This might be the richest and most comforting Buffalo Chicken Pasta with Creamy Cheese Sauce Recipe you’ll ever try. It’s creamy, tangy, and has just the right kick—perfect for an easy weeknight meal that feels totally indulgent.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Buffalo Chicken Pasta with Creamy Cheese Sauce Recipe
- Top Tip
- How to Serve Buffalo Chicken Pasta with Creamy Cheese Sauce Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Delicious Recipe
Why You'll Love This Recipe
I’ve made this Buffalo Chicken Pasta with Creamy Cheese Sauce Recipe more times than I can count, and every time it delivers that cozy, spicy comfort I crave without any fuss. Plus, it has that wonderful homemade feel without spending hours in the kitchen.
- Simple One-Pot Wonder: You cook the chicken, pasta, and sauce all in one pot, cutting down on cleanup and saving you time.
- Perfect Balance of Flavors: Creamy, cheesy, spicy, and savory all in one bite, thanks to the blend of cheeses and buffalo sauce.
- Customizable Heat Level: You can easily adjust the buffalo sauce and red pepper flakes to get the perfect spicy kick for your taste buds.
- Great for Leftovers: The flavors deepen overnight, making it just as tasty—if not better—the next day.
Ingredients & Why They Work
This Buffalo Chicken Pasta with Creamy Cheese Sauce Recipe combines fresh veggies, tangy cheese, and tender chicken to create layers of flavor that complement the hearty pasta beautifully. Here are a few shopping tips and what to look for in your ingredients.
- Chicken breast: Using boneless, skinless keeps things lean and easy to shred after a gentle boil.
- Blue cheese dressing: Its tangy, robust flavor is perfect here, but ranch works if you prefer milder tastes.
- Butter: Divided use—once for cooking veggies and an optional bit at the end for a silky finish.
- Yellow onion and celery: They give a subtle sweetness and crunch, building flavor in the sauce.
- Garlic: Because what’s comfort food without a bit of garlic pungency?
- Diced tomatoes: Added undrained for juiciness and a touch of acidity that balances the cheese.
- Chicken broth: I use four cups for deeper flavor; homemade or low-sodium store-bought works great.
- Penne pasta: Holds sauce well with its ridges and tubular shape—perfect for soaking up every bit of that creamy cheese sauce.
- Buffalo sauce: Adds the signature spicy, tangy flavor—find a quality brand or make your own for max impact.
- Cream cheese: Key for creaminess and smooth texture; make sure it's softened before adding.
- Cheddar and mozzarella cheeses: A combo for sharpness, meltiness, and that gooey stringy goodness.
- Red pepper flakes (optional): Dial in extra heat if you like things fiery.
Make It Your Way
One of my favorite things about this Buffalo Chicken Pasta with Creamy Cheese Sauce Recipe is how easy it is to tweak. Over time, I’ve found a few little twists that make it just right for different moods and dietary needs.
- Variation: I sometimes swap blue cheese dressing for ranch to tone down the tang for picky eaters—still creamy and flavorful without overwhelming the sauce.
- Heat level: Feel free to double the buffalo sauce or add extra red pepper flakes if you like it hotter, or scale back for mellow comfort.
- Protein swap: Leftover shredded rotisserie chicken works wonderfully if you want to skip boiling your own chicken.
- Dairy-free adjustment: Try vegan cream cheese and dairy-free shreds if you need a dairy-free spin—though it won’t be quite the same level of melty decadence.
Step-by-Step: How I Make Buffalo Chicken Pasta with Creamy Cheese Sauce Recipe
Step 1: Gently Boil & Shred the Chicken
Start by placing the chicken breast in a pot of water over medium heat. Bring it to a gentle boil—just a slow bubble, not a roaring one—to keep the meat tender. I like to toss in a couple of chicken bouillon cubes for an extra layer of flavor while it cooks. After about 15 minutes, check that it’s cooked through, then remove it and shred it with two forks. Toss the shredded chicken in blue cheese dressing and set it aside—this is the flavor hit that makes the dish shine.
