Creamy, tangy, spicy pasta with tender chicken bites, melted cheese, and that bold buffalo kick you can't resist. I first made this on a Tuesday night when I needed something quick but didn't want boring chicken again, and now it's the dish my sister Sarah asks for every time she visits. If you're craving something with serious flavor that comes together in one skillet, you're going to love this easy Buffalo Chicken Pasta. It's got all the comfort of a cheesy pasta dinner with the zesty punch of buffalo sauce, and honestly, it tastes like something you'd order at a restaurant.
You might also love trying our Delicious Grilled Chicken Burgers Recipe for another bold chicken dinner, or check out The Best Bruschetta Pasta Recipe when you want something fresh and bright.
Why You'll Love This Buffalo Chicken Pasta
This Buffalo Chicken Pasta comes together in 30 minutes, start to finish. You don't need to boil pasta separately or dirty a bunch of pots. The chicken stays juicy, the pasta gets perfectly tender, and the sauce clings to every piece. It's got enough heat to keep things interesting but not so much that you can't adjust it to your taste. Plus, cleanup is a breeze since everything happens in one skillet.
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Buffalo Chicken Pasta Ingredients
Here's what you need to make this creamy, spicy Buffalo Chicken Pasta.
See Recipe Card Below This Post For Ingredient Quantities
- Chicken breast: Boneless, skinless chicken breast (about ⅔ lb.) gives you tender, juicy bites that soak up all the seasoning.
- Garlic powder: Adds savory depth to the chicken's spice blend.
- Onion powder: Brings a mild sweetness and rounds out the flavor.
- Cayenne pepper: Gives the chicken a subtle heat that works with the buffalo sauce later.
- Salt: Balances the spices and enhances the chicken's natural flavor.
- Cooking oil: Used to brown the chicken and get a nice sear on the outside.
- Butter: Melts into the sauce and adds richness and a silky texture.
- Penne pasta: Uncooked penne works perfectly because it cooks right in the sauce and absorbs all that tangy, creamy flavor.
- Petite diced tomatoes: The tomatoes (with their liquid) add moisture, acidity, and a touch of sweetness that balances the heat.
- Chicken broth: Creates the cooking liquid for the pasta and adds savory depth to the sauce.
- Cream cheese: Melts into the sauce to make it thick, creamy, and velvety smooth.
- Hot sauce: Frank's RedHot is classic, but use your favorite buffalo-style hot sauce for that tangy, vinegary kick.
- Worcestershire sauce: Adds a savory, umami note that deepens the overall flavor.
- Monterey jack cheese: Shredded Monterey jack melts beautifully and adds a mild, creamy finish to the sauce.
- Green onions: Sliced green onions are optional but add a fresh, crisp garnish and a pop of color.
How To Make Buffalo Chicken Pasta
Follow these simple steps to make your Buffalo Chicken Pasta from start to finish.
Prepare the Chicken: Cut the chicken into ½-¾ inch pieces so they cook evenly and quickly. In a small bowl, combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle the spice mix over the chicken and toss until every piece is evenly coated.
Cook the Chicken: Heat the cooking oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook, turning occasionally, until the pieces are browned on all sides, about 5 to 6 minutes. The chicken doesn't need to be fully cooked through yet since it will finish cooking with the pasta.
Add Pasta and Broth: Add the uncooked penne, diced tomatoes with their liquid, and chicken broth to the skillet. Stir everything together and scrape up any browned bits from the bottom of the pan—that's where a lot of the flavor lives.
Simmer the Pasta: Cover the skillet and bring the broth to a strong simmer over medium-high heat. The pasta won't be fully covered by the liquid, and that's okay. Stir the pasta once or twice during cooking, covering it back up each time, and let it simmer for 10 to 12 minutes until the pasta is tender and most of the liquid has been absorbed.
Add Cream Cheese and Sauce: Once the pasta is tender and the liquid has thickened into a sauce, reduce the heat to medium-low. Add the cream cheese in chunks along with the butter, hot sauce, and Worcestershire sauce. Stir gently and cook until the cream cheese has fully melted and blended into the pasta, about 2 to 3 minutes.
Add Cheese and Serve: Stir in the shredded Monterey jack cheese and cook until it melts into the sauce and everything looks smooth and creamy. Taste and adjust the hot sauce or salt if needed. Garnish with sliced green onions if you like a fresh, mild crunch on top. Serve hot.
Smart Swaps and Substitutions
You can easily adjust this recipe to fit what you have on hand.
Use rotisserie chicken if you want to skip the chicken prep. Just shred about 2 cups of cooked chicken and stir it in when you add the cream cheese. You'll save a few minutes and still get great flavor.
Swap the penne for another short Buffalo Chicken Pasta like rigatoni, shells, or farfalle. They all hold the sauce well and cook in about the same amount of time.
If you don't have Monterey jack, use mozzarella, cheddar, or a blend of whatever shredded cheese you have. Mozzarella will be milder, while cheddar adds a sharper, tangier note.
For a lighter version, use low-fat cream cheese or swap half of it with Greek yogurt. Stir the Greek yogurt in off the heat so it doesn't curdle.
If you want more vegetables, stir in a handful of baby spinach or diced bell peppers when you add the cream cheese. They'll wilt or soften right into the sauce.
