Description
This easy Buffalo Chicken Pasta recipe combines tender shredded chicken, tangy buffalo sauce, and three types of melted cheese in one pot. Ready in 40 minutes, this creamy comfort food dinner is perfect for families who love bold flavors with minimal cleanup.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
Notes
- 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
- 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
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: American