Pin it
Everything happens in one pot with this buffalo chicken pasta. Get creamy, cheesy goodness with plenty of spicy flavor and juicy chicken. You get the cozy vibes without any fuss, and it tastes like you put in way more work than you did.
This meal first saved dinner when my schedule was packed. It was easy, hit the spot, and made my house smell amazing. Now, my family asks for it all the time, and I love that buffalo aroma that lets everyone know something awesome’s coming up.
Tasty Ingredients
- Cream cheese: Makes the whole dish rich and super smooth in every bite
- Chicken broth: Adds flavor to the pasta as it cooks and keeps everything moist
- Penne pasta: Holds the bold sauce inside those little tubes perfectly
- Diced tomatoes: Give the meal a pop of color and extra juice
- Buffalo sauce: Brings that signature spicy kick everyone loves
- Garlic cloves: Rounds out the flavor so nothing’s flat or boring
- Boneless skinless chicken breast: Cooks up easily and pulls apart for great texture all through the meal
- Yellow onion and celery: Lays down a flavor-packed base when you start cooking
- Cheddar and mozzarella cheeses: Blend and melt for gooey, stretchy cheese in each forkful
- Red pepper flakes: Spice things up to your taste, or skip if you want it mild
- Blue cheese dressing: Adds cool creamy tang that balances the buffalo flavor
- Butter: Builds flavor all the way through and gives a really rich finish
- Cold butter for finishing: Gives everything a glossy look like you’d get from a pro kitchen
Simple How-To
- Get Set Up:
- Pull out all your ingredients and let the dairy stuff lose its chill—makes the cheese melt silky smooth. Chop the veggies nice and even, and measure things out so you’re not scrambling mid-cook.
- Chicken Time:
- Put the chicken in simmering water—don’t go for a hard boil, or it’ll get tough. Give it about 15 minutes, then shred and toss it right away with blue cheese dressing to keep it tasty and moist.
- Flavor Start:
- Butter goes in the pot, then onions and celery. Let them mellow out and get soft (no browning!). Just before you’re done, chuck in the garlic so it cooks but doesn’t burn.
- Pasta Party:
- In go the tomatoes and broth—bring up the heat till it boils. Dump in your pasta, make sure it’s all underwater, and pop a lid on to help it cook through with all that saucy goodness.
- Saucy Stuff:
- Cut the heat back and start adding cheeses and creamy things. Stir slow and easy with a spatula so the pasta doesn’t fall apart but everything gets mixed up nice.
- Bring It Together:
- Chicken gets added back with red pepper if you’re feeling spicy. Last move: swirl in some cold butter for extra shine. Let it all sit for a couple minutes before serving so the flavors can really meld.
Pin it
The magic move here is the cream cheese. I skipped it once, and the sauce just wasn’t the same. Now, I always keep a stash of cream cheese around so I’m ready whenever we want this dinner again.
Tips for Keeping & Heating Up
Store the leftovers in sealed containers in the fridge for 4 days max. The pasta soaks up extra sauce as it sits, so when you heat it up, add a splash of milk or broth to make it creamy again. Warm it up slowly on the stove for the best texture—don’t rush it in the microwave if you can help it.
Swap Ideas
Trying to lighten things up? Switch in Greek yogurt for some of the cream cheese but keep the texture nice and smooth. No time to cook chicken? Grab rotisserie and tear it up—you won’t lose flavor. Need gluten free? Use your favorite GF pasta, but peek at it early; it can cook quicker than regular kind.
Serving Up
This buffalo pasta gets even better with a crisp salad and a tangy vinaigrette on the side for some crunch. Garlic bread is always a win for sopping up extra sauce. If you’re aiming for fancy, spoon into single dishes, pile on more cheese, and give it a quick broil so it comes out bubbly and golden.
Pin it
Frequently Asked Questions
- → Is it fine to swap in a different cheese here?
Definitely, switch out cheddar or mozzarella for something like gouda or Swiss if you want a new twist in flavor.
- → What works instead of blue cheese dressing?
Try ranch dressing if blue cheese isn’t your thing. It’s milder but still creamy and delicious.
- → How do I get a thicker sauce?
Let everything cook a little longer on low heat so some of the liquid cooks off. Or just use less pasta next time if you want it extra creamy.
- → Can cooked chicken go in this?
Yep, leftover or grocery rotisserie chicken is great. Shred it up and toss it in. No problem at all.
- → Best way to keep leftovers fresh?
Tuck any extras into a sealed container and pop them in the fridge—good for three days. Warm gently on the stove with a splash of broth so it stays nice and creamy.
- → Which buffalo sauce should I pick?
Any store-bought buffalo sauce you like does the trick. Taste as you go and add more or less to hit the spice level you want.