There’s something magical about combining the bold flavors of Buffalo wings with creamy, cheesy pasta. This Buffalo chicken pasta brings together everything you love about game day favorites and transforms it into a satisfying dinner the whole family will devour.
Picture tender shredded chicken coated in tangy Buffalo sauce, swimming in a rich cream cheese base, all tossed with perfectly cooked penne pasta. Every forkful delivers that addictive balance of heat and creaminess that keeps you coming back for more.
What makes this buffalo chicken pasta recipe so special? It comes together in one pot, takes less than 40 minutes, and uses ingredients you probably already have. Whether you’re using leftover rotisserie chicken or cooking boneless skinless chicken breast from scratch, the results are consistently delicious.
If you’ve ever loved buffalo chicken dip at parties, imagine that same incredible flavor turned into a complete meal. This cheesy buffalo chicken pasta takes that concept and elevates it. The Buffalo sauce provides just enough kick, while the cream cheese and cheddar create a velvety sauce that clings to every pasta noodle.
What Makes This Recipe Special
Ready in 30 Minutes: This one pot recipe means less time cooking and cleaning. Everything comes together in a single skillet, so you’re not juggling multiple pans.
Loaded with Cheese: Sharp cheddar cheese brings bold flavor, cream cheese adds silky richness, and mozzarella provides that perfect stringy texture.
Bold Buffalo Taste: The combination of Buffalo sauce and ranch dressing creates layers of flavor without needing to deep-fry anything.
High in Protein: Using shredded chicken or boneless skinless chicken means this pasta dish keeps you full with substantial nutrition.
Family Approved: Even picky eaters love this cheesy pasta. The familiar flavors appeal to kids, while the spicy kick satisfies adults.
Flexible and Forgiving: Got leftover chicken? Use it. Prefer a different pasta shape? This recipe works with what you have on hand.
Perfect for Meal Prep: Refrigerate any extras in a sealed container. The flavors deepen overnight, making next-day lunches even more delicious.
What You’ll Need
Main Ingredients
- 2 cups shredded cooked chicken (or 2 boneless skinless chicken breasts)
- 8 oz penne pasta (any short pasta works well)
- 1 tbsp butter
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- 1 cup Buffalo sauce (Frank’s RedHot is classic)
- 1 cup chicken broth
- 4 oz cream cheese, softened to room temperature
- 1 cup shredded cheddar (sharp cheddar cheese gives the best flavor)
- ½ cup shredded mozzarella cheese
- ½ cup ranch dressing or blue cheese dressing
- ½ cup whole milk or heavy cream
- Salt and black pepper to taste
Optional Toppings
- Green onions, sliced thin
- Blue cheese crumbles for authentic Buffalo flavor
- Extra drizzle of hot sauce
- Additional cheese on top if baking
Ingredient Notes
Chicken Options: Rotisserie chicken is the ultimate time-saver. Yesterday’s leftover chicken works beautifully too. For raw boneless chicken, make sure to coat it generously with salt and pepper before searing.
Pasta Selection: While penne pasta is traditional, rotini, rigatoni, or any pasta shape with ridges holds the sauce beautifully. Avoid long pasta like spaghetti short pasta works better.
Cheese Quality: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Buy a block of sharp cheddar and shred it yourself for the smoothest results.
Dressing Choice: Ranch dressing is milder and kid-friendly. Blue cheese dressing adds authentic Buffalo wing flavor but has a stronger taste.
How to Make Buffalo Chicken Pasta
Step 1: Prep Your Pasta
Fill a large pot with salted water and heat until vigorously boiling. Toss in your penne pasta and let it cook until al dente (usually 9-11 minutes). When ready, strain the pasta but keep that starchy coating—it helps create a clingy, cohesive sauce. Set aside while you work on the next steps.
Step 2: Build Your Flavor Base
Warm a large skillet over medium heat and drop in the butter. When the butter starts bubbling, toss in the diced onion and sauté for 3 minutes until soft and translucent. Stir in the minced garlic next, cooking just half a minute—long enough to release fragrance without browning.
When using raw boneless skinless chicken, sprinkle it with salt and pepper before placing in the skillet. Sear until golden on both sides and fully cooked, about 6-7 minutes per side. Transfer to a plate, let rest for 5 minutes, then pull apart with two forks.
Step 3: Create the Creamy Sauce
Stream the Buffalo sauce and chicken broth into your skillet. Mix well while loosening any caramelized bits stuck to the bottom that’s pure flavor.
Lower the heat to medium-low. Dice the cream cheese into small chunks and nestle them into the liquid. Stir patiently as they soften and meld, creating a silky, lump-free base.
Step 4: Add Protein and Creaminess
Fold in your shredded chicken, coating every piece with the Buffalo mixture. Stream in the ranch dressing or blue cheese dressing and blend thoroughly.
Time for the cheese finale. Sprinkle the shredded cheddar and mozzarella over everything. Stir continuously as they melt into a luxurious, glossy sauce. Consistency off? Add a drizzle of milk or broth to loosen, or continue simmering to thicken.
Step 5: Combine Everything
Transfer the cooked pasta straight into your sauce-filled skillet. Fold everything together, ensuring each noodle gets thoroughly coated. Give it 2-3 minutes of gentle heating with a few stirs in between.
Now’s the moment to taste-test your buffalo chicken pasta. A little bland? Season with salt. Craving heat? Add extra hot sauce.