Step 2: Build Your Sauce and Cook the Pasta
In a large, high-sided skillet, melt half the butter over medium heat. Add diced onion and celery, cooking gently for about 5 minutes until softened and fragrant. Then add the garlic and cook for another minute to wake up those flavors.
Next, pour in the undrained diced tomatoes and chicken broth. Bring this mixture to a boil before adding the penne pasta. Make sure to submerge the pasta completely—it should be covered by the liquid.
Cover the pot and let it return to a boil, then simmer for 10-13 minutes, or according to your pasta package instructions until al dente. Don’t overcook here! I usually lift the lid a few times and gently stir with a silicone spatula to prevent sticking and help even cooking.
Step 3: Add Cheeses and Buffalo Flavor
Reduce the heat to low, then stir in the buffalo sauce, cream cheese cubes, shredded cheddar, and mozzarella. The cream cheese should be softened ahead of time—that truly makes a difference in how smoothly it melts. At first, the sauce looks runny, but it thickens beautifully as it stands and simmers gently.
Step 4: Finish with Chicken and Optional Butter
Add the shredded chicken and a pinch of red pepper flakes if you want that extra punch. For a silky, glossy finish, I highly recommend swirling in two tablespoons of cold butter right before serving—this chef’s trick, called monter au beurre, makes the sauce incredibly velvety.
Top Tip
After making this Buffalo Chicken Pasta with Creamy Cheese Sauce Recipe multiple times, I learned a few tricks that turned good into great—these are the little things that help you nail the texture and flavor every single time.
- Cheese Warm-Up: Always set your cream cheese, cheddar, and mozzarella out ahead of time so they’re near room temperature—this helps them blend into the sauce smoothly without clumps.
- Gentle Chicken Boil: Keep that water at a gentle simmer, not a hot boil, to avoid tough chicken. Slow and steady heat keeps the meat tender and shreddable.
- Monter au Beurre: Don’t skip the cold butter at the end for a rich and silky sauce finish—this chef’s trick really levels up your comfort food.
- Pasta Timing: Stop cooking the pasta at al dente because it’ll keep cooking a bit after you add the cheese and buffalo sauce—this prevents mushiness.
How to Serve Buffalo Chicken Pasta with Creamy Cheese Sauce Recipe
Garnishes
I love topping this dish with a little extra shredded cheddar or a scattering of chopped fresh parsley for color and brightness. Sometimes I throw on some blue cheese crumbles to amp up that tangy flavor. If you like it spicy, a few extra red pepper flakes or a drizzle of buffalo sauce right before serving never hurt anyone!
Side Dishes
This pasta pairs beautifully with crunchy celery sticks or a crisp green salad to balance the richness. Roasted broccoli or cauliflower also make a nice warm, lightly seasoned vegetable side that complements the buffalo flavors perfectly.
Creative Ways to Present
For a dinner party, I like serving the pasta in small individual ramekins topped with a drizzle of buffalo sauce and a sprig of fresh cilantro. It dresses up the dish instantly and makes it feel special without extra fuss.
Make Ahead and Storage
Storing Leftovers
After cooking, I let the pasta cool to room temperature before transferring leftovers into an airtight container. Stored in the fridge, it keeps well for 3–4 days. The flavors deepen, so leftovers taste great—and no soggy pasta!
Freezing
I’ve successfully frozen this Buffalo Chicken Pasta with Creamy Cheese Sauce Recipe for busy nights. Freeze it in a freezer-safe container for up to 2 months. When ready, thaw overnight in the fridge before reheating to preserve texture.
Reheating
To reheat, I warm leftovers gently on the stove over low heat with a splash of chicken broth or water. This refreshes the sauce and keeps the pasta creamy without drying out. Microwaving works too but stirring halfway through is key to even warming.
Frequently Asked Questions:
Absolutely! Leftover shredded chicken works perfectly and saves you time. Just toss it with the blue cheese dressing and add it when the cheese sauce is ready.
