About this recipe
You know those nights when you just need something spicy, cheesy, and ridiculously comforting? This is exactly what you want.[cite: 1] It is an easy dinner ready in about 35 minutes.[cite: 1] The magic here is how the cream cheese tames the harsh bite of the buffalo sauce. It turns into a silky, rich coating that clings to every single noodle. Plus, using pre-cooked chicken means practically zero prep work. Grab a fork—you're going to love this.
Ingredients
Pasta[cite: 1]
- 12 oz short pasta[cite: 1] (penne, rotini, or shells[cite: 1])
- 2 cups cooked chicken[cite: 1] (shredded or chopped[cite: 1])
- 2 tbsp butter[cite: 1]
- 3 cloves garlic[cite: 1] (minced[cite: 1])
- 1 cup milk[cite: 1]
- 1/2 cup buffalo sauce[cite: 1]
- 4 oz cream cheese[cite: 1] (cubed[cite: 1])
- 1 cup shredded cheddar[cite: 1]
- 1/2 cup shredded mozzarella[cite: 1]
- 1 tsp ranch seasoning[cite: 1]
- 1/4 tsp black pepper[cite: 1]
- 2 tbsp green onions[cite: 1] (optional[cite: 1])
Equipment
large pot[cite: 1]
large skillet[cite: 1]
wooden spoon[cite: 1]
knife[cite: 1]
cutting board[cite: 1]
Instructions
Cook pasta[cite: 1]
Cook your pasta in heavily salted water until it hits a perfect al dente texture.[cite: 1] Before you drain it, make sure to scoop out and reserve about 1/2 cup of that starchy pasta water.[cite: 1]
Start sauce[cite: 1]
Melt the butter in a large skillet over medium heat.[cite: 1] Toss in your minced garlic and let it cook for just 30 seconds—don't let it brown or it will turn bitter.[cite: 1]
Make creamy sauce[cite: 1]
Whisk in the milk, buffalo sauce, cubed cream cheese, ranch seasoning, and black pepper.[cite: 1] Keep stirring constantly until the cream cheese completely melts and the sauce is wonderfully smooth.[cite: 1]
Add cheese[cite: 1]
Turn the heat down to low to prevent breaking the sauce. Stir in the shredded cheddar and mozzarella cheeses until they are completely melted and gooey.[cite: 1]
Combine[cite: 1]
Fold in the cooked pasta and shredded chicken, tossing everything until every noodle is perfectly coated.[cite: 1] If the sauce feels too thick, splash in a little of that reserved pasta water to loosen it up. Heat until the chicken reaches a safe internal temperature of 165°F.[cite: 1]
Serve[cite: 1]
Portion the hot pasta into warm bowls right away.[cite: 1] Top generously with chopped green onions for a fresh pop of flavor and crunch.[cite: 1]
Tips
- Grab a rotisserie chicken from the store to make this recipe incredibly fast.[cite: 1]
- You can easily adjust the heat level by adding more or less buffalo sauce depending on your preference.[cite: 1]
- Always save a little pasta water—it contains starches that help emulsify and loosen the sauce into a silky texture.[cite: 1]
Substitutions
- Any short pasta shape works perfectly in this dish.[cite: 1]
- Feel free to swap the cheddar for Monterey Jack, pepper jack, or extra mozzarella.[cite: 1]
- Toss in some fresh spinach, steamed broccoli, or diced bell peppers to sneak in some extra vegetables.[cite: 1]
Storage
Refrigerator
Keep your leftovers in an airtight container in the fridge for up to 3 days.[cite: 1]
Reheating
Warm it up gently on the stove or in the microwave. You'll want to stir in a splash of milk or chicken broth to bring that creamy texture back to life.[cite: 1]
Nutrition
- Calories
- 690
- Protein
- 44g
- Carbohydrates
- 58g
- Fat
- 33g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 1240mg
FAQ
Can I make Creamy Buffalo Chicken Pasta ahead?[cite: 1]
Yeah, you totally can. It reheats incredibly well with just a splash of milk to loosen things up.[cite: 1]
Can I make it less spicy?[cite: 1]
Absolutely. Dial back the buffalo sauce by half, and add a little extra milk or mozzarella cheese to mellow it out.[cite: 1]
Can I bake this pasta?[cite: 1]
For sure! Transfer the whole mix to a baking dish, sprinkle some extra cheese on top, and bake it until it's bubbly and golden.[cite: 1]
Recipe Card
Creamy Buffalo Chicken Pasta
A creamy spicy pasta dinner with chicken, buffalo sauce, cream cheese, cheddar, and ranch flavor.[cite: 1]
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Category
- Dinner Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Pasta[cite: 1]
- 12 oz short pasta[cite: 1] (penne, rotini, or shells[cite: 1])
- 2 cups cooked chicken[cite: 1] (shredded or chopped[cite: 1])
- 2 tbsp butter[cite: 1]
- 3 cloves garlic[cite: 1] (minced[cite: 1])
- 1 cup milk[cite: 1]
- 1/2 cup buffalo sauce[cite: 1]
- 4 oz cream cheese[cite: 1] (cubed[cite: 1])
- 1 cup shredded cheddar[cite: 1]
- 1/2 cup shredded mozzarella[cite: 1]
- 1 tsp ranch seasoning[cite: 1]
- 1/4 tsp black pepper[cite: 1]
- 2 tbsp green onions[cite: 1] (optional[cite: 1])
Instructions
- Cook pasta[cite: 1]: Cook your pasta in heavily salted water until it hits a perfect al dente texture.[cite: 1] Before you drain it, make sure to scoop out and reserve about 1/2 cup of that starchy pasta water.[cite: 1]
- Start sauce[cite: 1]: Melt the butter in a large skillet over medium heat.[cite: 1] Toss in your minced garlic and let it cook for just 30 seconds—don't let it brown or it will turn bitter.[cite: 1]
- Make creamy sauce[cite: 1]: Whisk in the milk, buffalo sauce, cubed cream cheese, ranch seasoning, and black pepper.[cite: 1] Keep stirring constantly until the cream cheese completely melts and the sauce is wonderfully smooth.[cite: 1]
- Add cheese[cite: 1]: Turn the heat down to low to prevent breaking the sauce. Stir in the shredded cheddar and mozzarella cheeses until they are completely melted and gooey.[cite: 1]
- Combine[cite: 1]: Fold in the cooked pasta and shredded chicken, tossing everything until every noodle is perfectly coated.[cite: 1] If the sauce feels too thick, splash in a little of that reserved pasta water to loosen it up. Heat until the chicken reaches a safe internal temperature of 165°F.[cite: 1]
- Serve[cite: 1]: Portion the hot pasta into warm bowls right away.[cite: 1] Top generously with chopped green onions for a fresh pop of flavor and crunch.[cite: 1]
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