Are you on the hunt for a weeknight dinner that delivers a creamy, zesty punch in every bite? Look no further than Buffalo Chicken Pasta, the recipe that combines the bold flavors of buffalo chicken with hearty, cheesy pasta. This dish radiates comfort and offers the irresistible fusion of spicy, tangy sauce and rich, velvety texture that will win over both kids and adults alike. I still remember the first time I served it at a family get-together—the pan was wiped clean before I even sat down, with everyone asking for seconds. What makes this dish such a star? It’s effortlessly quick, needing only a handful of simple ingredients and about 30 minutes from start to finish. If you love my Creamy Cajun Chicken Pasta, this new twist is sure to make your taste buds dance. Give it a try and add a little spice to your week—I promise, your family will thank you!
What is Buffalo Chicken Pasta?
Buffalo Chicken Pasta—ever wondered how this quirky name came about? It’s almost as if some culinary genius decided, “Why not take everyone’s favorite game-day snack and turn it into a soul-warming pasta bake?” And aren’t we glad they did! The name may sound playful, but it’s as serious as comfort food gets. It takes the iconic flavors of Buffalo chicken wings—zesty, tangy, just enough heat—and marries them with cool, creamy noodles. It’s proof that the way to a man’s (or anyone’s!) heart is truly through their stomach. If you’re ready for an adventure in flavor, dive in and whip up this crowd-pleaser tonight!
Why You’ll Love This
The main highlight of Buffalo Chicken Pasta is its genius blend of spicy buffalo sauce, creamy ranch dressing, and melt-in-your-mouth cream cheese. The result? Every forkful is a little creamy, a little tangy, and definitely a whole lot of satisfying. You’ll save serious cash making this homemade version instead of ordering takeout or buying pricey prepared meals—plus, you can customize every detail, from the heat level to the toppings. Speaking of toppings, a generous sprinkle of parmesan and fresh parsley takes this humble dish to gourmet status. If you loved the rich, saucy flavors of my One-Pot Chicken Alfredo, think of this as its bold, fun-loving cousin. Ready for a pasta night everyone will crave? Get cooking and let your kitchen become the new family favorite spot!
How to Make
Quick Overview
Buffalo Chicken Pasta is the ideal solution for anyone craving comfort food with a little kick. The creamy, spicy sauce comes together quickly on the stovetop, and the whole dish takes only about 30 minutes from start to finish. No fancy techniques required—just season, sear, mix, and savor! It’s perfect for busy weeknights or last-minute entertaining, and it’s so hearty and flavorful, nobody will believe it was this easy.
Ingredients
- 4 chicken tenders (boneless and skinless)
- Salt (to taste)
- Pepper (to taste)
- Garlic powder (to taste)
- Paprika (to taste)
- 1 box of pasta (such as penne, rotini, or rigatoni)
- 3/4 cup Buffalo sauce (choose your preferred brand or heat level)
- 1/2 cup ranch dressing
- 1 block of cream cheese (about 8 oz)
- 3/4 cup milk (whole or 2% for extra creaminess)
- Parmesan cheese (optional, for topping)
- Fresh parsley (optional, chopped, for garnish)
Step-by-Step
- Season and Cook the Chicken
Begin by seasoning the chicken tenders on both sides with salt, pepper, garlic powder, and paprika. Heat a large skillet over medium-high heat and add a little oil. Sear the chicken tenders for about 4-5 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing or shredding. - Boil the Pasta
While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining. - Make the Buffalo Sauce
In the same skillet used for the chicken (wipe it out if needed), reduce the heat to medium. Add the block of cream cheese, buffalo sauce, ranch dressing, and milk. Stir continuously as the cream cheese melts, blending into a smooth, creamy sauce. Adjust seasoning to taste. - Combine Chicken and Pasta
Slice or shred the cooked chicken and add it to the skillet with the sauce. Toss in the drained pasta and mix everything together until the noodles are thoroughly coated and all ingredients are heated through. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency. - Top and Serve
Transfer to bowls and, if desired, top each serving with a sprinkle of parmesan and chopped parsley. Serve immediately while piping hot for the best flavor and texture.
What to Serve Buffalo Chicken Pasta With
Buffalo Chicken Pasta pairs beautifully with a simple green salad topped with ranch or blue cheese dressing—a cool, crisp counterpoint to the spicy pasta. Garlic bread or cheesy toast makes a perfect side to soak up any extra sauce. If you’re feeling festive, serve it with classic celery and carrot sticks (just like with buffalo wings!) and a refreshing glass of iced tea or lemonade. For a heartier meal, try it alongside roasted vegetables or corn on the cob. The possibilities are endless!
