Dive into a bowl of pure comfort with this Buffalo Chicken Pasta, where creamy indulgence meets bold, tangy heat. Perfectly cooked chicken and pasta come alive with a zesty, spicy sauce that’s irresistibly flavorful and satisfying.

This recipe is a celebration of bold flavors, combining tender chicken, rich cream cheese, and spicy hot sauce with the comforting warmth of a pasta dish. It’s an easy-to-make meal that’s sure to please both spice lovers and creamy pasta enthusiasts alike.

Ideal for weeknight dinners or a crowd-pleasing dish at gatherings, this Buffalo Chicken Pasta is as versatile as it is delicious. With a touch of green onions for garnish, every bite is a harmonious blend of spice, creaminess, and satisfaction.

Buffalo Chicken Pasta Ingredients

Chicken Breast: The star protein that lends a tender, juicy bite, perfectly absorbing the bold seasonings and spicy sauce.
Penne Pasta: The ideal vessel, capturing every drop of creamy, tangy sauce in its ridges.
Cream Cheese: Adds luscious creaminess, balancing the fiery heat with its velvety richness.
Hot Sauce: The heart of the dish, delivering a bold and zesty kick to awaken your taste buds.
Monterey Jack Cheese: Melts into the sauce, creating a silky texture and enhancing the dish’s indulgent appeal.
Petite Diced Tomatoes: Contributes a hint of freshness and tang, rounding out the depth of flavors.

Buffalo Chicken Pasta Recipe: Tips, Pairings, and FAQs

Recipe Tips

Perfecting the Chicken
For even cooking and maximum flavor absorption, cut the chicken into uniform ½-¾ inch pieces. Use fresh chicken if possible, as it browns more effectively than frozen. Searing the chicken at medium-high heat locks in juices, creating a tender bite.
Achieving a Creamy Sauce
To ensure a smooth and velvety sauce, cut the cream cheese into small cubes before adding it to the skillet. Stir continuously over low heat to fully integrate it with the broth and hot sauce, avoiding clumps.
Customize the Heat Level
Adjust the amount of hot sauce and cayenne pepper to suit your spice tolerance. For a milder dish, reduce both by half or replace the hot sauce with a milder buffalo-style sauce. For a spicier kick, add a pinch of crushed red pepper flakes or a splash of extra hot sauce.

What to Serve with Buffalo Chicken Pasta

Crisp Green Salad
Pair this creamy, spicy pasta with a refreshing green salad. Use crisp lettuce, cucumbers, cherry tomatoes, and a light ranch or blue cheese dressing to balance the heat and richness.
Garlic Bread
Serve warm, buttery garlic bread on the side to soak up every bit of the flavorful sauce. The crunchy texture and garlicky aroma perfectly complement the creamy pasta.
Roasted Vegetables
Add a healthy touch with roasted veggies like asparagus, zucchini, or bell peppers. The caramelized sweetness of the vegetables pairs wonderfully with the bold flavors of the dish.

FAQ

Can I use a different type of pasta?
Yes, any short pasta like rotini, rigatoni, or fusilli works well, as they hold the sauce beautifully.
Can I make this dish ahead of time?
You can prepare it ahead, but for the best texture, cook the pasta just before serving. Reheat gently to prevent the sauce from separating.
Is there a substitute for cream cheese?
Mascarpone or heavy cream can be used for a similar creamy texture. However, the flavor may be less tangy.
How can I make this dish gluten-free?
Use gluten-free pasta and ensure the hot sauce and other ingredients are certified gluten-free. The recipe remains equally delicious!

Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe brings together a delectable blend of creamy, tangy, and spicy flavors. Ideal for spice enthusiasts, this dish promises a satisfying and flavorful experience.

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Prep Time 5

Cook Time 25

Total Time 30

Course Pasta

Cuisine American

Servings 6 People

Ingredients

8 oz. penne pasta
1 boneless skinless chicken breast (approximately ⅔ lb.)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/4 tsp salt
1 Tbsp cooking oil
1 15 oz. can petite diced tomatoes with liquid
1.5 cups chicken broth
4 oz. cream cheese cubed
2 Tbsp butter
1/4 cup hot sauce
1/2 tsp Worcestershire sauce
1/2 cup shredded Monterey Jack cheese
2 green onions sliced (optional, for garnish)

Instructions

Slice the chicken into bite-sized pieces, approximately ½-¾ inch each. Combine garlic powder, onion powder, cayenne pepper, and salt in a small bowl. Coat the chicken evenly with this spice mixture.
Heat the cooking oil in a deep skillet over medium-high heat until it shimmers. Add the seasoned chicken to the pan and sear until browned on all sides. Note that the chicken does not need to be fully cooked at this stage.
To the skillet, add uncooked pasta, diced tomatoes (along with their liquid), and chicken broth. Stir to deglaze the pan, ensuring any browned bits are incorporated.
Cover the skillet with a lid and bring the mixture to a vigorous simmer. The broth will not completely submerge the pasta. Stir briefly, replace the lid, and reduce the heat to medium-low.
Let the pasta cook in the broth for 10-12 minutes, stirring occasionally to prevent sticking. Ensure the lid is returned after each stir. The pasta should become tender as the majority of the liquid is absorbed.
Once the pasta is al dente and a small amount of thickened broth remains, add cream cheese, butter, hot sauce, and Worcestershire sauce. Stir gently over medium-low heat until the cream cheese is fully incorporated into the sauce.
Sprinkle the shredded Monterey Jack cheese into the skillet, stirring until melted. Garnish with sliced green onions if desired. Serve immediately while hot.