Creamy Buffalo Chicken Pasta Recipe

This spicy, rich Creamy Buffalo Chicken Pasta is made with tender chicken, Frank’s RedHot sauce, and cream cheese, ready in just 25 minutes. The sauce clings perfectly to every noodle, delivering that signature tangy heat in every bite. I love how quickly this comes together for a busy weeknight dinner.

Why This Classic Works

I used to struggle with buffalo sauce overpowering the entire dish, making it difficult to enjoy more than a few bites without reaching for water. The secret here is blending softened cream cheese directly into the hot sauce before adding the heavy cream, which creates a velvety emulsion that tempers the heat perfectly.

Another lesson I learned was regarding the chicken texture; rotisserie chicken shreds hold the sauce much better than cubed, pan-fried breast. It saves time and guarantees that every forkful has tender meat rather than dry chunks.

Creamy Buffalo Chicken Pasta Ingredients

• 8 oz penne or rotini pasta
• 2 cups cooked chicken, shredded (rotisserie works best)
• 4 oz cream cheese, softened
• 1/2 cup Frank’s RedHot Original Sauce
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 2 cloves garlic, minced
• 2 green onions, sliced
• 1/2 tsp onion powder
• 1 tbsp butter

How To Make Creamy Buffalo Chicken Pasta

1. Boil Pasta: Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
2. Start Sauce: While pasta cooks, melt butter in a large skillet over medium heat and sauté minced garlic for 30 seconds until fragrant but not browned.
3. Melt Cheeses: Lower heat to medium-low and whisk in the softened cream cheese, buffalo sauce, and chicken broth until the mixture is smooth and combined.
4. Simmer: Stir in the heavy cream and onion powder, letting the sauce simmer gently for 2 minutes to thicken slightly.
5. Combine: Remove the skillet from heat and stir in the cheddar and mozzarella cheese until melted, then toss in the cooked pasta and shredded chicken.
6. Finish: If the sauce is too thick, splash in a little reserved pasta water, then garnish with sliced green onions before serving.

Recipe Tips

• Block Cheese: Always grate your own cheddar and mozzarella cheese from a block. Pre-shredded bags contain anti-caking agents that prevent smooth melting and result in a grainy sauce.
• Heat Management: Do not let the sauce come to a rolling boil once the dairy is added. High heat can cause the cream and cheese to separate, leaving you with an oily texture.
• Pasta Water: Saving starchy pasta water is crucial for binding the sauce to the noodles. It emulsifies everything together and adjusts the consistency perfectly if the sauce gets too thick.

What To Serve With Buffalo Chicken Pasta

Serve this pasta alongside crisp celery sticks and carrot batons to cut through the richness of the cheese sauce. A simple green salad with ranch dressing or a slice of crusty garlic bread also complements the spicy flavors well.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce, as the pasta will absorb moisture while sitting. Freezing is not recommended as the dairy-based sauce may split when thawed.

FAQs

Can I bake this like a casserole?
Yes, transfer the finished pasta to a baking dish, top with extra cheese and panko breadcrumbs. Bake at 375°F for 15-20 minutes until bubbly and golden brown.

Is this dish very spicy?
It has a medium kick, similar to mild buffalo wings. To reduce the heat, use less buffalo sauce and increase the heavy cream or add a dollop of sour cream at the end.

What chicken should I use?
Rotisserie chicken is the easiest and tastiest option. You can also poach chicken breasts or use leftover grilled chicken, just ensure it is shredded or diced small.

Nutrition

• Calories: 650
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 110mg
• Sodium: 1200mg
• Total Carbohydrate: 45g
• Protein: 32g

Try More Recipes:

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

Creamy Buffalo Chicken Pasta

Recipe by Emily Mitchell

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Creamy Buffalo Chicken Pasta features tender shredded chicken and al dente noodles coated in a spicy, cheesy sauce, ready in just 25 minutes. This easy dinner combines Frank’s RedHot, cream cheese, and sharp cheddar for a bold, restaurant-quality meal.

Ingredients

• 8 oz penne or rotini pasta

• 2 cups cooked chicken, shredded (rotisserie works best)

• 4 oz cream cheese, softened

• 1/2 cup Frank’s RedHot Original Sauce

• 1/2 cup heavy cream

• 1/2 cup chicken broth

• 1 cup sharp cheddar cheese, shredded

• 1/2 cup mozzarella cheese, shredded

• 2 cloves garlic, minced

• 2 green onions, sliced

• 1/2 tsp onion powder

• 1 tbsp butter

Directions

• Boil Pasta: Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
• Start Sauce: While pasta cooks, melt butter in a large skillet over medium heat and sauté minced garlic for 30 seconds until fragrant but not browned.
• Melt Cheeses: Lower heat to medium-low and whisk in the softened cream cheese, buffalo sauce, and chicken broth until the mixture is smooth and combined.
• Simmer: Stir in the heavy cream and onion powder, letting the sauce simmer gently for 2 minutes to thicken slightly.
• Combine: Remove the skillet from heat and stir in the cheddar and mozzarella cheese until melted, then toss in the cooked pasta and shredded chicken.
• Finish: If the sauce is too thick, splash in a little reserved pasta water, then garnish with sliced green onions before serving.