Buffalo Chicken Pasta
This Buffalo Chicken Pasta is a bold, spicy, and creamy one-skillet dinner that combines the tangy heat of buffalo sauce with a rich, cheesy cream cheese and cheddar sauce—ready in under 30 minutes.
Equipment
- Large Deep Skillet or Sauté Pan - 12-inch recommended
- Large pot - For boiling pasta
- Cutting board
- Chef's knife
- Box grater - For shredding cheese
- Wooden spoon or silicone spatula
- Colander - For draining pasta
- Measuring cups and spoons
- Tongs - (optional) If cooking chicken breasts separately
Ingredients
- 1 lb boneless, skinless chicken breasts - 450g; or 2 cups shredded rotisserie chicken
- 12 oz penne pasta - 340g; penne rigate recommended
- 1 tablespoon olive oil
- 1/2 medium yellow onion - diced
- 2 stalks celery - finely diced
- 3 cloves garlic - minced
- 2 cups chicken broth - 480ml
- 8 oz full-fat cream cheese - 225g; softened and cubed
- 1/2 cup Frank's RedHot Buffalo Sauce - 120ml; plus more to taste
- 1/4 cup ranch dressing - 60ml
- 1 cup sharp cheddar cheese - 100g; freshly shredded
- 1/2 cup mozzarella cheese - 50g; shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper - to taste
- 2 green onions - sliced; for garnish
- crumbled blue cheese - for garnish; optional
- blue cheese dressing or additional ranch - for drizzling; optional
Instructions
- Bring a large pot of salted water to a rolling boil. Cook penne 1 minute shy of al dente, reserve 1/2 cup pasta water, then drain without rinsing.
- Season chicken with salt, pepper, garlic powder, and onion powder. Sear in olive oil over medium-high heat, 6-7 minutes per side, until 165°F. Rest 5 minutes, then chop or shred.
- Sauté onion and celery in olive oil over medium heat for 3-4 minutes until softened. Add garlic and stir 30 seconds until fragrant; season with salt and pepper.
- Pour in chicken broth and scrape up browned bits. Add cubed cream cheese and stir over medium heat until fully melted and smooth, 2-3 minutes.
- Stir in buffalo sauce, ranch dressing, garlic powder, and onion powder. Taste and adjust salt, pepper, or buffalo sauce.
- Reduce heat to medium-low. Add cheddar and mozzarella in small additions, stirring until smooth and glossy. Loosen with reserved pasta water if too thick.
- Stir in the cooked chicken and warm through for 1-2 minutes. Add drained pasta and toss until every piece is fully coated.
- Divide into bowls and top with green onions, crumbled blue cheese, and a drizzle of ranch or blue cheese dressing. Serve immediately.
Notes
- Always soften cream cheese at room temperature for 20-30 minutes before cooking—cold cream cheese leaves lumps in the sauce.
- Shred your own cheddar and mozzarella from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Reserve at least 1/2 cup of starchy pasta water before draining—it's the best way to loosen a thick sauce.
- Once the dairy goes in, keep the heat at medium-low. High heat can cause the sauce to break and turn greasy.
- Start with 1/2 cup buffalo sauce, taste, and add more tablespoon by tablespoon if you want bolder heat.
- Use rotisserie chicken to cut prep time to under 20 minutes total.
- Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is not recommended as the dairy sauce may separate.
- Reheat gently on the stovetop or in the microwave with a splash of broth or milk; never use high heat.
- For a baked version, transfer the finished pasta to a greased baking dish, top with extra cheddar, and bake at 375°F (190°C) for 20 minutes.
- Stir in fresh spinach, steamed broccoli, or frozen corn at the end for extra veggies without disrupting the sauce.