Tender chicken, spicy buffalo sauce, ranch, and melty cheese come together in this creamy Buffalo Chicken Pasta. Dinner is ready in 30!
Okay, real talk: I wasn’t always a buffalo-anything kind of person. I know, shocking, right? I used to think buffalo sauce was just for wings at football parties where you had to politely nod at conversations about fantasy leagues you didn’t understand. But then one random Tuesday night—because of course it was a Tuesday—I was staring down some leftover buffalo wing sauce in the fridge and thought, What if we put this magic on pasta? You guys. Game. Changed.
I threw together this creamy, spicy, comforting bowl of goodness, and the family? Let’s just say there were no leftovers. My husband went back for thirds (he’s usually a seconds guy), and the kids basically licked their plates. Now it’s a staple at our house. We call it Tuesday Night Pasta, but you can call it whatever makes you happy.
Why You’ll Love This Buffalo Chicken Pasta Recipe?
- One Pot, No Fuss: Less dishes = more time to catch up on your favorite show after dinner.
- Ready in 30 Minutes: Perfect for weeknights when you don’t have the energy to chef it up.
- Creamy and Spicy: It’s like buffalo wings met a cheesy pasta and had a delicious baby.
- Totally Customizable: Add more heat, less heat, different cheese… it’s your pasta adventure.
Ingredient Notes:
So here’s what you need for this creamy Buffalo Chicken Pasta, and a few thoughts on why they matter.
- Pasta (10.5 oz) – Penne, fusilli, rigatoni… I used penne because it’s what I had, but honestly, anything short and saucy will do.
- Olive Oil & Butter – Yep, both. Olive oil keeps it light, butter makes it rich. Best of both worlds.
- Chicken (1 lb) – I dice boneless, skinless chicken breasts into bite-size pieces so they cook fast and stay tender.
- Shallot & Garlic – Shallots give a subtle sweetness that onions can’t, and garlic… well, if you’re not using garlic, we can’t be friends.
- Tomato Paste – Just a tablespoon. It deepens the flavor without turning it into a tomato sauce.
- Chicken Stock (1 cup) – Helps deglaze the pan and makes the sauce silky.
- Cream Cheese (5.5 oz) – Softened so it melts right in. You want that creamy base, trust me.
- Buffalo Sauce (2 tbsp) – I love Frank’s RedHot. It’s tangy, spicy, and totally addictive.
- Ranch Dressing (2 tbsp) – Balances the heat with cool creaminess.
- Cheddar & Monterey Jack Cheese (1 cup each) – Sharp cheddar for bite, Monterey Jack for that glorious melt.
- Salt & Pepper – To taste, because you’re the boss in your kitchen.
How To Make Buffalo Chicken Pasta?
Step 1. Cook the Pasta
Get a big pot of salty water boiling and toss in your pasta. Cook it for about a minute less than what the box says for al dente. Why? Because you want it to soak up all that saucy goodness later. Don’t forget to save a cup of pasta water! That stuff’s magic.
Step 2. Sauté the Chicken
In a big ol’ pan (or Dutch oven if you’re fancy), heat up your olive oil and butter. Add the chicken in a single layer. Don’t crowd it—chicken likes its personal space. Let it get nice and golden, then move it to a plate. Give yourself a high five for getting the hard part done.
Step 3. Build the Flavor
Same pan, no cleaning necessary (yay!). Add your shallots and garlic. Sauté until they smell like heaven. Stir in the tomato paste and cook it for a minute—it gets all sweet and caramelized. Then pour in the chicken stock and scrape up those flavorful brown bits. That’s where the magic lives.
Step 4. Make It Creamy
Whisk in the cream cheese until the sauce looks smooth and glossy. Then stir in the buffalo sauce and ranch dressing. At this point, I always dip a spoon in and taste. Too spicy? Add a little more ranch. Too mild? More buffalo!
Want To Save This Recipe?
Step 5. Bring It All Together
Return the chicken and pasta to the pan. Toss until everything’s coated in that luscious sauce. If it’s looking a bit thick, splash in some of that pasta water you saved.
Step 6. Get Cheesy
Sprinkle on the cheddar and Monterey Jack. Stir it up until it’s melty and gooey. Taste it again (because… quality control, right?). Season with salt and pepper if you think it needs it.
