Buffalo Chicken Pasta Recipe

Introduction

Buffalo Chicken Pasta is a creamy, spicy dish that combines tender chicken, perfectly cooked pasta, and a flavorful buffalo sauce. This easy recipe delivers a satisfying meal with bold flavors, perfect for any night of the week.

Ingredients

• 12 oz (340g) penne pasta (or rotini)
• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons (45ml) olive oil, divided
• 2 tablespoons (28g) butter
• 3-4 garlic cloves, minced
• 1 small onion, finely diced
• 1/2 cup (120ml) buffalo sauce (Frank’s RedHot or similar)
• 1 cup (240ml) heavy cream
• 1 1/2 cups (170g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 4 oz (113g) cream cheese, softened
• 1/4 cup (15g) chopped green onions
• 1/4 cup (10g) fresh chopped parsley
• Salt and pepper to taste
• Optional: Blue cheese crumbles for garnish

Instructions

1. Step 1: Prepare Ingredients. Bring a large pot of salted water to a boil for the pasta. Cut chicken into bite-sized pieces and season with salt and pepper. Measure out all other ingredients.
2. Step 2: Cook the Pasta. Add pasta to boiling water and cook until al dente, about 1-2 minutes less than package instructions. Reserve 1/2 cup pasta water, then drain pasta without rinsing.
3. Step 3: Cook the Chicken. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in batches if needed, for 5-6 minutes until golden and cooked through. Remove and set aside.
4. Step 4: Create the Sauce Base. Add remaining tablespoon olive oil and butter to the skillet. Cook onion for 2-3 minutes until softened, then add garlic and cook 30 seconds until fragrant.
5. Step 5: Make the Creamy Buffalo Sauce. Lower heat to medium, add buffalo sauce and simmer 30 seconds. Stir in cream cheese until melted, then slowly add heavy cream, bringing to a gentle simmer.
6. Step 6: Add Cheeses and Combine. Gradually add mozzarella and Parmesan, stirring until melted and smooth. If sauce is too thick, add reserved pasta water to loosen.
7. Step 7: Combine and Serve. Return chicken and pasta to the skillet and toss to coat in sauce. Cook 1 more minute to blend flavors. Adjust seasoning to taste and garnish with green onions, parsley, and optional blue cheese crumbles.

Tips & Variations

• Cook the pasta just until al dente to avoid mushy noodles after mixing with the sauce.
• Adjust the buffalo sauce quantity to control the heat level; mix with melted butter for a milder, richer flavor.
• Season chicken before cooking and taste the sauce before final seasoning for balanced flavor.
• If the sauce thickens too much, add reserved pasta water a little at a time to reach desired consistency.

Storage

Store leftover Buffalo Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or cream to restore creaminess. Avoid microwaving at high heat to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, rotini, fusilli, or any short pasta shape works well with this sauce to hold the creamy buffalo flavors.

How spicy is this dish?

The heat level depends on the buffalo sauce used. Start with less sauce and add more to taste to suit your preference.

Buffalo Chicken Pasta Recipe

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★★★★★

4.9 from 65 reviews

This creamy and spicy Buffalo Chicken Pasta combines tender cubes of chicken with a rich buffalo sauce-infused cream sauce, tossed with perfectly al dente penne pasta. Finished with melted mozzarella and Parmesan cheeses, and garnished with fresh green onions and parsley, this dish offers the perfect balance of heat and creaminess for a comforting yet flavorful meal.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pasta and Chicken

• 12 oz (340g) penne pasta (or rotini)
• 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons (45ml) olive oil, divided
• Salt and pepper to taste

For the Sauce

• 2 tablespoons (28g) butter
• 3–4 garlic cloves, minced
• 1 small onion, finely diced
• 1/2 cup (120ml) buffalo sauce (Frank’s RedHot or similar)
• 1 cup (240ml) heavy cream
• 1 1/2 cups (170g) shredded mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese
• 4 oz (113g) cream cheese, softened

For Garnish

• 1/4 cup (15g) chopped green onions
• 1/4 cup (10g) fresh chopped parsley
• Optional: Blue cheese crumbles for garnish

Instructions

1. Prepare Ingredients: Bring a large pot of salted water to a boil for the pasta. Meanwhile, cut chicken into 1-inch cubes and season generously with salt and pepper. Measure out remaining ingredients so they’re ready to use.
2. Cook the Pasta: Add pasta to boiling water and cook until al dente, about 1-2 minutes less than package directions. Before draining, reserve 1/2 cup of pasta water. Drain pasta without rinsing to keep starch for sauce adherence.
3. Cook the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer without overcrowding; cook 5-6 minutes, turning occasionally, until golden and cooked through (165°F/74°C). Remove and set aside.
4. Create the Sauce Base: In the same skillet, add remaining olive oil and butter. Once butter has melted, sauté diced onion for 2-3 minutes until softened. Add garlic and cook 30 seconds until fragrant, careful not to burn.
5. Make the Creamy Buffalo Sauce: Reduce heat to medium and stir in buffalo sauce, letting it simmer for 30 seconds. Add cream cheese and stir until fully melted. Gradually pour in heavy cream, stirring continuously, then bring mixture to a gentle simmer.
6. Add Cheeses and Combine: Add mozzarella and Parmesan in small handfuls, stirring after each addition until melted and smooth. If sauce is too thick, add reserved pasta water a splash at a time to reach desired consistency.
7. Combine and Serve: Return cooked chicken to skillet and add drained pasta. Toss to fully coat pasta and chicken with sauce. Cook an additional minute to meld flavors. Adjust seasoning with salt and pepper as needed. Serve immediately garnished with green onions, parsley, and optional blue cheese crumbles.

Notes

• For best texture, cook pasta al dente, slightly undercooked to avoid mushiness after combining with sauce.
• Adjust buffalo sauce quantity to balance desired heat level; start with less and add more to taste.
• Using full-fat cream cheese and heavy cream creates the richest, creamiest sauce.
• Season the chicken well before cooking and adjust final seasoning after combining ingredients to layer flavors.
• Reserve pasta water to adjust sauce consistency, ensuring a silky texture.

Keywords: Buffalo chicken pasta, spicy chicken pasta, creamy buffalo pasta, comfort food, quick dinner, penne pasta with chicken, buffalo sauce recipe