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Buffalo Chicken Pasta with creamy sauce and herbs on a plate.
Reda

Buffalo Chicken Pasta

Creamy, spicy buffalo chicken pasta that combines tender chicken breast with tangy buffalo sauce and rich cream cheese for the ultimate comfort food dish. Perfect for weeknight dinners or game day gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 12 oz penne pasta
  • 1 tbsp salt for pasta water
For the Buffalo Chicken
  • 1.5 lbs boneless skinless chicken breast cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
For the Sauce
  • 4 tbsp butter
  • 3 cloves garlic minced
  • 8 oz cream cheese softened
  • 1/2 cup buffalo wing sauce
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup sharp cheddar cheese shredded
For Garnish
  • 3 green onions chopped
  • 1/4 cup crumbled blue cheese optional

Equipment

  • Large Pot
  • Large skillet
  • Cutting board
  • Sharp knife

Method
 

Cook the Pasta
  1. Bring a large pot of water to boil. Add salt and penne pasta. Cook according to package directions until al dente, about 10-12 minutes. Reserve 1 cup pasta water before draining.
Prepare the Chicken
  1. Season chicken pieces with garlic powder, onion powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat.
  2. Add seasoned chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until chicken is golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.
Make the Buffalo Sauce
  1. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  2. Add softened cream cheese to the skillet and whisk until smooth. Gradually whisk in buffalo sauce, heavy cream, and chicken broth until well combined.
  3. Bring sauce to a gentle simmer and cook for 2-3 minutes until slightly thickened. Stir in shredded cheddar cheese until melted and smooth.
Combine and Serve
  1. Return cooked chicken to the skillet and stir to coat with buffalo sauce. Add drained pasta and toss to combine, adding reserved pasta water as needed to achieve desired consistency.
  2. Taste and adjust seasoning with additional buffalo sauce if desired. Serve immediately garnished with chopped green onions and crumbled blue cheese if using.

Notes

For milder heat, reduce buffalo sauce to 1/3 cup and add more heavy cream. Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of chicken broth or milk to restore creaminess. You can substitute rotini or rigatoni pasta if penne is not available.