Buffalo Chicken Pasta Recipe | Spicy, Creamy & Cheesy Dinner
I just made this Buffalo Chicken Pasta Recipe last night, and I can’t wait to tell you all about it. After one bite, I knew this creamy, spicy pasta would go straight into my dinner rotation.
I love how it brings together tangy buffalo sauce, melty cheeses, and tender shredded chicken in one pot. It felt like comfort food with a kick.
You can also enjoy similar bites like the Mini Veggie Burgers Recipe when you’re craving something lighter but equally satisfying. Let me walk you through how I made it (and how you can, too).
Ingredients
Here’s what you’ll need—and why each item matters:
- 1 large boneless, skinless chicken breast (≈ 1 lb) – so you can shred it tenderly and mix it through
- ½ cup blue cheese dressing (you may swap ranch if you prefer) – this gives tang, creaminess, and helps coat the chicken
- 2 Tbsp butter, divided – for sautéing veggies and enriching the sauce
- ½ cup yellow onion, diced – adds sweetness and depth
- 1 stalk celery, diced – gives a bit of crunch and texture
- 3 cloves garlic, minced – essential for savory flavor
- 14.5 oz (1 can) diced tomatoes, undrained – retains liquid to help cook pasta and build sauce
- 4 cups chicken broth – the main cooking liquid for the pasta
- 1 lb (about 450 g) penne (or pasta of choice) – shapes like penne trap the sauce well
- ½ cup buffalo sauce – the spicy backbone of the dish
- 8 oz cream cheese, softened and cubed – for richness and creaminess
- 1½ cups cheddar, shredded (fresh from a block is better) – melts smoothly if freshly shredded
- 1 cup mozzarella, shredded – adds gooey stretch
- Pinch of red pepper flakes (optional) – for extra heat
- 2 Tbsp cold butter (optional swirl at end) – to finish with a silky texture
Note: makes about 6 servings.
Variations
Want to tweak this recipe to suit your tastes or dietary needs? Here are some ideas:
- Dairy-free / vegan: Use dairy-free cream cheese, vegan cheddar and mozzarella, and a dairy-free “blue cheese” or ranch alternative.
- Lower sodium / lighter: Use low-sodium chicken broth, reduce buffalo sauce, and use part-skim cheeses.
- Extra heat: Add extra hot sauce, or some cayenne/ghost pepper flakes.
- Add-ins for flavor: Toss in cooked corn, chopped bell peppers, crispy bacon pieces, or even a handful of spinach just before serving.
Cooking Time
Here’s how the timing breaks down:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need
- Large skillet (with high sides) – to cook pasta and sauce together
- Saucepan or pot – to gently boil the chicken
- Silicone spatula – to stir sauce without scratching
- Box grater – to shred cheese fresh (essential for texture)
- Strainer or colander – for draining, if needed
How to Make Buffalo Chicken Pasta
Gently Boil and Shred the Chicken
I place the chicken breast in a pot of water and bring it to a gentle boil (not a raging boil — that keeps it tender). After about 15 minutes (when it’s fully cooked), I shred it with forks. Then I toss the shredded chicken with blue cheese (or ranch) dressing and set it aside to infuse flavor.
Sauté Vegetables, Add Liquids & Pasta
In the large skillet, I melt butter over medium heat, then sauté the onion and celery until softened (around 5 minutes). I add garlic for a minute more. Then I pour in the undrained diced tomatoes plus the chicken broth, bring that to a boil, and nestle the uncooked penne into it.
I partially cover the pan and let it cook for 10–13 minutes (stir gently beneath the lid occasionally) until the pasta is al dente.
Finish with Cheeses, Sauce & Chicken
Once the pasta is cooked, I reduce heat to low and stir in buffalo sauce, softened cream cheese cubes, shredded cheddar, and mozzarella. Stir gently until it becomes creamy. Then I fold the shredded chicken into the sauce. If desired, I swirl in 2 Tbsp of cold butter at the end to get a silky finish (a chef’s trick called monter au beurre).
Additional Tips for Making this Recipe Better
From my own experience:
- Always soften the cream cheese before adding – this helps it melt smoothly instead of clumping.
- I shred the cheese from a block, never use pre-shredded – it melts far better.
- I don’t overcook the pasta — it’s better slightly firm, since it will continue to absorb sauce.
- Stir gently and keep the heat low when adding dairy so the sauce doesn’t split.
- Let the finished dish rest 2–3 minutes off heat — the sauce thickens and flavors meld beautifully.
How to Serve Buffalo Chicken Pasta
This pasta looks best when served with a little garnish. I like to sprinkle extra shredded cheese or crumbled blue cheese, some finely chopped green onions or parsley, and a few hot sauce drizzles for a pop of color.
You can serve it in a shallow bowl or a wide pasta plate so the sauce spreads out nicely. For side dishes, crunchy celery sticks, carrot sticks, or a crisp green salad balance the spice beautifully.
Or pair it with something warm like these Cheesy Garlic Breadsticks with Marinara Recipe — they’re perfect for dipping into that creamy buffalo sauce.
Nutritional Information
Here’s an approximate breakdown per serving (based on six servings):
- Calories: ~ 758 kcal
- Protein: ~ 40 g
- Carbohydrates: ~ 65 g
- Fat: ~ 37 g
Make Ahead and Storage
Storage
After cooking, I let the pasta cool slightly, then transfer it into an airtight container. In the fridge, it stays good for 3–4 days.
Freezing & Reheating
You can freeze this dish for up to 3 months in a freezer-safe container.
To reheat, I prefer a double boiler (top pot over simmering water) because it preserves creamy texture. Using a microwave sometimes makes it grainy.
Why You’ll Love This Recipe?
Here are some of the reasons I’m head over heels for this dish:
- It’s one-pot friendly — minimal cleanup and everything cooks in one skillet.
- You get a big, bold flavor — tangy buffalo, melty cheese, juicy chicken all in one.
- It’s versatile — swap dressings, cheeses, or add veggies to suit your mood.
- The texture is amazing — creamy sauce coats every bite of pasta and chicken.
- Great for leftovers — the flavors deepen overnight and it reheats nicely.
Buffalo Chicken Pasta Recipe
Ingredients
Method
- I place the chicken breast in a pot of water and bring it to a gentle boil (not a raging boil — that keeps it tender). After about 15 minutes (when it’s fully cooked), I shred it with forks. Then I toss the shredded chicken with blue cheese (or ranch) dressing and set it aside to infuse flavor.
- In the large skillet, I melt butter over medium heat, then sauté the onion and celery until softened (around 5 minutes). I add garlic for a minute more. Then I pour in the undrained diced tomatoes plus the chicken broth, bring that to a boil, and nestle the uncooked penne into it. I partially cover the pan and let it cook for 10–13 minutes (stir gently beneath the lid occasionally) until the pasta is al dente.
- Once the pasta is cooked, I reduce heat to low and stir in buffalo sauce, softened cream cheese cubes, shredded cheddar, and mozzarella. Stir gently until it becomes creamy. Then I fold the shredded chicken into the sauce. If desired, I swirl in 2 Tbsp of cold butter at the end to get a silky finish (a chef’s trick called monter au beurre).
Notes
- Always soften the cream cheese before adding – this helps it melt smoothly instead of clumping.
- I shred the cheese from a block, never use pre-shredded – it melts far better.
- I don’t overcook the pasta — it’s better slightly firm, since it will continue to absorb sauce.
- Stir gently and keep the heat low when adding dairy so the sauce doesn’t split.
- Let the finished dish rest 2–3 minutes off heat — the sauce thickens and flavors meld beautifully.