When you’re craving something with a kick that’s creamy, comforting, and comes together quickly, this Buffalo Chicken Pasta Recipe is the go-to meal I always turn to. It’s got just the right balance of spicy buffalo heat, cheesy goodness, and tender chicken that’ll make your taste buds sing.
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Why You'll Love This Recipe
I’ve been making this Buffalo Chicken Pasta Recipe whenever I want comfort food with a zesty twist that doesn’t demand hours in the kitchen. It’s straightforward, cozy, and packs a punch without overwhelming your palate.
- Speedy prep and cook time: You can have dinner on the table in about 35 minutes, perfect for busy weeknights.
- Flavor-packed: The buffalo sauce and blue cheese dressing come together to deliver that bold, tangy heat we all love, balanced by creamy cheeses.
- One-pot wonder: You cook everything in a single large skillet, which means minimal cleanup—a win for anyone tired after a long day.
- Customizable and forgiving: You can easily swap blue cheese for ranch or adjust the heat level to suit your taste.
Ingredients & Why They Work
The beauty of this Buffalo Chicken Pasta Recipe lies in the harmonious blend of spicy, creamy, and savory elements, all brought together with simple, easy-to-find ingredients. Each plays a role in giving the dish its comforting and addictive character.
- Boneless skinless chicken breast: Cooks quickly and shreds easily to mix into the pasta, acting as the protein base.
- Blue cheese dressing: Adds tanginess and creaminess while mingling perfectly with the buffalo sauce; ranch can substitute if you’re not a blue cheese fan.
- Butter: Used twice—to sauté veggies and finish the sauce, butter adds depth and silky texture.
- Onion and celery: They soften to build a subtle flavor base, giving the dish a fresh, aromatic background.
- Garlic: Brings a punch of savory warmth that's absolutely essential.
- Diced tomatoes (undrained): Add moisture and a touch of acidity, balancing the richness.
- Chicken broth: Boosts flavor and helps cook the pasta right in the sauce, making it extra tasty.
- Penne pasta: The perfect tube shape to hold onto sauce, giving you a delicious bite every time.
- Buffalo sauce: The star ingredient for heat and that classic buffalo flavor we’re chasing.
- Cream cheese: Makes the sauce luxuriously creamy and smooth.
- Cheddar & mozzarella: A melty cheese combo that’s flavorful yet gooey, sealing the deal on comfort food.
- Red pepper flakes (optional): Adds extra heat if you’re feeling adventurous.
Make It Your Way
One of my favorite things about this Buffalo Chicken Pasta Recipe is how easy it is to tweak to your personal taste. Whether you want to dial down the heat, pack in more veggies, or swap out cheeses, it’s a super forgiving canvas.
- Variation: I sometimes swap the blue cheese dressing for ranch when I want it a bit milder – my kids love it this way, and honestly, it’s just as delicious.
- Make it vegetarian: Try substituting shredded jackfruit or grilled tofu tossed in buffalo sauce for chicken.
- Extra veggies: Toss in chopped bell peppers or mushrooms with the onions and celery for more texture and nutrition.
- Heat level: Add more buffalo sauce or a pinch of cayenne if you like it fiery – just remember to keep some dairy on hand to balance it out!
Step-by-Step: How I Make Buffalo Chicken Pasta Recipe
Step 1: Gently Boil and Shred the Chicken
Start by placing your chicken breast in a pot of water. Bring it to a gentle boil (not a rolling boil—this keeps the meat tender). Boil for about 15 minutes until it's cooked through. A tip I’ve learned: tossing in 1-2 chicken bouillon cubes adds a fantastic depth of flavor to the chicken itself.
Once cooked, shred the chicken with two forks and toss it in the blue cheese dressing. This little step ensures every bite will be flavorful and juicy.
