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–+ servings
Delicious bowl of Buffalo Chicken Pasta topped with herbs and cheese
Patricia Krouse

Buffalo Chicken Pasta

A creamy, spicy pasta dish made with shredded chicken, cream cheese, and buffalo sauce that comes together in about 20-25 minutes, perfect for a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 8 oz pasta (penne, rotini, or shells) Choose your favorite shape
Sauce
  • 2 cups cooked chicken, shredded Rotisserie or poached chicken work well
  • 1/2 cup buffalo sauce Adjust to taste for milder or hotter
  • 1 cup cream cheese Softened or cubed for faster melting
  • 1 cup chicken broth Low-sodium if preferred
  • 1 cup celery, diced For crunch and freshness
Cheese and Garnish
  • 1 cup shredded cheddar cheese Sharp gives more flavor
  • 1/2 cup green onions, sliced For garnish and mild bite
Seasonings
  • Salt and pepper to taste

Method
 

Preparation
  1. 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.
Making the Sauce
  1. In a large pot over medium heat, combine the shredded chicken, buffalo sauce, cream cheese, chicken broth, and diced celery. Stir frequently.
  2. 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.
Combining
  1. Add the cooked pasta to the pot and stir in the shredded cheddar cheese until melted and everything is evenly coated.
  2. Continue to cook briefly just until the dish is heated through. Taste and season with salt and pepper as needed.
  3. Garnish with the sliced green onions and serve warm.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently on the stovetop or the microwave. Can also be frozen for up to 2 months. Use Greek yogurt or sour cream as substitutes for a lighter option, if desired.

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