Cheesy Buffalo Chicken Pasta
Description:
This Cheesy Buffalo Chicken Pasta is the ultimate comfort food with a spicy twist! Juicy chicken is coated in bold buffalo sauce and tossed with creamy, cheesy pasta — a perfect blend of tangy heat and rich indulgence. Ideal for weeknight dinners or game day meals.
Ingredients (Serves 4)
2 cups cooked chicken, shredded or cubed (grilled, rotisserie, or leftover)
8 oz (about 2 cups) penne pasta (or pasta of choice)
2 tbsp
2 cloves garlic, minced
1/2 cup buffalo wing sauce (like Frank’s RedHot)
1 cup heavy cream (or half and half for lighter version)
1/2 cup chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup mozzarella cheese, shredded
1/4 cup cream cheese
Salt and pepper, to taste
1/4 cup chopped green onions (optional)
Crumbled blue cheese or ranch dressing, for topping (optional)
Instructions
Total Time: 30 minutes
Prep Time: 10 min | Cook Time: 20 min
Cook the pasta:
Bring a large pot of salted water to boil. Cook pasta until al dente (about 8–10 minutes). Drain and set aside.
Prepare the sauce base:
In a large skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds.
Add buffalo and cream mixture:
Stir in buffalo sauce, chicken broth, and heavy cream. Bring to a gentle simmer.
Melt the cheeses:
Add cream cheese and stir until melted. Slowly mix in cheddar and mozzarella until melted and creamy.
Combine chicken and pasta:
Add cooked chicken and drained pasta into the sauce. Stir until fully coated and heated through. Season with salt and pepper.
Serve:
Garnish with green onions and crumbled blue cheese or drizzle with ranch, if desired.
Nutritional Information (per serving)
Nutrient Amount
Calories ~580 kcal
Protein 34g
Carbohydrates 40g
Fat 32g
Saturated Fat 17g
Fiber 2g
Sugars 3g
Sodium ~950mg
L
Note: Values are approximate and vary by brand and ingredients used.
Common Questions & Answers
Q: Can I make it less spicy?
A: Yes! Use less buffalo sauce or mix it with more cream or ranch to mellow the heat.
Q: Can I use a different cheese?
A: Absolutely. Monterey Jack, Colby, or even Pepper Jack (for more kick) work well.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on stovetop or microwave with a splash of milk.
Q: Can I make it ahead of time?
A: Yes! Prepare everything, store in the fridge, and bake at 180°C (350°F) for 15–20 minutes to reheat and re-melt cheese.
Q: What goes well with this pasta?
A: A crisp side salad, celery sticks, or roasted vegetables balance the richness.