Buffalo chicken pasta is the ultimate comfort food that brings together spicy, tangy, and creamy flavors in one absolutely delicious dish. This recipe combines tender pasta with perfectly seasoned buffalo chicken, a velvety sauce, and all your favorite toppings for a meal that’s sure to become a family favorite.
I absolutely love making this buffalo chicken pasta because it’s so versatile and can be customized to your taste preferences. Whether you prefer it extra spicy or mild, loaded with veggies or kept simple, this recipe is your canvas for creating the perfect weeknight dinner or impressive dinner party dish.
The beauty of this recipe lies in its simplicity and the way the flavors come together. The buffalo sauce creates that signature spicy kick, while the creamy element keeps it balanced and delicious. When combined with al dente pasta and tender chicken, you get a dish that’s restaurant-quality but made right in your own kitchen.
One of my favorite things about this recipe is how quickly it comes together. In about 30 minutes, you can have this stunning dish on the table. It’s perfect for busy weeknights when you want something that feels special but doesn’t require hours in the kitchen.
I recommend using a combination of hot sauce and butter for the buffalo sauce, as this gives you the most authentic flavor. You can adjust the heat level by using more or less hot sauce depending on your preferences. Pair this with our Best Street Corn Dip for an amazing meal, or serve alongside Best Bisquick Biscuits for dipping in the creamy sauce.
The cream cheese and heavy cream create a luxurious sauce that coats every strand of pasta beautifully. The blue cheese crumbles add a tangy, sophisticated touch that really elevates this dish from casual to special. Don’t skip the fresh herbs and garnishes—they make all the difference in the final presentation.
If you’re looking for more inspiration, check out our guide on Perfect Mirepoix Recipe for learning how to properly prepare your aromatic vegetables, or explore Best Flaky Biscuit Recipe for another delicious side option.
For more buffalo chicken inspiration, check out Bon Appétit’s Buffalo Chicken Sandwich or Serious Eats’ Buffalo Chicken Guide. You might also enjoy New York Times’ Buffalo Chicken Dip for another delicious variation. For more pasta inspiration, visit Serious Eats’ Pasta Carbonara and Bon Appétit’s Creamy Garlic Butter Pasta.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 pound penne or rigatoni pasta
- 4 tablespoons butter
- 1 cup buffalo sauce (Frank’s RedHot preferred)
- 8 ounces cream cheese, softened
- 1 cup heavy cream
- 1 cup chicken broth
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 cup blue cheese crumbles
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- Celery leaves for garnish (optional)
- Red pepper flakes for extra heat (optional)
Instructions
- Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add your pasta and cook according to package directions until al dente, then drain and set aside, reserving 1 cup of pasta water for later use.
- While the pasta cooks, pat your chicken breasts dry with paper towels and season both sides generously with salt, black pepper, garlic powder, and paprika.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken breasts.
- Cook the chicken for 6-7 minutes on the first side without moving it, allowing a golden crust to form. Flip and cook for another 6-7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
- Remove the cooked chicken from the skillet and transfer it to a cutting board. Let it rest for a few minutes, then cut into bite-sized pieces or shred with two forks.
- In the same skillet, reduce heat to medium and add 4 tablespoons of butter along with the diced onion and minced garlic.
- Sauté the onion and garlic for 2-3 minutes, stirring frequently, until they become fragrant and the onion begins to soften.
- Pour in the buffalo sauce and stir well to combine with the butter and aromatics. Let it simmer for 1-2 minutes.
- Add the softened cream cheese to the skillet, stirring constantly until it’s completely melted and incorporated into the sauce.
- Slowly pour in the heavy cream and chicken broth, stirring continuously to create a smooth, creamy sauce. Continue stirring for 2-3 minutes until the sauce is well combined and heated through.
- Return the cooked chicken pieces to the skillet and stir to coat them evenly with the buffalo cream sauce.
- Taste the sauce and adjust seasonings as needed with salt, pepper, and additional buffalo sauce if you prefer more heat.
- Add the cooked pasta to the skillet with the buffalo chicken and sauce, tossing gently but thoroughly to coat every strand of pasta.
- If the sauce seems too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Remove the skillet from heat and stir in half of the blue cheese crumbles, reserving the rest for garnish.
- Transfer the buffalo chicken pasta to a serving bowl or individual plates and garnish generously with remaining blue cheese crumbles, fresh parsley, and chopped chives.
- If desired, add a sprinkle of red pepper flakes for extra heat and a celery leaf for a traditional buffalo wing presentation.
Pro Tips
Chicken Preparation: For more even cooking, you can pound your chicken breasts to an even thickness before cooking. This ensures they cook through at the same rate and results in more tender chicken.
Pasta Water Magic: Always reserve pasta water when draining your pasta. The starch in pasta water helps the sauce cling to the pasta and can be used to adjust the sauce consistency if needed.
Buffalo Sauce Selection: Frank’s RedHot is the traditional choice for buffalo sauce, but you can use any hot sauce you prefer. For a milder version, use a less spicy hot sauce or mix it with additional cream to dilute the heat.
Cream Cheese Quality: Use full-fat cream cheese for the richest, creamiest sauce. Reduced-fat versions may not incorporate as smoothly and can result in a less luxurious texture.
Customization Options: Feel free to add diced celery, carrots, or bell peppers to the sauce for added vegetables and texture. You can also include fresh dill or ranch seasoning for a different flavor profile.
Blue Cheese Alternatives: If you’re not a fan of blue cheese, you can substitute with crumbled feta, gorgonzola, or even omit it entirely. The dish is delicious either way.
Make-Ahead Tips: You can prepare the buffalo sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before tossing with fresh pasta.
Leftover Storage: Store leftover buffalo chicken pasta in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of cream or broth if the pasta has absorbed too much liquid.
Serving Suggestions: Serve with a simple side salad, garlic bread, or Perfect Sourdough Croissant for a complete meal. A crisp white wine like Sauvignon Blanc pairs beautifully with this dish.