Craving something creamy, cheesy, and absolutely packed with flavor? This Buffalo Chicken Pasta is the ultimate comfort food mashup! Imagine tender chicken tossed in fiery buffalo sauce, swirled into velvety, cheesy pasta, and finished with a tangy kick that’ll keep you coming back for more.
Every bite is loaded with spicy, savory goodness, all balanced with just the right amount of creaminess and a hint of garlic. It’s easy enough for a busy weeknight, but bold and fun enough to wow your guests on game day.
This is my go-to for satisfying a buffalo wing craving—without the messy fingers. One pan, thirty minutes, and you’re in spicy pasta heaven. Gather your favorite toppings and dig in!
Why You'll Love This Recipe
- Quick and easy: Comes together in just about 40 minutes with minimal prep!
- Incredible flavor: Creamy, spicy, cheesy, and tangy in every forkful.
- One-pan wonder: Less mess and easy cleanup—perfect for busy nights.
- Family favorite: Kid-approved and customizable for all spice levels.
Key Ingredients for Buffalo Chicken Pasta
See recipe card below for full list of measurements, ingredients, and instructions.
Buffalo Sauce
This zesty, tangy sauce is truly the heart of this pasta. It gives the dish its signature spicy kick and bold flavor. Choose your favorite store-bought buffalo sauce or make your own for even more control over the heat. For a milder pasta, look for sauces labeled "medium" or mix with a little extra cream to tone down the spice.
Chicken Breast
Lean, juicy, and quick to cook, boneless skinless chicken breast is perfect for soaking up the buffalo flavor. Cut it into bite-sized pieces for fast, even cooking. You can also use chicken tenders or swap in cooked rotisserie chicken for an extra speedy version.
Pasta
Short, sturdy shapes like penne or rotini work best, catching the creamy buffalo sauce in every crevice. Feel free to use whole wheat or gluten-free pasta for your dietary needs. Just be sure to cook it al dente so it holds up in the sauce.
Cream Cheese
Cream cheese adds luscious creaminess and helps balance the spice of the buffalo sauce. Be sure to let it soften a bit at room temperature for easier blending. Reduced-fat or Neufchâtel works well if you want to lighten things up.
Shredded Cheddar Cheese
A generous handful of sharp cheddar delivers melty, cheesy goodness to the pasta. Feel free to experiment with a mozzarella or Monterey Jack blend for extra meltiness, or swap in pepper jack for an extra punch of heat!
Instructions for Buffalo Chicken Pasta
See recipe card below for full list of measurements, ingredients, and instructions.
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
Sauté the Chicken
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5-6 minutes until browned and cooked through. Remove to a plate and cover loosely to keep warm.
Build the Buffalo Sauce
Reduce heat to medium. In the same skillet, add minced garlic and cook for 1 minute until fragrant. Stir in buffalo sauce and cream cheese, stirring until the cream cheese is fully melted and the sauce is smooth.
Make It Creamy
Pour in the half-and-half or milk, stirring to blend. Bring to a gentle simmer (do not let boil), then add in 1 cup of shredded cheddar. Stir until melted and sauce is silky and creamy. If the sauce is too thick, add a splash of reserved pasta water as needed.
Combine Everything
Return the cooked chicken (and any juices) to the skillet, along with the drained pasta and sliced green onions. Toss well to coat everything in creamy buffalo goodness. Taste and adjust seasoning if needed.
Broil and Garnish
Sprinkle the remaining 1/2 cup cheddar cheese over the top. Set skillet under a preheated broiler for 2-3 minutes, just until bubbly and golden. Remove from oven, garnish with more green onions, and drizzle with ranch or blue cheese dressing if you like.
Recipe Variations
Make It Extra Cheesy
Love your pasta ultra gooey? Stir in an extra 1/2 cup of mozzarella or Monterey Jack for a super melty, stretchy finish. You can even top with more cheese before broiling.
Turn Up the Heat
Want it even spicier? Add a few dashes of hot sauce or a pinch of cayenne pepper to the buffalo mixture. Jalapeño slices also make a fiery garnish!
Go Gluten Free
Swap in your favorite gluten-free pasta. Be sure to cook just until al dente so the noodles stay firm and hold up in all that creamy sauce.
Ranch-Lover's Twist
Substitute half of the buffalo sauce with bottled ranch dressing for a tangy, milder flavor—perfect for those who like it less spicy.
Veggie-Loaded Option
Add sautéed bell peppers, spinach, or broccoli florets to sneak in extra veggies and color. They’ll soak up that delicious sauce beautifully.
Serving Suggestions
Pair your Buffalo Chicken Pasta with a crisp green salad tossed in ranch or blue cheese dressing, and some crunchy celery or carrot sticks on the side for a classic buffalo experience. Warm garlic bread rounds out the meal perfectly. Top each plate with chopped green onions, a sprinkle of blue cheese crumbles, or an extra drizzle of buffalo sauce for even more flavor!
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave in 30-second bursts, stirring between each to keep the sauce creamy. For larger portions, reheat gently on the stovetop with a splash of milk to loosen the sauce. Freezing is not recommended, as the dairy sauce can separate, but you can freeze it if needed—just expect a slightly different texture.
Frequently Asked Questions About Buffalo Chicken Pasta (FAQ)
Q: Can I use rotisserie chicken or leftover cooked chicken?
A: Absolutely! Just shred 2-3 cups of cooked chicken and stir it in with the sauce and pasta. It’s a great way to save time.
Q: What type of buffalo sauce is best for this recipe?
A: Use any bottled buffalo wing sauce you love. Frank’s RedHot is a classic choice, but feel free to go mild, medium, or hot depending on your spice tolerance.
Q: Can I make this dish ahead of time?
A: Yes! Assemble the pasta and sauce (without broiling), cool, cover, and refrigerate for up to a day. When ready to serve, top with cheese and broil until bubbly and hot.
Craving creamy, spicy, cheesy goodness? This Buffalo Chicken Pasta brings all your favorite flavors together in one easy weeknight meal. Give it a try and let me know how you liked it—leave a comment or rating below. I love seeing your kitchen creations!
Buffalo Chicken Pasta
Buffalo Chicken Pasta is a creamy, spicy, cheesy crowd-pleaser packed with bold buffalo flavor. Easy, quick, and perfect for weeknight dinners or potlucks!
Ingredients
Instructions
- 1Cook pasta in salted, boiling water until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- 2Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté for 5-6 minutes until golden and cooked through. Remove chicken and set aside.
- 3In the same skillet, add minced garlic and cook 1 minute. Stir in buffalo sauce and cream cheese, whisking until cream cheese is melted and mixture is smooth.
- 4Stir in half-and-half (or milk). Add 1 cup cheddar and whisk until cheese is melted and sauce is creamy. Thin with reserved pasta water as needed.
- 5Return cooked chicken (and any juices) to the sauce along with drained pasta and green onions. Toss to coat.
- 6Top with remaining 1/2 cup cheddar. Broil 2-3 minutes, just until cheese is bubbly and golden. Garnish with additional green onions and ranch or blue cheese dressing, if using. Serve hot!
Did You Make This Recipe?
Share your creations on Pinterest!
