Creamy, spicy, and utterly comforting, Creamy Buffalo Chicken Penne is the kind of weeknight dinner that feels like a warm hug on a plate. This dish combines tender shredded chicken with a rich Alfredo base and a hit of buffalo sauce, tossed with al dente penne and melty mozzarella for bite-after-bite satisfaction. Fun fact: buffalo sauce got its start in a small bar in Buffalo, New York, and now it’s a favorite for everything from wings to pasta. If you love bold flavors but want an easy, family-friendly meal, this recipe delivers.
This version is simple enough for busy evenings, and it’s quicker and less expensive than takeout while tasting just as indulgent. If you like other creamy, comforting dinners on the blog, you might also enjoy the bright, garlicky notes in this Creamy Garlic Parmesan Rice recipe. https://recipesfiber.com/chicken-scampi-creamy-garlic-parmesan-rice/ Try it tonight — your family will thank you.
What is Creamy Buffalo Chicken Penne?
What’s in a name? Creamy Buffalo Chicken Penne answers that question with a saucy wink: imagine Buffalo-wing heat lounging in a cozy Alfredo bath, then inviting penne to the party. Why call it “buffalo” when pasta is usually serene and Italian? Because this mashup brings the best of both worlds — spicy, tangy buffalo flavor paired with a luxuriously creamy sauce. Who knew that pasta and wing sauce would get along so well? And if someone still needs convincing, remember the old saying: “the way to a man’s heart is through his stomach.” Ready to give it a try? I promise it’s worth it.
Why You’ll Love This
- Bold and comforting: The main highlight is the balanced mix of tangy buffalo sauce and rich Alfredo that creates creamy, spicy comfort in every forkful.
- Budget-friendly: Making this at home stretches a small amount of chicken into a hearty meal that feeds a family, saving money compared to dining out.
- Flavor-packed toppings: Mozzarella and Parmesan melt into the sauce and add cheesy richness, while optional ranch mellows the heat beautifully.
If you enjoy pasta with bold flavor, this recipe shares a comforting streak with the Creamy Mozzarella Chicken Linguine (a great follow-up to try after you’ve mastered this one). https://recipesfiber.com/creamy-mozzarella-chicken-linguine-garlic-cajun-butter/ Make it tonight — your taste buds will thank you.
How to Make
Quick Overview
This recipe is easy because most of the time is hands-off in the slow cooker. Prep is minimal, the textures hit the right notes (tender shredded chicken, creamy sauce, al dente pasta), and the standout element is the silky, spicy buffalo-Alfredo sauce. Total active prep time is about 10–15 minutes. The slow cooker runs 3–4 hours on high, and pasta cooks in 8–12 minutes, so plan for roughly 3–4.5 hours from start to finish with plenty of downtime.
Ingredients
- 1 lb chicken breast (boneless, skinless)
- 1 (16 oz) box penne pasta (cook according to package)
- 1 jar (about 15 oz) Alfredo sauce (room temperature)
- 1/3 to 1/2 cup buffalo wing sauce (divided; adjust to taste)
- 1 cup shredded mozzarella cheese (divided)
- 1/4 cup grated Parmesan cheese
- 1 medium onion, chopped
- 1 tbsp dry ranch seasoning
- 2 tbsp bottled ranch dressing (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Directions
- Prepare the slow cooker: In the slow cooker, add 1 lb chicken breast, 1 medium chopped onion, 1 tbsp dry ranch seasoning, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, and half of the buffalo wing sauce (start with 1/6 to 1/4 cup). Cover and cook on high for 3–4 hours, until the chicken is tender and shreds easily.
- Cook the pasta: While the chicken cooks, boil the penne pasta according to package directions until al dente (usually 8–12 minutes). Drain and set aside in a large bowl.
- Shred the chicken: When the chicken is tender, shred or chop the cooked chicken right in the slow cooker using two forks or a pair of tongs.
- Make the sauce: Add the jar of Alfredo sauce, the rest of the buffalo wing sauce, 2 tbsp bottled ranch dressing (if using), 1/4 cup grated Parmesan, and half the shredded mozzarella (about 1/2 cup) to the slow cooker. Stir until smooth and creamy. Taste and adjust buffalo sauce or ranch for preferred heat/tang.
- Combine with pasta: Add the cooked penne pasta to the slow cooker or transfer the sauce to a large mixing bowl then toss with the pasta. Toss until every piece is coated in the creamy, cheesy buffalo sauce.
- Melt the cheese: Sprinkle the remaining mozzarella cheese over the top and let it melt. You can cover the slow cooker for a few minutes to speed melting, or broil briefly in an oven-safe dish if desired.
- Serve: Serve hot, garnished with extra Parmesan, a drizzle of buffalo sauce, or a bit of ranch if you like.
What to Serve With
- Crisp green salad with lemon vinaigrette to cut the richness.
- Celery sticks and carrot sticks for a classic buffalo pairing and crunch.
