If you’re craving a hearty meal that combines bold flavors with creamy textures, this Buffalo Chicken Pasta is exactly what you need. Made all in one pot, it’s a simple recipe that balances spicy buffalo sauce, tender chicken, melted cheese, and perfectly cooked pasta in a rich, flavorful sauce.
Why You’ll Love This Buffalo Chicken Pasta Recipe
This Buffalo Chicken Pasta is a game-changer because it’s easy to make, packed with flavor, and requires minimal cleanup. You get that classic spicy buffalo kick combined with creamy cheese and the satisfying bite of penne pasta, all coming together in one pan. Using shredded chicken—whether fresh, rotisserie, or leftovers—makes this recipe flexible and quick. It’s ideal for busy weeknights when you want something comforting but don’t want to spend hours in the kitchen. Plus, the balance of textures and flavors keeps every bite interesting and delicious.
Ingredients You’ll Need for Buffalo Chicken Pasta
- 1 large boneless skinless chicken breast (about 1 pound)
- ½ cup blue cheese dressing (or ranch if preferred)
- 2 tablespoons butter (divided)
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
- 14.5 ounces diced tomatoes with juice (1 can)
- 4 cups chicken broth
- 1 pound penne pasta
- ½ cup buffalo sauce
- 8 ounces cream cheese, softened and cubed
- 1½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Pinch of red pepper flakes (optional for extra heat)
- 2 tablespoons cold butter (optional, for a silky sauce finish)
How to Make Buffalo Chicken Pasta
Start by gently boiling the chicken breast in water. Keep the boil gentle to avoid tough meat, and cook the chicken for about 15 minutes until it’s fully cooked. Remove the chicken and shred it using two forks. Toss the shredded chicken with the blue cheese dressing and set it aside to absorb those tangy flavors.
Next, melt half of the butter in a large skillet over medium heat. Add the diced onions and celery, cooking them for about five minutes until they soften. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the undrained diced tomatoes and chicken broth. Bring this mixture to a boil, then add the penne pasta. Make sure the pasta is submerged, and let everything come back to a boil. Cover the skillet and let the pasta cook for 10 to 13 minutes, or until it’s just al dente. Check the pasta a few times, stirring gently to keep it from sticking.
Lower the heat to a gentle simmer. Stir in the buffalo sauce, cream cheese cubes, shredded cheddar, and mozzarella. At first, the sauce will be thin, but it will thicken as you continue stirring and as it stands. Add the shredded chicken and sprinkle in red pepper flakes if you like some extra spice.
For an extra smooth, glossy sauce, stir in the cold butter at the end. This chef’s trick, known as “Monter au Beurre,” gives the sauce a silky finish that makes every bite luxurious.
How to Serve Buffalo Chicken Pasta
Serve this dish hot and fresh for the best experience. It pairs beautifully with a simple green salad or steamed vegetables to balance the richness. You can sprinkle extra cheese or chopped fresh herbs like parsley or chives on top for added color and flavor. This pasta also works great as a filling for stuffed bell peppers or alongside crispy garlic bread to soak up the creamy sauce. If you want to add a cooling element, a side of crunchy celery sticks or carrot sticks complements the spicy buffalo sauce perfectly.
Expert Tips for Making Buffalo Chicken Pasta
To elevate this recipe, plan ahead by letting your cream cheese, cheddar, and mozzarella sit at room temperature before adding them to the dish. This makes melting easier and creates a smoother sauce. When boiling your chicken, adding a couple of chicken bouillon cubes to the water infuses extra flavor into the meat. Don’t rush the pasta cooking — aim for al dente, as it will continue softening when mixed with the sauce. When stirring the sauce, be gentle to keep the pasta intact and avoid mushiness. If you want to control the spice level, start with less buffalo sauce and add more as needed. And don’t skip the cold butter swirl at the end — it makes a noticeable difference in texture and shine.
How to Store Buffalo Chicken Pasta
If you have leftovers, allow the pasta to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator and consume within three to four days. When reheating, use a low heat setting on the stove or microwave and add a splash of chicken broth or water to loosen the sauce and prevent it from drying out. Avoid freezing this dish, as the creamy texture and cheese may separate or become grainy when thawed.
Variations on Buffalo Chicken Pasta to Try
Feel free to customize this recipe to suit your taste or dietary needs. Swap penne for other pasta shapes like rotini, fusilli, or shells for a different texture. If you want to make it milder, use ranch dressing instead of blue cheese and reduce the buffalo sauce. For a dairy-free version, try using vegan cream cheese and cheese alternatives. Add veggies like bell peppers, spinach, or mushrooms during the sautéing step to boost nutrition and color. You can also substitute shredded cooked turkey or tofu in place of chicken for a twist. To up the flavor, experiment with smoked paprika or add a squeeze of fresh lemon juice right before serving.
Frequently Asked Questions About Buffalo Chicken Pasta
What pasta works best for Buffalo Chicken Pasta?
Penne pasta is a great choice because its tube shape holds the creamy sauce well. However, you can also use other medium-sized pasta shapes like rotini or fusilli.
Can I use rotisserie chicken instead of cooking chicken breast?
Absolutely! Using pre-cooked rotisserie chicken saves time and adds great flavor. Just shred it and mix with the blue cheese dressing before adding to the pasta.
Is this recipe very spicy?
The level of spice depends on how much buffalo sauce you use. You can adjust the amount to suit your taste, or swap buffalo sauce for ranch dressing for a milder version.
How long can I store leftovers?
Store leftover pasta in an airtight container in the fridge for up to four days. Reheat gently to keep the sauce creamy and smooth.
Can I freeze Buffalo Chicken Pasta?
Freezing is not recommended because the creamy sauce and cheese may separate, affecting texture and flavor.
What can I serve alongside Buffalo Chicken Pasta?
A fresh green salad, steamed veggies, or crunchy celery sticks balance the richness and spice nicely. Garlic bread is also a tasty side option.
Buffalo Chicken Pasta
Equipment
- Large Skillet
- Pot
Ingredients
- 1 large boneless skinless chicken breast (about 1 pound)
- 1/2 cup blue cheese dressing (or ranch if preferred)
- 2 Tbsp. butter divided
- 1/2 cup yellow onion diced
- 1 stick celery diced
- 3 cloves garlic minced
- 14.5 oz. diced tomatoes with juice (1 can)
- 4 cups chicken broth
- 1 lb. penne pasta
- 1/2 cup buffalo sauce
- 8 oz. cream cheese softened and cubed
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Pinch of red pepper flakes optional for extra heat
- 2 Tbsp. cold butter optional, for a silky sauce finish
Instructions
- Boil the chicken breast in water for about 15 minutes until fully cooked. Remove and shred it using two forks. Toss with blue cheese dressing.
- Melt half of the butter in a large skillet over medium heat. Add diced onions and celery, cooking for about five minutes until softened. Stir in minced garlic and cook for another minute.
- Add undrained diced tomatoes and chicken broth. Bring to a boil, then add penne pasta, ensuring it is submerged. Cover and cook for 10-13 minutes until al dente.
- Lower heat to a gentle simmer. Stir in buffalo sauce, cream cheese, cheddar, and mozzarella. Mix until combined and thickened. Add shredded chicken and red pepper flakes if desired.
- For a smooth finish, stir in cold butter before serving.
- Serve hot with optional toppings like extra cheese or fresh herbs.
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