Oh, you’re going to love this Buffalo Chicken Pasta Recipe—it’s one of those dishes I turn to when I want something cozy but still packed with a punch of flavor. The creamy, spicy buffalo sauce tied together with tender chicken and pasta just hits every craving spot. When I first tried this recipe, I was amazed at how quickly it comes together, making it perfect for busy weeknights or last-minute gatherings.
What makes this Buffalo Chicken Pasta Recipe special is how it balances that signature buffalo heat with the smoothness of cream cheese and blue cheese, creating a rich, comforting dish that everyone at the table will rave about. Whether you’re feeding your family or meal prepping for the week, you’ll find it hits the spot every single time.
Why You’ll Love This Recipe
- Quick and Easy: Ready in about 20 minutes, perfect for busy weeknights.
- Bold Flavor: Spicy buffalo sauce balanced with creamy cheese for a perfect comfort meal.
- Versatile Ingredients: Uses common pantry staples and leftover rotisserie chicken for convenience.
- Crowd-Pleaser: My family always asks for seconds — it’s a guaranteed hit!
Ingredients You’ll Need
These ingredients come together beautifully, layering creamy richness with spicy goodness. I like to grab a rotisserie chicken for this recipe—that shortcut really ups the convenience without sacrificing flavor.
- Penne pasta: Penne holds the sauce well, thanks to its tube shape—plus, it cooks evenly without getting mushy.
- Butter: Adds a silky base to your sauce.
- Garlic cloves: Fresh garlic gives just the right aromatic punch.
- Heavy cream: This makes everything luscious and creamy.
- Buffalo wing sauce: I swear by Frank’s Red Hot for authentic flavor and perfect spiciness.
- Pepper: Simple seasoning to round out the flavors.
- Cream cheese: Softened, it melts perfectly into the sauce, adding body and tang.
- Cooked chicken: Rotisserie chicken is my go-to here—it’s tender, flavorful, and saves time.
- Blue cheese: Crumbled blue cheese gives a punchy, tangy finish that balances the heat.
- Green onions: These bring freshness and a little crisp texture on top.
Variations
I love how this Buffalo Chicken Pasta Recipe is a bit of a blank canvas—you can easily tweak it to suit your taste or dietary needs. I’ve played around with a few variations and realized they all bring something interesting to the table.
- Make it vegetarian: Swap the chicken for crispy cauliflower florets or tofu cubes for a delicious meat-free twist.
- Mild version: Cut back on the buffalo wing sauce and add more cream cheese to keep things creamy but less spicy—great for kids!
- Extra veggies: Throw in some sautéed bell peppers or spinach to add color and nutrients.
- Different cheese: If you’re not a fan of blue cheese, shredded mozzarella or sharp cheddar also work well.
How to Make Buffalo Chicken Pasta Recipe
Step 1: Cook the pasta to al dente perfection
Start by boiling your penne pasta according to the package instructions, but make sure you don’t overcook it—the pasta should be slightly firm to the bite, just like I like it. Once done, drain the pasta but don’t rinse it; keeping the starch on the noodles helps the sauce stick better. Transfer the pasta to a large bowl and set it aside while you prep your sauce.
Step 2: Build the creamy buffalo sauce
In a medium saucepan over medium heat, melt the butter and toss in your minced garlic. I like to cook the garlic for about a minute until it’s fragrant but not browned, which can turn it bitter. Then, add the heavy cream, buffalo wing sauce, and pepper to the pan—stir everything to combine and warm through gently.
Cut your softened cream cheese into small chunks and whisk it into the sauce. Keep whisking until it’s fully melted and smooth, creating that rich, creamy buffalo base. This step is key—if you notice lumps, just keep the heat low and keep stirring; the cream cheese will melt beautifully with patience.
Step 3: Combine pasta, chicken, and cheese
Pour your creamy buffalo sauce over the cooked penne in the large bowl. Add in the chopped rotisserie chicken, crumbled blue cheese, and sliced green onions. Then stir everything together until the pasta is well coated and evenly mixed. Your kitchen’s about to smell like heaven.
Pro Tips for Making Buffalo Chicken Pasta Recipe
- Don’t rinse pasta: Keeping the starch helps the sauce cling for maximum flavor in every bite.
- Use softened cream cheese: This melts smoother and prevents lumps in your sauce.
- Choose quality buffalo sauce: Frank’s Red Hot really brings the right heat without overpowering the creaminess.
- Tailor the spice: If you want less heat, start with less wing sauce and add more to taste after mixing.
How to Serve Buffalo Chicken Pasta Recipe
Garnishes
I always finish this pasta with extra green onions for freshness and maybe a sprinkle of additional blue cheese for those who adore that tangy bite. Sometimes, I throw in a handful of chopped fresh parsley to brighten the dish visually and flavor-wise. These simple touches really lift it up from good to restaurant-quality at home.
