Ultimate Creamy Buffalo Chicken Pasta
This easy recipe delivers a fiery kick, comforting creaminess, and hearty satisfaction all in one bite. Featuring tender shredded chicken, perfectly cooked pasta, and a velvety smooth buffalo sauce, it's an instant favorite for weeknight dinners, game day gatherings, or any time you need a truly satisfying meal. Quick, easy, and incredibly versatile!
Ingredients
Group: For the Pasta
- 1 pound 450g dry pasta (penne, rotini, or elbow macaroni recommended)
- Water for cooking pasta
- Salt for pasta water
Group: For the Shredded Chicken
- 2 cups cooked shredded chicken from about 2-3 boneless, skinless chicken breasts or 1 rotisserie chicken
- 1 tablespoon olive oil or cooking spray if cooking raw chicken
- Salt and freshly ground black pepper to season chicken, if cooking raw
Group: For the Creamy Buffalo Sauce
- 1/2 cup 120ml buffalo wing sauce (e.g., Frank's RedHot Buffalo Wing Sauce)
- 1/4 cup 56g unsalted butter
- 8 ounces 226g cream cheese, softened, cut into cubes
- 1/2 cup 120ml milk (whole or 2%)
- 1 cup 113g shredded cheddar cheese
- 1/2 cup 56g crumbled blue cheese OR 1/4 cup ranch dressing
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of smoked paprika optional
- Group: Optional Garnishes
- Sliced green onions
- Fresh parsley chopped
- Extra crumbled blue cheese or a drizzle of ranch dressing
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of starchy pasta water before draining. Drain pasta and set aside.
- Craft the Creamy Buffalo Sauce: In a large skillet or Dutch oven, melt butter over medium-low heat. Add the softened cream cheese, milk, garlic powder, onion powder, and smoked paprika (if using). Whisk continuously until the cream cheese is fully melted and the mixture is smooth and creamy.
- Add Buffalo & Cheese: Stir in the buffalo wing sauce until combined. Gradually add the shredded cheddar cheese, stirring constantly until melted and fully incorporated. If using blue cheese crumbles or ranch dressing in the sauce, stir them in now.
- Combine & Serve: Add the cooked pasta and shredded chicken to the skillet with the sauce. Toss everything gently but thoroughly until evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water (a tablespoon at a time) until desired consistency is reached. Serve immediately, garnished as desired.
Notes
For Perfect Creaminess: Ensure cream cheese is at room temperature. Cook sauce over medium-low heat, whisking constantly. Reserved pasta water helps adjust consistency and cling to pasta.
Adjusting Spice: Use more or less buffalo sauce to your preference. Ranch or blue cheese can help temper the heat.
Chicken Options: Rotisserie chicken is a great shortcut. You can also boil or bake chicken breasts then shred.
Don't Overcook Pasta: Cook pasta to al dente as it will continue to cook slightly when combined with the hot sauce.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for 2-3 months.
Reheating: Reheat in microwave or on stovetop, adding a splash of milk or broth to loosen sauce.
Variations:
Baked Casserole: Transfer combined pasta to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 20-25 minutes.
Lighter Version: Use reduced-fat cream cheese, low-fat milk, and whole wheat pasta. Add veggies like spinach, bell peppers, or cauliflower.
Gluten-Free/Dairy-Free: Use GF pasta. For DF, use plant-based butter, dairy-free cream cheese/milk, and nutritional yeast/DF cheese alternatives.
Appliance Methods: Can be adapted for Instant Pot or Slow Cooker methods (refer to full article for details).
Adjusting Spice: Use more or less buffalo sauce to your preference. Ranch or blue cheese can help temper the heat.
Chicken Options: Rotisserie chicken is a great shortcut. You can also boil or bake chicken breasts then shred.
Don't Overcook Pasta: Cook pasta to al dente as it will continue to cook slightly when combined with the hot sauce.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for 2-3 months.
Reheating: Reheat in microwave or on stovetop, adding a splash of milk or broth to loosen sauce.
Variations:
Baked Casserole: Transfer combined pasta to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 20-25 minutes.
Lighter Version: Use reduced-fat cream cheese, low-fat milk, and whole wheat pasta. Add veggies like spinach, bell peppers, or cauliflower.
Gluten-Free/Dairy-Free: Use GF pasta. For DF, use plant-based butter, dairy-free cream cheese/milk, and nutritional yeast/DF cheese alternatives.
Appliance Methods: Can be adapted for Instant Pot or Slow Cooker methods (refer to full article for details).