Step 6: Optional Baking Method
For a buffalo chicken pasta bake, transfer everything to a greased casserole dish. Top with extra shredded cheese and blue cheese crumbles. Bake at 375°F for 10-15 minutes, until the cheese on top melts and turns golden. Some finish under the broiler for 2 minutes to get crispy edges.
Expert Tips & Creative Variations
Make It Extra Creamy
Use full-fat cream cheese instead of reduced-fat versions. Add a splash of heavy cream at the end for even richer sauce. Some cooks stir in a tablespoon of butter right before serving for restaurant-quality gloss.
Adjust the Heat Level
To make it milder, use half Buffalo sauce and half chicken broth. Add ranch dressing instead of blue cheese dressing. For extra kick, add cayenne pepper, red pepper flakes, or more hot sauce. Serve extra Buffalo wing sauce on the side so everyone can customize their spice level.
Storage and Reheating
Keep leftover pasta sealed in a container and refrigerate for up to three days. To reheat, add a splash of milk or chicken broth and warm gently in a skillet over medium-low heat, stirring frequently.
Slow Cooker Method
Place raw boneless chicken, Buffalo sauce, chicken broth, cream cheese, onion, and garlic in your slow cooker. Cook on low for 4 hours. Gently shred the chicken in the pot using two forks. Add the cheeses, ranch dressing, and cooked pasta. Stir until the cheese melts.
One Pot Shortcuts
Cook your boneless skinless chicken first, then set aside. Cook the pasta in the same skillet with the chicken broth. Build your sauce right in the same pan for truly one pot cooking.
Ingredient Substitutions
Pasta: Try rotini, shells, cavatappi, or rigatoni instead of penne pasta. Cheese: Swap sharp cheddar for Monterey Jack, pepper jack for extra heat, or add Parmesan. Protein: Ground chicken or turkey works if browned first. Add cooked bacon for extra richness. Sauce: Mix hot sauce with melted butter (2 parts hot sauce to 1 part butter), add vinegar and garlic powder.
Boost the Nutrition
Add diced bell peppers, frozen peas, or chopped spinach. Cook them with the onion at the beginning. Diced celery adds crunch and freshness to balance the richness.
Perfect Pairings & Serving Ideas
This cheesy buffalo chicken pasta is filling on its own, but a few sides complete the meal beautifully.
Fresh Garden Salad: Crisp greens with ranch dressing or blue cheese dressing cut through the richness perfectly.
Garlic Bread: Perfect for soaking up extra sauce. Toast thick slices with butter and garlic powder.
Buffalo-Style Sides: Celery sticks and carrot slices add crunch and are fun to dip in extra ranch dressing or blue cheese dressing.
Finishing Touches: Sprinkle chopped green onions over the top for color and freshness. Add blue cheese crumbles generously for authentic wing flavor. Drizzle extra hot sauce in decorative lines across the top.
Beverage Pairings: Cold beer pairs traditionally with Buffalo flavors. For non-alcoholic options, lemonade or iced tea refresh your palate between bites.
Final Thoughts
This buffalo chicken pasta recipe delivers everything you want in comfort food—creamy texture, exciting Buffalo flavor, and cheesy goodness that makes everyone happy. It’s easy dinner that feels special without requiring special skills or hard-to-find ingredients.
What makes this recipe truly great is how adaptable it is. Make it spicier or milder. Use leftover rotisserie chicken or cook fresh boneless skinless chicken. Turn it into a buffalo chicken pasta bake for company or keep it simple in one pot for weeknights.
The combination of cream cheese, sharp cheddar cheese, and mozzarella creates a sauce that’s ridiculously smooth. The Buffalo sauce adds signature tang and heat without overwhelming. If you love buffalo chicken dip, you’ll absolutely love this recipe—it takes those party flavors and turns them into a complete, satisfying meal.
The one pot cooking method means minimal cleanup. The 30-minute timeline fits into busy schedules. The incredible taste means you’ll be making it again and again. This is one of those buffalo chicken recipes that becomes a household favorite immediately.
Your Questions Answered
Can I use rotisserie chicken for this buffalo chicken pasta? Absolutely! Rotisserie chicken saves time and adds flavor since it’s already seasoned. Just shred it and add to your sauce. One whole rotisserie chicken gives you plenty for this recipe, with extra for leftovers.
How do I make this less spicy? Cut the Buffalo sauce in half and replace with extra chicken broth. Use ranch dressing instead of blue cheese dressing. Add extra cream cheese to mellow the heat while maintaining creaminess.
What’s the best way to store leftovers? Save any remaining pasta in a covered container in the refrigerator for 3 days. To reheat, add milk or chicken broth and warm gently on the stovetop, stirring frequently.
Which pasta shape works best? Penne pasta is classic, but any short pasta with texture works beautifully. Rotini, rigatoni, shells, or cavatappi all grab the sauce well. Avoid long noodles like spaghetti—they don’t hold the thick, creamy sauce effectively.
Can I freeze buffalo chicken pasta? Yes, this dish freezes well, store it tightly sealed for up to 2 months. Cool completely before freezing. Thaw overnight in the refrigerator, then reheat gently on the stovetop with milk to bring the sauce back together.
Is this recipe spicy enough for people who love heat? This cheesy buffalo chicken pasta has moderate heat as written. If you love spicy food, double the hot sauce or add cayenne pepper. Use extra-hot Buffalo wing sauce instead of regular. Top servings with more hot sauce so everyone can adjust to their preference.
Can I make this without an oven? Definitely. The stovetop version is easier and just as delicious. Follow all the steps in the skillet and serve directly from the pan. The buffalo chicken pasta bake version is optional—great for entertaining, but not necessary for amazing flavor.