Equipment For Buffalo Chicken Pasta
This Buffalo Chicken Pasta is simple and doesn't require any special tools.
A large deep skillet with a lid is essential. You need enough room for the pasta to cook evenly and the lid helps trap steam so the pasta absorbs the broth.
A knife and cutting board are necessary for cutting the chicken into even pieces.
A small bowl makes it easy to mix your spices together before coating the chicken.
Measuring spoons help you get the seasoning and sauces just right.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, so you might need to add a splash of chicken broth or milk when you reheat it.
Reheat on the stovetop over medium-low heat, stirring occasionally and adding a little liquid to loosen the sauce. You can also microwave individual portions in 30-second intervals, stirring in between, until warmed through.
I don't recommend freezing this dish because the cream cheese and Monterey jack can separate and get grainy when thawed. It's best enjoyed fresh or within a few days.
Serving Ideas
This Buffalo Chicken Pasta is hearty enough to stand on its own, but a few simple sides make it even better.
Serve it with a crisp green salad tossed with ranch or blue cheese dressing to balance the heat. The cool, creamy dressing is a nice contrast to the spicy pasta.
Garlic bread or buttery breadsticks are perfect for scooping up any extra sauce left in the bowl.
If you want more veggies, roast some broccoli or green beans on the side. They add a fresh, slightly charred flavor that works well with the creamy, tangy Buffalo Chicken Pasta.
For a fun twist, try it alongside our The Best Coconut Chicken Soup Recipe for a cozy dinner spread with different flavor profiles.
Expert Tips
Don't skip browning the chicken. Those golden, caramelized bits add tons of flavor to the dish, and they'll deglaze into the sauce when you add the broth.
Stir the Buffalo Chicken Pasta gently and not too often while it's simmering. You want to keep the heat trapped under the lid so the pasta cooks evenly. If you stir too much, you'll release steam and the pasta will take longer to get tender.
Add the cream cheese in chunks instead of one big block. Smaller pieces melt faster and blend into the sauce more smoothly.
Taste the sauce before serving and adjust the hot sauce to your preference. If you like it spicier, add another tablespoon. If you want it milder, stir in a little extra cream cheese or a splash of milk to mellow the heat.
Let the pasta rest for a minute or two before serving. The sauce will thicken slightly and cling to the pasta better.
FAQ
What goes well with buffalo chicken pasta?
A crisp green Buffalo Chicken Pasta with ranch or blue cheese dressing is perfect. Garlic bread, roasted vegetables, or even celery sticks with extra ranch work great too. Keep the sides simple so the bold flavors of the pasta stay center stage.
Can I eat chicken pasta cold the next day?
You can, but it's better warmed up. The sauce thickens when it's cold, so it won't be as creamy and smooth. A quick reheat on the stovetop with a splash of broth or milk brings it back to life.
How long can buffalo chicken dip last?
Buffalo chicken dip (the appetizer version) lasts about 3 to 4 days in the fridge when stored in an airtight container. This pasta dish has a similar shelf life about 3 days in the fridge. Just reheat gently and add a little liquid if needed.
What is buffalo chicken pasta?
It's a creamy, one-pan pasta dish that combines seasoned chicken, penne, tangy buffalo sauce, and melted cheese. It tastes like buffalo chicken wings mixed with a comforting bowl of pasta. The sauce is rich, slightly spicy, and totally satisfying.
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Buffalo Chicken Pasta
Ingredients
- 1 chicken breast boneless, skinless, about ⅔ lb.
- ½ teaspoon garlic powder for seasoning
- ½ teaspoon onion powder for seasoning
- ½ teaspoon cayenne pepper for seasoning
- ¼ teaspoon salt for seasoning
- 1 tablespoon cooking oil for frying
- 2 tablespoon butter for richness
- 8 oz. penne pasta uncooked, any short pasta will work
- 15 oz. petite diced tomatoes with liquid, canned
- 1½ cups chicken broth for moisture
- 4 oz. cream cheese cut into chunks for creaminess
- ¼ cup hot sauce for the signature spicy flavor
- ½ teaspoon Worcestershire sauce for a tangy boost
- ½ cup Monterey jack cheese shredded, for melting
- 2 green onions sliced, optional garnish
Instructions
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Cut the chicken into ½-¾ inch pieces. Combine garlic powder, onion powder, cayenne pepper, and salt, then sprinkle over the chicken. Toss the chicken to coat it evenly in the seasoning.
- Heat the oil in a large deep skillet over medium-high heat until very hot. Add the chicken and allow it to brown on all sides, not fully cooking through yet.
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Add the uncooked pasta, canned diced tomatoes (with liquid), and chicken broth to the skillet. Stir to dissolve the browned bits from the skillet.
- Place a lid on the skillet and bring the broth to a strong simmer. Stir the pasta briefly, cover again, and reduce heat to medium-low. Let the pasta simmer for 10-12 minutes or until tender, stirring once or twice, replacing the lid after each stir.
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Once the pasta is tender and most of the liquid absorbed, add the cream cheese, butter, hot sauce, and Worcestershire sauce. Stir until the cream cheese has melted into the sauce
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Add the shredded Monterey jack cheese and stir until fully melted. Top with green onions and serve hot.
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