Step 2: Sauté your Veggies and Prepare the Base
In a large, high-sided skillet, melt 1 tablespoon of butter over medium heat. Add diced onions and celery, cooking for about 5 minutes until soft and fragrant. Then stir in the garlic, cooking for just a minute so it doesn’t burn but releases its aroma beautifully.
Step 3: Add Liquids and Pasta
Pour in the entire can of diced tomatoes (undrained) and your chicken broth. Crank the heat up to bring the mix to a boil. Once boiling, submerge your penne pasta in the liquid, making sure it’s fully covered. This is a handy trick because it cooks pasta right in the sauce, infusing flavor from the start.
Cover the skillet, reduce to a gentle boil, and let it cook for 10-13 minutes. Make sure to lift the lid a few times during cooking and stir gently with a silicone spatula to prevent sticking. Always check the pasta’s doneness—al dente is key so it doesn’t overcook later.
Step 4: Add Cheese and Buffalo Flavor
Turn the heat down to low, then stir in the buffalo sauce, cubed cream cheese, shredded cheddar, and mozzarella. At first, the sauce will seem a little thin, but don’t worry—it’ll thicken as it sits. Stir gently so the cheeses melt without separating; too much heat here can make the sauce grainy.
Step 5: Combine Chicken and Finish
Add your shredded, blue cheese-coated chicken back into the skillet. If you’re feeling adventurous, sprinkle in a pinch of red pepper flakes for extra heat.
For a silky, restaurant-quality finish, swirl in 2 tablespoons of cold butter right at the end. This French technique, called “Monter au Beurre”, makes your sauce luscious and smooth, and it’s a game changer!
Top Tip
I’ve made this Buffalo Chicken Pasta Recipe dozens of times, and here are the nuggets of wisdom I’ve picked up that’ll keep your dish tasting incredible every time.
- Softened cheeses matter: Make sure your cream cheese is fully softened so it melts smoothly – cold cream cheese can cause lumps.
- Don’t overcook the pasta: Check for al dente carefully—if it’s too soft, it’ll soak up sauce and get mushy when stored as leftovers.
- Use fresh shredded cheese: While pre-shredded is convenient, grating your own cheddar and mozzarella helps them melt better and gives a creamier texture.
- Keep the heat low when adding cheese: Too high heat can separate the dairy, ending in a grainy sauce, so patience here pays off.
How to Serve Buffalo Chicken Pasta Recipe
Garnishes
I like finishing this dish with some fresh chopped parsley or green onions for a pop of color and freshness. Extra crumbled blue cheese or a drizzle of ranch on top also adds an irresistible creaminess that cools the heat just right.
Side Dishes
This Buffalo Chicken Pasta pairs beautifully with simple sides like a crisp green salad, crunchy celery sticks, or even roasted veggies to add balance and texture to your meal.
Creative Ways to Present
For game day or special dinners, I like to serve this pasta in individual ramekins topped with a sprinkle of extra cheese and blue cheese crumbles, then broil until bubbly and golden. It’s like a buffalo chicken mac ’n’ cheese pie—super fun and sure to impress!
Make Ahead and Storage
Storing Leftovers
After the meal, I transfer leftovers to an airtight container and store them in the fridge. The pasta soaks up a bit more sauce overnight, making it even more flavorful the next day. Just be sure to add a splash of broth or water when reheating to loosen it back up.
Freezing
This Buffalo Chicken Pasta freezes surprisingly well. Cool it completely, then portion into freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or in the microwave, stirring occasionally to keep it creamy.
Reheating
I prefer reheating leftovers on the stove over low heat with a splash of chicken broth or water added. This helps recreate that fresh-from-skillet creaminess without drying it out. Microwaving works too—just heat in short bursts and stir in between.
Frequently Asked Questions:
Yes! Rotisserie chicken is a great shortcut. Just shred it and toss it with the blue cheese dressing as instructed. You may want to adjust salt since rotisserie chicken can be seasoned.