Side Dishes
Because this pasta is rich and bold, I like pairing it with lighter sides like a crisp green salad or roasted veggies to balance things out. Garlic bread or buttery dinner rolls make for stellar companions if you want to keep the meal indulgent. For a fresher take, crunchy celery sticks with ranch dressing are a fun nod to the classic buffalo wings side.
Creative Ways to Present
For special occasions, I’ve served this Buffalo Chicken Pasta in individual mini cast-iron skillets—everyone loves a personal touch, and it keeps the pasta warm. You can also layer it in a casserole dish topped with extra cheese and broil for a few minutes for a bubbly, golden crust that’s irresistible. It’s a crowd-pleaser every time!
Make Ahead and Storage
Storing Leftovers
I always store leftovers in an airtight container in the fridge and they keep perfectly for up to 3 days. I like to sprinkle a little extra blue cheese or fresh green onions on top before reheating to refresh the flavors. Leftover Buffalo Chicken Pasta tastes just as delicious the next day, sometimes even better!
Freezing
If you’re freezing, cool the pasta completely before packing it into freezer-safe containers or bags. From my experience, the texture is best if you freeze it without the green onions—they can be added fresh later. Frozen Buffalo Chicken Pasta holds up for about 2 months and reheats nicely when thawed overnight in the fridge.
Reheating
To reheat leftovers, I add a splash of milk or cream when warming the pasta on the stove over low heat to keep it nice and creamy. Stir gently until heated through—this helps prevent the sauce from separating or drying out, which I’ve learned the hard way!
FAQs
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Can I use other types of pasta for this Buffalo Chicken Pasta Recipe?
Absolutely! While penne is ideal because it holds the sauce well, you can swap in rotini, fusilli, or even elbow macaroni. Just make sure to cook the pasta al dente so it doesn’t get mushy when mixed with the creamy sauce.
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How spicy is this Buffalo Chicken Pasta Recipe?
This pasta has a moderate level of heat thanks to the buffalo wing sauce. If you prefer less spice, simply reduce the amount of sauce and add more cream cheese or heavy cream to mellow things out.
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Can I make this recipe ahead of time?
Yes! You can prep the sauce and even cook the pasta a few hours ahead, then store them separately until you’re ready to assemble. The full dish reheats well and tastes great the next day.
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What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Add a little milk when reheating to keep the sauce creamy and avoid drying out.
Final Thoughts
I absolutely love how this Buffalo Chicken Pasta Recipe combines comfort food familiarity with a spicy, tangy twist—it’s become a staple in my kitchen and one I recommend to friends all the time. Whenever you crave something quick, flavorful, and satisfying, this recipe delivers every time. Don’t be shy about making it your own, and enjoy every creamy, spicy, delicious bite!
Print
Buffalo Chicken Pasta Recipe
- Prep Time: 8 minutes
- Cook Time: 11 minutes
- Total Time: 19 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This creamy and spicy Buffalo Chicken Pasta combines tender penne with a rich buffalo sauce-infused cream sauce, shredded rotisserie chicken, and tangy blue cheese for a deliciously satisfying meal. Perfect for those who love the bold flavors of buffalo wings in a comforting pasta dish.
Ingredients
Pasta
- 12 ounces penne pasta
Sauce
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup Buffalo Wing sauce (e.g., Frank’s Red Hot)
- 1/4 teaspoon pepper
- 3 ounces cream cheese, softened
Add-ins
- 3 to 4 cups chopped cooked chicken (from rotisserie chicken)
- 1 cup crumbled blue cheese
- 2 green onions, sliced
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil, then add the penne pasta. Cook according to the package directions until al dente. Drain the pasta well but do not rinse it. Transfer the pasta to a large mixing bowl and set aside to retain heat.
- Prepare Sauce Base: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Cream and Buffalo Sauce: Pour in the heavy cream, buffalo wing sauce, and sprinkle in the pepper. Stir to combine and warm the mixture over medium heat.
- Melt Cream Cheese: Cut the softened cream cheese into small pieces and add to the saucepan. Whisk continuously until the cream cheese is fully melted, and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Pour the warm buffalo cream sauce over the cooked pasta. Add the chopped rotisserie chicken, crumbled blue cheese, and sliced green onions. Stir gently to ensure everything is evenly coated.
- Serve: Serve the Buffalo Chicken Pasta immediately while hot, optionally with extra blue cheese or green onions for garnish.
Notes
- You can adjust the amount of buffalo sauce to make the dish milder or spicier to taste.
- Using rotisserie chicken speeds up preparation, but leftover cooked chicken or grilled chicken also works well.
- For a lower-fat version, substitute half-and-half for heavy cream and use reduced-fat cream cheese.
- Serve with celery sticks or a fresh green salad to complement the spicy, rich flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
