Buffalo wings are a favorite in my house, so combining them with cozy pasta was a must. That's where this creamy buffalo chicken pasta comes in. It's ready in under 30 minutes with just a few pantry staples so that I can have a comforting, cheesy dinner on the table without much fuss. If it's a cozy fall evening, a busy weeknight, or even game day, this pasta is one of those recipes I turn to again and again.
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I've developed quite a few buffalo sauce recipes that we make all the time, like my fan-favorite buffalo chicken sandwiches. As you all know, we are also huge pasta lovers here, so I thought we could combine the two! It's creamy, it's spicy, it's comforting, which ticks all my boxes.
This pasta is perfect for game nights when you want those classic buffalo wing flavors in a hearty dish, and it's easy to adjust the spice level so both kids and heat-lovers can enjoy it. You can also make it gluten-free or dairy-free with a few simple swaps, and it's a great way to use up leftover chicken or a rotisserie chicken.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Cook the pasta according to package directions until al dente. Reserve some of the pasta water, then drain. In a large skillet, heat olive oil or butter over medium heat. Add the diced onion and sauté until softened. Stir in the minced garlic and cook briefly until fragrant.
Step 2
Stir in the buffalo sauce, chicken broth, and cream cheese.
Step 3
Mix until smooth and creamy.
Step 4
Add the shredded chicken, seasonings, and cheeses. Stir until the cheese is melted and everything is well combined.
Step 5
Toss in the cooked pasta until evenly coated in the sauce. If needed, use a splash of the reserved pasta water to loosen the sauce. Garnish with green onions or blue cheese crumbles before serving warm.
Sarah's Top Tips
- Save your pasta water. A splash of starchy pasta water is the easiest way to thin out the sauce while keeping it silky and creamy instead of watery.
- Take the shortcut with rotisserie chicken. It shaves off prep time and adds great flavor. Plus, you can use both the breast and thigh meat for a nice balance of texture.
- If your sauce comes out hotter than expected, stir in more cream cheese or shredded cheese. Both mellow the heat while keeping the pasta rich and comforting.
Serving Suggestions
I like to serve this buffalo chicken pasta with something fresh on the side to balance out the richness-usually a crisp green salad or roasted vegetables. Garlic bread is always a hit, too, especially for soaking up any extra sauce. On game nights, I'll top the pasta with a little extra cheese and set it out family-style so we can dig in while watching. If you want to dress it up a bit, a sprinkle of blue cheese crumbles or a drizzle of ranch really takes it over the top.
Storage & Reheating
Fridge: Store any leftover buffalo chicken pasta in an airtight container in the refrigerator for up to 4 days.
Reheating: When reheating, add a splash of chicken broth or milk to loosen the sauce and keep it creamy.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Buffalo Chicken Pasta (Spicy and Creamy Comfort Food)
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Ingredients
- 8 ounces rotini or penne, Sub for gluten-free pasta
- 1 tablespoon olive oil or butter
- ½ yellow onion, diced
- 2 cloves garlic, minced
- ½ cup Buffalo sauce, adjust for spice
- 8 oz chive cream cheese, softened
- ½ cup chicken broth
- 2 cups cooked chicken breast, shredded or diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded mozzarella
- ½ cup shredded cheddar or Monterey Jack
- Optional garnish: chopped green onions, blue cheese crumbles
Instructions
- Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.8 ounces rotini or penne
- In a large skillet, heat olive oil or butter over medium heat and sauté onion until soft (about 3-5 minutes). Add garlic and cook for 30 seconds until fragrant.1 tablespoon olive oil or butter, ½ yellow onion, 2 cloves garlic
- Stir in the Buffalo sauce, chicken broth, and cream cheese.½ cup Buffalo sauce, 8 oz chive cream cheese, ½ cup chicken broth
- Mix in shredded chicken, salt, pepper, and cheese. Stir until melted and combined.2 cups cooked chicken breast, ½ tsp salt, ½ tsp black pepper, ½ cup shredded mozzarella, ½ cup shredded cheddar or Monterey Jack
- Add the cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.
- Garnish with green onions or blue cheese crumbles if desired. Serve warm!Optional garnish: chopped green onions
Sarah's Tips
- Make it a baked pasta: Transfer the pasta to a baking dish, sprinkle with breadcrumbs and an extra handful of cheese, and bake until golden and bubbly for a Buffalo chicken pasta bake.
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