If you’ve ever found yourself torn between ordering buffalo wings and a big bowl of creamy pasta, this Buffalo Chicken Pasta is your answer. It’s the ultimate comfort food mashup, bringing together spicy buffalo sauce with a rich, cheesy pasta bake. Perfect for game day or cozy dinners, it’s guaranteed to disappear fast.
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Why You’ll Love This Buffalo Chicken Pasta
- Comfort food fusion: Zesty buffalo wings meet creamy baked pasta.
- Versatile & forgiving: Adapts easily to leftovers, pasta shapes, or heat levels.
- Crowd-pleasing appeal: Loved by picky kids and hungry adults alike.
- Better leftovers: Flavors meld overnight for a richer next-day meal.
Ingredients & Tools
- 450 g penne pasta (or rigatoni, fusilli)
- 500 g cooked chicken, shredded (rotisserie works wonderfully)
- 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 180 ml buffalo sauce (like Frank’s RedHot)
- 250 g cream cheese, softened and cubed
- 240 ml heavy cream (or half-and-half for a lighter option)
- 150 g sharp cheddar cheese, freshly grated
- 100 g Monterey Jack cheese, freshly grated
- 120 ml chicken broth
- 1 tsp smoked paprika
- ½ tsp garlic powder
- To taste: salt and freshly ground black pepper
- For garnish: chopped fresh parsley or chives, crumbled blue cheese (optional)
Tools: Large pot for boiling pasta, large oven-safe skillet or Dutch oven, wooden spoon, whisk, cheese grater
Notes: Use a quality buffalo sauce like Frank’s for the right heat and tang. Grating your own cheese prevents a grainy sauce.
Nutrition (per serving)
| Calories: | 620 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 55 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- What’s the best pasta shape to use? I love penne or rigatoni because their tubes and ridges hold onto the creamy sauce beautifully. Fusilli or cavatappi are also excellent choices. Just avoid very thin pasta like angel hair, as it can get lost in the hearty sauce.
- Can I control the spice level? Absolutely! Start with less buffalo sauce and taste as you go. You can always add more heat, but you can’t take it away. For a milder version, use a mild buffalo sauce or even mix in some ranch dressing to temper the spice.
- Why is my sauce the right consistency? The sauce will thicken as it bakes and as it sits. If it seems a bit thin when you first combine everything, don’t worry—it’s supposed to be saucy. It will coat the pasta perfectly after it comes out of the oven.
- What’s the secret to a super creamy sauce? Make sure your cream cheese is truly softened to room temperature. This is non-negotiable. Cold cream cheese will not melt smoothly and will leave little lumps in your otherwise velvety sauce.
How to Make Buffalo Chicken Pasta
Step 1: Preheat your oven to 190°C (375°F). Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until just al dente—you want it to have a little bite since it will continue cooking in the oven. Drain the pasta, but do not rinse it; you want that starchy surface to help the sauce cling.
Step 2: While the pasta cooks, melt the butter in a large, oven-safe skillet or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Add the minced garlic and cook for another minute, just until fragrant—be careful not to let the garlic burn, as it will turn bitter.
Step 3: Reduce the heat to low. Pour in the buffalo sauce and chicken broth, stirring to combine with the onions and garlic. Now, add the cubed, softened cream cheese. Use a whisk to stir continuously until the cream cheese has fully melted into the sauce, creating a smooth, orange-hued base. This might take 3-4 minutes of patient whisking.
Step 4: Slowly pour in the heavy cream while whisking. Let the sauce simmer gently for 2-3 minutes—you’ll see it start to thicken slightly. Now, stir in about two-thirds of the grated cheddar and Monterey Jack cheeses, reserving the rest for the top. Keep stirring until the cheese is completely melted and the sauce is velvety and uniform.
Step 5: Season the sauce with the smoked paprika, garlic powder, and a good pinch of salt and pepper. Remember, the buffalo sauce and cheese are already salty, so taste as you go. Now, fold in the shredded cooked chicken and the drained al dente pasta. Stir everything together until every piece of pasta and chicken is thoroughly coated in that glorious, creamy buffalo sauce.
