Buffalo Chicken Pasta
You know how some dishes just hit different? This Buffalo Chicken Pasta is one of those.
It’s spicy, creamy, cheesy, and full of bold flavor—basically everything we love in one dish.
I made it for my bestie once, and now she begs me to make it every week. Get ready, girl—you’re gonna be obsessed too!
But first,
Why You’ll Love This Recipe
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Combining comfort food with spicy flavor
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One-pot pasta recipe for easy cleanup
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Ready in under 40 minutes
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Great for weeknight dinners or game day
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Creamy, cheesy, and full of kick
Ingredients Needed
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2 cups cooked chicken (shredded or chopped)
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12 oz penne or rotini pasta
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2 tablespoons butter
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3 garlic cloves, minced
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1/2 cup diced onion
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1 cup buffalo sauce (like Frank’s RedHot)
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1 (8 oz) block cream cheese, softened
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1/2 cup ranch dressing (or blue cheese dressing)
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1 cup shredded cheddar cheese
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1/2 cup mozzarella cheese
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Salt and pepper to taste
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Green onions or parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Boil a pot of salted water and cook the pasta according to package instructions. Drain and set aside.
Step 2: In a large skillet or deep pan, melt the butter over medium heat. Add the onion and garlic. Cook for about 3-4 minutes until soft.
Step 3: Stir in the buffalo sauce and cream cheese. Let it melt down and stir until smooth.
Step 4: Add the ranch dressing and cooked chicken. Mix it all together and heat for a couple of minutes.
Step 5: Add the drained pasta to the skillet. Toss until every bite is coated in that saucy goodness.
Step 6: Sprinkle in the cheddar and mozzarella. Stir until melted and creamy.
Step 7: Taste and adjust salt and pepper as needed. Garnish with green onions or parsley.
Pro Tips for the Best Buffalo Chicken Pasta
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Use rotisserie chicken to save time
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Adjust the heat by using more or less buffalo sauce
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Add a splash of milk if the sauce gets too thick
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Want it extra cheesy? Add more cheddar on top and broil for 2-3 minutes
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Stir in a handful of spinach or chopped broccoli for a veggie boost
Common Mistakes to Avoid & How to Perfect the Recipe
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Overcooking the pasta – Cook it al dente so it doesn’t get mushy in the sauce
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Skipping cream cheese – It makes the sauce creamy and balances the heat
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Not softening cream cheese – Makes it harder to mix
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Too much salt – Remember, buffalo sauce and cheese already have salt
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Using cold chicken – Warm it up first so it blends better
Serving and Presentation Ideas
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Sprinkle blue cheese crumbles on top
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Drizzle extra buffalo sauce or ranch dressing
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Serve in shallow pasta bowls with a side salad
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Add celery sticks on the side for that classic buffalo combo
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Top with crushed tortilla chips for crunch
Variations and Recipe Swaps
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Use any pasta you like: shells, elbows, or even spaghetti
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Swap ranch for blue cheese dressing if you prefer
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Add cooked bacon bits for smoky flavor
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Use cauliflower instead of chicken for a vegetarian twist
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Make it a bake: pour into a dish, top with cheese, and bake for 10 minutes
Storage and Reheating Tips
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Store leftovers in an airtight container for up to 4 days
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Reheat on the stove with a splash of milk to loosen the sauce
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Microwave in 30-second intervals, stirring in between
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Freeze for up to 2 months (best without garnishes)
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Let thaw overnight in the fridge before reheating
What to Serve with Buffalo Chicken Pasta
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Garlic bread or cheesy breadsticks
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Crisp green salad with ranch dressing
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Steamed veggies like broccoli or green beans
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Roasted Brussels sprouts or carrots
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Iced tea or lemonade to cool down the spice
FAQs
Q: Can I make this ahead of time?
A: Yes! Prep it and store it in the fridge. Reheat when ready to serve.
Q: Can I make it less spicy?
A: Use less buffalo sauce and add more cream cheese or ranch.
Q: Is it okay to use leftover chicken?
A: Totally. This is a great way to use up cooked chicken.
Q: Can I bake this pasta?
A: Yes! Put it in a casserole dish, sprinkle more cheese, and bake at 375°F for 10-15 minutes.
Q: Is there a dairy-free option?
A: Use dairy-free cream cheese and shredded cheese alternatives.
Q: What kind of pasta works best?
A: Penne, rotini, or shells hold the sauce really well.
Q: Can I double the recipe?
A: Yep! Just use a bigger pot or pan.
Conclusion
This Buffalo Chicken Pasta is bold, creamy, and straight-up addictive.
Perfect for weeknights, potlucks, or anytime you’re craving something spicy and cheesy.
Try it out and let me know how yours turns out—tag me or share your version in the comments!
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Buffalo Chicken Pasta
Ingredients
- 2 cups cooked chicken (shredded or chopped)
- 12 oz penne or rotini pasta
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1/2 cup diced onion
- 1 cup buffalo sauce (like Frank’s RedHot)
- 1 (8 oz) block cream cheese, softened
- 1/2 cup ranch dressing (or blue cheese dressing)
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese
- Salt and pepper to taste
- Green onions or parsley for garnish (optional)
Instructions
Step 1: Boil a pot of salted water and cook the pasta according to package instructions. Drain and set aside.
Step 2: In a large skillet or deep pan, melt the butter over medium heat. Add the onion and garlic. Cook for about 3-4 minutes until soft.
Step 3: Stir in the buffalo sauce and cream cheese. Let it melt down and stir until smooth.
Step 4: Add the ranch dressing and cooked chicken. Mix it all together and heat for a couple of minutes.
Step 5: Add the drained pasta to the skillet. Toss until every bite is coated in that saucy goodness.
Step 6: Sprinkle in the cheddar and mozzarella. Stir until melted and creamy.
Step 7: Taste and adjust salt and pepper as needed. Garnish with green onions or parsley.
Notes
- Adjust the buffalo sauce to taste.
- Use rotisserie chicken to save time.
- Add milk if the sauce is too thick.
Nutrition Information
Yield 6Amount Per Serving Calories Approx. 450 per serving
