If you love the bold flavor of buffalo wings but want something heartier for dinner, this Buffalo Chicken Pasta is calling your name. It’s rich, creamy, just the right amount of spicy, and made in under 30 minutes. Whether you’re feeding a busy family, prepping for the week, or just craving some comfort food with a kick, this pasta brings big flavor with minimal effort.
Why You’ll Love This Buffalo Chicken Pasta
- Creamy and bold: It’s like buffalo chicken dip and Alfredo had a delicious baby.
- Quick and easy: On the table in just 25 minutes.
- Great for leftovers: Makes enough to stretch across a couple of meals.
- Perfect for weeknights: Uses pantry staples and pre-cooked chicken.
- Kid and adult friendly: Mild enough for most tastebuds but easy to spice up.
Ingredients You’ll Need
- Pasta – Any shape works! Penne, rotini, spaghetti, or even tortellini. Use gluten-free if needed.
- Cream Cheese – Makes the sauce extra rich and smooth. Both regular and dairy-free versions work great.
- Hot Sauce – Frank’s Red Hot is a classic, but use your favorite. Adjust to taste for spice level.
- Chicken Broth – Adds flavor and thins out the sauce. You can sub in cream or milk for a richer base.
- Minced Garlic – Fresh garlic gives the best flavor, but garlic powder works in a pinch.
- Sea Salt & Pepper – Simple seasoning to balance the bold sauce.
- Cooked Chicken – Shredded or chopped rotisserie, baked, grilled, or ground chicken all work well.
- Parsley – For a touch of freshness and color. Optional but pretty!
How to Make Buffalo Chicken Pasta
Cook the pasta:
Start by boiling your pasta according to package instructions. Drain and set aside.
Make the sauce:
In a large skillet, melt cream cheese with hot sauce and chicken broth over medium heat. Stir often until smooth and creamy.
Add flavor:
Stir in garlic, salt, pepper, and shredded chicken. Let it simmer gently so the flavors meld.
Mix it all together:
Add the cooked pasta to the skillet and toss to coat. Let it heat through for another 2–3 minutes.
Serve:
Remove from heat and top with fresh parsley—or go big with crumbled blue cheese, extra shredded cheddar, or chopped green onions.
Tips for Success
- Use room temp cream cheese for quicker melting.
- Adjust spice level to your liking—more hot sauce for heat, ranch or cheese to mellow it.
- Use bite-sized chicken pieces so everything blends evenly.
- Cook the pasta just to al dente—it’ll soften slightly more in the sauce.
Flavor Variations & Add-Ins
Want to mix it up? Try one of these easy twists:
- Add shredded mozzarella or cheddar for extra cheesy goodness.
- Top with green onions or chives for a little crunch and color.
- Swap pasta for spaghetti squash or cauliflower for a lower-carb version.
- Use ground chicken or turkey instead of shredded chicken.
- Drizzle with ranch or blue cheese dressing for a creamy topping.
- Try it with tortellini for a stuffed pasta twist.
How to Serve It
- Serve this pasta hot and fresh right from the skillet.
- Pair with a crisp green salad or garlic bread for a full meal.
- It also makes great leftovers for lunch the next day.
Storage & Reheating
To store:
Keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat:
Add a splash of water and microwave in 30-second bursts, stirring in between. Or reheat gently on the stovetop.
Freezing?
Not recommended. The creamy sauce doesn’t freeze well and may separate when thawed.
FAQs
Is this recipe very spicy?
It’s medium spicy—enough to notice, but not overwhelming. Add more or less hot sauce to suit your taste.
Can I use a different kind of chicken?
Absolutely. Use rotisserie, grilled, baked, or even canned chicken if needed. Ground chicken works great too.
Can I make this dairy-free?
Yes! Use a dairy-free cream cheese and check that your pasta and hot sauce are dairy-free too.
Can I use a different pasta?
Of course. Anything from spaghetti to tortellini to cauliflower rice works well here.
Final Thoughts
This Buffalo Chicken Pasta is the ultimate comfort food with a spicy twist. It’s creamy, bold, and packed with protein—everything you want in a weeknight dinner. It’s also endlessly customizable, so you can make it work with whatever you have in the fridge.
Whether you’re feeding a hungry family or meal prepping for the week, this pasta is a reliable crowd-pleaser that delivers every single time.
Buffalo Chicken Pasta
If you love the bold flavor of buffalo wings but want something heartier for dinner, this Buffalo Chicken Pasta is calling your name.
Ingredients
- 8 ounces penne, gluten free or regular
- 8 ounces cream cheese, regular or dairy free
- ⅓ cup hot sauce
- ¾ cup chicken broth
- 1 tsp minced garlic
- ¼ tsp sea salt
- ¼ tsp ground pepper
- 1 pound cooked shredded chicken
- fresh parsley, optional
Instructions
- First, cook penne pasta according to package directions. Once cooked, drain and set aside.
- Meanwhile, in a large skillet over medium heat, add cream cheese, hot sauce and chicken broth. Cook until smooth and creamy, stirring occasionally.
- Then, add in minced garlic, sea salt, pepper and shredded chicken. Stir to combine. Cook for 2 minutes on low heat.
- Add in cooked pasta. Stir to combine. Cook for 3 minutes on low heat. Garnish with parsley if desired.
Finally, remove from heat.
Notes
- Any type of pasta works well. I used gluten free penne pasta.
- Both dairy free and regular cream cheese can be used.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 324Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 96mgSodium 392mgCarbohydrates 15gFiber 1gSugar 2gProtein 24g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
