Buffalo Chicken Pasta Recipe

This creamy, spicy Buffalo Chicken Pasta is made with tender chicken breast, Frank’s RedHot sauce, and cream cheese, and ready in just 30 minutes. The rich sauce clings to every noodle, delivering that signature wing flavor without the mess. I love making this for busy weeknights when I crave something bold.

Restaurant-Quality At Home

I used to order buffalo chicken mac at local sports bars, but it always arrived lukewarm and congealed. Making it fresh at home changes everything because you control the heat level and the creaminess of the sauce.

The first time I tried this, I used pre-shredded cheese and the sauce turned grainy instead of smooth. Now I grate my own cheddar, and the difference in texture is absolutely worth the extra two minutes of prep.

Buffalo Chicken Pasta Ingredients

• 8 oz penne or fusilli pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 8 oz cream cheese, softened
• 1/2 cup buffalo wing sauce (Frank’s RedHot recommended)
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese (freshly grated)
• 1/2 cup shredded mozzarella cheese
• 2 green onions, sliced

How To Make Buffalo Chicken Pasta

1. Cook Pasta: Boil the pasta in a large pot of salted water according to package directions until al dente, then drain and set aside.
2. Sear Chicken: Heat olive oil in a large skillet over medium-high heat, then add chicken pieces, garlic powder, and onion powder, cooking for 5-7 minutes until golden and cooked through.
3. Build Sauce: Lower the heat to medium and stir in the softened cream cheese, buffalo sauce, and chicken broth until the mixture is completely smooth and orange.
4. Combine & Melt: Toss the cooked pasta into the sauce, then stir in the cheddar and mozzarella cheese until fully melted and glossy.

Recipe Tips

• Grate your own cheese: Pre-packaged cheese has anti-caking agents that prevent smooth melting and can result in a gritty sauce texture.
• Warm the cream cheese: Using cold cream cheese can cause it to lump up in the hot pan, so let it sit on the counter for 30 minutes before cooking.
• Adjust the heat: If you are sensitive to spice, swap half the buffalo sauce for extra chicken broth or heavy cream to tame the fire.

What To Serve With Buffalo Chicken Pasta

Serve this rich pasta with a crisp green salad tossed in ranch dressing to help cut through the heavy cheese sauce. Garlic bread is also excellent for scooping up any extra spicy sauce left at the bottom of the bowl.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or water to bring the creamy texture back to life, as the sauce tends to thicken when cold.

FAQs

Can I use rotisserie chicken? Yes, skip the searing step and just add shredded rotisserie chicken directly to the sauce to warm through before adding the cheese.

Is this dish very spicy? It depends on your buffalo sauce brand, but generally, the cream cheese and dairy significantly tame the heat level.

Can I bake this? Absolutely, transfer the finished pasta to a baking dish, top with extra cheese, and broil for 3-5 minutes for a crispy top.

Nutrition

• Calories: 550
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 95mg
• Sodium: 1100mg
• Total Carbohydrate: 45g
• Protein: 32g

Try More Recipes:

• Cajun Chicken and Sausage Pasta Recipe
• Buffalo Wild Wings Parmesan Garlic Chicken Pasta Recipe
• Cajun Chicken Pasta Recipe

Buffalo Chicken Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Creamy Buffalo Chicken Pasta features tender chicken and al dente penne tossed in a spicy cheese sauce, ready in 30 minutes for a perfect weeknight dinner. The rich blend of Frank’s RedHot and cream cheese delivers bold flavor without the hassle of frying wings.

Ingredients

• 8 oz penne or fusilli pasta

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

• 2 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 8 oz cream cheese, softened

• 1/2 cup buffalo wing sauce (Frank’s RedHot recommended)

• 1/2 cup chicken broth

• 1 cup shredded cheddar cheese (freshly grated)

• 1/2 cup shredded mozzarella cheese

• 2 green onions, sliced

Directions

• 1. *Cook Pasta:* Boil the pasta in a large pot of salted water according to package directions until al dente, then drain and set aside.
• 2. *Sear Chicken:* Heat olive oil in a large skillet over medium-high heat, then add chicken pieces, garlic powder, and onion powder, cooking for 5-7 minutes until golden and cooked through.
• 3. *Build Sauce:* Lower the heat to medium and stir in the softened cream cheese, buffalo sauce, and chicken broth until the mixture is completely smooth and orange.
• 4. *Combine & Melt:* Toss the cooked pasta into the sauce, then stir in the cheddar and mozzarella cheese until fully melted and glossy.