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Creamy Buffalo Chicken Pasta Recipe
Ash Tyrrell

Creamy Buffalo Chicken Pasta Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Finally, stir in cheddar and Monterey Jack cheeses until melted and gooey. Serve the pasta hot and enjoy the creamy, cheesy, spicy goodness.

Notes

  • 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.