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a cast iron skillet filled with buffalo chicken pasta, topped with blue cheese and green onion.
5 from 18 votes

Buffalo Chicken Pasta

A true one-skillet recipe for Buffalo Chicken Pasta will be your family's new favorite! Tender chicken and pasta in a mildly spicy and cheesy sauce is ready to eat in 45 minutes.
Author Diana
Servings 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 pound (450 grams) cooked chicken 3 cups shredded or diced, leftovers or rotisserie chicken work great!
  • 2 tablespoons olive oil
  • ½ medium yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 4 cups (1 liter) low sodium chicken broth
  • 1 can (14.5 ounces) (1 can (400g)) diced tomatoes
  • 1 pound (450 grams) pasta of choice
  • ½ cup (135 grams) Buffalo hot sauce
  • 8 ounces (225 grams) cream cheese cubed and softened to room temperature
  • 9 ounces (255 grams) shredded cheddar cheese about 2 cups
  • 6 ounces (170 grams) shredded mozzarella cheese about 1 ½ cups
  • Ranch or blue cheese dressing for serving
  • Crumbled blue cheese or feta for serving

Instructions

  • Shred or dice cooked chicken into small pieces. Set aside.
  • Heat olive oil in a large skillet over medium heat. Cook onion and celery until onion becomes translucent, about 5 minutes. Stir in garlic, salt, and black pepper, and cook another 30 seconds.
  • Pour in chicken broth and canned tomatoes with all their juices. Bring to a boil.
  • Then add pasta. Stir to fully coat the pasta in the liquid. Bring back to a boil. Reduce heat, cover, and let simmer for 10 to 13 minutes, stirring intermittently, until pasta is al dente.
  • Reduce heat to low and add buffalo sauce, cubed cream cheese, and shredded cheeses. Stir until cheese is fully melted and incorporated.
  • Stir in shredded chicken.
  • Serve warm topped with a drizzle of ranch or blue cheese dressing, as well as crumbled blue cheese or feta over top. The pasta sauce will thicken as it cools.

Notes

  • Use bottled dressing, or see my recipes for homemade ranch and homemade blue cheese dressing.
  • Be sure to soften the cream cheese ahead of time. If it's too cold, it will be difficult to incorporate it fully into the sauce. It's also important to reduce the heat to low before adding the cheese so that it won't separate.
  • Any kind of pasta can be used. The total cooking time will depend on the size of the pasta and how soft you'd like it to be. Use gluten-free pasta for a gluten-free dish!
  • Feel free to use other types of cheese in this recipe. Cheddar jack, provolone, or your favorites will all work well. 
  • Baked Version: This version uses an extra cup of cheese. Once the dish is finished, but before you garnish it, transfer it to a casserole dish. Sprinkle an additional half cup of cheddar and a half cup of mozzarella on top, and bake at 350°F/180°C for 15-20 minutes, or until the cheese is melted and the pasta is bubbly. Garnish with creamy dressing and crumbly cheese before serving.
  • To Store: Keep leftovers in an airtight container in the fridge, and enjoy within 3 days. 
  • To Reheat: Add a splash of water and stir before reheating in the microwave. 

Nutrition

Calories: 785kcal | Carbohydrates: 63g | Protein: 45g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 138mg | Sodium: 1347mg | Potassium: 618mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1009IU | Vitamin C: 2mg | Calcium: 373mg | Iron: 3mg