Top Tips for Perfecting
- Adjust the Heat: Not a fan of too much spice? Use a mild Buffalo sauce or add a bit more ranch to cool it down. For extra heat, sprinkle in a pinch of cayenne or add hot sauce to taste.
- Creamy Consistency: If your sauce turns out too thick, add a splash of reserved pasta water or extra milk to loosen it. If too thin, let it simmer on low to thicken.
- Pasta Choices: Short pasta shapes like penne, rotini, or rigatoni work best because they trap the luscious sauce. Avoid delicate pastas that might get mushy.
- Protein Variations: Swap chicken tenders for rotisserie chicken for even quicker prep, or use leftover turkey for a twist.
- Avoid Overcooking: Keep an eye on the pasta and the chicken—overcooked chicken can turn rubbery, and overcooked pasta gets mushy quickly.
Storing and Reheating Tips
Buffalo Chicken Pasta keeps well in the refrigerator for up to 3 days. Store leftovers in an airtight container. To reheat, add a splash of milk and warm it in the microwave or on the stovetop over low heat, stirring occasionally to prevent sticking or drying out. For longer storage, freeze in a freezer-safe container for up to 2 months—just thaw overnight in the fridge and reheat as directed above. The flavors remain bold and creamy even after reheating!
FAQs
Can I use shredded rotisserie chicken instead of tenders?
Absolutely! Rotisserie chicken saves time, and you can simply stir it in with the sauce and pasta—no extra cooking required.
Is there a way to make this dish lighter?
Yes! Use light cream cheese, low-fat ranch, and skim milk for a lighter version that still tastes delicious, or try adding steamed veggies for extra bulk and nutrition.
Can I make this dish ahead of time?
Definitely! Prep the pasta and sauce separately, then combine and reheat just before serving for the freshest flavor. Store as directed above.
Which Buffalo sauce brands taste best?
Frank’s RedHot is a classic, but use your favorite! Some prefer milder sauces, while others like to crank up the heat—go with what you love.
What if I don’t like ranch?
No problem—swap ranch for blue cheese dressing or plain Greek yogurt for a tangy twist that balances the spice.
Conclusion
Buffalo Chicken Pasta is the ultimate comfort meal for anyone who loves a pop of spicy, creamy flavor and a meal that comes together in a flash. It’s endlessly customizable, budget-friendly, and guaranteed to please any crowd. Whether you’re making a quick family dinner or hosting fellow buffalo sauce fans, this recipe delivers on taste, ease, and satisfaction. Don’t forget to explore related recipes like my popular Creamy Cajun Chicken Pasta for even more pasta night inspiration. Ready to shake up your dinner routine? Grab the ingredients and start cooking—deliciousness awaits!
Buffalo Chicken Pasta
Equipment
- Large Skillet
- Large Pot
- Mixing Bowl
Ingredients
Chicken
- 4 pieces Chicken tenders (boneless and skinless)
Seasonings
- to taste Salt
- to taste Pepper
- to taste Garlic powder
- to taste Paprika
Pasta
- 1 box Pasta (such as penne, rotini, or rigatoni)
Sauce Ingredients
- 3/4 cup Buffalo sauce Choose your preferred brand or heat level
- 1/2 cup Ranch dressing
- 1 block Cream cheese (about 8 oz)
- 3/4 cup Milk (whole or 2% for extra creaminess)
Toppings
- to taste Parmesan cheese (optional, for topping)
- to taste Fresh parsley (optional, chopped, for garnish)
Instructions
- Season the chicken tenders on both sides with salt, pepper, garlic powder, and paprika. Heat a large skillet over medium-high heat and add a little oil. Sear the chicken tenders for about 4-5 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing or shredding.
- While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- In the same skillet used for the chicken, reduce the heat to medium. Add the block of cream cheese, buffalo sauce, ranch dressing, and milk. Stir continuously as the cream cheese melts, blending into a smooth, creamy sauce. Adjust seasoning to taste.
- Slice or shred the cooked chicken and add it to the skillet with the sauce. Toss in the drained pasta and mix everything together until the noodles are thoroughly coated and all ingredients are heated through. If the sauce is too thick, add a bit of reserved pasta water to reach your desired consistency.
- Transfer to bowls and, if desired, top each serving with a sprinkle of parmesan and chopped parsley. Serve immediately while piping hot for the best flavor and texture.