Buffalo Chicken Pasta is a cheesy blend of a creamy buffalo sauce, seared chicken breasts, cheddar and mozzarella cheeses melted and tossed in your favorite pasta. You will be delighted with every forkful of this easy yet delicious dinner option that is ready in just 35 minutes!
If you are craving more delicious chicken pasta recipes then you have to try my Lemon Garlic Pasta, Creamy Salmon Pasta and my Asiago Tortellini Alfredo with Grilled Chicken!
This Buffalo Chicken Pasta recipe reminds me of my favorite buffalo chicken dip or wings but as a complete, hearty meal. This familiar flavor is a family favorite and when it comes to buffalo chicken recipe ideas, this one is top tier.
Aside from it being a tasty entree, there are so many ways to customize this spicy chicken pasta; from the sauce to the cheese and even the pasta itself!
Buffalo Chicken Pasta Ingredients
This buffalo chicken pasta bake comes together with just a few common ingredients that you probably already have stocked in your kitchen.
- Chicken: I used fresh chicken however, you can use leftover chicken or a rotisserie in order to save a few steps and time.
- Pasta: Use your preferred pasta. I suggest rigatoni, penne, ziti or bowtie. Any of these will absorb the cheese sauce well.
- Cream Cheese: This is the main source of creaminess. Use softened cream cheese so that it melts well when added to the pasta.
- Cheese: I used mozzarella and cheddar for that nice gooey factor. I recommend shredding your own cheese because pre-shredded bagged cheese does not melt as well. It has that waxy feel that makes the cheese less creamy when melted.
- Hot Sauce: Frank's hot sauce brings the heat but you can reduce the amount so it is less intense or use a milder wing sauce if you prefer something less spicy.
- Herbs: For an added pop of freshness, I included parsley, chives, and dill. Combined with the cream cheese, this makes for a delectable semi-homemade ranch sauce.
How to Make Buffalo Chicken Pasta
Boil Pasta
Start by boiling the pasta according to package instructions. Then drain the noodles and set them aside.
Cook Chicken
Cut chicken breasts into chunks and season with onion powder, chili powder, cayenne pepper, and salt and pepper. Drizzle olive oil in a large skillet (12") and sear on both sides, about 4 minutes each side. Then remove the chicken and place on a plate. Set it aside for later use.
Make Cheese Sauce
Reduce the heat to medium and add onion to the skillet and cook for 5 minutes, until softened and fragrant. Add garlic and continue to cook for 2-3 minutes. (If the pan becomes dry, add another drizzle of olive oil.)
Season with salt and add tomato paste, chicken broth, hot sauce, parsley, chives, and dill. Mix together then add cream cheese. Continue to mix until combined and smooth and cream cheese is melted into the sauce.
Combine & Bake Buffalo Chicken Pasta
Add pasta and chicken into the sauce and remove from the heat. Add mozzarella and cheddar cheese then mix together. Top with additional mozzarella and broil in the oven for 3-5 minutes on the middle rack until the cheese is melted and slightly browned.
Finally, garnish with chives and additional hot sauce if desired.
Tips
- Make this a low-carb meal by using cooked cauliflower instead of pasta.
- Use less pasta if you like your Buffalo Chicken Pasta extra saucy.
- Be sure to add the cheese over low heat to prevent the dairy from separating.
- This can be a great idea for meal prep; assemble the pasta ahead of time then cover with plastic wrap and refrigerate it for up to 24 hours.
- If you like a less spicy buffalo chicken, use a ½ cup of hot sauce as opposed to ¾ cup.
- You can use whatever pasta you like, I recommend Rigatoni, Penne, or Ziti as the pasta shapes really work well with the creamy buffalo sauce.
Storing Leftovers
If you are lucky enough to have leftovers, store them in an airtight container and refrigerate them for up to 4 days. Wondering if you can freeze Buffalo Chicken Pasta? You most certainly can! When properly stored, frozen pasta will last up to 3 months.
For the best results, reheat on the stovetop on medium heat. It keeps the consistency and flavor much better than the microwave.
More Pasta Recipes!
- Cajun Salmon Pasta
- One Pot Casarecce Pasta with Sausage
- Buffalo Chicken Wraps
- One Pot Creamy Tomato Pasta with Spinach
- Pesto Shrimp Pasta with Sun-Dried Tomatoes
- Cheesy Baked Mac and Cheese
- Buffalo Cauliflower
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Buffalo Chicken Pasta
Equipment
- 12" Skillet
Ingredients
- 16 oz Rigatoni or Penne or Ziti
- 1 ½ lbs Chicken breasts cut into chunks
- 2 tsp Onion powder
- 1 tsp Chili powder
- ½ tsp Cayenne pepperÂ
- ½ Onion diced
- 4 Garlic cloves
- 6 oz Tomato paste
- 1 cup Chicken broth
- ¾ cup Frank’s hot sauceÂ
- 2 tbsps Fresh parsley chopped
- 3 tbsps Fresh chives chopped
- 1 tbsp Fresh dill chopped
- 8 oz Cream cheese
- 1 ½ cups MozzarellaÂ
- 1 cup Cheddar cheese
- Olive oil
- Salt and pepper to taste
Directions
- Boil pasta according to package instructions. Drain and set aside.
- Cut chicken breasts into chunks and season with onion powder, chili powder, cayenne pepper, and salt and pepper. Drizzle olive oil in a large skillet (12") and sear on both sides, about 4 minutes each side. Remove chicken and place on a plate. Set aside.
- Reduce heat to medium and add onion to the skillet and cook for 5 minutes, until softened and fragrant. Add garlic and continue to cook for 2-3 minutes. (If pan becomes dry, add another drizzle of olive oil) Season with salt and add tomato paste, chicken broth, hot sauce, parsley, chives, and dill. Mix together then add cream cheese. Continue to mix until combined and smooth and cream cheese is melted into the sauce.
- Add pasta and chicken into the sauce and remove from the heat. Add mozzarella, cheddar cheese and mix together. Top with additional mozzarella and broil in the oven for 3-5 minutes on the middle rack until cheese is melted and slightly browned.
- Garnish with chives and additional hot sauce.
Notes
- You can use shredded chicken instead of chicken breasts by boiling the chicken in chicken broth 15 minutes or cutting up a rotisserie chicken.
- Make this a low-carb meal by using cooked cauliflower instead of pasta.
- Use less pasta if you like your Buffalo Chicken Pasta extra saucy.
- Be sure to add the cheese over low heat to prevent the dairy from separating.
- This can be a great idea for meal prep; assemble the pasta ahead of time then cover with plastic wrap and refrigerate it for up to 24 hours.
- If you like a less spicy buffalo chicken, use a ½ cup of hot sauce as opposed to ¾ cup.
This is delicious!! My family loves buffalo chicken dip and this recipe is a great way to take an appetizer to a hearty family meal.
I'm so glad to hear that! Thanks so much!
Delicious recipe Britney, as always! We love your recipes in our household. I make at least three of your recipes per week and they’re always so good. This one was amazing!
Thank you so much, this has made my day!
I'm not a buffalo chicken fan but tried this pasta because everything you make is great AND I was not disappointed. The texture and flavor are fantastic and it's easy so I'll be making it again!
I substituted the chicken breasts for thighs. When I say this pasta was addictive that is no exaggeration.
I would have never thought to put buffalo chicken and pasta together, but this is genius. I loved the kick of spice from the cayenne and Frank's hot sauce.
pasta was delicious, wasn't too spicy and had the right amount of creaminess. I used chicken tenders instead of chicken breasts. it was really good.