Name: Buffalo Chicken Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breast; ½ cup blue cheese dressing (or ranch, if you prefer); 2 tablespoons butter, divided; ½ cup yellow onion, diced; 1 stick celery, diced; 3 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes, undrained; 4 cups chicken broth; 1 pound penne pasta; ½ cup buffalo sauce; 8 oz cream cheese, softened and cubed; 1 ½ cups shredded cheddar cheese; 1 cup shredded mozzarella cheese; Pinch of red pepper flakes (optional); 2 tablespoons cold butter (optional, for a glossy finish)

There are some recipes I make once, love, and then tuck away for special days. This isn’t one of them. Buffalo Chicken Pasta has become one of those regulars in my kitchen — partly because I’m a sucker for that spicy tangy kick, and partly because it’s a one-pot wonder. No juggling pans, no towering pile of dishes afterward. Just one skillet, some pantry staples, and dinner that makes everyone happy.

I first made this dish after a football night with friends when I had leftover buffalo wings and some cooked pasta sitting in the fridge. Mixing them together with a creamy sauce felt like a quick fix, but it turned into something much better. Now, I actually plan for it.

My Way of Making It

Here’s how I usually throw it together:

I simmer the chicken gently until it’s just cooked through, then shred it. Some days I cheat and use rotisserie chicken when time is short — it still works beautifully.
A little butter, celery, and onion give the base that classic buffalo flavor (kind of like the flavors you’d find with wings). Garlic goes in last so it doesn’t burn.
I add broth and a can of tomatoes, then drop the pasta right into that pot so it soaks up all the flavor as it cooks. I keep my spatula handy to give it a scrape so nothing sticks to the bottom.
Once the pasta’s tender, I stir in buffalo sauce, cream cheese, cheddar, and mozzarella. The smell alone is enough to make you hover over the pan. Finally, I fold in the chicken and let it thicken.

By the time it hits the table, the sauce has coated every bite of pasta with that creamy, tangy, spicy goodness.

Kitchen Notes and Tricks That Help

If I want leftovers for lunch, I hold back a little on the pasta — using maybe 12 ounces instead of the full pound. That way the sauce stays creamy the next day.
Softened cream cheese is your friend. If it’s too cold, it won’t melt smoothly and you’ll be chasing little lumps around the pot.
I always grate my cheese from a block. Bagged cheese has those anti-caking powders that make it melt strangely. The extra few minutes of grating are worth it for the creamy finish.
If I’m cooking for a mixed crowd, I keep ranch on the table for the ranch-lovers and blue cheese crumbles for those of us who can’t resist that sharp bite.

Planning Ahead

This pasta actually holds up better than you’d think. If I know I’ll be serving it later in the week, I’ll cook the chicken in advance and store it in the fridge. Then it’s just a matter of pulling out the skillet and finishing the rest.

For a freezer meal, I portion it into smaller containers once it’s cooled. On busy nights, it’s as easy as reheating it gently and dinner’s ready.

How I Like to Serve It

Most of the time, I serve Buffalo Chicken Pasta straight from the skillet with nothing but a simple side salad to cool things down. If we’re feeding a bigger crowd, I’ll pair it with garlic bread or roasted vegetables.

Sometimes I even spoon leftovers into a casserole dish, top it with extra cheese, and bake it the next day until bubbly. It turns into a whole new meal — almost like buffalo chicken mac and cheese.

Storing and Reheating

In my kitchen, this pasta never lasts more than a couple of days, but it keeps well in the fridge for up to 4 days. Freezing works too — I just make sure to use freezer-safe containers.

When it comes to reheating, I avoid the microwave if I can. A double boiler or just reheating low and slow on the stovetop keeps the sauce creamy instead of splitting. If I’m short on time, I’ll splash in a little extra broth while reheating to bring the sauce back to life.

Questions I Get All the Time

Can I use a different kind of pasta?
Absolutely. Penne is my go-to, but I’ve made this with rotini and shells — anything that holds sauce works.

Is it too spicy for kids?
Not at all. I usually start with a milder buffalo sauce and keep extra on the side for the spice-lovers.

Can I skip the tomatoes?
Yes, though I find they add a nice balance. If you’re not a tomato fan, swap in a little extra broth instead.

Buffalo Chicken Pasta

Yield: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

If you love buffalo wings, you’ll adore this creamy, cheesy pasta twist! Tender chicken, a tangy buffalo cream sauce, and plenty of melted cheese come together in one skillet for a weeknight dinner that feels like comfort food heaven. Bonus: it all cooks in one pot for easy cleanup!

Ingredients

1 pound boneless, skinless chicken breast
½ cup blue cheese dressing (or ranch, if you prefer)
2 tablespoons butter, divided
½ cup yellow onion, diced
1 stick celery, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
4 cups chicken broth
1 pound penne pasta
½ cup buffalo sauce
8 oz cream cheese, softened and cubed
1 ½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Pinch of red pepper flakes (optional)
2 tablespoons cold butter (optional, for a glossy finish)

Instructions

Start by cooking the chicken in a pot of gently boiling water until cooked through, about 15 minutes. Shred it with two forks, toss it with the blue cheese dressing, and set aside. (For extra flavor, add a bouillon cube to the water while cooking.)
In a large skillet, melt 1 tablespoon butter over medium heat. Sauté the onion and celery until softened, then add garlic and cook briefly until fragrant.
Stir in the diced tomatoes and chicken broth. Bring to a boil, add the pasta, and cover the skillet. Cook until the pasta is just al dente, stirring occasionally to prevent sticking.
Lower the heat and stir in buffalo sauce, cream cheese, cheddar, and mozzarella. Mix gently until smooth and creamy—the sauce will thicken as it rests.
Add the shredded chicken back into the pan along with a pinch of red pepper flakes. For an extra velvety sauce, swirl in 2 tablespoons of cold butter before serving.
Serve hot with a sprinkle of fresh herbs or extra cheese on top if you’d like.

Notes

Use freshly shredded cheese for the best melt and texture.
If you like extra sauce, reduce the pasta slightly to about 14 oz.
Ranch dressing makes a great swap for blue cheese.
Leftovers reheat well, though the pasta will soak up some sauce in the fridge.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 728Total Fat: 47gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 170mgSodium: 1775mgCarbohydrates: 33gFiber: 2gSugar: 6gProtein: 42g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Final Thought

Buffalo Chicken Pasta is one of those recipes that feels comforting but still exciting every time I make it. It’s the kind of dinner that gets people asking for seconds, whether it’s a quiet weeknight or you’re hosting a game night. If you love buffalo chicken anything, trust me — this pasta will become a keeper in your kitchen too.

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