If you're craving something creamy, spicy, and downright comforting, then this Buffalo Chicken Pasta with Cream Cheese Recipe is exactly what you need tonight. It’s the perfect one-pot meal that balances tangy buffalo heat with rich, melty cheese—all tossed with tender shredded chicken and pasta. Honestly, once you try it, you'll wonder why you didn't make this sooner!
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Why You'll Love This Recipe
This Buffalo Chicken Pasta with Cream Cheese Recipe has become one of my go-to dishes whenever I want dinner done fast but crave that restaurant-quality flavor. It’s cozy, creamy, and a little spicy—just the right combo to satisfy both comfort food lovers and heat seekers alike.
- One-Pot Wonder: You cook everything in one skillet, which means less cleanup but all the hearty flavors.
- Perfectly Creamy: That cream cheese mixed with shredded cheddar and mozzarella creates the smoothest, richest sauce you’ll love spooning up.
- Customizable Heat: You can adjust the buffalo sauce or add red pepper flakes to dial up or down the spice exactly how you like it.
- Family Friendly: It’s quick to prepare and a total crowd-pleaser—even picky eaters usually gobble it up!
Ingredients & Why They Work
Every ingredient in this Buffalo Chicken Pasta with Cream Cheese Recipe plays a key role in achieving that creamy, spicy, and savory balance. When you pick these ingredients fresh and prep smartly, your dish comes together effortlessly with great texture and flavor.
- Boneless skinless chicken breast: Keeps things lean and tender, easy to shred after a gentle simmer.
- Blue cheese dressing: Adds tang and creaminess; if you’re not a fan, ranch is a great milder swap.
- Butter: Used twice here—for sauteing veggies and finishing the sauce for extra smoothness.
- Yellow onion & celery: These aromatics soften up to add subtle sweetness while building flavor in the base.
- Garlic: Brings that warm, fragrant note that really amps up the savory factor.
- Diced tomatoes (undrained): Adds a bit of fresh acidity and moistens the pasta for that one-pot magic.
- Chicken broth: It’s the cooking liquid that infuses the pasta and sauce with deep, comforting chicken flavor. I prefer using all broth over water for a richer taste.
- Penne pasta: Holds up great in the sauce without getting mushy; penne’s shape also traps the creamy sauce deliciously.
- Buffalo sauce: The star of the show for that classic spicy kick.
- Cream cheese: Softened beforehand to melt smoothly, it makes the sauce luxuriously creamy without heaviness.
- Cheddar & mozzarella cheeses: The melty duo that bring depth and stretch—shredding from a block really makes a difference.
- Red pepper flakes (optional): For those who like an extra hint of heat.
Make It Your Way
This recipe is incredibly forgiving and invites you to put your unique stamp on it. Over time, I’ve tweaked the spice level and texture to suit my family's preferences, and honestly, it’s fun to play around with.
- Variation: I sometimes swap blue cheese dressing for ranch when serving kids or milder palates—it still tastes fantastic!
- Go Veggie: Adding some sautéed mushrooms or roasted bell peppers adds extra color and nutrients without overpowering the rich sauce.
- Protein Switch: Leftover rotisserie chicken works beautifully here if you want to speed up prep even more.
Step-by-Step: How I Make Buffalo Chicken Pasta with Cream Cheese Recipe
Step 1: Gently Boil and Shred the Chicken
Start by placing the chicken breast in a pot of water with a gentle boil—this is the secret to tender, juicy chicken that won’t dry out. Cook for about 15 minutes until fully cooked, then shred it using two forks. Toss with the blue cheese dressing to infuse every bite with tang. Pro tip: Adding a chicken bouillon cube to the boiling water really boosts flavor, so don’t skip it!
Step 2: Sauté Veggies and Add Liquids
Melt half your butter in a large skillet with high sides. Toss in the diced onion and celery, cooking until softened and fragrant—around 5 minutes. Add the garlic for the final minute. Then pour in your undrained diced tomatoes and the chicken broth, bringing everything to a boil.
