Description
A creamy, spicy, and cheesy Buffalo Chicken Pasta Recipe that’s perfect for a quick and flavorful dinner. This dish combines tender chicken, perfectly cooked pasta, and a rich buffalo sauce for the ultimate comfort meal. Whether you’re making it for a family dinner or meal prep, it’s sure to satisfy your cravings!
Ingredients
2 boneless, skinless chicken breasts
12 oz (about 3 cups) pasta (penne, rotini, or rigatoni)
½ cup buffalo sauce (Frank’s Red Hot recommended)
4 oz cream cheese (softened)
1 cup heavy cream
1 ½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
3 cloves garlic (minced)
1 tsp onion powder
½ tsp paprika
Salt and black pepper (to taste)
2 tbsp butter
1 tbsp olive oil
½ cup chicken broth
¼ cup ranch or blue cheese dressing (optional)
2 tbsp chopped green onions (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then drain and set aside.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, paprika, and onion powder. Cook for 5-7 minutes per side until golden brown and fully cooked (internal temperature 165°F). Remove from skillet, let rest, then slice into bite-sized pieces.
In the same skillet, melt the remaining 1 tbsp butter over medium-low heat. Add minced garlic and sauté for 30 seconds until fragrant.
Pour in chicken broth, scraping up any browned bits. Add cream cheese and stir until melted and smooth.
Stir in buffalo sauce and heavy cream. Add shredded cheddar and mozzarella cheese, stirring until fully melted.
Add cooked pasta to the sauce, tossing to coat evenly. Stir in sliced chicken and let everything cook for 2-3 more minutes.
Garnish with chopped green onions and drizzle with ranch or blue cheese dressing if desired. Serve hot and enjoy!
Notes
For a healthier version, use whole wheat pasta and substitute Greek yogurt for heavy cream.
Want extra spice? Add crushed red pepper or diced jalapeños.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
To reheat, add a splash of milk or chicken broth when warming up on the stovetop for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal
- Sugar: 5g
- Sodium: 1300mg
- Fat: 35g
- Saturated Fat: 17g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
Keywords: Buffalo Chicken Pasta Recipe, Spicy Chicken Pasta, Creamy Buffalo Chicken Pasta, Easy Buffalo Chicken Pasta