If blue cheese isn’t your thing, ranch dressing is a great milder alternative that still keeps the creamy, tangy vibe. The overall flavor will be a bit less sharp but still delicious.
This recipe has a moderate spice level, but you can easily adjust it by adding more or less buffalo sauce and red pepper flakes. If you prefer mild heat, use less buffalo sauce or go easy on the flakes.
Yes! Just swap the penne for your favorite gluten-free pasta. Cooking times might vary slightly, so watch the pasta closely to keep it al dente.
Final Thoughts
Honestly, this Buffalo Chicken Pasta with Creamy Cheese Sauce Recipe is one of those dishes that feels like a big warm hug on a plate. I keep coming back to it because it hits all the right notes—comforting, cheesy, with a satisfying spicy bite. Give it a try, and soon you’ll want to make it your own go-to meal, too. Trust me, your taste buds will thank you!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy and spicy Buffalo Chicken Pasta combines tender shredded chicken with a cheesy buffalo sauce and perfectly cooked penne pasta. It's a comforting, flavorful dish that's easy to prepare on the stovetop and perfect for a family dinner or meal prep.
Ingredients
Chicken
- 1 large boneless skinless chicken breast (1 lb.)
- ½ cup blue cheese dressing (can substitute ranch)
Vegetables & Aromatics
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
Liquids & Sauces
- 14.5 oz. diced tomatoes, undrained (1 can)
- 4 cups chicken broth
- ½ cup buffalo sauce
Pasta & Dairy
- 1 lb. penne pasta
- 8 oz. cream cheese, softened and cubed
- 1.5 cups cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 tablespoons butter, divided (including 2 tablespoons cold butter optional)
Spices
- 1 pinch red pepper flakes (optional)
Instructions
- Prepare the Chicken: Place the chicken breast in a pot of water and bring it to a gentle boil, ensuring the water stays at a low simmer to avoid toughening the meat. Boil for 15 minutes until the chicken is cooked through. Remove from water and shred the chicken using two forks. Toss the shredded chicken with ½ cup blue cheese dressing and set aside. For extra flavor, consider adding 1-2 chicken bouillon cubes to the boiling water.
- Sauté Aromatics: In a large high-walled skillet over medium heat, melt 2 tablespoons of butter. Add the diced onions and celery, cooking for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Add Liquids and Pasta: Pour in the undrained diced tomatoes and 4 cups chicken broth. Bring the mixture to a boil. Add the penne pasta, making sure to submerge it completely in the liquid. Once the boil returns, cover the skillet and cook for 13 minutes or until the pasta is al dente, stirring occasionally by lifting the lid and running a silicone spatula underneath the pasta to prevent sticking. Test pasta for doneness before moving to the next step.
- Incorporate Cheeses and Sauce: Reduce the heat to low. Stir in the buffalo sauce, cubed softened cream cheese, shredded cheddar, and mozzarella cheese gently using a silicone spatula. The sauce will initially appear thin but will thicken as it stands and heats.
- Combine Chicken and Final Seasoning: Add the shredded buffalo chicken and the optional red pepper flakes into the skillet. Stir to evenly distribute all ingredients.
- Finish with Butter (Optional): For a silky smooth sauce, once it reaches your desired thickness, swirl in 2 tablespoons of cold butter. This technique, called monter au beurre, enriches the sauce and gives it a glossy finish. Serve warm.
Notes
- Use slightly less than a pound of pasta if you prefer extra sauce; it may take longer to thicken but is better for leftovers as pasta absorbs sauce in the fridge.
- Ensure cream cheese is fully softened before adding for smooth melting.
- Boiling the chicken gently prevents it from becoming tough.
- Alternative: 2.5 cups cooked chicken can be used instead of boiling a whole breast.
- Shredding cheese from a block improves melt quality compared to pre-shredded cheese.
- Add cheeses over low heat to prevent dairy from separating and becoming grainy.
- Ranch dressing works as a substitute for blue cheese dressing.
- You may substitute 2.5 cups chicken broth and 1.5 cups water instead of using 4 cups of chicken broth alone, but 4 cups broth adds better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
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