Cheesy Buffalo Chicken Pasta
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This easy Buffalo Chicken Pasta recipe is made in just 29 minutes on the stovetop by adding shredded chicken and penne pasta to the most amazing creamy, cheesy sauce, filled with two cheeses, buffalo sauce and spices!
Table of contents
Since 2012, this has been one of the most popular recipes on the blog. It has been viewed over a million times and has received dozens of 5 star reviews! Needless to say, people go crazy for this buffalo chicken pasta recipe.
For years, I have been obsessed with all things buffalo chicken! Thanks to my friend Lindsay who first introduced me to Buffalo Chicken Dip back in 2010.
I now think of all the ways I can incorporate buffalo chicken into new recipes. From burgers and tacos, to stuffed peppers and egg rolls, I’ve found some interesting ways to spread out my obsession with buffalo sauce over several genres of food.
This pasta recipe combines several of my favorite things into one delicious dish, buffalo chicken, cheese and pasta. It’s a tasty combination and easy to make in just 29 minutes, perfect for a simple weeknight meal.
Ingredients
- Shredded chicken breasts – boil or pressure cook 1 pound of boneless, skinless chicken breasts, then shred the chicken. You can also use chicken pulled from a cooked rotisserie chicken, purchased at the grocery store. I like to use either this Instant Pot Shredded Chicken or this Instant Pot Buffalo Chicken recipe when making this dish.
- Cream cheese – I recommend using full-fat cream cheese for this recipe. A low-fat cream cheese just won’t give you the same flavor and creaminess.
- Buffalo sauce – I like to use Frank’s Red Hot sauce, but any brand of buffalo sauce will work.
- Chicken broth – you can use boxed broth, or make your own broth at home using bouillon.
- Paprika + garlic powder + salt + black pepper – to season the creamy, cheesy buffalo sauce.
- Blue cheese dressing – ranch dressing can also be used instead, if that’s your preference.
- Uncooked penne pasta – you can also use small shells, elbow or macaroni noodles, or another small pasta in it’s place.
- Green onions – optional topping to add some color, flavor and crunch.
- Crushed red pepper flakes – another optional topping, for a little extra spice.
Instructions
I’ve included step by step photos above to make this recipe super easy to follow at home. For the full detailed recipe instructions, recipe video and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Prepare the cheesy buffalo sauce. In a large skillet, or dutch oven, on the stove over medium heat, add cubed cream cheese, buffalo sauce, and chicken broth. Whisk the ingredients together until the sauce is smooth and creamy.
- Spice up the sauce. Add paprika, garlic powder, black pepper and salt. Stir to combine.
- Make it creamy. Add blue cheese or ranch dressing to the sauce. Stir the sauce together until it’s smooth and creamy.
- Add the chicken. Add cooked, shredded chicken to the sauce, reduce the heat on the stove to low, then allow the sauce to simmer for 10 minutes.
- Cook the pasta. Add penne pasta to a large pot of boiling water on the stove. Cook according to package directions, then drain it and add the cooked pasta to the buffalo chicken sauce.
- Finish and serve. Garnish the pasta with diced green onions and crushed red pepper flakes, if you’d like and serve immediately.
Recipe variations
- Make it vegetarian. Omit the chicken, and replace the chicken broth with vegetable broth, to make this recipe vegetarian. The creamy sauce is so delicious, you won’t even miss the chicken!
- Use chicken thighs. If you’re a fan of dark meat, cook chicken thighs, instead of breasts in an Instant Pot, then shred the thighs to use them in this recipe.
- Make it gluten-free. Substitute in gluten free pasta to make this recipe gluten free.
- Add vegetables. Mix in 1 cup of fresh spinach leaves with the cooked, shredded chicken, or add steamed broccoli or cauliflower, to add some veggies to this pasta dish.
- Add more spice! Mix in one teaspoon red pepper flakes with the other spices to add even more heat to this pasta recipe. As the recipe is written, this pasta dish has a mild-to-medium spice level.
Storage and reheating
Buffalo chicken pasta leftovers should be stored in an airtight container in the fridge and eaten within 5 days.
The pasta can be reheated on the stove or in the microwave. To reheat it on the stove, add the pasta to a saucepan over medium heat. Stir and reheat for 5-10 minutes, or until heated through. If the pasta starts to look dry, stir in another 3-4 tablespoons chicken broth.
To reheat the pasta in the microwave, add it to a microwave safe bowl and heat for 2-3 minutes.
What to serve with it
This buffalo chicken pasta recipe is delicious on it’s own, or served with buttery bread on the side. Or to lighten things up, add a side salad or roasted veggies.
Pair the recipe with any of these side dishes for a winning combo!
More recipes with buffalo sauce
Add all of these popular recipes with buffalo sauce to your menu of easy dinner recipes!
Buffalo Chicken Pasta
Ingredients
- 2 cups cooked, shredded chicken breast, from a rotisserie chicken, or using this recipe for Instant Pot Shredded Chicken
- 8 ounces cream cheese, cubed
- ⅓ cup buffalo sauce
- ½ cup chicken broth
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ¾ cup blue cheese dressing, or ranch dressing
- 12 ounces uncooked penne pasta
Optional toppings
Instructions
- Heat a large pan, or dutch oven, on the stove over medium heat.
- Add the cubed cream cheese, buffalo sauce and chicken broth. Whisk until creamy.
- Add the paprika, garlic powder, black pepper, salt and stir to combine
- Add the blue cheese dressing and cooked, shredded chicken, then stir to combine.
- Allow the sauce to simmer for 10 minutes over low heat.
