Buffalo Chicken Pasta
Buffalo Chicken Pasta is the sort of dish I turn to when I want something fast, comforting, and a little spicy. It takes familiar, pantry-friendly ingredients — shredded chicken, cream cheese, cheddar, and a hit of buffalo sauce — and turns them into a creamy, saucy pasta that eats like a meal. This recipe works for busy weeknights, game-day spreads, or whenever you crave a comforting mash-up of tangy heat and cheesy richness, and it’s easy to scale up for a crowd. If you already enjoy handheld versions of this flavor, you might like how this dish channels the same punch found in buffalo chicken sliders but in a fork-and-bowl format.
Why you’ll love this dish
This recipe balances bold buffalo heat with creamy dairy to create a crowd-pleasing comfort dinner that comes together in about 20–25 minutes if your chicken is pre-cooked. It’s budget-friendly, adaptable (use rotisserie chicken or leftovers), and kid-friendly when you dial back the sauce. It’s also a smart way to use leftover chicken without sacrificing flavor.
“A perfect weeknight winner: spicy, creamy, and so satisfying — my whole family asked for seconds.”
If you like bold pasta flavors, you’ll find this as approachable as other quick chicken pasta recipes like the cajun chicken pasta but with a tangy Buffalo twist.
Preparing Buffalo Chicken Pasta
Start by cooking your pasta, then make a quick cream-cheese-based sauce with shredded chicken, buffalo sauce, and chicken broth. Once the cream cheese has melted and the sauce is silky, fold in pasta and cheddar until everything is glossy and heated through. Finish with fresh green onions for color and crunch. In short: boil, melt, stir, combine, and serve.
What you’ll need
- 8 oz pasta (penne, rotini, or shells work well)
- 2 cups cooked chicken, shredded (rotisserie or poached chicken are quick options)
- 1/2 cup buffalo sauce (adjust to taste for milder or hotter)
- 1 cup cream cheese (softened or cubed for faster melting)
- 1 cup shredded cheddar cheese (sharp gives more flavor)
- 1 cup chicken broth (low-sodium if you prefer)
- 1 cup celery, diced (for crunch and freshness)
- 1/2 cup green onions, sliced (for garnish and a mild bite)
- Salt and pepper to taste
Substitutions & notes: Use Greek yogurt or sour cream (½ cup) to lighten slightly, but add it off heat to prevent curdling. For a dairy-free swap, try a vegan cream cheese and a plant-based cheddar alternative, though texture will differ. If you want more veggies, stir in a cup of spinach at the end until wilted. For flavor inspiration that leans toward creamy Cajun notes, check this classic chicken pot pie pasta for ideas on vegetable additions.
Step-by-step instructions
- Bring a large pot of salted water to a boil, cook the 8 oz pasta according to package directions until al dente, then drain and set aside.
- In a large pot over medium heat, combine the 2 cups shredded chicken, 1/2 cup buffalo sauce, 1 cup cream cheese, 1 cup chicken broth, and 1 cup diced celery. Stir frequently.
- Cook until the cream cheese has fully melted and the sauce is smooth and warmed through, about 4–6 minutes. If the sauce is too thick, add a splash more broth.
- Add the cooked pasta to the pot and stir in the 1 cup shredded cheddar cheese until melted and everything is evenly coated.
- Continue to cook briefly just until the dish is heated through. Taste and season with salt and pepper as needed.
- Garnish with the 1/2 cup sliced green onions and serve warm.
Best ways to enjoy it
Serve Buffalo Chicken Pasta straight from the pot into shallow bowls so the sauce cools slightly and clings to the pasta. Pair it with a crisp green salad or raw veggie sticks like carrot and cucumber to cut the richness. If you’re entertaining, offer extra buffalo sauce and blue cheese dressing on the side so guests can customize heat and tang. For cooler evenings, a crusty garlic bread or warm cornbread complements the spicy-cheesy profile; for lighter pairings, a lemony arugula salad brightens every bite. If you prefer a creamier, spicier pairing profile, consider sides similar to those served with creamy cajun chicken pasta.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently on the stovetop over low heat with a splash of chicken broth or milk to revive the sauce, stirring frequently until hot. In the microwave, heat in 30–45 second bursts, stirring in between and adding liquid if it seems dry. To freeze, cool completely, transfer to a freezer-safe container, and freeze up to 2 months; thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.
Helpful cooking tips
- Use warm broth to help the cream cheese melt smoothly and prevent lumps.
- Shred or cube cold cooked chicken finely so it warms quickly and distributes through the pasta.
- If the sauce splits or looks grainy, lower the heat and stir in a tablespoon of cold butter to re-emulsify.
- Taste buffalo sauce before adding if you’re unsure of heat level — different brands vary widely.
- Make this a one-pot meal by cooking pasta in the sauce if you want less cleanup; reserve some extra broth and adjust cooking time so the pasta finishes tender.
Creative twists
- Make it smoky: swap part of the buffalo sauce for chipotle hot sauce or smoked paprika.
- Add bacon: crisped pieces folded in at the end add crunchy umami.
- Cheese-forward: sprinkle panko mixed with melted butter and broil briefly for a crunchy topping.
- Lighter option: use reduced-fat cream cheese and Greek yogurt (add off heat) and whole-grain pasta.
- Swap proteins: use shredded turkey instead of chicken after a holiday roast, a great way to repurpose leftovers; for a milder take, try the flavor profile of parmesan chicken pasta for inspiration on cheese swaps.
Your questions answered
Q: Can I make this ahead of time?
A: Yes. Make the sauce and pasta separately, cool, then store in the fridge for up to 24 hours. Reheat gently while combining so the pasta doesn’t soak up all the sauce.
Q: How spicy will this be?
A: Spiciness depends on your buffalo sauce. Start with 1/4 cup if you prefer mild, and add more to taste. You can also temper heat with extra cream cheese or a dollop of sour cream.
Q: Can I use raw chicken?
A: You can, but you’ll need to cook it first. Poach or sauté chicken breast until fully cooked (165°F/74°C), shred it, then proceed with the sauce. Using pre-cooked or rotisserie chicken saves time and keeps the sauce assembly quick.
Q: Is this freezer-friendly?
A: Yes, freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove with added liquid to regain creaminess.
Q: What pasta shapes are best?
A: Medium shapes like penne, rotini, shells, or farfalle hold the sauce well. Smaller shapes can work, but may get lost in a very saucy dish.
Q: Any tips for a gluten-free version?
A: Use your favorite gluten-free pasta and ensure all packaged ingredients (like buffalo sauce and broth) are labeled gluten-free.
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Buffalo Chicken Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil, cook the pasta according to package directions until al dente, then drain and set aside.
- In a large pot over medium heat, combine the shredded chicken, buffalo sauce, cream cheese, chicken broth, and diced celery. Stir frequently.
- Cook until the cream cheese has fully melted and the sauce is smooth and warmed through, about 4–6 minutes. If the sauce is too thick, add a splash more broth.
- Add the cooked pasta to the pot and stir in the shredded cheddar cheese until melted and everything is evenly coated.
- Continue to cook briefly just until the dish is heated through. Taste and season with salt and pepper as needed.
- Garnish with the sliced green onions and serve warm.
