I love this recipe because it gives me all the zesty, tangy heat of buffalo wings wrapped in a creamy, cozy pasta dish. It comes together quickly, uses simple ingredients, and feeds the whole family with minimal effort. It’s also easy to customize—whether I want it spicier, cheesier, or extra creamy, it always turns out delicious.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces penne or rotini pasta 2 cups cooked chicken breast, shredded or diced 2 tablespoons unsalted butter 3 cloves garlic, minced 1/2 cup Buffalo wing sauce 7 ounces cream cheese, softened and cubed 1/2 cup sour cream 1/2 cup milk 1 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon smoked paprika (optional) 2 green onions, thinly sliced 2 tablespoons chopped fresh parsley (optional)
Directions
I cook the pasta in salted boiling water until al dente, then drain it well and set it aside.
In a large skillet or Dutch oven, I melt the butter over medium heat and sauté the minced garlic for about a minute.
I add the buffalo sauce, cream cheese, sour cream, and milk, whisking until the mixture becomes smooth and slightly thickened.
I stir in the mozzarella and cheddar cheeses until they melt into a creamy sauce.
I fold in the cooked chicken along with the salt, pepper, and smoked paprika if I want extra flavor. I let everything heat through for 2–3 minutes.
I add the drained pasta to the skillet and toss until it’s fully coated in the buffalo cream sauce.
I remove the skillet from the heat and top the pasta with sliced green onions and parsley before serving.
I use rotisserie chicken when I want to save even more time.
I add sautéed spinach, broccoli, or bell peppers for extra veggies.
I sprinkle blue cheese on top for a more classic buffalo flavor.
I use Greek yogurt instead of sour cream for a lighter option.
I increase the buffalo sauce or add cayenne when I want a bigger kick.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta tends to absorb the sauce, so when reheating, I add a splash of milk to bring back the creaminess. I reheat it gently on the stovetop or in the microwave in short intervals, stirring between each.
FAQs
How can I make this dish spicier?
I add extra buffalo sauce, cayenne pepper, or a pinch of chili flakes to boost the heat.
Can I make this pasta ahead of time?
Yes, but the pasta will absorb some sauce, so I add a bit more milk or a spoonful of buffalo sauce when reheating.
Can I use a different pasta shape?
Absolutely. I use any short pasta like fusilli, rigatoni, or shells.
What type of chicken works best?
I use leftover chicken, rotisserie chicken, or quickly poached chicken breasts—anything shredded or diced works well.
Can I make it lighter?
I swap the sour cream with Greek yogurt, use reduced-fat cream cheese, or add extra veggies to lighten it up.
Conclusion
I love how this creamy, spicy buffalo chicken pasta takes the bold flavors of buffalo wings and turns them into a quick, comforting weeknight meal. It’s rich, satisfying, and easy to customize, making it perfect for busy nights when I want something delicious without much effort. Whether I make it mild or fiery, it always hits the spot.
