Description
This creamy, spicy Buffalo Chicken Pasta is packed with bold flavors and cheesy goodness. It combines tender chicken, pasta, and a rich buffalo sauce for a satisfying meal that’s perfect for weeknights. Quick, easy, and full of heat!
Ingredients
Units
Scale
- For the Pasta:
- 12 ounces pasta (penne, rotini, or rigatoni)
- 2 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- For the Sauce:
- 1 cup buffalo sauce (such as Frank’s RedHot)
- 4 ounces cream cheese, softened
- 1/2 cup ranch dressing (or blue cheese dressing)
- 1/2 cup heavy cream or milk
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For Topping:
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese
- Chopped green onions, for garnish
- Crumbled blue cheese (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the Chicken (If Not Pre-Cooked):
- Heat olive oil in a large skillet over medium heat.
- Add the garlic and sauté for about 30 seconds until fragrant.
- Add the cooked chicken, stirring to warm it through.
- Make the Sauce:
- Lower the heat and add buffalo sauce, cream cheese, ranch dressing, and heavy cream to the skillet.
- Stir continuously until the cream cheese melts and the sauce becomes smooth.
- Season with onion powder, smoked paprika, salt, and black pepper.
- Combine Everything:
- Add the cooked pasta to the skillet and toss to coat evenly in the buffalo sauce.
- Stir in cheddar and mozzarella cheese until melted and creamy.
- Serve:
- Garnish with chopped green onions and crumbled blue cheese if desired.
- Serve hot and enjoy!
Notes
- :
- Protein Variations: Swap chicken for shredded rotisserie chicken, grilled shrimp, or cooked ground turkey.
- Make it Spicier: Add extra buffalo sauce or a pinch of cayenne pepper.
- Lighter Option: Use Greek yogurt instead of cream cheese and replace heavy cream with milk.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk.
- Recipe Details:
Nutrition
- Calories: 720 kcal
- Sugar: 4 g
- Sodium: 1400 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg