Buffalo Chicken Pasta

What happens when you combine the creamy comfort of pasta with the bold, spicy flavor of Buffalo chicken? You get a dish that’s sure to be a hit at family dinners, game nights, or even as a quick weeknight meal!

Buffalo Chicken Pasta is like the best of both worlds: hearty and cheesy with just the right amount of spice to make your taste buds dance.

Growing up, Buffalo wings were always a party staple, but pasta was my family’s everyday go-to. So, why not put them together?

This recipe takes the tangy goodness of Buffalo sauce and blends it with tender chicken, soft pasta, and melty cheese for a dish that feels both familiar and exciting.

As winter chills linger (or on any cozy evening, really), this pasta is the ultimate way to warm up.

Whether you’re cooking for yourself, your family, or a group of friends, everyone will love how easy and flavorful it is. Ready to turn up the heat in your kitchen? Let’s get started!

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Why You’ll Love It

• Packed with Flavor: The spicy kick of Buffalo sauce blends perfectly with creamy cheese and tender pasta.
• Quick and Easy: You can whip this dish up in under 30 minutes, making it perfect for busy days.
• Crowd-Pleaser: It’s a great dish to bring to potlucks or serve at gatherings—it’s guaranteed to impress!
• Customizable: Adjust the spice level, swap the pasta shape, or use your favorite cheese to make it your own.
• Comfort Food at its Best: This pasta is cheesy, warm, and oh-so-satisfying!

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Ingredient List

For the Pasta:

• 12 oz (340 g) penne pasta (or your favorite pasta shape)
• 1 tbsp olive oil
• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great!)

For the Buffalo Sauce:

• 1/3 cup Buffalo sauce (adjust to taste)
• 1/4 cup ranch or blue cheese dressing (for extra creaminess and flavor)
• 2 tbsp butter

For the Creamy Base:

• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

Optional Toppings:

• Chopped green onions (for garnish)
• Crumbled blue cheese or extra cheddar
• A sprinkle of parsley

Feel free to add more or less of these ingredients depending on your preferences. Once you’ve got everything ready, the rest is smooth (and spicy) sailing!

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Kitchen Tools Needed

Before we start cooking, gather these tools to make the process smooth and simple:

• A large pot (for boiling the pasta)
• A colander (to drain the pasta)
• A large skillet or sauté pan (for the sauce)
• A whisk (to mix the sauce evenly)
• Measuring cups and spoons
• A wooden spoon or spatula (for stirring)
• A cutting board and knife (to dice the chicken or chop toppings)

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Cooking Instructions

Step 1: Cook the Pasta

1. Fill a large pot with water, add a pinch of salt, and bring it to a boil.
2. Add the pasta and cook according to the package instructions (usually 8-10 minutes).
3. Once cooked, drain the pasta in a colander and toss it with a drizzle of olive oil to prevent sticking. Set aside.

Step 2: Make the Buffalo Sauce

1. In a large skillet or sauté pan, melt the butter over medium heat.
2. Stir in the Buffalo sauce and ranch (or blue cheese) dressing. Let it heat for 1-2 minutes until combined.

Step 3: Prepare the Creamy Base

1. Pour in the heavy cream and chicken broth. Whisk the mixture to make it smooth.
2. Gradually add the shredded mozzarella and cheddar cheese, stirring until melted and creamy.

Step 4: Add the Chicken and Pasta

1. Toss the cooked chicken into the sauce and stir to coat it well.
2. Add the cooked pasta to the skillet and mix everything until the pasta is fully coated in the creamy Buffalo sauce.

Step 5: Garnish and Serve

1. Remove from heat and transfer the pasta to a serving dish or plate.
2. Top with chopped green onions, crumbled blue cheese, or parsley for extra flavor.
3. Serve warm and enjoy!

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Tips and Tricks for Success

• Adjust the Spice: If you prefer a milder dish, use less Buffalo sauce and add a little more ranch or cheese. For extra heat, sprinkle in a pinch of cayenne pepper or drizzle hot sauce on top.
• Use Pre-Cooked Chicken: Rotisserie chicken is a time-saver and works perfectly in this recipe. You can also use leftover grilled or baked chicken.
• Choose the Right Pasta: Penne, rigatoni, or even macaroni work well because their shape holds the sauce beautifully.
• Don’t Overcook the Pasta: Cook it al dente so it doesn’t get mushy when mixed with the sauce.
• Reheat Gently: If you have leftovers, warm them over low heat with a splash of milk or chicken broth to bring back the creaminess.

Ingredient Substitutions and Variations

One of the best things about Buffalo Chicken Pasta is how flexible it is! Here are some ways to make it your own:

• Chicken: Swap shredded chicken with ground chicken, turkey, or even cooked shrimp for a fun twist.
• Buffalo Sauce: Not a fan of Buffalo Sauce? Use barbecue sauce for a smoky flavor or skip the spice entirely for a creamy chicken pasta dish.
• Cheese: If you don’t have mozzarella or cheddar, try Monterey Jack, Colby, or even pepper jack for extra heat.
• Cream: Replace heavy cream with half-and-half or Greek yogurt for a lighter option.
• Pasta: Use gluten-free pasta if needed or substitute with whole wheat pasta for more fiber.
• Vegetables: Add sautéed bell peppers, broccoli, or spinach for a pop of color and extra nutrition.
• Toppings: Crumbled bacon, crispy fried onions, or a sprinkle of parmesan can take the dish to another level.

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Serving Suggestions

Buffalo Chicken Pasta is a hearty dish on its own, but pairing it with a few sides can create a complete meal:

• Side Salad: A crisp green salad with ranch dressing balances the spicy flavors.
• Garlic Bread: Perfect for soaking up the creamy sauce.
• Roasted Vegetables: Serve with roasted carrots, asparagus, or Brussels sprouts for added texture.
• Appetizers: Pair with Buffalo wings or mozzarella sticks for the ultimate game-day spread.

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Storage and Reheating Instructions

Storage

• Let the pasta cool completely before storing it.
• Transfer to an airtight container and refrigerate for up to 3-4 days.
• For longer storage, freeze it in a freezer-safe container for up to 2 months.

Reheating

• Microwave: Place a portion in a microwave-safe bowl, add a splash of milk or chicken broth, and heat in 30-second intervals, stirring in between, until warm.
• Stovetop: Add the pasta to a skillet with a little milk or broth over medium heat, stirring until heated through.
• Oven: Cover with foil and bake at 350°F (175°C) for about 15 minutes or until warmed.

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FAQ

Q: Can I make this dish ahead of time?
A: Absolutely! You can prepare the sauce and cook the pasta ahead of time. Store them separately and combine them when ready to serve.

Q: How do I make this dish less spicy?
A: Use less Buffalo sauce or mix it with more ranch or blue cheese dressing to tone down the heat.

Q: Can I make it vegetarian?
A: Yes! Replace the chicken with roasted veggies like cauliflower or mushrooms, and use vegetable broth instead of chicken broth.

Q: What’s the best pasta shape for this recipe?
A: Penne, rigatoni, or any pasta with ridges work best because they hold the sauce well, but any pasta you have on hand will do!

Q: Can I use a slow cooker?
A: Yes! Combine cooked chicken, Buffalo sauce, ranch, cream, and broth in a slow cooker. Cook on low for 2-3 hours, then stir in cooked pasta and cheese before serving.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!