Buffalo chicken pasta recipe
This Buffalo chicken pasta recipe is creamy, spicy, and comforting — basically everything you could want in a weeknight dinner or a game day dish. It’s easy to make, endlessly adaptable, and guaranteed to please a crowd.
Ingredients
- 12 oz pasta penne, rigatoni, or any pasta shape you like
- 2 cups cooked shredded chicken rotisserie chicken works great!
- 2 tablespoons butter
- 3 cloves garlic minced
- 1/2 cup hot sauce Frank’s RedHot or your favorite buffalo wings sauce
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half for lighter version
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese melts beautifully
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup crumbled blue cheese optional, for topping
- 2 tablespoons ranch dressing or blue cheese dressing for drizzle, optional
- Fresh parsley or green onions for garnish
Instructions
- Cook the Pasta (10 minutes)
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and set aside.
- Make the Buffalo Sauce Base (5 minutes)
- In a large skillet or deep pan, melt butter over medium heat.
- Add minced garlic and cook until fragrant (about 1 minute).
- Stir in hot sauce, chicken broth, smoked paprika, salt, and pepper.
- Add Cream and Cheese (5 minutes)
- Reduce heat to low.
- Stir in heavy cream and let it warm through.
- Add shredded cheddar and mozzarella cheese, stirring until melted and smooth.
- Combine with Chicken and Pasta (5 minutes)
- Stir in shredded chicken.
- Add cooked pasta and toss until well coated with sauce.
- Garnish and Serve (immediate)
- Sprinkle with crumbled blue cheese.
- Drizzle with ranch dressing or blue cheese dressing if desired.
- Garnish with parsley or green onions.
Notes
- Don’t overcook the pasta; it should be al dente before adding to the sauce.
- Use less buffalo sauce or more cream if you prefer a milder flavor.
- Melt cheese slowly over low heat to prevent separation.
- Fresh garlic works best, but garlic powder can be used in a pinch.
- Store leftovers in the fridge up to 4 days, or freeze for 2 months. Reheat gently with a splash of broth or milk.