic Buffalo counterpart, lending crunch and freshness.
- Garlic: Because no pasta is complete without a touch of garlicky goodness.
- Diced tomatoes: With their juices, they add body and bright acidity to the sauce.
- Chicken broth: Flavorful liquid for cooking the pasta and building out the sauce.
- Penne: Its ridges hold onto all that cheesy, spicy sauce—perfection!
- Buffalo sauce: The lead role—brings that signature heat and tang.
- Cream cheese: Melts into the sauce making it ultra creamy and luscious.
- Cheddar: Sharp, classic, and melty—this cheese adds big flavor to every bite.
- Mozzarella: For gooey, stretchy cheese pulls (and mild creaminess).
- Red pepper flakes (optional): For those who like extra heat—totally customizable.
- Cold butter (optional): Swirled in at the end for an irresistibly glossy, smooth sauce.
How to Make Buffalo Chicken Pasta
Step 1: Prep Your Cheeses
This is a little detail that makes a big difference—set out your cheddar, mozzarella, and cream cheese ahead of time. When they hit the pasta at room temp, they melt seamlessly and create the dreamiest sauce. Trust me, it’s worth planning for!
Step 2: Cook and Shred the Chicken
Bring a pot of water to a gentle boil and cook the chicken breast for about 15 minutes, until it’s just cooked through. Don’t rush this step—a gentle boil keeps the chicken tender, not rubbery. Once it’s ready, use two forks to shred it up, then toss with your blue cheese (or ranch) dressing. This trick infuses every bit with rich, tangy flavor that pops in the finished dish.
Step 3: Sauté the Veggies
Melt half the butter in a large, high-sided skillet. Add in your diced onions and celery, and let them soften for about 5 minutes. The veggies lay the flavor groundwork, making every forkful more interesting and delicious. Toss in the garlic for one more minute until everything is fragrant—don’t let it burn!
Step 4: Build the Sauce Base & Cook the Pasta
Next, pour in the undrained diced tomatoes and chicken broth. Bring the whole mixture to a boil, then add the uncooked penne. Make sure those noodles are fully submerged. Cover and cook, stirring now and then to keep the pasta from sticking, for 10 to 13 minutes—just until al dente (don’t overcook, since the pasta will keep cooking a little in the sauce). Taste a noodle or two to be sure before moving on.
Step 5: Stir in Saucy Goodness
Reduce your heat to low. Ready for the creamy magic? Add buffalo sauce, the cubed cream cheese, shredded cheddar, and mozzarella. Stir gently so everything melts together. At first, the sauce might look thin, but let it be—it thickens as it sits, and we’re not quite finished yet!
Step 6: Combine Chicken & Finish the Sauce
Add your flavorful shredded chicken to the pasta, plus a pinch of red pepper flakes if you’re feeling spicy. Give it all a good mix, letting the flavors meld and the sauce thicken up into rich, cheesy glory.
Step 7: Final Touch—Glossy, Restaurant-Quality Sauce
If you want to go the extra mile, swirl in two tablespoons of cold butter once the sauce is nearly your desired thickness. This chef’s trick (called “Monter au Beurre”) gives your creamy Buffalo Chicken Pasta a gorgeous, shiny finish and an extra-smooth mouthfeel—fancy, but easy!
How to Serve Buffalo Chicken Pasta
Garnishes
You’ll want to have a little fun here! Try a scatter of fresh chopped chives, extra blue cheese crumbles, a dusting of paprika, or even a drizzle of ranch. It adds not just flavor but eye-catching color and restaurant-style flair.
Side Dishes
Because Buffalo Chicken Pasta is hearty and bold, keep your sides simple: a crisp green salad with a zippy vinaigrette, dangling ribbons of carrot, or maybe some cooling celery sticks. Garlic bread is a classic, ready to soak up every last bit of sauce and bring the meal full circle.
