This one-skillet Buffalo Chicken Pasta is a creamy, cheesy crowd-pleaser with a kick! It takes everything you love about Buffalo chicken and transforms it into an easy 25-minute dinner.
Buffalo chicken pasta gives a game day fave a weekday makeover!
We love Air Fryer Chicken Wings, and I won’t lie, Ben and I have totally made a weeknight dinner out of them. But sometimes you want that Buffalo flavor in something a little more dinner-appropriate.
Something like Buffalo Baked Salmon. Or Buffalo Chicken Chili. Orrrrr: Buffalo chicken pasta!
- One-Pan Dinner for the Win. The chicken, pasta, and sauce all cook in the same skillet for this recipe, which means less to juggle on the stovetop and less to cleanup afterwards too.
- Ready in 25 Minutes. Which, coincidentally, is exactly how much time I want to spend cooking on a busy weeknight.
- Creamy Without Heavy Cream. Cream cheese turned out to be the key to a sauce that doesn’t curdle from the acidic tomatoes and Buffalo sauce, and it also has the bonus of being lighter than heavy cream.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Chicken. Boneless, skinless chicken breasts or thighs both work. Chicken thighs will be a little richer, while breasts keep the pasta leaner.
- Seasonings. Garlic powder, onion powder, dried dill, cayenne, and kosher salt.
- Unsalted Butter. Butter helps the chicken brown and gives the finished pasta a little extra richness.
- Petite Diced Tomatoes. Don’t drain them! You’ll add the liquid to the pan and the pasta will absorb it as it cooks.
- Low-Sodium Chicken Broth. The primary cooking liquid for the pasta, it adds more flavor than using plain water.
- Penne Pasta. If you don’t want to use penne, you must use a pasta that has the same cooking time as penne. Otherwise, the consistency of the sauce will be thrown off.
- Cream Cheese or Neufchâtel. You can use full-fat cream cheese or reduced-fat Neufchâtel. Let it soften to room temperature so it melts quickly and smoothly.
- Buffalo Sauce. Frank’s RedHot is the classic. You can adjust the amount to your family’s tastes.
- Cheese. I use mozzarella for its superior melt and sharp cheddar for classic mac and cheese flavor. Shred your own for the smoothest sauce.
- Green Onions. A fresh finish that adds some color and crisp texture.
Step-By-Step Instructions
Season the Chicken (photo 1). Place the chicken in a bowl. Add the garlic powder, onion powder, dill, cayenne, and salt, then toss until the pieces are evenly coated.
Brown the Chicken (photo 2). Heat a skillet over medium heat. Once hot, add the butter and let it melt. Arrange the chicken in a single layer and cook for about 4 minutes, turning so it browns on all sides. The chicken does not need to be completely cooked through; it will continue cooking while the pasta simmers.
Add the Pasta (photo 3). Pour in the can of diced tomatoes, including the liquid, along with the chicken broth and uncooked penne. Stir well, scraping the bottom of the skillet to loosen up the browned bits.
Simmer (photo 4). Cover the skillet and bring to a simmer. Once simmering, uncover and stir, then replace the lid and reduce the heat to medium-low. Cook for 10 to 12 minutes, uncovering and stirring every 3 to 4 minutes. (Regular stirring is important here because the pasta isn’t completely covered by liquid.)
Make It Delicious. Turn off the heat and stir in the Buffalo sauce and cream cheese (photo 5). Once the pasta is evenly coated and the cream cheese is smooth, add the mozzarella and cheddar a handful at a time until it melts (photo 6). Serve with green onions and additional Buffalo sauce and ENJOY!
Erin’s Testing Notes
The big challenge with this recipe was how to make the pasta creamy without the sauce breaking.
Tomatoes and hot sauce are both acidic, which means they don’t always play well with dairy. I tested evaporated milk, but couldn’t keep it from curdling. The winner ended up being cream cheese! You can get away with 1/3 fat (Neufchatel), just make sure to turn off the heat before adding it.
What to Serve with Buffalo Chicken Pasta
- Salad. Keep it simple with crisp greens and Buttermilk Ranch Dressing.
- Simple Veggie Sides. Like Air Fryer Cauliflower or Sautéed Broccoli.
- Bread. You can never go wrong with Homemade Garlic Bread!
- More Toppings. Add blue cheese crumbles, a drizzle of ranch, or maybe even some finely diced carrots and celery for crunch!
Buffalo Chicken Pasta
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Ingredients
- 1 ½ pounds boneless skinless chicken breast or thighs cut into ½-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- ½ teaspoon cayenne pepper
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 (15-ounce can) petite diced tomatoes, undrained
- 2 cups low-sodium chicken broth
- 8 ounces penne pasta uncooked
- 4 ounces cream cheese or Neufchâtel cut into chunks and softened to room temperature
- ¼ cup Buffalo sauce such as Frank’s RedHot, plus additional for serving
- 3 ounces shredded mozzarella about ⅔ cup*
- 2 ounces shredded sharp cheddar about ¼ cup*
- 2 green onions thinly sliced
Instructions
- In a medium bowl, toss the chicken with the garlic powder, onion powder, dill, cayenne, and salt until evenly coated.
- Heat a large skillet over medium heat. Once it's hot, add the butter and let melt. Add the chicken in a single layer and brown on all sides until golden, about 4 minutes. (It does not need to be cooked through.)
- Add the tomatoes with their liquid, broth, and pasta. Stir, scraping up any browned bits from the bottom of the skillet.
- Cover and bring to a simmer. (The pasta won't be fully submerged). Once simmering, uncover and stir, then replace the lid and reduce the heat to medium-low.
- Simmer 10 to 12 minutes, uncovering to stir every 3 to 4 minutes then covering again, until the pasta is al dente.
- Turn off the heat. Add the Buffalo sauce and cream cheese, stirring until smooth.
- Add the mozzarella and cheddar a handful at a time, stirring until each addition melts before adding the next (do not add it too quickly, or the cheese may lump). Taste and adjust the seasoning as desired.
- Serve hot, topped with green onions and an additional drizzle of Buffalo sauce to taste.
Notes
- To make sure the cheese melts smoothly, grate it yourself from the block vs. purchasing pre-shredded cheeses, which are often coated with an anti-caking agent that prevents them from melting properly.
- TO STORE: Refrigerate leftover Buffalo chicken pasta in an airtight container for up to 4 days.
- TO REHEAT: Warm gently in the microwave or in a skillet over low heat. Add a splash of chicken broth or milk if the sauce has thickened in the refrigerator.
- TO FREEZE: Transfer leftovers to an airtight container or freezer bag and freeze for up to 2 months. Thaw in the refrigerator before reheating according to the instructions above.
