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Buffalo Chicken Pasta Recipe
Ben Carraoli

Buffalo Chicken Pasta Recipe

I just made this Buffalo Chicken Pasta 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
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.