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A close-up shot showcases the creamy, cheesy texture of Buffalo Chicken Pasta, highlighting the vibrant colors of the chicken, pasta, and sauce.

BEST BUFFALO CHICKEN PASTA

This recipe combines the comfort of pasta with the spicy kick of Buffalo wings. Creamy, cheesy, and packed with flavor, it's a quick and easy dish that's perfect for a weeknight meal or a party. This recipe uses simple ingredients and easy-to-follow instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, rotini, or cavatappi
  • 1.5 pounds boneless, skinless chicken breasts, cooked and shredded or diced
  • 1 cup Buffalo wing sauce Frank's RedHot recommended
  • 4 ounces cream cheese, softened
  • 1 cup ranch dressing
  • 1 cup shredded cheddar cheese
  • 1/2 cup milk or heavy cream optional, for thinning sauce
  • 2 tablespoons butter
  • 1/4 cup chopped green onions, for garnish optional
  • Blue cheese crumbles, for garnish optional
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot
  • Colander
  • Large skillet or pot
  • Mixing Spoon
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board

Method
 

  1. Cook the pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
  2. While the pasta is cooking, prepare the Buffalo sauce. In a large skillet or pot, melt the butter over medium heat.
  3. Add the Buffalo wing sauce, cream cheese, and ranch dressing to the skillet. Stir constantly until the cream cheese is melted and the sauce is smooth and creamy.
  4. Stir in the shredded cheddar cheese until melted and incorporated. If the sauce is too thick, add milk or heavy cream, 1 tablespoon at a time, or some of the reserved pasta water, until the desired consistency is reached.
  5. Season the sauce with salt and pepper to taste. Remember the Buffalo sauce is already salty, so season carefully.
  6. Add the cooked chicken to the sauce and stir to coat evenly. Heat through.
  7. Add the cooked pasta to the skillet with the chicken and sauce. Toss to combine, ensuring the pasta is well coated.
  8. Serve immediately, garnished with chopped green onions and blue cheese crumbles (if desired).

Notes

For a spicier dish, use extra hot Buffalo sauce. You can also add a pinch of red pepper flakes to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to prevent the pasta from drying out. Rotisserie chicken provides a shortcut for the chicken component.