I absolutely love this Buffalo Chicken Pasta Recipe because it marries that classic tangy heat of Buffalo wings with the comfort of creamy pasta in a way that’s utterly irresistible. When I first tried it, I was blown away by how easy it was to whip up yet flavorful enough to have my family asking for seconds. This dish works perfectly for a weeknight dinner when you want something quick but with a bit of a kick to spice things up.
You’ll find that this Buffalo Chicken Pasta Recipe is a total crowd-pleaser, whether you’re serving it to friends or just craving a cozy meal after a long day. Its creamy sauce clings to every bite of penne, while the blue cheese and green onions add a fresh contrast you won’t want to skip. Trust me – this is the kind of recipe you’ll want saved and ready whenever you need a simple comfort meal with personality.
Why You’ll Love This Recipe
- Speedy and Simple: This recipe comes together in under 20 minutes, perfect for busy nights.
- Deliciously Creamy: The sauce blends cream cheese and buffalo wing sauce for that rich, tangy flavor.
- Pack of Flavor: Rotisserie chicken makes it easy and ensures tender, flavorful bites every time.
- Customizable Heat: You control the spice level by adjusting the amount of buffalo sauce used.
Ingredients You’ll Need
These ingredients come together beautifully to create a saucy, spicy, and creamy pasta that’s packed with flavor and texture. When shopping, look for quality buffalo wing sauce and fresh green onions to elevate the dish.
- Penne Pasta: Perfect for holding onto that creamy buffalo sauce, making each bite flavorful.
- Butter: Adds richness and a great base for the garlic and sauce.
- Garlic: Fresh minced garlic gives that subtle aromatic punch you don’t want to skip.
- Heavy Cream: Makes the sauce luxuriously creamy and smooth.
- Buffalo Wing Sauce: I always use Frank’s Red Hot for the classic tang and heat.
- Pepper: Adds just a touch of warmth to balance the buffalo sauce.
- Cream Cheese: Softened to melt into a creamy base that tames the heat perfectly.
- Cooked Chicken: Rotisserie chicken is my go-to—it’s flavorful and super convenient.
- Blue Cheese: Crumbled for that bold, salty contrast in every bite.
- Green Onions: Sliced fresh for a crisp finish and extra color.
Variations
I love tweaking this Buffalo Chicken Pasta Recipe depending on what I have in the fridge or the occasion. Don’t hesitate to make it your own by swapping out ingredients or adding some extras for more depth or dietary needs.
- Spicy Level Adjustment: When guests prefer mild, I use less buffalo sauce or mix in some sour cream to tone down the heat.
- Protein Swap: Sometimes I switch chicken for shredded turkey or even crispy tofu for a vegetarian twist.
- Dairy Options: For a lighter version, try a reduced-fat cream or skip the blue cheese in favor of feta or goat cheese.
- Extra Veggies: Bell peppers or spinach stirred in add freshness and color, making the dish even more vibrant.
How to Make Buffalo Chicken Pasta Recipe
Step 1: Cook Your Pasta Right
Start by cooking the penne pasta according to the package directions—al dente is best here, so it holds up nicely with the creamy sauce. Once cooked, drain the pasta but don’t rinse it; keeping a bit of that starch helps the sauce cling better. Transfer it to a big bowl and set aside while you make the sauce.
Step 2: Build the Creamy Buffalo Sauce
In a medium saucepan, melt butter over medium heat and toss in the minced garlic—just a minute is enough to soften it and release that fragrant flavor without burning. Then add the heavy cream, buffalo wing sauce, and a pinch of pepper, warming everything through gently.
Cut the cream cheese into smaller chunks so it melts faster, then whisk it into the warm sauce until you have a smooth, rich mixture. This is the part where your kitchen will start smelling amazing —that creamy, tangy scent has me hooked every time.
Step 3: Combine and Toss
Pour your luscious sauce over the cooked pasta, then fold in the shredded rotisserie chicken, blue cheese crumbles, and sliced green onions. Stir everything gently to combine without breaking up the chicken too much. When I do this, I like to get a spoonful of everything together—creamy sauce, spicy chicken, sharp cheese, and fresh onion—in each bite.
Pro Tips for Making Buffalo Chicken Pasta Recipe
- Don’t Overcook the Garlic: Keep it quick and gentle to avoid bitterness and get that fresh, mellow garlic flavor.
- Use Rotisserie Chicken: It saves time and adds a nice depth of flavor that plain cooked chicken can’t match.
- Add Sauce Slowly: Whisk cream cheese into warm sauce gradually to avoid lumps and ensure a silky texture.
- Skip Rinsing Pasta: Leaving the pasta a little starchy helps the sauce cling and creates a more cohesive dish.
