Creamy Buffalo Parmesan Garlic Chicken Pasta Recipe

This creamy, spicy Buffalo Parmesan Garlic Chicken Pasta is made with tender pan-seared chicken, heavy cream, and Frank’s RedHot, ready in just 30 minutes. The rich parmesan sauce blends perfectly with the tangy buffalo heat to create a velvety, orange-hued coating that clings to every noodle. I love making this when I can’t decide between spicy wings and a comforting bowl of pasta.

Restaurant-Quality At Home

I used to order a similar dish at a popular wing chain, but the sauce was always separated and greasy. Making this at home allows you to control the emulsion so the cream clings to the pasta without breaking into an oily mess. You get that signature tangy heat without the heavy, processed aftertaste.

My biggest surprise when testing this recipe was how much the Parmesan cheese actually helps mellow the vinegar in the Buffalo sauce. It creates a smooth, balanced flavor profile that feels indulgent rather than just burning hot. It really is the best of both worlds.

Buffalo Parmesan Garlic Chicken Pasta Ingredients

• 1 lb Boneless skinless chicken breasts, cut into 1-inch cubes
• 8 oz Penne or rotini pasta
• 2 tbsp Olive oil (for searing)
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1/2 tsp Salt
• 1/2 tsp Black pepper

For the Sauce:

• 3 tbsp Unsalted butter
• 4 cloves Garlic, minced
• 1 cup Heavy cream
• 1/3 cup Buffalo sauce (Frank’s RedHot is best)
• 3/4 cup Parmesan cheese, freshly grated
• 1/2 cup Mozzarella cheese, shredded
• 2 tbsp Green onions, sliced (for garnish)

How To Make Buffalo Parmesan Garlic Chicken Pasta

1. Cook the Pasta: Boil a large pot of salted water. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the starchy pasta water before draining. Set aside.
2. Sear the Chicken: While the water boils, toss the cubed chicken with olive oil, garlic powder, smoked paprika, salt, and pepper. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
3. Sauté Aromatics: Reduce the heat to medium. In the same skillet (don’t wipe it out), add the butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
4. Build the Sauce: Pour in the heavy cream and Buffalo sauce. Whisk gently to combine the red sauce with the white cream until it turns a consistent light orange. Let it simmer for 2-3 minutes to slightly thicken.
5. Melt the Cheese: Turn the heat to low. Gradually stir in the freshly grated Parmesan and shredded Mozzarella until the sauce is smooth and velvety. If the sauce is too thick, splash in a little reserved pasta water.
6. Combine and Serve: Add the cooked pasta and chicken back into the skillet. Toss well to coat everything in the spicy garlic cheese sauce. Garnish with sliced green onions and serve immediately.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents (like cellulose) that prevent it from melting smoothly. For a silky sauce, buy a block of Parmesan and grate it yourself.
• Room temperature cream: If possible, let your heavy cream sit out for 10 minutes before adding it to the hot pan. Cold cream hitting hot butter can sometimes cause the sauce to seize or curdle.
• Adjust the heat: The spice level depends entirely on the ratio of cream to hot sauce. For a milder dish, use 1/4 cup Buffalo sauce; for extra kick, increase to 1/2 cup.
• Don’t rinse the pasta: The starch on the unrinsed noodles helps the sauce adhere. If you rinse the pasta, the sauce will slide right off.

What To Serve With Buffalo Parmesan Garlic Chicken Pasta

Since this dish is rich and creamy, I like to serve it with something crisp to cut through the heaviness. A simple green salad with a vinaigrette or crunchy celery and carrot sticks (a nod to wing night sides) works perfectly. Garlic bread is also excellent for mopping up any extra sauce left in the bowl.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Cream-based sauces don’t freeze well, as they tend to separate when thawed, so I recommend enjoying this fresh. Reheat gently on the stovetop with a splash of milk to bring the creamy texture back.

FAQs

• Can I use rotisserie chicken? Yes! To save time, you can skip the searing step and just toss in cubed rotisserie chicken at the end to warm it through.
• Is this dish very spicy? It has a medium kick. The heavy cream and cheese significantly tone down the heat of the Buffalo sauce, making it family-friendly for older kids.
• Can I substitute milk for heavy cream? You can, but the sauce will be much thinner and less rich. If using milk, you may need to start with a roux (flour and butter) to get the right thickness.
• What pasta shape is best? Short shapes like Penne, Rotini, or Cavatappi are best because their ridges and holes hold onto the thick creamy sauce.

Nutrition

• Calories: 850 kcal
• Total Fat: 52g
• Saturated Fat: 31g
• Cholesterol: 185mg
• Sodium: 1450mg
• Total Carbohydrate: 55g
• Protein: 42g

Try More Recipes:

• Garlic Parmesan Chicken Pasta Bake Recipe
• Garlic Parmesan Chicken Pasta Recipe
• Chicken Bacon Ranch Pasta Salad Recipe

Buffalo Parmesan Garlic Chicken Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Buffalo Parmesan Garlic Chicken Pasta combines creamy, spicy sauce with tender chicken breast and al dente penne. Made with Frank's RedHot, heavy cream, and plenty of cheese, this indulgent dinner is ready in just 30 minutes. It's the perfect weeknight mashup of wing night and pasta night.

Ingredients

• 1 lb Boneless skinless chicken breasts, cut into 1-inch cubes

• 8 oz Penne or rotini pasta

• 2 tbsp Olive oil (for searing)

• 1 tsp Garlic powder

• 1 tsp Smoked paprika

• 1/2 tsp Salt

• 1/2 tsp Black pepper

• 3 tbsp Unsalted butter

• 4 cloves Garlic, minced

• 1 cup Heavy cream

• 1/3 cup Buffalo sauce (Frank’s RedHot is best)

• 3/4 cup Parmesan cheese, freshly grated

• 1/2 cup Mozzarella cheese, shredded

• 2 tbsp Green onions, sliced (for garnish)

Directions

• Boil a large pot of salted water. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of the starchy pasta water before draining. Set aside.
• While the water boils, toss the cubed chicken with olive oil, garlic powder, smoked paprika, salt, and pepper. Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes until golden brown and cooked through. Remove chicken from the pan and set aside.
• Reduce the heat to medium. In the same skillet (don’t wipe it out), add the butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
• Pour in the heavy cream and Buffalo sauce. Whisk gently to combine the red sauce with the white cream until it turns a consistent light orange. Let it simmer for 2-3 minutes to slightly thicken.
• Turn the heat to low. Gradually stir in the freshly grated Parmesan and shredded Mozzarella until the sauce is smooth and velvety. If the sauce is too thick, splash in a little reserved pasta water.
• Add the cooked pasta and chicken back into the skillet. Toss well to coat everything in the spicy garlic cheese sauce. Garnish with sliced green onions and serve immediately.