This might be the richest, most flavorful twist on pasta you’ve had in a while—trust me, this Creamy Buffalo Chicken Pasta Recipe packs that perfect blend of spicy, cheesy goodness that hits just right after a busy day.
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Why You'll Love This Recipe
I still remember the first time I made this Creamy Buffalo Chicken Pasta Recipe; the spicy kick combined with velvety cheese sauce felt like a warm hug from the inside out. It took my regular pasta night up a notch without complicated prep.
- Quick and Easy: You’ll have dinner on the table in about 35 minutes, making it perfect for busy weeknights.
- Comfort Food with a Kick: Buffalo sauce adds just the right amount of heat balanced by creamy cheeses and chicken.
- One-Pan Wonder: Cooking the pasta right in the sauce means fewer dishes and more flavor absorption.
- Customizable: You can swap blue cheese for ranch, adjust spice level, or add veggies to suit your taste.
Ingredients & Why They Work
Each ingredient here plays a star role in creating that iconic creamy, spicy pasta you crave. Keeping the cheeses room temperature and the chicken juicy really makes all the difference.
- Boneless skinless chicken breast: Lean and versatile, it soaks up the buffalo and blue cheese flavors beautifully when shredded.
- Blue cheese dressing: Adds tangy creaminess that complements the heat from the buffalo sauce.
- Butter: Used twice—for sautéing veggies and a finishing technique called Monter au Beurre, giving the sauce a silky texture.
- Yellow onion and celery: Classic flavor bases that soften up to add a subtle background crunch and sweetness.
- Garlic: Just enough to give a subtle aromatic boost without overpowering the buffalo.
- Diced tomatoes (undrained): These add freshness and a slight acidity that balances out richness.
- Chicken broth: Provides depth of flavor and helps cook the pasta perfectly right in the sauce.
- Penne pasta: Sturdy shape holds onto the creamy sauce nicely without getting mushy.
- Buffalo sauce: The heart of the dish, bringing that signature spicy tang.
- Cream cheese: Key to making the sauce irresistibly smooth and creamy.
- Cheddar and mozzarella: Blending sharp cheddar’s bite with melty mozzarella adds complexity and stretchiness.
- Red pepper flakes (optional): For those who like an extra kick beyond the buffalo sauce.
Make It Your Way
I love tweaking this Creamy Buffalo Chicken Pasta Recipe depending on the mood. Sometimes I add roasted bell peppers or swap in ranch dressing if blue cheese isn’t your thing — either way, it’s a winner.
- Variation: One of my favorites is adding a handful of spinach right at the end for some greenery and an extra nutrient boost—it wilts beautifully in the warm sauce.
- Spice level: If you like things hotter, throw in extra buffalo sauce or a pinch more red pepper flakes. Want it milder? Go easy on the sauce or add more cream cheese.
- Protein swap: Leftover rotisserie chicken works great too—just shred and toss right in to save time.
- Dairy-free: Try substituting cream cheese with a cashew-based spread and omit the blue cheese; it's tasty but less classic.
Step-by-Step: How I Make Creamy Buffalo Chicken Pasta Recipe
Step 1: Gently Boil and Shred the Chicken
Start by placing your chicken breast in a pot of water. Bring it to a gentle boil—not a wild rolling boil—to keep the chicken tender and juicy. I add a couple of chicken bouillon cubes to infuse flavor directly into the meat. Simmer for about 15 minutes until cooked through, then shred the chicken with two forks. Toss it with the blue cheese dressing, and set aside for later.
Step 2: Sauté the Vegetables
In a large, deep skillet, melt half the butter over medium heat. Add diced onions and celery, cooking them gently for about 5 minutes until softened but not browned. Then stir in the minced garlic and cook for just another minute until fragrant. This builds a subtle flavor base that complements the tangy buffalo sauce beautifully.
Step 3: Cook the Pasta Right in the Sauce
Next, pour in the undrained diced tomatoes along with the chicken broth. Bring that mixture up to a boil, then add your penne pasta right in, making sure it’s submerged. Cover the skillet and let it cook for about 10-13 minutes, stirring occasionally under the lid to prevent sticking. Be sure not to overcook—al dente is exactly what you want here since the pasta will continue absorbing sauce later.
Step 4: Stir in the Cheese and Buffalo Sauce
Once the pasta is just right, lower the heat, and add your buffalo sauce, cubed cream cheese, shredded cheddar, and mozzarella. Stir gently but thoroughly—the sauce will look thin at first but relax! It thickens as it stands on low heat. Then fold in the shredded chicken and a pinch of red pepper flakes if you want some extra zing.
Step 5: Finish with Butter for a Luxe Touch (Optional)
If you want a silky-smooth finish, this little chef’s trick—swirling in cold butter at the end, called Monter au Beurre—makes a world of difference. It gives the sauce a glossy sheen and richer mouthfeel.
Top Tip
After a few tries, I realized the cream cheese absolutely must be softened ahead of time. Trying to melt cold chunks into the pasta made it lumpy and uneven, so planning ahead saves frustration and guarantees that ultra-creamy consistency you want.
- Room Temperature Cheese: Allow cheeses to sit out 30 minutes before use for smooth melting.
- Gentle Boil for Chicken: Avoid tough chicken by keeping the boil low and steady.
- Stir Pasta Occasionally: During boiling, use a spatula to loosen pasta to prevent sticking.
- Layer Flavors Slowly: Build complexity by sautéing veggies first before adding liquids and pasta.
