Name: Buffalo Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 lb. pasta (penne or rotini recommended); 2 Tbsp butter; 2 cloves garlic, minced; 2 cups cooked chicken, shredded or chopped; 1/2 cup buffalo wing sauce; 1/2 cup sour cream; 4 oz. cream cheese; 1/4 cup sliced green onions; 1/2 cup shredded cheddar cheese; Salt and pepper to taste

Why You’ll Love Buffalo Chicken Pasta Recipe

It’s streamlined: chicken, pasta, and sauce—all in one skillet.
The flavor profile hits: spicy buffalo heat, tang from the sauce, rich creaminess from cheese.
It’s budget‑friendly and easy enough for a busy evening.
Great for leftovers, or scaling up if you’re cooking for more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 boneless, skinless chicken breast (about ⅔ lb)
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne pepper
¼ tsp salt
1 Tbsp cooking oil
2 Tbsp butter
8 oz uncooked penne pasta
15 oz can petite diced tomatoes (with liquid)
1½ cups chicken broth
4 oz cream cheese
¼ cup hot sauce
½ tsp Worcestershire sauce
½ cup shredded Monterey Jack cheese
2 green onions (sliced, optional garnish)

Directions

Cut the chicken into roughly ½‑¾ inch pieces. Combine garlic powder, onion powder, cayenne pepper, and salt; sprinkle over the chicken and toss to coat.
Heat the cooking oil in a large deep skillet over medium‑high until very hot. Add the chicken and allow it to brown on all sides. It does not need to be cooked through at this point.
Add the uncooked pasta, canned diced tomatoes (with juice), and chicken broth to the skillet. Stir to dissolve the browned bits off the bottom.
Place a lid on the pot and bring to a strong simmer. The broth will not fully cover the pasta—this is fine. Stir once, cover, and reduce heat to medium‑low. Let it simmer for about 10–12 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir once or twice during cooking.
Once the pasta is tender, and the liquid is mostly absorbed, cut the cream cheese into chunks and add to the skillet along with butter, hot sauce, and Worcestershire sauce. Stir over medium‑low heat until the cream cheese fully melts.
Add the shredded Monterey Jack cheese and stir until melted and fully incorporated. Top with green onions if desired, and serve hot.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

Use rotini, bowties, or other short pasta instead of penne.
Swap chicken breast for boneless, skinless chicken thighs for added flavor and savings.
Use pre-cooked shredded chicken to save time—just add after sautéing the spices.
For less heat, reduce hot sauce or replace cayenne with paprika.
Stir in steamed broccoli or sautéed bell peppers for extra veggies.
Garnish with crumbled blue cheese or crispy bacon bits for added richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the microwave or gently on the stovetop over low heat until warmed through.
Freezing is not recommended as the sauce may separate and the pasta can become mushy.

FAQs

What kind of chicken should I use?

Boneless, skinless chicken breast or thighs both work well. Thighs offer more flavor and tenderness.

Can I make this vegetarian?

Yes, simply omit the chicken and use plant-based protein like tofu, or extra vegetables such as mushrooms or zucchini.

How spicy is this dish?

It has a noticeable buffalo-style heat. For a milder version, reduce the amount of hot sauce or substitute with a milder variety.

Can I use a different type of cheese?

Yes. Try cheddar, pepper jack, or a cheese blend. Just make sure the cheese melts well.

Can I use a different pasta shape?

Absolutely. Any short pasta like rotini, fusilli, or bowties will work.

Can I cook the pasta separately and then mix?

You can, but cooking it in the skillet allows the pasta to absorb all the flavors from the sauce and broth.

Could I make larger quantities for a crowd?

Yes. Double the ingredients and use a larger skillet or pot. You may need to increase cooking time slightly.

What sides go well with this?

Light sides work best—try a green salad, sliced cucumbers, or celery and carrots with ranch dressing.

Is this suitable for freezing?

Freezing is not recommended due to potential separation of the sauce and texture changes in the pasta.

Can I prep this ahead of time?

Yes. You can pre-season and cut the chicken, and measure ingredients ahead. Cook close to serving for best results.

Conclusion

Buffalo Chicken Pasta is the perfect balance of bold flavor and creamy comfort, all made in a single pan. With its spicy, cheesy sauce and tender chicken, this dish is easy to make, satisfying to eat, and sure to become a go-to favorite on busy nights.