Buffalo chicken pasta brings together two things that are hard to resist: creamy pasta and the bold, tangy heat of buffalo sauce. The sauce is rich without needing a complicated list of ingredients, while shredded chicken makes the dish filling enough for a proper dinner. It is the kind of meal that works especially well on a busy evening because most of the cooking happens in one pan.
The combination of buffalo sauce, cream cheese, melted cheddar and mozzarella gives the pasta a smooth, cheesy texture, while celery, onion and garlic add a little freshness and savory flavor. Blue cheese dressing gives it that classic buffalo-chicken character, but ranch works just as well if that is what you have in the refrigerator.
Buffalo Chicken Pasta at a Glance
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 20 minutes | 35 minutes | 6 |
Ingredients
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken breast | 1 large, about 1 pound |
| Blue cheese dressing | 1/2 cup |
| Butter | 2 tablespoons |
| Yellow onion | 1/2 cup, finely diced |
| Celery | 1 stalk, diced |
| Garlic | 3 cloves, minced |
| Diced tomatoes | 1 can, 14.5 ounces, undrained |
| Chicken broth | 4 cups |
| Penne pasta | 1 pound |
| Buffalo sauce | 1/2 cup |
| Cream cheese | 8 ounces, softened and cubed |
| Cheddar cheese | 1 1/2 cups, shredded |
| Mozzarella cheese | 1 cup, shredded |
| Red pepper flakes | A pinch, optional |
Also Read: Garlic Parmesan Chicken
How to Make Buffalo Chicken Pasta
1. Cook and shred the chicken
Place the chicken breast in a pot of water and bring it to a gentle simmer. Cook until the chicken is completely cooked through, about 15 minutes depending on its thickness. Remove it from the water and let it cool just enough to handle. Shred the chicken with two forks, then toss it with the blue cheese dressing. If you prefer ranch, simply use ranch dressing instead.
2. Sauté the vegetables
Melt the butter in a large, deep skillet over medium heat. Add the diced onion and celery and cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for another minute. You should be able to smell the garlic without letting it brown too much.
3. Cook the pasta in the same pan
Add the undrained diced tomatoes and chicken broth to the skillet. Bring the mixture to a boil, then add the penne. Push the pasta underneath the liquid as much as possible. Cover the skillet and cook for about 10 to 13 minutes, or until the pasta is al dente.
Give the pasta a stir every few minutes, especially along the bottom of the skillet, so the noodles do not stick. Keep an eye on the liquid toward the end of cooking because the pasta will absorb quite a bit of it.
4. Make the buffalo cheese sauce
Once the pasta is cooked, lower the heat. Stir in the buffalo sauce, softened cream cheese, cheddar and mozzarella. Keep the heat low and stir gently until the cheeses melt into the broth and form a creamy sauce.
5. Add the chicken
Fold the shredded chicken into the pasta and sauce. Add a pinch of red pepper flakes if you want another layer of heat. Continue cooking over low heat for a couple of minutes until everything is hot and the sauce reaches your preferred consistency.
6. Let it rest before serving
Take the skillet off the heat and let the pasta sit for a few minutes. The sauce will thicken as it rests, so do not worry if it looks slightly loose immediately after the cheese has melted.
Also Read: Goat Cheese Salad Recipe
What You Can Do Better
- Soften the cream cheese first: Cold cream cheese takes longer to melt and can leave small lumps in the sauce. Let it sit at room temperature while you prepare the other ingredients.
- Keep the heat low when adding cheese: High heat can cause the dairy to separate and give the sauce a grainy texture.
- Use freshly shredded cheese: Cheese shredded directly from a block generally melts more smoothly than pre-shredded cheese.
- Do not overcook the pasta: Cook it just until al dente because it will continue absorbing the sauce while the dish rests.
- Adjust the buffalo sauce: Start with the suggested amount and add more if you prefer a stronger, hotter buffalo flavor.
- Make it extra saucy: If you know you will be saving leftovers, slightly reduce the amount of pasta. Pasta absorbs sauce as it sits in the refrigerator.
- Use leftover chicken: Cooked rotisserie chicken is a convenient shortcut and works particularly well in this recipe.
Blue Cheese or Ranch?
Blue cheese dressing gives the pasta a sharper, more traditional buffalo-chicken flavor. Ranch dressing makes the finished dish milder and creamier. There is no wrong choice here; use whichever flavor you enjoy more.
| Use | Flavor |
|---|---|
| Blue cheese dressing | Tangy, sharp and classic buffalo-style |
| Ranch dressing | Creamy, mild and slightly herby |
Also Read: Blackberry Jam Recipe
Can You Use a Different Pasta?
Absolutely. Penne is useful because its shape holds onto the creamy sauce, but rotini, rigatoni, shells or another short pasta can also work. The important thing is to watch the pasta while it cooks because different shapes and brands can require slightly different cooking times.
How to Store Buffalo Chicken Pasta
Let the pasta cool before transferring it to an airtight container. Refrigerate leftovers and use them within 3 to 4 days. The sauce will become thicker in the refrigerator because the pasta continues to absorb moisture.
How to Reheat It
Reheat leftovers gently over low heat on the stovetop, adding a small splash of chicken broth or water if the sauce has become too thick. Stir frequently until heated through. A microwave also works for convenience, but gentle reheating generally gives you a smoother sauce.
Nutritional Information
The approximate nutrition below is based on one serving when the recipe is divided into six portions. Actual values can vary depending on the brands of pasta, cheese, dressing, buffalo sauce and chicken broth used.
| Nutrient | Per Serving |
|---|---|
| Calories | 758 kcal |
| Carbohydrates | 65 g |
| Protein | 40 g |
| Total Fat | 37 g |
| Saturated Fat | 20 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Cholesterol | 140 mg |
| Sodium | 1882 mg |
| Calcium | 414 mg |
| Iron | 3 mg |
Also Read: Buffalo Wing Sauce Recipe
Frequently Asked Questions
Can I use cooked chicken instead of raw chicken?
Yes. Shredded rotisserie chicken or leftover cooked chicken can be used. About 2 1/2 cups of cooked shredded chicken is a convenient amount for this recipe.
Is Buffalo Chicken Pasta very spicy?
The heat depends mostly on the buffalo sauce you use. For a milder pasta, start with less sauce and add more after tasting. You can also leave out the red pepper flakes.
Can I replace blue cheese dressing with ranch?
Yes. Ranch is an easy substitute and gives the pasta a smoother, milder flavor.
Why is my sauce too thin?
Give the pasta a few minutes to rest after cooking. The noodles continue absorbing the liquid and the cheese sauce naturally thickens as it cools slightly.
Why did my cheese sauce become grainy?
The most common reason is excessive heat while adding the dairy ingredients. Lower the heat before adding the cream cheese and shredded cheese, and stir gently until everything melts together.
