Description
This Buffalo Chicken Pasta recipe blends creamy, spicy buffalo sauce with tender shredded chicken and a cheesy pasta base. Ready in just 30 minutes, it’s an easy and flavorful dish perfect for weeknight dinners or game day gatherings. The rich, tangy sauce coats penne pasta and is topped with melted mozzarella and cheddar cheese, with an optional drizzle of ranch or blue cheese dressing for an extra creamy finish.
Ingredients
Scale
For the Pasta
- 1 pound penne pasta
For the Sauce
- 1 package (8 ounce) cream cheese, softened
- ½ cup buffalo wing sauce (Frank’s RedHot recommended)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
For the Chicken and Cheese
- 1 pound cooked chicken breast or thigh, shredded
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Optional Topping
- ¼ cup ranch or blue cheese dressing
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain the pasta and set it aside while you prepare the sauce.
- Make Sauce: In a large skillet over medium heat, combine the softened cream cheese, buffalo wing sauce, and chicken broth. Stir constantly and simmer until the cream cheese melts completely and the sauce becomes smooth and creamy.
- Season: Add garlic powder and kosher salt to the sauce. Whisk well to ensure all the flavors are uniformly combined.
- Add Chicken and Pasta: Stir the shredded cooked chicken into the sauce, followed by the cooked pasta. Toss everything together thoroughly so the pasta and chicken are evenly coated with the buffalo sauce.
- Add Cheese: Fold in the shredded mozzarella and cheddar cheese to the skillet. Continue stirring gently until both cheeses have melted and are fully incorporated into the pasta and sauce mixture.
- Serve: Remove the skillet from heat and immediately serve the pasta. Optionally, top each serving with a drizzle of ranch or blue cheese dressing for added flavor and creaminess.
Notes
- Use cooked chicken breast or thigh for best texture and flavor; rotisserie chicken works well as a shortcut.
- Adjust the amount of buffalo wing sauce to control the heat level according to your taste.
- Ensure cream cheese is softened to help the sauce blend smoothly without lumps.
- For a lighter option, substitute reduced-fat cheese and cream cheese.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