No problem! Ranch dressing is an excellent substitute that smooths out the spicy buffalo sauce without changing the creamy texture.
It has a nice medium heat, but you can easily customize it by adding more or less buffalo sauce and red pepper flakes to suit your spice preference.
Absolutely! Just swap the penne for a gluten-free pasta of your choice, and make sure your broth and buffalo sauce are gluten-free brands. The rest of the recipe stays the same.
Final Thoughts
This Buffalo Chicken Pasta Recipe has become one of my kitchen favorites because it’s reliably delicious and easy enough to whip up even on the busiest days. The creamy, spicy combo hits that perfect comfort food note, and I love how versatile it is for whatever mood I’m in. I highly recommend giving it a try—you’re going to love how simple and satisfying it is from start to finish!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Buffalo Chicken Pasta is a creamy, spicy, and cheesy one-pot meal combining tender shredded chicken tossed in blue cheese dressing with pasta cooked in a flavorful broth and buffalo sauce. Layered with cream cheese, cheddar, and mozzarella, this comforting dish is perfect for a hearty dinner.
Ingredients
Chicken
- 1 large boneless skinless chicken breast, 1 lb
- ½ cup blue cheese dressing (can substitute ranch)
Vegetables & Aromatics
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
Liquids & Sauces
- 14.5 oz diced tomatoes, undrained (1 can)
- 4 cups chicken broth
- ½ cup buffalo sauce
Pasta & Cheese
- 1 lb penne pasta
- 8 oz cream cheese, softened and cubed
- 1.5 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
Fats & Seasonings
- 2 tablespoons butter, divided
- 1 pinch red pepper flakes (optional)
- 2 tablespoons cold butter (optional, for finishing)
Instructions
- Gently Boil and Shred the Chicken: Place the chicken breast in a pot of water and bring it to a gentle boil to avoid toughening the meat. Cook for 15 minutes until fully cooked through. Remove the chicken and shred it using two forks. Toss the shredded chicken with blue cheese dressing and set aside.
- Cook Vegetables: In a large high-walled skillet over medium heat, melt butter. Add diced onions and celery, cooking for 5 minutes until softened. Add minced garlic and cook for an additional minute to release aroma.
- Prepare Pasta Base: Add undrained diced tomatoes and chicken broth to the skillet. Bring the mixture to a boil, then add the penne pasta, fully submerging it in the liquid. Return to a boil.
- Cook Pasta: Cover the skillet and let the pasta boil gently for 13 minutes or until al dente, according to package instructions. Stir occasionally with a silicone spatula to prevent sticking. Test pasta doneness before proceeding.
- Add Sauces and Cheese: Reduce heat to low. Stir in buffalo sauce, cubed softened cream cheese, and shredded cheddar and mozzarella cheeses gently. The sauce will initially be thin but will thicken as it stands.
- Combine Chicken and Season: Add the shredded blue cheese coated chicken and red pepper flakes if using. Stir to combine all ingredients evenly.
- Optional Finishing Touch: For a smooth, velvety sauce, swirl in 2 tablespoons of cold butter once the sauce is near desired consistency, a technique known as Monter au Beurre.
Notes
- Use slightly less than a pound of pasta for extra sauce; it takes longer to thicken but offers better leftovers as pasta absorbs sauce.
- Ensure cream cheese is fully softened before adding to help it melt smoothly in the sauce.
- Boil chicken gently to keep it tender and juicy instead of tough.
- 2.5 cups cooked shredded chicken can be used in place of boiling fresh chicken.
- Shred your own cheese from blocks for creamier results since pre-shredded cheese often contains anti-caking agents that affect melting.
- Add cheeses over low heat to prevent dairy from separating and creating a grainy texture.
- Ranch dressing is an acceptable substitute for blue cheese dressing if preferred.
- You may substitute 2.5 cups of chicken broth plus 1.5 cups of water in place of 4 cups chicken broth, but 4 cups broth improves flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
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