Step 6: If you aren’t using an oven-safe skillet, transfer the pasta mixture to a greased 9×13-inch baking dish. Smooth the top with your spoon and sprinkle the remaining cheese evenly over everything. This will create that beautiful, golden, bubbly crust we all love.
Step 7: Bake for 15-20 minutes, or until the cheese on top is completely melted, bubbly, and has a few golden spots. For an extra crispy top, you can pop it under the broiler for the last minute or two—just keep a very close eye on it! Let it rest for 5 minutes after pulling it from the oven; this allows the sauce to set slightly so it’s not too runny when you serve it.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze unbaked for up to 2 months; thaw in fridge before baking.
- Reviving: Reheat with a splash of milk or broth to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple, crisp green salad — The fresh, cool crunch of lettuce with a light vinaigrette provides a perfect contrast to the rich, spicy pasta, balancing out the meal beautifully.
- Garlic bread or breadsticks — You’ll want something to scoop up every last bit of that creamy sauce, and buttery, garlicky bread is the ideal tool for the job.
- Roasted broccoli or celery sticks — These veggies bring a welcome earthy flavor and a different texture, plus they nod to the classic buffalo wing accompaniments.
Drinks
- A cold, crisp lager or pale ale — The effervescence and slight bitterness of the beer cut through the richness of the cheese and cool the heat from the buffalo sauce.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- Iced tea (unsweetened or lightly sweetened) — Its mild, slightly tannic flavor is a classic pairing for spicy food and won’t compete with the bold flavors of the dish.
Something Sweet
- Classic New York cheesecake — The cool, dense, and tangy creaminess of cheesecake is the ultimate finale, providing a smooth and decadent contrast to the spicy main course.
- Warm chocolate chip cookies — You can’t go wrong with this timeless comfort dessert. The sweet, melty chocolate is a perfect, homey end to the meal.
- A scoop of vanilla bean ice cream — The simplicity and cold creaminess of vanilla ice cream is a fantastic way to soothe your palate after the zesty kick of the pasta.
Top Mistakes to Avoid
- Overcooking the pasta initially. Remember, it will spend another 15-20 minutes in the oven. If you cook it to soft in the boiling water, it’ll turn to mush in the final dish. Al dente is your best friend here.
- Using cold cream cheese. I’ve messed this up before too, and it results in a lumpy, unappealing sauce instead of the smooth, velvety texture we’re aiming for. Take the time to let it soften on the counter.
- Not letting it rest after baking. I know it’s tempting to dive right in, but those 5 minutes of resting time allow the sauce to thicken up and settle, making serving much cleaner and the texture perfect.
- Forgetting to season in layers. Taste your sauce before you add the chicken and pasta, and then taste again at the end. The pasta will absorb some of the saltiness, so you might need a final pinch.
Expert Tips
- Tip: For an extra flavor boost, toss your shredded chicken with a couple of tablespoons of buffalo sauce before adding it to the pasta. This ensures every single piece is packed with that signature tangy heat.
- Tip: If you want to prep this ahead of time, assemble the entire dish (without baking), cover it tightly, and refrigerate for up to 24 hours. When you’re ready, just pop it in a cold oven, set it to 190°C, and add 10-15 minutes to the baking time.
- Tip: For a stunning, restaurant-quality presentation, finish the baked pasta with a drizzle of extra buffalo sauce and a sprinkle of fresh chopped parsley and crumbled blue cheese right before serving.
- Tip: If your sauce seems too thick after adding the cheese, don’t panic. Just whisk in a splash of warm chicken broth or cream until it reaches your desired consistency. The sauce should coat the back of a spoon nicely.
FAQs
Can I make this Buffalo Chicken Pasta ahead of time?
Absolutely, and it’s a fantastic make-ahead meal! You can assemble the entire dish—right up to sprinkling on the final layer of cheese—cover it tightly, and refrigerate it for up to a day. When you’re ready to eat, bake it straight from the fridge, but remember to add an extra 10-15 minutes to the baking time since it will be starting from cold. The pasta might absorb a bit more sauce, so it could be a tad less saucy, but still incredibly delicious.
What can I use instead of cream cheese?
