Buffalo Chicken Pasta
A creamy and spicy pasta dish featuring tender chicken tossed in a rich Buffalo cheese sauce, perfect for an easy and flavorful weeknight dinner.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking chicken and sauce
Ingredients
- 12 oz penne rotini, or shell pasta
- Salt for boiling water
- 1 lb boneless skinless chicken breast diced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup Buffalo wing sauce
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup cream cheese softened
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- Crumbled blue cheese or ranch drizzle optional
- Chopped green onions or parsley optional
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken, salt, pepper, garlic powder, and paprika.
- Cook chicken for 5 to 7 minutes until golden and fully cooked. Remove chicken and set aside.
- Melt butter in the skillet over medium heat. Stir in Buffalo wing sauce and heat until combined.
- Lower heat and stir in heavy cream and cream cheese. Whisk until the sauce is smooth and creamy.
- Add shredded cheddar and mozzarella cheese, stirring until melted and fully incorporated.
- Return cooked chicken to the skillet. Add drained pasta and toss everything together until evenly coated.
- Serve hot with additional Buffalo sauce and your choice of blue cheese, ranch, or green onion toppings.
Notes
- Adjust heat level by choosing mild or hot Buffalo sauce.
- Add reserved pasta water for extra creaminess if needed.
- Top with crushed tortilla chips or crispy bacon for crunch.
- To bake, transfer to a dish, top with cheese, and bake at 375°F for 15–20 minutes.