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Bowl of creamy buffalo chicken pasta with tomatoes and green onions, seen from above.

Buffalo Chicken Pasta

This Buffalo chicken pasta is creamy, cheesy, and perfectly spicy. An easy 25-minute dinner that cooks in one pot for minimal cleanup!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 servings
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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.
    Raw, seasoned chicken pieces in a pink bowl on a light-colored surface, ready to be cooked.
  • 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.)
    Cubed, seasoned chicken cooking in a large gray skillet on a light, textured surface.
  • Add the tomatoes with their liquid, broth, and pasta. Stir, scraping up any browned bits from the bottom of the skillet.
    A skillet with penne pasta, diced chicken, and tomatoes in a red sauce, ready to be cooked.
  • 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.
    Pan of cooked penne pasta with diced chicken and tomatoes on a light textured surface.
  • Turn off the heat. Add the Buffalo sauce and cream cheese, stirring until smooth.
    A skillet with penne pasta, chicken, buffalo sauce, and dollops of cream cheese on a light countertop.
  • 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.
    A skillet of creamy buffalo pasta with chicken chunks and shredded cheese on top.
  • 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.

Nutrition

Serving: 1(of 4)Calories: 702kcalCarbohydrates: 48gProtein: 56gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 184mgSodium: 1305mgPotassium: 968mgFiber: 2gSugar: 3gVitamin A: 1071IUVitamin C: 4mgCalcium: 274mgIron: 2mg
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