Buffalo Chicken Pasta
Rich and creamy Buffalo Chicken Pasta features tender chicken and pasta tossed in a spicy, cheesy sauce balancing bold Buffalo flavor with comforting textures.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking chicken and sauce
Ingredients
- 12 oz penne rotini, or shell pasta
- Salt for boiling water
- 1 lb boneless skinless chicken breast, diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup Buffalo wing sauce
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup cream cheese softened
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- Optional: crumbled blue cheese or ranch drizzle
- Optional: chopped green onions or parsley
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente per package directions, then drain and set aside.
- Heat olive oil in a large skillet over medium heat; add diced chicken seasoned with salt, pepper, garlic powder, and paprika.
- Cook chicken for 5–7 minutes until golden and fully cooked, then remove from skillet and set aside.
- In the same skillet, melt butter over medium heat and stir in Buffalo wing sauce; heat until combined.
- Lower heat and whisk in heavy cream and softened cream cheese until smooth and creamy.
- Add shredded cheddar and mozzarella cheeses, stirring until melted and sauce is thickened.
- Return cooked chicken to the skillet, add drained pasta, and toss everything until evenly coated with the sauce.
- Serve hot with additional Buffalo sauce and toppings like blue cheese or chopped green onions if desired.
Notes
- Adjust heat by choosing mild or hot Buffalo sauce.
- Add pasta water to thin sauce for extra creaminess.
- Optional toppings add texture and flavor variety.
- For baked version, top with cheese and bake at 375 °F for 15–20 minutes.