Description
Whip up a creamy BUFFALO CHICKEN PASTA in 20 minutes spicy rich comfort that transforms weeknights Simple steps big flavor try it tonight
Ingredients
Scale
- 12 ounces pasta (penne, rigatoni, or fusilli) — holds sauce well; cook al dente to avoid mushy leftovers.
- 1 lb cooked chicken (shredded or cubed) — rotisserie is a great shortcut; grill or pan-sear fresh chicken for more texture.
- 1/2 cup Buffalo sauce (your favorite brand) — provides the signature tang and heat; reduce for milder flavor.
- 3 tablespoons unsalted butter — adds richness and helps mellow the hot sauce; can swap for olive oil for less dairy.
- 4 ounces cream cheese, softened — makes the sauce silky; sub 1/2 cup heavy cream if you prefer a looser sauce.
- 1/2 cup ranch or blue cheese dressing — balances heat and adds creaminess; blue cheese yields stronger flavor.
- 1/2 cup grated Parmesan — for savory depth and slight nuttiness; freshly grated melts better than pre-grated.
- 2 cloves garlic, minced — warms the sauce; use garlic powder (1/2 tsp) in a pinch.
- 1/2 teaspoon smoked paprika — enhances color and adds a smoky note; optional but recommended.
- Salt and freshly ground black pepper, to taste — start light, adjust after sauce comes together.
- 2 tablespoons olive oil — for searing chicken or sautéing aromatics; neutral oil works too.
- 2 green onions, sliced (for garnish) — fresh finish and color; chives or parsley are fine alternatives.
- Celery sticks or chopped celery (optional) — classic Buffalo companion if you want crunch and freshness.
Instructions
- Bring a large pot of salted water to a rolling boil and cook pasta 1–2 minutes less than package directions for al dente. The pasta should still have a tiny bite; drain and reserve 1 cup pasta water.
- If using raw chicken, season with salt, pepper, and a little paprika, then sear in a hot skillet with 1 tbsp olive oil until golden and cooked through (internal temp 165°F / 74°C). Shred or cube and set aside. If using rotisserie chicken, just tear into bite-sized pieces.
- In the same skillet, add remaining olive oil and melt the butter over medium heat. Add minced garlic and cook until fragrant and pale golden—about 30–45 seconds.
- Lower heat to medium-low and stir in cream cheese until smooth. Add Buffalo sauce and ranch (or blue cheese dressing) and whisk until glossy and combined. If too stiff, loosen with reserved pasta water, 1–2 tablespoons at a time.
- Stir in grated Parmesan until melted. Add the shredded chicken and toss to coat, heating until the chicken is warmed through and the sauce clings to the meat—about 2–3 minutes.
- Add drained pasta to the skillet (or return pasta to the pot and pour sauce over), then toss vigorously so every piece is coated. If sauce seems heavy, splash in more pasta water until it reaches a silky, glossy consistency.
- Taste and season with salt, pepper, and extra Buffalo sauce if you want more heat. Garnish with sliced green onions and chopped celery or a sprinkle of extra Parmesan. Serve hot.
Notes
Savory shredded chicken, tangy Buffalo sauce, creamy cheese, and pasta come together quickly for a cozy, spicy one-skillet dinner. Flexible for leftovers, adjustable heat, and easy to make gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 820 calories
- Sugar: 6 g
- Fat: 45 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 45 g
Keywords: buffalo chicken pasta, comfort food, weeknight dinner, creamy, spicy, rotisserie chicken, gluten-free option