- While the sauce is simmering, bring a large pot of water to boil on the stove. Add the penne pasta and cook according to package directions.
- Drain the pasta then add it to the cheesy buffalo chicken sauce and stir to combine.
- Top with diced green onions and crushed red pepper flakes, if you would like.
Video
Notes
- Vegetarian Option: Omit the chicken. The spicy, cheesy buffalo sauce is so good on its own, you could definitely do it without chicken! Also, use vegetable broth instead of chicken broth.
- Gluten Free Option: Use gluten-free pasta to make this recipe gluten free. Make sure the buffalo sauce and chicken broth used are gluten-free.
- Storage: leftovers should be stored in an airtight container in the fridge and eaten within 5 days.
- Reheating: to reheat the pasta on the stove, add the pasta to a saucepan over medium heat. Stir and reheat for 5-10 minutes, or until heated through. If the pasta starts to look dry, stir in another 3-4 tablespoons chicken broth. To reheat the pasta in the microwave, add it to a microwave safe bowl and heat for 2-3 minutes.
Nutrition Facts
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135 Comments on “Cheesy Buffalo Chicken Pasta”
I know I’ve commented on this before and I don’t know where my comment went. I just wanted to post again that I am still making this for AT LEAST 7 years and even tho there are many variations of this recipe online, this is the only one I refer too. It’s just super simple, tasty and filling!
I do switch it up a little.. I only use about 1 cup of shredded chicken and only a tbsp or 2 of blue cheese dressing. I also added a little celery salt. Buffalo sauce is just hot sauce and butter so I just add those two. Works perfect. You can also use any pasta you want. I used macaroni tonight since that’s all I had. Of course I still used a whole block of cream cheese because….CHEESE. LOL.
Thanks for a great recipe!
(you can delete my previous comment. I had to change the amount of years I have been eating this.. can’t believe it’s over 7 years!)
I know I’ve commented on this before and I don’t know where my comment went. I just wanted to post again that I am still making this after like 4 years and even tho there are many variations of this recipe online, this is the only one I refer too. It’s just super simple, tasty and filling!
I do switch it up a little.. I only use about 1 cup of shredded chicken and only a tbsp or 2 of blue cheese dressing. Buffalo sauce is just hot sauce and butter so I just add those two. You can also use any pasta you want. I used macaroni tonight since that’s all I had. Of course I still used a whole block of cream cheese because….CHEESE. LOL.
Thanks for a great recipe!
My kids love Buffalo chicken dip so had to try this one. Super quick and easy! The family said it’s a keeper!
Has anyone tried substituting Sriracha sauce for the Buffalo sauce? We aren’t fans of Buffalo sauce but sure do love Sriracha!
Hi Heidi, you could definitely try it with sriracha, but since it’s much spicier than buffalo sauce, I would cut the amount down to 2-3 tablespoons of sriracha, instead of 1/3 cup of buffalo sauce. Let me know what you think, if you try it!
We tried it subbing buffalo sauce with 3 Tablespoons of Sriracha. It was delicious. I couldn’t think of any flavor dressing that wouldn’t conflict with Sriracha so for the 3/4 cup dressing I subbed a combination of crema (if you live in Mexico, as I do, you know what that is), mayonnaise and milk (I found the sauce too thick without additional milk or water). I also omitted the salt as it seemed salty enough without it. If you like Sriracha, you will love this.
Could this be done in a crock pot?
Hi Kim, I would not recommend making this recipe in a Crock Pot, as it’s not been tested with this cooking method. Pasta, as well as cream cheese, can also easily overcook in a Crock Pot.
So so yummy! I used ranch because I hate Bleu cheese. And I tried ground chicken with it, it’s what I had at home, and still turned out pretty good! Would probably do shredded chicken next time.
Delicious, easy recipe with common ingredients that I usually have on hand. My husband loved it! I liked it with the blue cheese dressing, but I’m sure ranch would also be good. This recipe will definitely be in the rotation!
This is Soooooooo good! My family loved it!
This has quickly become a favorite with my husband and I! I often buy a rotisserie chicken at Costco and remove the meat. Some of it is used to make chicken salad and the rest usually goes into this recipe. We like a little extra chicken in ours, about three cups. I also replace the blue cheese with ranch since I hate blue cheese. It is amazing! Thank you!
Good recipe! I hacked it to make it one pot (equal parts pasta and broth) then the rest except sour cream for cream cheese, used 1/2 cup homemade Buffalo sauce (hot sauce, canola oil, soy sauce, worchestershire sauce, garlic powder, mustard), added celery seed and shredded carrots.
So glad you enjoyed it! Thanks for sharing!
This was amazing! I replaced the blue cheese with ranch (since I’m not a blue cheese guy). Made it for an anniversary dinner for my girlfriend and it was a hit! We were craving Cosimo’s Pasta Chicken Fusilli dish and figured I’d try to find a spicy chicken pasta recipe and came across this. Amazingly similar tasting to that exact Cosimo’s restaurant dish that we wanted tonight. Very pleased. Probably my new favorite chicken pasta dinner. If you’re a buffalo person like me, you’ll love this.
Fantastic to hear Dan, thanks so much for sharing! Happy anniversary!
How large is the serving size? That’s a lot of calories for 1 meal.
The serving size is approximately 2 cups and is 665 calories for the serving.
How do you think replacing penne with quinoa would be?
Hi Rachel, have you ever tried corn & quinoa penne pasta? That might be a good, healthier substitute! I’m also currently working on a Cheesy Buffalo Chicken Quinoa Casserole that sounds like something you might be interested, check back in a couple of weeks and that recipe will be live 🙂