Step 7. Serve It Up
Dish it out, drizzle with extra buffalo sauce if you’re feeling wild, and maybe sprinkle on some parsley to make it look fancy. Dig in!
Storage Options:
Pop leftovers in an airtight container and store them in the fridge. They’ll be good for 2-3 days. Reheat gently on the stove or in the microwave with a splash of milk or broth to loosen the sauce back up. I wouldn’t recommend freezing—cream sauces are kinda divas and don’t freeze well.
Variations and Substitutions:
- Swap the Protein: Got leftover rotisserie chicken? Use it! Feeling wild? Try shrimp or ground turkey.
- Make It Veggie: Sub the chicken with roasted cauliflower or chickpeas.
- Dairy-Free: There are some great dairy-free cream cheeses and cheeses out there now.
- Gluten-Free: Just use your favorite gluten-free pasta and you’re golden.
What to Serve with Buffalo Chicken Pasta?
- Garlic Bread – Because carbs on carbs is a love language.
- Simple Green Salad – A little crunch and freshness to balance all that creamy goodness.
- Celery and Carrot Sticks – It’s like buffalo wings in pasta form—why not go all in?
Frequently Asked Questions:
Is it super spicy?
Not really! It’s more tangy with a kick. But if you’re heat-sensitive, go easy on the buffalo sauce (or double the ranch).
Can I make it ahead?
Yep! Just leave out the cheese until you reheat it—then stir it in fresh so it’s melty and perfect.
Can I use blue cheese instead of ranch?
Oh absolutely, blue cheese fans! Crumble some on top or stir a little into the sauce for extra zing.
That’s it, friend! Are you making this Buffalo Chicken Pasta tonight? Or maybe you’ve got your own twist to share? Let me know—I love swapping kitchen stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Buffalo Chicken Pasta
Ingredients
- 300 grams 10.5 ounces pasta (such as penne, fusilli, or rigatoni)
- 1 tablespoon olive oil
- 30 grams 2 tablespoons unsalted butter
- 450 grams 1 pound boneless, skinless chicken breasts, diced into 1-inch pieces
- 1 medium shallot finely diced
- 2 large garlic cloves minced
- 1 tablespoon tomato paste
- 250 milliliters 1 cup low-sodium chicken stock
- 150 grams 5.5 ounces reduced-fat cream cheese, softened
- 2 tablespoons buffalo wing sauce e.g., Frank’s RedHot
- 2 tablespoons ranch dressing
- 100 grams 1 cup sharp cheddar cheese, freshly grated
- 100 grams 1 cup Monterey Jack cheese, freshly grated (or substitute Gouda)
- Kosher salt and freshly ground black pepper to taste
Instructions
Prepare the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook for one minute less than the package instructions for al dente texture. Reserve 250 milliliters (1 cup) of pasta water prior to draining. Set the cooked pasta aside.
Sauté the Chicken:
- In a large skillet or Dutch oven, heat the olive oil and unsalted butter over medium heat until the butter has melted. Add the diced chicken in a single layer and sauté for approximately 6 to 7 minutes, turning occasionally, until the chicken is golden brown and fully cooked. Transfer the cooked chicken to a plate and loosely cover.
Prepare the Sauce Base:
- Reduce the heat to medium-low. In the same skillet, add the diced shallot and minced garlic. Sauté for 1 to 2 minutes until softened and aromatic. Stir in the tomato paste and cook for an additional minute, allowing it to caramelize slightly. Pour in the chicken stock, deglazing the pan by scraping any browned bits from the bottom. Bring the mixture to a gentle simmer.
Incorporate the Cream Cheese:
- Add the softened cream cheese to the skillet. Whisk continuously until the cream cheese has fully melted and the mixture is smooth, approximately 2 to 3 minutes. Stir in the buffalo wing sauce and ranch dressing until thoroughly combined.
Combine the Pasta and Chicken:
- Return the cooked chicken and drained pasta to the skillet. Toss gently to coat the pasta and chicken with the sauce. If the mixture appears too thick, gradually add the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Finish with Cheese:
- Sprinkle the grated sharp cheddar and Monterey Jack cheeses over the pasta. Fold gently until the cheeses melt completely, resulting in a creamy, velvety sauce. Season with kosher salt and freshly ground black pepper to taste.
Serve Immediately:
- Transfer the pasta to serving bowls. Garnish with freshly chopped parsley or additional buffalo sauce, if desired. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
