Creamy Buffalo Chicken Pasta Recipe: Spicy, Cheesy & Comforting Dish

The first time I made this creamy buffalo chicken pasta, I couldn’t believe how quickly it disappeared. The spicy kick from the buffalo sauce mixed with the creaminess of the cheese had me hooked right away.

I love making it on nights when I want something bold yet comforting. Every bite feels indulgent but also full of flavor. Trust me, once you make it, you’ll keep craving it like I do.

Ingredients You’ll Need

Each ingredient adds something special to this dish, so choosing the right version makes a difference.

12 oz pasta (penne or another short shape): Short pasta holds the creamy sauce best—avoid long types like spaghetti.
2 tbsp olive oil: Helps the chicken brown and adds a light flavor.
2 tbsp unsalted butter: Boosts richness without making it greasy.
1 lb chicken breast (cut into small cubes): Fresh chicken works best; pre-cooked is an option if you’re in a rush.
1 shallot (finely diced): Milder than onions, it blends perfectly with the sauce.
3 cloves garlic (minced): Fresh garlic brings out a deeper flavor—avoid pre-minced jars if possible.
2 tbsp tomato paste: Adds depth and a slight sweetness.
1 cup chicken stock: Builds a savory base for the creamy sauce.
8 oz light cream cheese (softened): Make sure it’s softened for a smooth, lump-free texture.
1/3 cup buffalo wing sauce: The star ingredient for heat and tang.
1/4 cup ranch dressing: Balances spice with herby creaminess.
1 cup cheddar cheese (grated): Freshly grated melts better and adds sharper flavor.
1 cup Monterey Jack cheese (grated): Adds creamy melt without overpowering flavor.
Salt and pepper: Adjust to taste while cooking.

Note: This recipe makes about 4 generous servings.

Variations to Try

This pasta can be customized easily to fit your diet or taste.

Swap protein: Use rotisserie chicken for convenience or mushrooms for a vegetarian version.
Change cheeses: Try mozzarella for extra meltiness or Gouda for a smoky twist.
Sauce twist: Replace ranch with blue cheese dressing if you want an even bolder flavor.
Lighter version: Use whole-wheat pasta and reduced-fat cheeses for a healthier take.

Cooking Time

This recipe is quick enough for weeknights.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Equipment You’ll Need

Having the right tools makes cooking smoother.

Large pot – to boil the pasta.
Large pan or Dutch oven – for making the creamy sauce and mixing everything together.
Measuring cups – to keep ingredient ratios accurate.
Wooden spoon or spatula – for stirring and coating pasta evenly.

How to Make Creamy Buffalo Chicken Pasta?

This dish comes together in a few easy steps. Let’s break it down.

Cook the Pasta

Bring a big pot of salted water to a boil and cook the pasta just shy of al dente. Reserve a cup of pasta water before draining—it’ll help later if the sauce needs thinning.

Cook the Chicken

Heat olive oil and butter in a large pan over medium heat. Add the cubed chicken and cook for about 6–7 minutes, until golden and cooked through. Set it aside once done.

Sauté the Aromatics

In the same pan, add shallot and garlic. Cook for a minute or two until fragrant. This step builds the flavor base of the sauce.

Build the Creamy Sauce

Stir in tomato paste and chicken stock until smooth. Lower the heat and whisk in softened cream cheese until the sauce looks silky and lump-free. Pour in the buffalo sauce and ranch dressing, mixing well. Let it bubble gently so the flavors blend into a bold, tangy, creamy sauce.

Toss Pasta with Sauce

Add the cooked pasta back into the pan and stir gently to coat each piece in sauce. If the sauce feels too thick, use a splash of reserved pasta water to loosen it up.

Finish with Cheese

Finally, stir in cheddar and Monterey Jack cheeses until melted and gooey. Serve the pasta hot and enjoy the creamy, cheesy, spicy goodness.

Additional Tips for Making this Recipe Better

I’ve made this pasta a few times, and here’s what works best for me:

Save some pasta water—I always use it to adjust the sauce texture.
Make sure cream cheese is softened—it prevents lumps and makes the sauce silky.
Taste as you go—I usually adjust the buffalo-to-ranch ratio depending on my spice mood.
Use freshly grated cheese—it melts smoother than pre-shredded.

How to Serve Creamy Buffalo Chicken Pasta?

I like serving this pasta hot with buttery garlic bread on the side. A crisp green salad balances the richness nicely. For presentation, I sprinkle fresh parsley on top and add a little extra cheese. If you enjoy more heat, red pepper flakes or even a drizzle of buffalo sauce over the top makes it pop.

Creamy Buffalo Chicken Pasta Recipe — Credit IG (yellowblissroad)

Nutritional Information

Here’s a quick look at what you’re eating per serving:

Calories: 650
Protein: 51g
Carbohydrates: 35g
Fat: 33g

Make Ahead and Storage

Preparing in Advance: You can cook the chicken and make the sauce earlier in the day. Just store them separately and toss with freshly made pasta before serving.
Refrigerating Leftovers: Keep leftovers in an airtight container for up to 3 days. When reheating, I usually add a splash of milk to bring back the creamy texture.
Freezing: I recommend freezing just the sauce without the pasta. It reheats better this way. Let it thaw in the fridge overnight before warming on the stove.

Why You’ll Love This Recipe?

This creamy buffalo chicken pasta has a little something for everyone. Here’s why I think you’ll love it as much as I do:

Quick to make – ready in just 30 minutes, even on busy nights.
Flavor-packed – creamy, spicy, tangy, and cheesy all in one bite.
Flexible – easy to swap proteins, sauces, or cheeses to your liking.
Family favorite – it’s always a crowd-pleaser at dinner.
Great for leftovers – tastes just as good (or better) the next day.

Ash Tyrrell