Buffalo Chicken Pasta (One Pot): Creamy, Spicy Weeknight Wonder

It was one of those chilly nights when the fridge looked like a puzzle — leftover chicken here, half a block of cheese there. I had a craving for comfort, but not the patience for dishes. One skillet, one dreamy idea, and boom: Buffalo Chicken Pasta. Spicy, creamy, cheesy, and cooked in just one pot.

Why You’ll Love This Recipe

Buffalo Chicken Pasta is a quick, creamy dream of a weeknight dinner. It brings all the bold flavor of your favorite wings into one skillet — with just the right amount of kick.

Thanks to the one-pot method, you’ll only have a single pan to wash after dinner. That’s a win.

This recipe is also easy to adapt. Want it spicy? Add a pinch of red pepper. Feeding kids? Use ranch instead of blue cheese and go light on the buffalo sauce.

It’s cozy, crave-worthy, and made for real-life kitchens.

Ingredients You’ll Need

Chicken & Dressing

You’ll start with 1 pound of boneless skinless chicken breast, which forms the hearty, protein-packed base of your Buffalo Chicken Pasta. Boil the chicken gently in water for about 15 minutes, just until it’s cooked through and tender enough to shred easily with two forks. Once shredded, place it in a bowl and toss it with ½ cup of blue cheese dressing — or ranch, if that’s more your style. This simple step locks in creamy, tangy flavor before the chicken even hits the skillet. It also helps the flavor cling to the meat, which blends perfectly into the bold, spicy sauce that makes this Buffalo Chicken Pasta so satisfying.

Vegetables & Aromatics

This Buffalo Chicken Pasta gets a welcome layer of flavor and texture from a handful of simple, fresh vegetables. Start with ½ cup of diced yellow onion and one stick of celery, finely diced — they add just the right amount of crunch. Sautéing them first builds a savory base that gives the whole dish depth. Then stir in 3 cloves of minced garlic and let it bloom for a minute; the aroma alone is worth it. To bring it all together, add a 14.5 oz. can of undrained diced tomatoes. The tomatoes provide both moisture and a burst of brightness that balance the creaminess of the Buffalo Chicken Pasta beautifully.

Liquids & Sauces

Use 4 cups of chicken broth to simmer the pasta, or go with a mix of 2.5 cups broth and 1.5 cups water if that’s what you have on hand. The broth creates a flavorful base that soaks into every bite of the pasta as it cooks. Once it’s gently bubbling, it’s time to turn up the flavor. Add ½ cup of buffalo sauce to the pot — this is what gives Buffalo Chicken Pasta its signature tangy heat. The sauce blends into the broth and coats the noodles as they soften, creating a creamy, spicy foundation that brings all the bold, craveable flavor this dish is known for.

Dairy & Cheese

Creaminess is key when making Buffalo Chicken Pasta, and the right combination of cheeses brings everything together. Start with 8 oz. of cream cheese, fully softened and cut into cubes — this helps it melt smoothly into the sauce. Then add 1.5 cups of freshly shredded sharp cheddar (Cracker Barrel has a bold flavor that works beautifully here) and 1 cup of low-moisture mozzarella, such as Dragone, for that irresistible stretch and melt. If you really want to take it up a notch, stir in 2 tablespoons of cold butter right at the end. This step, known as “monter au beurre,” gives your Buffalo Chicken Pasta a silky, restaurant-style finish.

Pasta & Seasoning

Penne is your best friend for this Buffalo Chicken Pasta recipe. It holds onto the creamy, spicy sauce perfectly, making every bite flavorful. You’ll need 1 pound of dry penne, added straight into the pot — no need to cook it ahead. If you prefer your pasta creamier with extra sauce, use slightly less than a full pound. The starch from the pasta also helps thicken the sauce as it cooks. For a little extra heat, toss in a pinch of red pepper flakes. It’s totally optional but adds a nice kick that balances the rich cheese and tangy buffalo flavor beautifully. This small touch makes the Buffalo Chicken Pasta even more irresistible.

Step-by-Step Instructions

Prepare the Chicken

Start by gently boiling the chicken breasts in a pot of water for 15 minutes. Once cooked, shred with two forks and toss with ½ cup of your chosen dressing. Set aside while the flavors soak in.

Sauté Vegetables

In a large skillet or Dutch oven, melt a bit of butter over medium heat. Add diced onion and celery. Sauté for 5 minutes, stirring occasionally. Then add the garlic and cook for just 1 minute more, until fragrant.

Cook Pasta in Broth

Pour in the diced tomatoes and broth. Bring the liquid to a boil, then stir in the dry penne pasta. Cover and let it cook over medium-low heat for 10 to 13 minutes, stirring once or twice to keep the pasta from sticking.

Add Buffalo Sauce & Cheeses

Once the pasta is al dente, lower the heat and stir in the buffalo sauce. Then add the cream cheese, cheddar, and mozzarella. Stir slowly and gently until everything melts into a luscious, creamy sauce.

Here’s the magic moment! Before stirring, you’ll see the cubed cream cheese and shredded cheddar layered on top. Once it all melts and blends together, you get that ultra-creamy, velvety sauce that makes Buffalo Chicken Pasta so irresistible.

Combine with Chicken & Finish

Now add the shredded chicken. Stir everything together and let it simmer on low until the sauce thickens slightly. If you’re finishing with butter, stir in two tablespoons of cold butter now. Taste and adjust the heat with red pepper flakes if you like.

Pro Tips for Perfect Buffalo Chicken Pasta

To keep the sauce smooth and creamy, always soften the cream cheese before adding it. Cold cream cheese can cause the sauce to curdle.

Block cheese melts better than pre-shredded, so grate it fresh if you can. It adds both flavor and that dreamy melt.

Want it saucier? Use a little less pasta. Leftovers tend to absorb liquid, so starting a bit creamier helps when reheating.

Ranch dressing is great if blue cheese isn’t your thing. And if you’re cooking for heat-lovers, don’t shy away from that pinch of red pepper.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months.

When reheating, the best method is a double boiler — it keeps the sauce creamy and smooth. If using the microwave, reheat slowly in 30-second bursts, stirring in between.

Buffalo Chicken Pasta (One Pot) Recipe Card

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Explore Similar Recipes

If you’re into cheesy skillet meals, you’ll also love my Crockpot Garlic Parmesan Chicken Pasta — rich, creamy, and just as comforting.

Or for another buffalo-inspired dinner, check out this Buffalo Chicken Flatbread Recipe. It’s easy, fast, and great for game day.

Need ideas for leftover chicken? This roundup of 70 Rotisserie Chicken Recipes and these Leftover Rotisserie Chicken Recipes Pasta are full of dinner savers.

FAQ

Final Thoughts

Buffalo Chicken Pasta checks all the boxes — it’s spicy, creamy, cheesy, and unbelievably easy to make. This one-pot meal delivers bold flavor with minimal cleanup, making it a go-to for busy weeknights or cozy weekends at home. Whether you’re a fan of buffalo wings or just crave comforting pasta dishes, this recipe brings it all together in one skillet. I promise, once you try it, Buffalo Chicken Pasta will earn a regular spot on your dinner rotation. If you make it, I’d truly love to hear what you think!

This creamy Buffalo Chicken Pasta deserves a spot on your plate — comforting, bold, and ready in one skillet.

Leave a comment, rate the recipe, or tag your dish on Pinterest or Instagram. Nothing makes my day like seeing your creations!