Creamy Buffalo Chicken Pasta

Buffalo Chicken Pasta is bold, creamy, and utterly irresistible comfort food! This one pot dinner brings together tender shredded chicken, tangy buffalo sauce, three kinds of melty cheese, and perfectly cooked penne, all in one skillet. It’s the kind of recipe that makes weeknight dinners feel special, with just the right amount of spice and a whole lot of cozy satisfaction.

Love More Dinner Recipes? Try My Cajun Chicken Pasta or this Buffalo Chicken Sliders next.

Why You’ll Love This Recipe

• One-pot magic – Everything cooks in a single skillet, meaning minimal cleanup and maximum flavor
• Restaurant-quality comfort at home – tastes like your favorite buffalo chicken appetizer transformed into a creamy pasta dinner
• Customizable heat level – dial the spice up or down to suit your family’s taste
• Perfect for meal prep – makes generous portions and reheats beautifully for easy lunches
• Kid-approved with grown-up flair – even picky eaters love this cheesy, flavorful pasta

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Ingredients You’ll Need

For the Chicken:

• 1 large boneless, skinless chicken breast (about 1 pound) – or use rotisserie chicken to save time
• 1/2 cup blue cheese dressing (ranch works beautifully too if you’re not a blue cheese fan)

For the Pasta:

• 2 tablespoons butter, divided
• 1/2 cup diced yellow onion
• 1 stalk celery, diced (adds that classic buffalo wing flavor)
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes, undrained
• 4 cups chicken broth
• 1 pound penne pasta (or your favorite pasta shape)
• 1/2 cup buffalo sauce (Frank’s RedHot is my go-to)

For the Creamy Cheese Sauce:

• 8 ounces cream cheese, softened and cubed
• 1.5 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• Pinch of red pepper flakes (optional, for extra kick)
• 2 tablespoons cold butter (optional finishing touch for restaurant-level creaminess)

Why These Ingredients Work

The chicken breast provides lean protein that shreds beautifully and soaks up all that tangy buffalo flavor. Tossing it with blue cheese or ranch dressing before adding it to the pasta creates little pockets of creamy, tangy goodness in every bite. The combination of onion and celery isn’t just for flavor—it’s what gives this dish that authentic buffalo wing experience you know and love.

Using undrained diced tomatoes adds a subtle sweetness and acidity that balances the richness of the cheese sauce. The chicken broth creates the perfect cooking liquid for the pasta to absorb all those delicious flavors. Cooking the pasta directly in the broth means every single noodle is infused with taste.

The triple-cheese combination is where the magic really happens. Cream cheese creates that luscious, velvety base, sharp cheddar adds a bold punch of flavor, and mozzarella brings that beautiful stretchy, melty texture we all crave. Shredding your own cheese from a block makes a noticeable difference. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy instead of silky smooth.

That final swirl of cold butter is a chef’s secret that adds an extra layer of glossy richness. It helps the sauce coat every piece of pasta perfectly. It’s an optional step, but one that elevates the whole dish to restaurant quality.

Essential Tools and Equipment

• Large high-walled skillet or Dutch oven (at least 12 inches wide and 3–4 inches deep)
• Medium pot for cooking chicken
• Two forks for shredding chicken
• Sharp knife and cutting board
• Wooden spoon or silicone spatula for stirring
• Measuring cups and spoons
• Cheese grater (if shredding your own cheese)

Step-by-Step Instructions

Step 1: Cook and Shred the Chicken

Place the chicken breast in a pot of water and bring to a gentle boil over medium-high heat. Cook for about 15 minutes until the chicken is cooked through and no longer pink inside. Remove from the water and let it cool for a few minutes, then use two forks to shred it into bite-sized pieces.

Step 2: Sauté the Aromatics

Melt 1 tablespoon of butter in your large high-sided skillet over medium heat. Add the diced onion and celery, stirring occasionally for about 5 minutes until they’ve softened and the onion becomes translucent. Add the minced garlic and cook for 1 more minute until fragrant.

Step 3: Build the Pasta Base

Add the undrained diced tomatoes and chicken broth to the skillet, stirring to combine. Bring the mixture to a rolling boil, then add the dry pasta. Make sure all the pasta is submerged in the liquid—use your spoon to gently push it down if needed.

Step 4: Create the Creamy Cheese Sauce

Reduce the heat to low—this is important because high heat can cause the cheese to separate and become grainy. Add the buffalo sauce, cubed cream cheese, shredded cheddar, and shredded mozzarella. Stir gently but consistently, allowing the cheeses to melt slowly into the sauce.

Step 5: Finish and Serve

Fold in the shredded chicken and sprinkle in the red pepper flakes if you like a little extra heat. Serve immediately while it’s hot and creamy.

You Must Know

The most critical step in this recipe is keeping the heat low when you add the cheese. High heat causes dairy to break and become grainy instead of smooth and creamy. If your sauce looks separated or oily, it’s been cooked at too high a temperature—be patient and let those cheeses melt slowly and gently.

Another important tip: don’t skip the step of submerging the pasta completely in the liquid. If pasta sticks up above the broth, it won’t cook evenly and you’ll end up with crunchy noodles. Give it a stir every few minutes to ensure everything cooks uniformly and nothing sticks to the bottom of the pan.

Personal Secret: I always shred my cheese fresh from a block—it takes an extra three minutes but makes a world of difference in how silky the sauce turns out. Pre-shredded cheese is coated with cellulose to prevent clumping, and that coating prevents it from melting as smoothly. Trust me on this one—your sauce will be noticeably creamier!

