Creamy Buffalo Chicken Pasta is tender pieces of seasoned chicken on top of pasta in a rich sauce of heavy cream, buffalo sauce, and cheeses. It’s a creamy, cheesy, and slightly spicy dish that will be a hit with anyone who loves the flavors of buffalo chicken! I also have Buffalo Chicken Pasta made in one skillet with rotisserie chicken you will love!
Ingredients & Substitutions
Pasta: Although I used gemelli pasta, a twisted-shaped pasta, you could use pasta you have on hand. Or, make homemade shaped pasta to use!
Chicken: I used boneless, skinless chicken breasts for this recipe. They are seasoned with onion powder, garlic powder, paprika, salt, and pepper before being pan-fried. You could also use chicken thighs if preferred; just ensure the chicken is cooked to an internal temperature of 165°F. Or, to save time, use rotisserie chicken, which has already been cooked. Simply heat it before adding it to the pasta.
Heavy Whipping Cream: Heavy whipping cream (heavy cream) is the base of the sauce, giving it a creamy texture. You could substitute half-and-half if you prefer a lower-fat option. However, it might not give you the same consistency of the sauce.
Buffalo Sauce: We can’t forget the buffalo sauce in buffalo chicken pasta! For the most flavor, make homemade buffalo sauce. Or, use a store-bought variety. Buffalo sauce is different than hot sauce, so check the labels carefully.
Cheese: Both parmesan and mozzarella cheese are used in the sauce. Have a little extra parmesan for serving, too!
Dry Ranch Seasoning Mix: Dry ranch seasoning mix adds a blend of herbs and spices to the sauce. If you don’t have a packet of the seasoning mix, make your own!
Is This Dish Spicy?
There is a definite kick to each bite of this pasta dish. If you want less heat, you could use less buffalo sauce. Or, make your own sauce that gives you control over the spice level.
Can I Make Buffalo Chicken Pasta Without Chicken?
Absolutely! You can leave out the chicken from the recipe and still enjoy a delicious creamy buffalo pasta! The sauce itself is flavorful and rich, so it will still make for a satisfying meal or side dish without the chicken. Just follow the instructions for the sauce and pasta as written. You may also want to add some extra vegetables like bell peppers, spinach, or mushrooms to add more depth to the pasta.
How To Store Creamy Buffalo Chicken Pasta
To store buffalo chicken pasta, first, let it cool to room temperature. Next, store the pasta and chicken in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat in the microwave or in a skillet on the stovetop.
Creamy Buffalo Chicken Pasta
Ingredients
Pasta
- 16 ounces gemelli pasta
Chicken
- 3 boneless skinless chicken breasts, about 1 ½ pounds, pounded to an even thickness
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil
Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about ½ cup)
- 1 tablespoon garlic, minced
- 1 ½ cups (357 g) heavy whipping cream
- ½ cup (128 g) buffalo sauce
- ½ cup (50 g) parmesan cheese, finely grated, plus extra for garnish
- ½ cup (56.5 g) mozzarella, shredded
- 1 packet (1 ounce / 2 tablespoons) dry ranch seasoning mix
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- parsley, chopped for garnish
Instructions
Pasta
- Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta according to package directions until al dente about (8-10 minutes). Drain the pasta and set aside.
Chicken
- In a small bowl, combine onion powder, garlic powder, paprika, salt, and pepper. Season each side of the chicken evenly with the spice mixture.
- To a large non-stick skillet over medium heat, add the oil. Once hot, add the chicken. Cook for 4-5 minutes, or until golden brown. Flip and cook an additional 4-5 minutes on the opposite side, or until the chicken is cooked to an internal temperature of 165°F. Remove from the skillet and set on a plate. Tent to keep warm.
Sauce
- To the same skillet over medium heat, add butter. Once melted, add the onions. Cook for 5-8 minutes, or until softened. Add the garlic and cook for an additional minute.
- Add the heavy cream, buffalo sauce, parmesan cheese, mozzarella, ranch seasoning, salt, and pepper. Stir to combine. Continue cooking until the cheese has melted and the sauce is smooth, about 3-5 minutes.
- Add reserved pasta. Toss to coat the pasta evenly with the sauce. Slice the chicken into strips and place on top of the pasta.
- Garnish with chopped parsley and parmesan. Serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I liked this pasta. The buffalo flavor really shines, but you definitely get hints of ranch in every bite. The chicken was juicy and flavorful too. This would be a great weeknight meal!
Elizabeth
If you love buffalo sauce, you will love this pasta dish! The pasta is coated with lots of sauce, and I like how the chicken is added on top to get some of the sauce, too.
Rachael
Buffalo chicken lovers, this pasta is for you! I love any form of buffalo chicken and this comes together so quickly but has a ton of flavor. I think I would even drizzle some ranch dressing on top.
Annabelle
I loved the spicy kick of this dish! The sauce is creamy and tangy, with the chicken being super moist and tender!
Bella
This dish is my weakness. It is creamy and savory with juicy pieces of chicken. The buffalo sauce gives it a slight kick of heat! If you love buffalo sauce, you really need to try this dish.
Selena
I really enjoyed this! Super creamy and the subtle heat was nice at the end. I would make this for my family!