How to Serve Buffalo Chicken Pasta Recipe
Garnishes
I love topping this pasta with a few extra crumbles of blue cheese and a sprinkle of fresh green onions for color and a little crunch. For an extra punch, a dash of chopped celery or a few celery leaves on top mimic the classic wing plate vibe and add freshness that balances the spice wonderfully.
Side Dishes
To round out the meal, I often serve crisp celery sticks or a simple chopped salad with ranch or blue cheese dressing. A side of garlic bread or warm dinner rolls goes great for soaking up every last bit of that creamy buffalo sauce.
Creative Ways to Present
For special occasions, I’ve arranged this Buffalo Chicken Pasta in individual ramekins, topped with an extra sprinkle of cheese, then broiled lightly to get a bubbly, golden crust. It makes the dish feel a little more festive and fun—great for dinner parties or game day gatherings.
Make Ahead and Storage
Storing Leftovers
After dinner, I store leftovers in an airtight container in the fridge. I like to keep the sauce mixed in so the flavors meld even more overnight. It stays delicious for up to 3 days, making for some seriously good next-day lunch vibes.
Freezing
I’ve frozen this Buffalo Chicken Pasta a couple of times – just pop it into a freezer-safe container. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat gently on the stove or in the oven. The texture is still great, though the green onions are best added fresh after reheating.
Reheating
When reheating, I warm it slowly over medium-low heat, stirring often to prevent the cream sauce from breaking. Adding a splash of milk or cream can help bring back that silky texture if it’s thickened too much.
FAQs
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Can I use a different type of pasta for this Buffalo Chicken Pasta Recipe?
Yes, you can! While penne works perfectly because its ridges and shape hold onto the sauce nicely, you can experiment with rotini, fusilli, or even shells. Just make sure to cook the pasta al dente so it doesn’t get mushy once mixed with the sauce.
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How spicy is this Buffalo Chicken Pasta Recipe?
The heat comes primarily from the buffalo wing sauce, which you can adjust to your preference by adding more or less. If you’re sensitive to spice, start with a smaller amount and gradually increase it. The cream cheese and heavy cream help mellow the heat to a creamy, balanced spice.
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Can I make this recipe ahead of time?
Absolutely! You can prepare the sauce and cook the pasta in advance, then combine everything right before serving. If storing, keep the pasta and sauce separate to prevent sogginess, or mix them and reheat gently later.
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What can I substitute for blue cheese if I don’t like it?
If blue cheese isn’t your thing, feta or goat cheese can be great alternatives that still add tang and creaminess. You could also skip the cheese topping altogether and use extra buffalo sauce or some shredded mozzarella for a milder cheese flavor.
Final Thoughts
This Buffalo Chicken Pasta Recipe has quickly become one of my favorite go-to dishes because it’s both comforting and exciting, with just the right amount of spice to keep things interesting. I genuinely think once you try it, you’ll understand why it’s such a hit in my house. Give it a shot—you might just find your new favorite pasta dish that’s easy enough for any night but tasty enough to impress.
Print
Buffalo Chicken Pasta Recipe
- Prep Time: 8 minutes
- Cook Time: 11 minutes
- Total Time: 19 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This creamy and spicy Buffalo Chicken Pasta combines tender penne pasta with a rich, tangy Buffalo wing sauce cream sauce, shredded rotisserie chicken, and bold blue cheese for a flavorful, comforting dish perfect for game day or a satisfying weeknight meal.
Ingredients
Pasta
- 12 ounces penne pasta
Sauce
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup Buffalo Wing sauce (Frank’s Red Hot recommended)
- 1/4 teaspoon pepper
- 3 ounces cream cheese, softened
Other
- 3 to 4 cups chopped cooked rotisserie chicken
- 1 cup crumbled blue cheese
- 2 green onions, sliced
Instructions
- Cook Pasta: Cook the penne pasta according to the package directions until al dente. Drain the pasta well but do not rinse it, then transfer to a large mixing bowl and set aside.
- Make the Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Add Cream and Buffalo Sauce: Pour in the heavy cream, Buffalo Wing sauce, and pepper. Warm the mixture while stirring occasionally to combine the flavors and heat through.
- Add Cream Cheese: Cut the softened cream cheese into pieces and add to the sauce. Whisk continuously until the cream cheese is completely melted and the sauce is smooth and creamy.
- Combine: Pour the prepared sauce over the cooked pasta in the large bowl. Add the chopped rotisserie chicken, crumbled blue cheese, and sliced green onions. Stir well to evenly coat the pasta and distribute all ingredients.
Notes
- Use rotisserie chicken for convenience, or substitute with shredded cooked chicken breast.
- Adjust the amount of Buffalo Wing sauce to control the heat level to your preference.
- For a richer sauce, use full-fat cream cheese and heavy cream.
- Do not rinse pasta after draining to ensure the sauce sticks better.
- This dish is best served immediately for creamy texture; leftovers can be reheated gently with a splash of cream or milk.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
