This Buffalo Chicken Pasta is a playful take on a favorite party dip. Perfect for using leftover chicken, this cheesy, satisfying pasta can be ready in about 15 minutes.
Creamy, loaded dips like buffalo chicken dip and spinach artichoke dip are always crowd-pleasers. This recipe captures that same comforting, tangy flavor in a saucy pasta dish that’s rich, cheesy, and easy to make.
Buffalo Chicken Pasta is a one-pot, family-friendly dinner that combines shredded chicken, a tangy buffalo-cheese sauce, short pasta, and a finishing sprinkle of blue cheese or green onion. Use leftover or rotisserie chicken and pre-cooked pasta to make it even faster.
Each forkful blends tender chicken with a creamy buffalo sauce balanced by cream cheese and yogurt. The result tastes like your favorite party dip transformed into a hearty weeknight meal.
Recipe features
- A saucy, comforting pasta inspired by buffalo chicken dip.
- Packed with tangy, slightly spicy flavors.
- One-pot meal that can be ready in about 15 minutes.
- Easy to adapt to gluten-free or vegetarian diets.
Ingredient notes:
- Shredded chicken – Skinless, boneless chicken breasts are common, but thighs or tenderloins work well. A rotisserie chicken speeds things up.
- Pasta – Any short pasta (or gluten-free alternative) is fine—penne, rotini, or shells hold the sauce nicely.
- Green bell pepper – Swap for a diced jalapeño if you prefer more heat.
- Buffalo sauce – Use your favorite store-bought wing sauce for convenience and consistent spice.
- Cream cheese and yogurt – These make the sauce creamy and tangy while mellowing the heat. If desired, omit the cream cheese and increase yogurt slightly.
Step-by-step instructions
Step 1: Prepare ingredients. Chop the vegetables, cook and shred the chicken, and cook the pasta according to package directions. Reserve 1 cup of pasta water before draining.
Step 2: Sauté the vegetables. Heat olive oil in a large skillet over medium heat. Add diced bell pepper and minced garlic and cook until softened and fragrant, about 2–3 minutes.
Step 3: Make the buffalo-cheese sauce. Whisk the reserved pasta water and cornstarch in a small bowl, then pour into the skillet. Stir in shredded cheddar, buffalo sauce, cream cheese, yogurt, and salt. Bring to a gentle simmer and cook until the sauce thickens, 3–5 minutes.
Step 4: Combine and serve. Remove the skillet from heat. Add shredded chicken and cooked pasta, tossing to coat everything evenly with the sauce. Garnish with chopped green onions and crumbled blue cheese if desired. Serve immediately.
Expert tips and FAQs
- Shredding cooked chicken is quick with two forks or by pulsing cooled cooked chicken in a mixer for a few seconds.
- Double the recipe to feed a crowd—use a larger skillet so the sauce has room to reduce.
- Add extra vegetables like diced celery, broccoli, peas, or cauliflower for more texture and nutrition.
- To make a baked version: transfer the sauced pasta and chicken to a casserole dish, top with breadcrumbs and cheddar or mozzarella, and broil 3–5 minutes until golden.
- If you don’t love blue cheese, finish the dish with ranch, Caesar, hot sauce, barbecue sauce, or a chipotle aioli alternative.
Can you make this in the Instant Pot?
Yes. Use Sauté mode to soften the pepper and garlic. Add 2 cups milk (instead of pasta water), buffalo sauce, cream cheese, salt, raw bite-sized chicken, and uncooked pasta. Make sure the pasta is submerged. Cancel Sauté, set to high pressure for 6 minutes, then quick-release. Stir in cheese and yogurt, and thicken with a cornstarch slurry if needed.
Can you make buffalo pasta with other meats?
Yes—swap the chicken for cooked sausage, leftover steak, shrimp, ground beef, or your favorite protein.
What pairs well with buffalo chicken pasta?
Vegetable-forward sides balance the richness: steamed broccoli, a green bean and tomato salad, or sautéed asparagus. For a heartier meal, serve with quinoa or potato wedges.
How do you store buffalo chicken pasta?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce if needed.
More easy pasta dinners
- Sun-Dried Tomato Pesto Pasta
- Italian Chicken Sausage Pasta
- Truffle Mac and Cheese
If you try this recipe, please leave a comment and rating below. Thanks!
Buffalo Chicken Pasta
Video
Ingredients
- .5 lb. chicken breast, cooked and shredded
- 8 oz. pasta, cooked (or gluten free)
- 1 tsp olive oil
- 1 green bell pepper, diced (or sub jalapeño)
- 2 garlic cloves, minced
- 1 cup pasta water (or milk of choice)
- 1 tsp cornstarch
- 1/2 cup shredded cheddar cheese
- 1/2 cup buffalo sauce
- 1/4 cup cream cheese, softened
- 1/4 cup yogurt
- 1/2 tsp salt
- Black pepper to taste
- Green onion and/or blue cheese for garnish
Instructions
- Cook the chicken and pasta if not already prepared; set aside.
- Heat oil in a large skillet over medium heat. Sauté bell pepper and garlic for 2–3 minutes until soft. Whisk pasta water and cornstarch together.
- Pour the water mixture into the skillet and bring to a low boil. Add cheese and whisk until melted. Stir in buffalo sauce, cream cheese, yogurt, and salt. Simmer 3–5 minutes until slightly thickened.
- Remove from heat. Add shredded chicken and cooked pasta, toss to coat. Garnish with green onion and/or blue cheese and serve.
Notes
*Calories are per serving and are an estimate.
*Not a fan of chicken? Try cooked sausage, ground pork, or chicken sausage.
*Storage: Refrigerate leftovers in a sealed container for up to 4 days.
Nutrition
Carbohydrates: 91 g |
Protein: 48 g |
Fat: 15 g
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