If you’re out of cream cheese, you have a couple of good options. Full-fat Greek yogurt or sour cream can be stirred in at the very end, after you’ve taken the sauce off the heat, to maintain their texture. Alternatively, you can make a simple roux with butter and flour as a base to thicken the sauce, though you’ll lose a bit of that tangy cream cheese flavor. Mascarpone is another rich, though milder, substitute that works beautifully.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, the microwave is quick and easy—just splash in a teaspoon of milk or broth to help loosen the sauce as it warms. For a better texture, reheat it in an oven preheated to 175°C, covered with foil, for about 15-20 minutes, or until hot all the way through.
Can I freeze this pasta bake?
You can, but with a caveat. Cream-based sauces can sometimes separate and become grainy upon thawing and reheating. For the best results, freeze it before baking. Assemble the dish in a freezer-safe container, wrap it tightly, and freeze for up to 2 months. Thaw it overnight in the fridge before baking as directed. The texture might be slightly less creamy, but the flavor will still be great.
Is there a way to make this dish lighter?
Yes, there are a few simple swaps! Use half-and-half or whole milk instead of heavy cream, and opt for reduced-fat cream cheese and cheeses. You can also increase the proportion of chicken and vegetables (like adding diced celery) to the pasta to make it more balanced. The flavor will still be fantastic, just a little less decadent.
Buffalo Chicken Pasta
Make this easy Buffalo Chicken Pasta bake for a spicy, creamy, and cheesy comfort food classic. Perfect for game day or a cozy weeknight dinner. Get the recipe now!
Ingredients
For the pasta and chicken:
-
450 g penne pasta (or rigatoni, fusilli)
-
500 g cooked chicken (shredded)
For the sauce:
-
2 tbsp unsalted butter
-
1 medium yellow onion (finely diced)
-
3 cloves garlic (minced)
-
180 ml buffalo sauce (like Frank’s RedHot)
-
250 g cream cheese (softened and cubed)
-
240 ml heavy cream (or half-and-half for a lighter option)
-
150 g sharp cheddar cheese (freshly grated)
-
100 g Monterey Jack cheese (freshly grated)
-
120 ml chicken broth
-
1 tsp smoked paprika
-
0.5 tsp garlic powder
-
salt and freshly ground black pepper (to taste)
For garnish:
-
chopped fresh parsley or chives (optional)
-
crumbled blue cheese (optional)
Instructions
-
Preheat your oven to 190°C (375°F). Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until just al dente—you want it to have a little bite since it will continue cooking in the oven. Drain the pasta, but do not rinse it; you want that starchy surface to help the sauce cling.01
-
While the pasta cooks, melt the butter in a large, oven-safe skillet or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for another minute, just until fragrant—be careful not to let the garlic burn, as it will turn bitter.02
-
Reduce the heat to low. Pour in the buffalo sauce and chicken broth, stirring to combine with the onions and garlic. Now, add the cubed, softened cream cheese. Use a whisk to stir continuously until the cream cheese has fully melted into the sauce, creating a smooth, orange-hued base. This might take 3-4 minutes of patient whisking.03
-
Slowly pour in the heavy cream while whisking. Let the sauce simmer gently for 2-3 minutes—you’ll see it start to thicken slightly. Now, stir in about two-thirds of the grated cheddar and Monterey Jack cheeses, reserving the rest for the top. Keep stirring until the cheese is completely melted and the sauce is velvety and uniform.04
-
Season the sauce with the smoked paprika, garlic powder, and a good pinch of salt and pepper. Remember, the buffalo sauce and cheese are already salty, so taste as you go. Now, fold in the shredded cooked chicken and the drained al dente pasta. Stir everything together until every piece of pasta and chicken is thoroughly coated in that glorious, creamy buffalo sauce.05
-
If you aren't using an oven-safe skillet, transfer the pasta mixture to a greased 9x13-inch baking dish. Smooth the top with your spoon and sprinkle the remaining cheese evenly over everything. This will create that beautiful, golden, bubbly crust we all love.06
-
Bake for 15-20 minutes, or until the cheese on top is completely melted, bubbly, and has a few golden spots. For an extra crispy top, you can pop it under the broiler for the last minute or two—just keep a very close eye on it! Let it rest for 5 minutes after pulling it from the oven; this allows the sauce to set slightly so it’s not too runny when you serve it.07
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