Step 3: Cook the Pasta in the Sauce
Once boiling, add the penne, pushing it beneath the liquid so all the pasta is submerged. Cover the pan and cook until the pasta is al dente—usually 10-13 minutes depending on the brand (always test a noodle!). Use a silicone spatula to stir gently under the pasta now and then to keep it from sticking. Remember, you want the pasta just tender now since it’ll continue cooking in the sauce later.
Step 4: Stir in Cheeses and Buffalo Sauce
Turn the heat to low and add the buffalo sauce along with cubed cream cheese and shredded cheddar + mozzarella. Gently fold everything together—you’ll notice the sauce looks a bit thin at first, but don’t worry, it’ll thicken as it sits and continues cooking. Add the shredded chicken and red pepper flakes here for that extra kick.
Step 5: Finish with a Butter Swirl
If you want to elevate your sauce even more, stir in two tablespoons of cold butter off the heat. This classic French technique, “Monter au Beurre,” gives the sauce a silky, glossy finish that’s irresistible. Give it a final gentle stir and your dish is ready to serve!
Top Tip
From making this Buffalo Chicken Pasta with Cream Cheese Recipe multiple times, I’ve learned a few tricks that can really make your cooking experience smoother and your dish tastier.
- Softened Cream Cheese: Make sure your cream cheese is room temperature before adding it. I like to pop it out of the fridge early or soften it in the microwave for 15 seconds—it melts so much better this way.
- Gentle Boil for Chicken: A rolling boil makes tough chicken. Keep it gentle, almost simmering, to get tender meat perfect for shredding.
- Cheese Quality Matters: I shred cheese from a block instead of using pre-shredded bags—less additives and better melting. It’s worth the extra minute.
- Don’t Rush the Sauce: When you add cheese, keep heat low. High temps cause dairy to separate and get grainy—low and slow keeps it creamy and dreamy.
How to Serve Buffalo Chicken Pasta with Cream Cheese Recipe
Garnishes
I love topping this pasta with a sprinkle of extra shredded cheddar or crumbled blue cheese for a burst of tang. Adding chopped fresh parsley or green onions not only adds a pop of color but freshens up the rich flavors. If you're feeling adventurous, a drizzle of ranch or more buffalo sauce on top never hurts!
Side Dishes
To balance the richness, I usually pair this pasta with a crisp green salad tossed in a light vinaigrette or some roasted veggies like broccoli or asparagus. Garlic bread or warm dinner rolls also make a nice accompaniment if you’re feeding a hungry crowd.
Creative Ways to Present
For special gatherings, I like to serve Buffalo Chicken Pasta in large individual ramekins topped with extra cheese and broiled briefly for a golden crust on top. It adds a fun, baked twist that always impresses guests. Another favorite is layering it into a pasta bake with breadcrumbs for extra crunch.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The pasta actually soaks up even more buffalo flavor overnight, making it taste even better the next day!
Freezing
If you want to freeze leftovers, let the pasta cool completely, then portion into freezer-safe containers. It reheats well but the texture changes slightly, so I recommend freezing only if you plan to use it within 1-2 months.
Reheating
To reheat, I warm portions gently in a covered skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Microwaving works too—just stir halfway through to heat evenly and keep creaminess intact.
Frequently Asked Questions:
Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut and the flavors still meld beautifully. Just shred and toss it with the blue cheese dressing before adding it to your pasta.
I prefer a medium heat buffalo sauce for a balanced kick, but you can definitely use a mild or hot sauce depending on your heat preference. Just taste and adjust accordingly.
This recipe relies on cream cheese and shredded cheeses for its creamy texture, so a dairy-free version would need good substitutes like dairy-free cream cheese and vegan shredded cheese alternatives. The flavor profile will be a bit different, but worth experimenting if you have dietary restrictions.