Pro Tips & Cooking Hacks

• Use rotisserie chicken for an even faster dinner—just shred about 3 cups of meat and skip the boiling step entirely
• Test your pasta two minutes early—it continues cooking even after you reduce the heat, and overcooked pasta turns mushy
• Adjust the buffalo sauce gradually—start with 1/3 cup if you’re sensitive to spice, then add more to taste
• Add a splash of pasta cooking water or extra broth if your sauce gets too thick upon standing
• Don’t stir too vigorously once the cheese is added—gentle folding motions prevent the sauce from breaking
• Let the cream cheese soften on the counter for 20 minutes before cooking—it melts much faster and more evenly
• Save some shredded cheese to sprinkle on top when serving for extra visual appeal and melty goodness

Flavor Variations & Suggestions

If you want to switch things up, try swapping the buffalo sauce for barbecue sauce and adding some crispy bacon for a smoky twist. You could also go in a Southwest direction by using taco seasoning, salsa, and pepper jack cheese instead of the buffalo-style ingredients. Both variations are family favorites in my house!

For a lighter version, use half-and-half instead of cream cheese, though the sauce won’t be quite as thick and luxurious. You can also add some fresh spinach or kale in the last few minutes of cooking for extra nutrition without changing the flavor profile much. The greens wilt right into the sauce and add a pop of color.

Want more vegetables? Diced bell peppers, mushrooms, or even frozen broccoli florets work wonderfully here. Add heartier vegetables like peppers with the onions and celery, or stir in frozen veggies during the last 5 minutes of cooking the pasta.

If you’re a true heat seeker, add some diced jalapeños with the onions or drizzle extra buffalo sauce on top when serving. For a milder family-friendly version, use all ranch dressing and reduce the buffalo sauce to 1/4 cup. Everyone can customize their own bowl at the table!

Make-Ahead Options

This recipe is wonderful for meal prep and actually tastes even better the next day after all the flavors have had time to marry. You can cook the chicken and shred it up to two days in advance, storing it in the refrigerator in an airtight container. You can also dice all your vegetables ahead of time and keep them in separate containers.

For full make-ahead convenience, prepare the entire dish as directed but stop before adding the final cold butter swirl. Let it cool completely, then transfer to an airtight container and refrigerate for up to four days. When you’re ready to serve, reheat gently on the stovetop over low heat, adding a splash of milk or chicken broth to loosen the sauce, which will have thickened considerably in the fridge.

This pasta also freezes beautifully for up to three months. Portion it into individual freezer-safe containers for easy grab-and-go lunches. Thaw overnight in the refrigerator before reheating—the texture holds up remarkably well, though you may need to add a bit more liquid when reheating to restore that creamy consistency.

What to Serve With Buffalo Chicken Pasta

This pasta is rich and hearty, so I love serving it with something fresh and crisp on the side. A simple green salad with a light vinaigrette cuts through all that creamy richness perfectly. You could also serve some celery and carrot sticks with extra blue cheese or ranch dressing for that classic buffalo wing accompaniment.

Garlic bread is always a winner alongside pasta, and it’s perfect for soaking up any extra sauce on your plate. For something a bit lighter, try some roasted green beans or a simple cucumber tomato salad with a squeeze of lemon. Both options add freshness without competing with the bold flavors of the main dish.

If you’re feeding a crowd, set out some cooling sides like coleslaw or a fruit salad to balance the heat and richness of the pasta. And don’t forget the beverages—this dish pairs wonderfully with a cold beer, iced tea, or lemonade to tame the spice. My family always has ice-cold drinks on hand when we make this one!

Allergy Information

This recipe contains several common allergens: dairy (butter, cream cheese, cheddar, mozzarella, and blue cheese or ranch dressing), gluten (pasta), and celery. It also contains garlic and tomatoes, which some people are sensitive to. Always check ingredient labels if you’re cooking for someone with allergies.

For a dairy-free version, you can use dairy-free butter, cashew cream or coconut cream in place of the cream cheese, and nutritional yeast for a cheesy flavor. The texture won’t be quite the same, but it’s still delicious. Dairy-free shredded cheese alternatives are available but often don’t melt as smoothly as traditional cheese.

For a gluten-free option, simply substitute your favorite gluten-free pasta. You may need to adjust the cooking time slightly depending on the brand, so check the package directions and test for doneness. Brown rice pasta and chickpea pasta both work well in this recipe and hold up beautifully to the creamy sauce.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for 3–4 days. The sauce will thicken considerably as it chills, which is completely normal. When reheating, add a splash of milk, chicken broth, or even water to help loosen the sauce back to its original creamy consistency.

For best results, reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. If you’re using the microwave, heat in 1-minute intervals at 70% power, stirring between each interval. The double boiler method is truly the gold standard for reheating cream-based pasta dishes—it takes a bit longer but prevents the sauce from separating or becoming oily.

To freeze, portion the cooled pasta into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating—frozen and reheated pasta may need a bit more liquid added to restore the creamy texture, so have some chicken broth or milk on hand.

Frequently Asked Questions

Can I make this less spicy for kids?

Definitely! Start with just 1/4 cup of buffalo sauce and use all ranch dressing instead of blue cheese. Serve extra ranch on the side for drizzling, and keep the red pepper flakes off the table.

Do I have to cook the chicken first, or can I use raw chicken?

You can absolutely add raw chicken directly to the pot if you prefer! Cut the chicken into bite-sized pieces and add them to the skillet after you’ve sautéed the onions and celery. Let them cook for about 5–7 minutes until no longer pink before adding the tomatoes and broth.

Why is my cheese sauce grainy instead of smooth?

This usually happens when the heat is too high when you add the cheese, or if you’re using pre-shredded cheese with anti-caking additives. Make sure to reduce the heat to low before adding any dairy, and consider shredding your cheese fresh from a block.

💬 Tried this Buffalo Chicken Pasta? Leave a comment and rating below! I’d love to hear how it turned out for you and what variations you tried.