Creative Ways to Present
If you’re serving a crowd, consider scooping pasta into individual ramekins, topping with extra cheese, and popping them under the broiler for a bubbly, golden crust. Or let people customize their dish with a “toppings bar” featuring scallions, bacon bits, and crushed tortilla chips—so fun for game day or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Buffalo Chicken Pasta holds up really well in the fridge. Transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. The flavors just deepen overnight, making tomorrow’s lunch absolutely irresistible!
Freezing
You can absolutely freeze this meal if you want to get ahead. Just spoon cooled pasta into freezer-safe containers, seal tightly, and freeze for up to 2 months. Let it thaw overnight in the fridge before reheating for the best texture.
Reheating
For a quick lunch, microwave individual portions in 30-second bursts, stirring between each, to keep the cheese from separating. If reheating a larger batch, gently warm it in a covered skillet with a splash of extra chicken broth or milk to loosen the sauce and revive that creamy consistency.
FAQs
Can I use rotisserie chicken instead of boiling my own?
Absolutely! Shredded rotisserie chicken makes this Buffalo Chicken Pasta even quicker to prepare and is full of flavor. Just toss with blue cheese dressing as you would with your own cooked chicken before adding to the dish.
What’s the best pasta shape for this recipe?
Penne is classic and excellent at catching sauce, but you can swap in other short shapes like rigatoni, rotini, or even shells. The key is picking a pasta that holds up against the creamy, hearty sauce.
Can I make this Buffalo Chicken Pasta less spicy?
Yes! Use less buffalo sauce, skip the red pepper flakes, and even add extra cream cheese or a splash of milk to mellow the heat if you prefer a milder dish.
Is there a dairy-free version?
With a few smart swaps—like using plant-based cream cheese, vegan cheddar/mozzarella, and a dairy-free ranch or blue cheese dressing—you can create a satisfying dairy-free version of Buffalo Chicken Pasta that everyone will love.
Can I prep any parts of this dish in advance?
Definitely. Shred the chicken and dice the veggies a day ahead, then store them separately in the fridge. When you’re ready, the dish comes together super fast with hardly any fuss.
Final Thoughts
Buffalo Chicken Pasta delivers everything you crave in a weeknight meal: it’s creamy, a little spicy, deeply comforting, and extra satisfying. If you’re even remotely a fan of bold flavors, you owe it to yourself to make it at least once—after that, it’s bound to become a household favorite. Give it a try and let the magic happen!
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Buffalo Chicken Pasta Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Spice up your pasta night with this creamy and flavorful Buffalo Chicken Pasta recipe. Tender shredded chicken, creamy cheeses, and a kick of buffalo sauce come together in this easy and satisfying dish.
Ingredients
For the Shredded Chicken:
- 1 large boneless skinless chicken breast (equal to 1 lb.)
- 1/2 cup blue cheese dressing (can sub ranch)
For the Pasta:
- 2 Tablespoons butter (divided)
- 1/2 cup yellow onion (diced)
- 1 stick celery (diced)
- 3 cloves garlic (minced)
- 14.5 oz. diced tomatoes (undrained, 1 can)
- 4 cups chicken broth
- 1 lb. penne
- 1/2 cup buffalo sauce
- 8 oz. cream cheese (softened and cubed)
- 1.5 cups cheddar (shredded)
- 1 cup mozzarella (shredded)
- 1 pinch red pepper flakes (optional)
- 2 tablespoons cold butter (optional)
Instructions
- Gently Boil/Shred the Chicken: Place chicken in a pot of water and bring to a gentle boil. Cook for 15 minutes, until cooked through. Remove, shred, and toss with blue cheese dressing.
- Prepare the Pasta: Melt butter in a skillet over medium heat. Cook onions, celery, and garlic. Add tomatoes, broth, and pasta. Cook until al dente. Reduce heat, add buffalo sauce, cream cheese, shredded cheese, and shredded chicken. Stir gently.
- Optional: Swirl in cold butter for a smooth finish.
Notes
- Set out cream cheese and cheeses ahead of time.
- Add chicken bouillon cubes for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 1350mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Buffalo Chicken Pasta, Creamy Pasta Recipe, Easy Dinner Idea