Stir the pasta gently a few times during cooking to prevent sticking, and make sure it’s fully submerged in the liquid. Using a silicone spatula to lift the pasta occasionally helps keep it moving and cook evenly.
Final Thoughts
There’s something so satisfying about digging into a bowl of this Buffalo Chicken Pasta with Cream Cheese Recipe—warm, creamy, spicy, and richly cheesy all at once. For me, it’s one of those meals that instantly makes weeknights better, and it always gets requests to make it again soon. I really hope you give it a try and find it as comforting and delicious as I do. Plus, it’s a great dish to make ahead and share with friends or family when you want to impress without stress. Happy cooking!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Buffalo Chicken Pasta is a creamy, cheesy, and spicy dish combining tender shredded chicken tossed in blue cheese dressing with penne pasta in a rich buffalo cream sauce. This comforting recipe blends the classic flavors of buffalo chicken with a luscious pasta dinner perfect for weeknight meals.
Ingredients
Chicken
- 1 large boneless skinless chicken breast, 1 lb
- ½ cup blue cheese dressing (can substitute ranch)
Vegetables
- ½ cup yellow onion, diced
- 1 stick celery, diced
- 3 cloves garlic, minced
- 14.5 oz diced tomatoes, undrained (1 can)
Liquids & Broth
- 4 cups chicken broth
- ½ cup buffalo sauce
Pasta & Cheese
- 1 lb penne pasta
- 8 oz cream cheese, softened and cubed
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Fats & Seasonings
- 2 tablespoons butter, divided
- 1 pinch red pepper flakes, optional
- 2 tablespoons cold butter, optional
Instructions
- Gently Boil/Shred the Chicken: Place the chicken breast in a pot of water and bring to a gentle boil to prevent toughness. Cook for 15 minutes until fully cooked. Remove the chicken and shred using two forks. Toss the shredded chicken with blue cheese dressing and set aside.
- Sauté Aromatics: In a large high-walled skillet, melt 1 tablespoon of butter over medium heat. Add diced onion and celery and cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute.
- Cook Pasta in Broth and Tomatoes: Add the undrained diced tomatoes and chicken broth to the skillet and bring to a boil. Submerge the penne pasta fully into the liquid and allow the mixture to return to a gentle boil.
- Simmer Pasta Until Al Dente: Cover the skillet and let the pasta cook for 13 minutes, or until al dente as per package instructions. Stir the pasta occasionally by lifting the lid and gently running a silicone spatula underneath to prevent sticking. Test a noodle to check doneness before continuing.
- Add Cheeses and Buffalo Sauce: Reduce heat to low. Stir in buffalo sauce, cubed cream cheese, shredded cheddar, and mozzarella cheeses. Gently mix with a silicone spatula. The sauce will be thin initially but will thicken as it stands and with the next steps.
- Incorporate Chicken and Red Pepper Flakes: Add the shredded buffalo chicken and optional red pepper flakes to the pasta. Stir to combine evenly.
- Finish with Optional Butter: Once the sauce is near your desired consistency, swirl in 2 tablespoons of cold butter to create a smooth, glossy finish through the technique called Monter au Beurre.
Notes
- Use slightly less than 1 pound of pasta if you prefer extra sauce; it will take longer to thicken but will yield saucier leftovers.
- Ensure cream cheese is fully softened before adding for smooth melting.
- Boil the chicken gently to keep it tender.
- You can use 2.5 cups cooked shredded chicken as a substitute.
- Shred cheese from a block for creamier melting versus pre-shredded cheese.
- Add cheese over low heat to prevent the sauce from separating or becoming grainy.
- Ranch dressing can replace blue cheese dressing if desired.
- Optionally, replace chicken broth with 2.5 cups broth and 1.5 cups water, but full broth is preferred for flavor.
Nutrition
- Serving Size: 1 serving (approximately ⅙ of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
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