How to Serve Creamy Buffalo Chicken Pasta Recipe
Garnishes
I usually top mine with a sprinkle of extra shredded cheddar, some chopped fresh parsley or green onions for color, and a drizzle of ranch or blue cheese dressing to contrast the heat. Crumbled blue cheese on top is a treat if you’re feeling fancy.
Side Dishes
For sides, crisp celery sticks or a simple green salad with a light vinaigrette bring freshness and crunch that balance the richness perfectly. Sometimes I throw together roasted Brussels sprouts or steamed broccoli for added veggies.
Creative Ways to Present
For special occasions, I’ve served this pasta in individual mini cast iron skillets, topped with a drizzle of buffalo sauce and fresh herbs—makes for a beautiful, cozy presentation that's sure to impress your friends or family.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and I always leave the sauce slightly thinner than I want initially since the pasta keeps soaking it up overnight, preventing dryness.
Freezing
This Creamy Buffalo Chicken Pasta Recipe freezes well—just cool completely, portion it out, and freeze in airtight containers. When reheated, the sauce will separate a bit, but gently stirring it over low heat with a splash of milk or broth brings it back.
Reheating
To reheat, warm leftovers gently on the stove over low heat, stirring occasionally. Adding a tablespoon or two of milk or chicken broth helps maintain that creamy texture without drying out.
Frequently Asked Questions:
Absolutely! Using pre-cooked rotisserie chicken is a great shortcut. Just shred it and toss it with the blue cheese dressing before adding to your pasta. This cuts down on prep time without sacrificing flavor.
I recommend a classic, medium-heat buffalo wing sauce like Frank’s RedHot. It has the right balance of heat and vinegar tang that complements the creamy cheese sauce perfectly. You can always adjust the amount to your preferred spice level.
Yes! Simply swap the penne for a gluten-free pasta variety. Just keep an eye on the cooking time since gluten-free pasta can cook faster or vary in texture. The rest of the ingredients are naturally gluten-free.
The spice level is moderate thanks to the buffalo sauce and optional red pepper flakes, but it’s balanced by the creamy cheeses and blue cheese dressing. You can easily customize the heat by adding more or less buffalo sauce or skipping the red pepper flakes.
Final Thoughts
So there you have it—a Creamy Buffalo Chicken Pasta Recipe that’s quick, comforting, and seriously flavorful. If you’re looking for a crowd-pleaser that still feels special, I can’t recommend giving this one a go enough. It’s my go-to when I want that perfect mix of spicy and creamy without fuss, and I think you’ll love it just as much as I do.
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Buffalo Chicken Pasta is a creamy, spicy, and cheesy one-pot meal featuring tender shredded chicken tossed in blue cheese dressing, pasta cooked in a flavorful broth with diced tomatoes, buffalo sauce, and a blend of cream cheese, cheddar, and mozzarella. Perfect for a comforting dinner with a spicy kick.
Ingredients
Chicken
- 1 large boneless skinless chicken breast, equal to 1 lb.
- ½ cup blue cheese dressing (can substitute ranch)
Sauce and Pasta Base
- 2 tablespoons butter, divided
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
- 14.5 oz. diced tomatoes, undrained (1 can)
- 4 cups chicken broth
- 1 lb. penne pasta
- ½ cup buffalo sauce
- 8 oz. cream cheese, softened and cubed
- 1.5 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 pinch red pepper flakes (optional)
- 2 tablespoons cold butter (optional)
Instructions
- Prepare Chicken: Place the chicken breast in a pot of water and bring to a gentle boil to avoid toughness. Cook for 15 minutes until fully cooked. Remove the chicken, shred it with two forks, and toss with ½ cup blue cheese dressing. Set aside.
- Sauté Vegetables: Melt 2 tablespoons butter in a large high-sided skillet over medium heat. Add diced onions and celery, cooking for 5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Cook Pasta: Add the undrained diced tomatoes and 4 cups chicken broth to the skillet and bring to a boil. Add the penne pasta, submerge it fully, and return to a boil. Cover and cook for 13 minutes, stirring occasionally with a silicone spatula to prevent sticking. Test pasta for al dente doneness.
- Add Cheese and Sauce: Reduce heat to low. Stir in buffalo sauce, softened cream cheese cubes, shredded cheddar, and mozzarella cheeses. Gently mix the sauce; it will thin at first but will thicken as it stands.
- Combine Chicken and Seasonings: Fold the shredded buffalo chicken and optional red pepper flakes into the pasta and sauce mixture, distributing evenly.
- Finish Sauce (Optional): For a smooth finish, swirl in 2 tablespoons of cold butter into the warm sauce. This technique, called "Monter au Beurre," enriches the sauce with a silky texture.
Notes
- Use slightly less than 1 lb. of pasta if you prefer more sauce; it will take longer to thicken but absorb more flavor for leftovers.
- Ensure the cream cheese is fully softened before adding to prevent clumps and help it melt evenly.
- Boil the chicken gently to keep it tender and juicy.
- 2.5 cups cooked shredded chicken can be used as an alternative to cooking fresh chicken breast.
- Shredding cheese from a block delivers creamier texture compared to pre-shredded cheese, which contains anti-caking agents.
- Add cheese on low heat to avoid dairy separation and grainy texture.
- Ranch dressing can be substituted for blue cheese dressing if preferred.
- For a lighter broth, use 2.5 cups chicken broth and 1.5 cups water; however, 4 cups chicken broth enriches the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
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