Buffalo Chicken Pasta

Why You’ll Love This Recipe

Buffalo chicken pasta brings together everything you love about buffalo wings—spicy sauce, tangy flavor, and cheesy goodness—into a warm, comforting pasta dish. It’s quick, filling, and incredibly flavorful. The creamy buffalo sauce balances the heat perfectly, and it’s easy to adapt with your favorite add-ins like ranch, blue cheese, or extra veggies. Plus, it’s a great way to use up leftover or rotisserie chicken.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, rotini, or elbow macaroni work best)
• Cooked chicken (shredded or chopped; rotisserie works great)
• Olive oil or butter
• Garlic (minced)
• Cream cheese
• Buffalo sauce (such as Frank’s RedHot)
• Ranch or blue cheese dressing (optional)
• Shredded cheddar cheese
• Milk or heavy cream
• Salt and pepper
• Green onions or parsley (for garnish)
• Optional: crumbled blue cheese, celery, or extra hot sauce

Directions

1. Cook pasta in salted water according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Stir in cream cheese, buffalo sauce, and milk or cream. Whisk until smooth and creamy.
4. Add shredded chicken to the skillet and stir to coat in the sauce. Let simmer for 2–3 minutes.
5. Stir in cheddar cheese until melted and fully incorporated. Add ranch or blue cheese dressing if using.
6. Add cooked pasta and toss to combine. Add a splash of pasta water if needed to thin the sauce.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with green onions, parsley, or crumbled blue cheese.

Servings and timing

This recipe serves 4–6.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

• Baked Version: Transfer to a baking dish, top with cheese, and bake at 375°F for 10–15 minutes until bubbly.
• Extra Creamy: Add a splash of ranch or extra cream cheese.
• Spicy: Increase the buffalo sauce or add hot sauce for more heat.
• Lighter Option: Use reduced-fat cream cheese and milk instead of heavy cream.
• Vegetable Add-In: Stir in spinach, bell peppers, or celery for added nutrition and crunch.
• Gluten-Free: Use your favorite gluten-free pasta.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk or water to restore the creamy texture. This dish also freezes well—store in a freezer-safe container for up to 2 months and thaw in the fridge before reheating.

FAQs

What’s the best buffalo sauce to use?

Frank’s RedHot is classic, but any buffalo-style hot sauce you like will work.

Can I use canned or rotisserie chicken?

Yes, both work great and save time. Just shred and stir into the sauce.

Is buffalo chicken pasta very spicy?

It depends on the sauce and how much you use. You can adjust the spice level to your preference.

Can I make it without cream cheese?

Yes, substitute with heavy cream and extra cheddar, though the sauce will be less thick.

What cheese goes best with this dish?

Sharp cheddar is ideal, but mozzarella, Monterey Jack, or blue cheese can be added too.

Can I make this in one pot?

Yes! Cook the pasta separately, then make the sauce in the same pot and combine everything at the end.

Can I prep this ahead of time?

Yes, make the full dish and reheat when ready to serve. It stores and reheats well.

How do I make it vegetarian?

Use plant-based chicken or chickpeas and a dairy-free buffalo sauce and cheese.

What sides go well with buffalo chicken pasta?

A green salad, celery sticks, or garlic bread balance the richness perfectly.

Can I freeze buffalo chicken pasta?

Yes. Cool completely and freeze in an airtight container for up to 2 months. Reheat with added milk or cream.

Conclusion

Buffalo chicken pasta is the ultimate comfort food mash-up—spicy, creamy, cheesy, and packed with flavor. Whether you’re feeding a crowd or craving a hearty weeknight dinner, this pasta is easy to make and hard to resist. Customize it with your favorite toppings, spice level, and cheese, and enjoy a meal that’s bold, satisfying, and always a hit.

Buffalo Chicken Pasta

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Buffalo chicken pasta is a bold, creamy, and spicy comfort food dish that blends tender chicken with a zesty buffalo cheese sauce tossed with pasta. It’s hearty, flavorful, and perfect for weeknights or game day meals.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 12 oz pasta (penne, rotini, or elbow macaroni)
• 2 cups cooked chicken (shredded or chopped, rotisserie recommended)
• 1 tbsp olive oil or butter
• 2 cloves garlic, minced
• 4 oz cream cheese
• 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
• 1/4 cup ranch or blue cheese dressing (optional)
• 1 cup shredded cheddar cheese
• 1/2 cup milk or heavy cream
• Salt and pepper to taste
• Green onions or parsley, for garnish
• Optional: crumbled blue cheese, celery, or extra hot sauce

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Instructions

1. Cook pasta in salted water according to package directions until al dente. Reserve 1/2 cup of pasta water, drain, and set aside.
2. In a large skillet, heat olive oil or butter over medium heat. Add garlic and sauté for 1–2 minutes until fragrant.
3. Stir in cream cheese, buffalo sauce, and milk or cream. Whisk until smooth and creamy.
4. Add shredded chicken to the skillet and stir to coat in the sauce. Let simmer for 2–3 minutes.
5. Stir in cheddar cheese until melted and fully incorporated. Add ranch or blue cheese dressing if using.
6. Add the cooked pasta to the sauce and toss to coat. Add pasta water as needed to adjust consistency.
7. Season with salt and pepper to taste. Serve hot, garnished with green onions, parsley, or crumbled blue cheese.

Notes

• Adjust the buffalo sauce quantity to make it milder or spicier.
• Use rotisserie or canned chicken to save prep time.
• Add sautéed celery or spinach for extra veggies and texture.
• This dish can be baked for a bubbly, cheesy top.

Nutrition

• Serving Size: 1 serving
• Calories: 580
• Sugar: 3g
• Sodium: 1050mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 33g
• Cholesterol: 115mg