This quick and easy Buffalo Chicken Pasta recipe is a family favorite that can be ready in about 30 minutes flat. The creamy, cheesy buffalo sauce coats every piece of juicy chicken and pasta for a home cooked meal that everyone loves.
For a quick and easy shortcut, feel free to use rotisserie chicken or leftover cooked chicken that you want to use up. Top with blue cheese crumbles, fresh parsley, and another sprinkle of hot sauce for a little taste of heaven.
Creamy Buffalo Chicken Pasta Recipe
On those nights when you just don’t know what to cook for dinner, this buffalo chicken pasta has got your back. The creamy sauce uses hot sauce, chicken broth, cream cheese, and shredded mozzarella. It comes together in no time and is the perfect match for bite-sized chicken and your favorite pasta.
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If you love buffalo pasta, I also highly recommend giving this Frank’s Buffalo Chicken Dip a try. And if you love Buffalo Chicken flavors, be sure to try all our Buffalo Chicken Recipes.
Key Ingredients
- Pasta – you can use penne pasta, cavatappi, or whatever pasta you have on hand. Make sure to cook just to al dente so that it doesn’t become too mushy while it sits in the warm pot with the cheese melting on top.
- Chicken – this pasta dish calls for boneless skinless chicken breast that is cut into small bite-sized pieces. One excellent substitute would be to use rotisserie chicken or any other kind of leftover cooked chicken or shredded chicken that you want to use up.
- Cream Cheese – you’ll either want to cut the cream cheese into small pieces or let it sit out at room temperature until softened. This will make it melt into the sauce much more quickly.
- Hot Sauce – my favorite is Frank’s Red Hot Sauce, but you can use your favorite hot sauce or buffalo wings sauce.
- Mozzarella Cheese – you could also substitute Monterey Jack cheese, or half Pepper Jack cheese. I recommend shredding your own from a block as it melts better than pre shredded cheese.
- Toppings: I like to top with blue cheese crumbles, extra Frank’s Red Hot Sauce, and fresh chopped parsley. Some more toppings to use would be sliced green onions, bacon bits, or even a drizzle of blue cheese or ranch dressing.
How to Make Buffalo Chicken Pasta
- Cook the pasta. In a large pot, cook the pasta to al dente, according to package instructions.
- Cook the chicken. While the pasta is cooking, heat a large saucepan over medium heat and add the diced chicken breast. Season with salt and pepper, then cook while stirring until the chicken is no longer pink. Remove from the pan and set aside.
- Make the buffalo cheese sauce. In the same pan, add the chicken broth, cream cheese, hot sauce, and garlic powder. Bring to a simmer over medium heat and continue to cook until the cream cheese is melted and smooth, whisking as needed.
- Add the shredded cheese, chicken, and pasta. Add half of the shredded cheese and stir until the cheese has melted and the sauce is bubbling again. Add the chicken and cooked pasta and stir until combined.
- Melt the rest of the cheese on top. Remove from the heat and top with the other half of the shredded cheese. Place a lid on your pot and let it sit for about 10 minutes, or until the cheese on top is melted.
- Serve. Garnish with a few splashes of hot sauce, blue cheese crumbles, and fresh parsley if desired. Enjoy!
Frequently Asked Questions
Buffalo sauce is traditionally made from hot sauce and butter, as well as other seasonings like Worcestershire sauce. In this recipe, we’ve replaced butter with cream cheese and mozzarella cheese.
If you want more of a mild buffalo sauce flavor, you can substitute any kind of buffalo sauce instead of using Frank’s Red Hot Sauce.
Yes! You can make this entire recipe the night before, holding off on adding the second half of the cheese. The next day, pull from the fridge and preheat your oven to 350 degrees. Transfer the mixture to a baking dish, top with the rest of the cheese, and heat for about 10-15 minutes or until the cheese is melted and bubbly.
Storing and Reheating Instructions
- Refrigerator: store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat: reheat leftovers in the microwave, or reheat in a double boiler over the stovetop.
Buffalo Chicken Pasta Recipe
Ingredients
- 16 ounces pasta, penne, cavatappi, or your favorite pasta
- 1 pound chicken breasts, cut into 3/4" pieces
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 8 ounces cream cheese, cut into 1/2" pieces
- 1/2 cup Frank’s Red Hot Sauce
- 1/2 teaspoon garlic powder
- 2½ cups mozzarella cheese, shredded (divided)
Garnish
- 1/4 cup blue cheese crumbles
- 2 tablespoons Frank’s Red Hot Sauce
- 1 tablespoon parsley, chopped
Instructions
- Cook pasta to al dente, according to package instructions.
- While the pasta is cooking, heat a large saucepan over medium heat and add the diced chicken breast. Season with salt and pepper, then cook while stirring until the chicken is no longer pink. Remove from the pan and set aside.
- In the same pan, add the chicken broth, cream cheese, hot sauce, and garlic powder. Bring to a simmer over medium heat and continue to cook until the cream cheese is melted and smooth, whisking as needed.
- Add half of the shredded cheese and stir until the cheese has melted and the sauce is bubbling again. Add the chicken and cooked pasta and stir until combined.
- Remove from the heat and top with the other half of the shredded cheese. Place a lid on your pot and let it sit for about 10 minutes, or until the cheese on top is melted.
- Garnish with a few splashes of hot sauce, blue cheese crumbles, and fresh parsley if desired. Enjoy!
Notes
Nutrition
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This creamy Buffalo Chicken Pasta is a quick and easy meal that absolutely everyone loves. It’s full of juicy bites of chicken, your favorite cooked pasta, and a creamy buffalo sauce made with cream cheese.
