This buffalo chicken pasta isn’t just a one-pot wonder — it’s the spicy, cheesy, no-stress dinner I reach for when the fridge looks sad and the clock looks smug. We’re talking about tender pasta, creamy heat from buffalo sauce, juicy chicken, and that ever-so-important sprinkle of shredded cheese that makes everything better. You know the kind of meal that gets you cheers from the couch before you even set the plate down? This is that dish. I’ve made this recipe more times than I’d like to admit — usually with whatever pasta I can find hiding in the back of the pantry. It forgives you for your shortcuts and still delivers flavor that makes your kitchen smell like you actually tried. Throw in a little wit, a splash of buffalo sauce, and boom — dinner that tastes like a touchdown. So if you’re staring down a pack of chicken, a box of pasta, and the desire to impress absolutely no one but your own tired self — this is for you.

1) Key Takeaways
2) Easy Buffalo Chicken Pasta Recipe
3) Ingredients for Buffalo Chicken Pasta
4) How to Make Buffalo Chicken Pasta
5) Tips for Making Buffalo Chicken Pasta
6) Making Buffalo Chicken Pasta Ahead of Time
7) Storing Leftover Buffalo Chicken Pasta
8) Try these One Pot & Curry next!
9) Buffalo Chicken Pasta
10) Nutrition

1) Key Takeaways

This Buffalo Chicken Pasta is a creamy, spicy one-pot meal that’s perfect for busy weeknights.
All ingredients cook in a single pot, making cleanup minimal and stress-free.
It balances tangy buffalo sauce with melty cheese and tender pasta for ultimate comfort food.

2) Easy Buffalo Chicken Pasta Recipe

This Buffalo Chicken Pasta has become my personal go-to when the day runs long and the thought of juggling multiple pots feels like too much. Everything happens in one pan. That’s right. One pot. That alone should win it a spot in your weekly rotation.

Here’s why this dish works. The buffalo sauce brings heat but not the kind that knocks you over. It’s warm, zippy, and blends right into the creamy cheese and chicken like they were made for each other. If buffalo wings and mac & cheese had a delicious baby, it’d be this.

It’s the kind of dinner that feeds your hunger and calms your nerves. You get bite after bite of chewy pasta coated in just the right level of spice. A little tangy, a lot comforting. And yeah, it’s exactly the kind of meal that makes leftovers feel exciting.

3) Ingredients for Buffalo Chicken Pasta

Butter — Just a couple tablespoons to help the chicken get golden and flavorful right from the start.

Chicken Breasts — Go for boneless and skinless. Cut them into chunks for quick cooking. If you’ve got cooked chicken on hand, use it.

Salt and Pepper — I use about half a teaspoon of salt and a quarter teaspoon of black pepper to start the seasoning.

Garlic Powder — Adds savory warmth without the fuss of chopping actual garlic. Just a pinch does the trick.

Onion Powder — This helps round out the flavor and gives the chicken that something extra without having to sauté onions.

Buffalo Wing Sauce — Choose your favorite brand. I like it bold but balanced. It brings the heat and flavor that makes this dish sing.

Chicken Broth — Three cups should do it. It’s the cooking liquid for your pasta and adds a depth you don’t get from water alone.

Penne Pasta — Two cups of dry penne work great here. They hold the sauce in all those little tubes. Any short pasta will work, though.

Heavy Cream — This brings in the rich creaminess. Half a cup makes the sauce velvety smooth and slightly indulgent.

Cheddar Cheese — I go with a full cup of sharp cheddar. Shredded fresh if you can, but pre-shredded will do in a pinch.

Cream Cheese — Just a couple spoonfuls to thicken things up and round out the tang from the buffalo sauce.

Green Onions — Optional, but they give a fresh bite and a pop of color if you’re feeling fancy when you plate it.

4) How to Make Buffalo Chicken Pasta

Step 1. In a big pot or deep skillet, melt the butter over medium heat. Toss in the chicken along with salt, pepper, garlic powder, and onion powder. Cook until the chicken’s no longer pink on the outside.

Step 2. Stir in the buffalo wing sauce and chicken broth. Mix it up. Then add the uncooked pasta. Yep, toss it in dry. That’s the beauty of one-pot meals.

Step 3. Let it come to a boil. Then lower the heat, pop the lid on, and let it simmer. Stir now and then. Give it 12 to 14 minutes or until the pasta feels tender.

Step 4. Take off the lid and stir in the cream, cheddar cheese, and cream cheese. Stir until the cheese is melted and everything looks smooth and saucy.

Step 5. If you’re using green onions, now’s their time to shine. Sprinkle them on top. Then grab a bowl and dig in.

5) Tips for Making Buffalo Chicken Pasta

Use short pasta shapes like penne or rotini. They soak up sauce better than spaghetti. You’ll get more creamy buffalo goodness in every bite.

Don’t skip the simmer. This helps the pasta soak up flavor from the buffalo sauce and broth. If it looks too thick at any point, just splash in a bit more broth.

Want a stronger kick? Add a splash of hot sauce at the end. Prefer it milder? Stir in a bit more cream cheese. This recipe is super forgiving and plays nice with tweaks.

6) Making Buffalo Chicken Pasta Ahead of Time

You can cook the whole dish ahead and stash it in the fridge for a couple days. The flavors actually get better overnight. Reheat with a splash of broth or cream to bring it back to life.

If you’re meal prepping, let the pasta cool before sealing it in containers. This keeps the texture from going soft and mushy too soon.

You can also prep the ingredients separately — cook the chicken, shred the cheese, and chop the green onions — then toss everything together right before serving for the freshest flavor.

7) Storing Leftover Buffalo Chicken Pasta

Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to 4 days. It reheats well, and that buffalo kick sticks around.

Reheat it on the stove or in the microwave. Add a bit of broth or cream when you warm it up so the sauce stays smooth and creamy.

Skip the freezer for this one. Cream-based sauces don’t always thaw gracefully. Keep it in the fridge and enjoy it fresh over a few days.

8) Try these One Pot & Curry next!

9) Buffalo Chicken Pasta