- Garlic bread or warm dinner rolls to mop up every last bit of sauce.
- Roasted Brussels sprouts or a simple sautéed green vegetable for balance.
- A cold beer or iced tea pairs nicely with the spicy creaminess.
Top Tips for Perfecting
- Shortcut swap: Use shredded rotisserie chicken for a fast weeknight version and skip the slow cooker step entirely.
- Adjust the heat: Start with 1/3 cup buffalo sauce if you’re heat-sensitive, or up to 1/2 cup for a spicier kick. Taste before serving and add more as needed.
- Cheese choices: Use freshly grated Parmesan for better flavor. Swap part of the mozzarella for sharp cheddar for a different melty profile.
- Avoid soggy pasta: Cook penne just to al dente and toss immediately with sauce to prevent overcooking.
- Finish with texture: Sprinkle chopped scallions, crumbled blue cheese, or toasted breadcrumbs for contrast.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
- Freezing: This pasta can be frozen, but cream sauces may separate slightly. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Best gently reheated on the stovetop over low heat with a splash of milk or cream to refresh the sauce; stir frequently. Microwaving works for single servings—heat in 30-second intervals, stirring in between. For a baked reheat, place in an oven-safe dish, cover, and bake at 350°F until warmed through.
FAQs
Can I make this without a slow cooker?
Yes. Cook the chicken in a large skillet with a little oil over medium heat, then add the onions and spices, cover with a lid and simmer until the chicken reaches 165°F and shreds easily. Proceed with shredding and combining with the sauce.
Is there a dairy-free version?
You can use dairy-free Alfredo and shredded dairy-free cheese alternatives. Keep in mind texture and meltability will vary with plant-based cheeses.
How spicy is this dish?
Spiciness depends on the amount and brand of buffalo sauce. Start with 1/3 cup and add more to taste. Adding ranch dressing will mellow the heat.
Can I use pasta shapes other than penne?
Absolutely. Rigatoni, ziti, rotini, or any favorite short pasta will work well.
Can I prepare this ahead of time for a party?
Yes. Make through the sauce step, refrigerate, and reheat gently before tossing with freshly cooked pasta just before serving for best texture.
Conclusion
Creamy Buffalo Chicken Penne is a crowd-pleasing, hands-off dinner that brings bold flavor and cozy comfort to the table. It’s simple to prepare, kid-friendly with optional ranch, and a smart budget-friendly alternative to takeout. If you love buffalo flavors in a creamy format, check out similar inspiration like Creamy Buffalo Chicken Pasta – Skinny Spatula for a different take or Buffalo Chicken Pasta – One Pot! – The Cozy Cook for another easy weeknight option. https://skinnyspatula.com/buffalo-chicken-pasta/ https://thecozycook.com/buffalo-chicken-pasta/ Give this recipe a try, share it with family, and enjoy the applause when everyone takes that first delicious bite.
Creamy Buffalo Chicken Penne
Equipment
- Slow Cooker
- Large Pot
- Mixing Bowl
Ingredients
Ingredients
- 1 lb chicken breast (boneless, skinless)
- 1 box penne pasta (16 oz) Cook according to package directions.
- 1 jar Alfredo sauce (about 15 oz) Room temperature.
- 1/3 to 1/2 cup buffalo wing sauce Divided; adjust to taste.
- 1 cup shredded mozzarella cheese Divided.
- 1/4 cup grated Parmesan cheese
- 1 medium onion, chopped
- 1 tbsp dry ranch seasoning
- 2 tbsp bottled ranch dressing Optional.
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Instructions
- Prepare the slow cooker: In the slow cooker, add chicken breast, chopped onion, dry ranch seasoning, salt, black pepper, paprika, garlic powder, Italian seasoning, and half of the buffalo wing sauce. Cover and cook on high for 3–4 hours, until the chicken is tender and shreds easily.
- Cook the pasta: While the chicken cooks, boil the penne pasta according to package directions until al dente (usually 8–12 minutes). Drain and set aside in a large bowl.
- Shred the chicken: When the chicken is tender, shred or chop the cooked chicken right in the slow cooker using two forks or a pair of tongs.
- Make the sauce: Add the jar of Alfredo sauce, the rest of the buffalo wing sauce, ranch dressing (if using), grated Parmesan, and half the shredded mozzarella to the slow cooker. Stir until smooth and creamy. Taste and adjust buffalo sauce or ranch for preferred heat/tang.
- Combine with pasta: Add the cooked penne pasta to the slow cooker or transfer the sauce to a large mixing bowl then toss with the pasta. Toss until every piece is coated in the creamy, cheesy buffalo sauce.
- Melt the cheese: Sprinkle the remaining mozzarella cheese over the top and let it melt. You can cover the slow cooker for a few minutes to speed melting, or broil briefly in an oven-safe dish if desired.
- Serve: Serve hot, garnished with extra Parmesan, a drizzle of buffalo sauce, or a bit of ranch if you like.