Buffalo Chicken Pasta – Spicy Recipes for Dinner

You know that moment when you want all the bold flavors of buffalo wings, but a plate of saucy pasta sounds like a better idea? That’s exactly where this Buffalo Chicken Pasta recipe shines. Imagine tender pasta coated in a spicy, creamy buffalo sauce with juicy chicken bites that have just the right kick—every forkful is like a party in your mouth. It’s the perfect spin on a classic favorite, easy enough for a weeknight and satisfying enough for a cozy weekend dinner. Plus, I’ll share my insider tips on getting that perfect tangy heat without overwhelming your taste buds.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 12 ounces penne pasta
• 2 cups cooked, shredded chicken (rotisserie works great!)
• 2 tbsp unsalted butter
• 1/2 cup hot sauce (like Frank’s RedHot)
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup crumbled blue cheese (optional, for topping)
• 1/4 cup chopped green onions
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil

For the Sauce / Garnish (if applicable):

• Extra chopped celery or carrot sticks for serving (optional)

How I Make It

Step 1:

Start by boiling the penne pasta in salted water according to package instructions until just al dente—around 9-11 minutes. Drain and set aside, saving about 1/2 cup of that pasta water in case the sauce needs thinning later.

Step 2:

In a large skillet, heat olive oil and add the shredded chicken. Warm it through over medium heat, letting it soak up some oil to stay juicy. This step is key for that tender texture that isn’t dry or stringy.

Step 3:

Push the chicken to one side of the pan and melt the butter in the empty space. Once melted, stir in the hot sauce and heavy cream. Let it bubble gently so the flavors marry and thicken, about 3-4 minutes.

Step 4:

Mix the shredded cheddar cheese into the sauce, stirring until it melts into a creamy, slightly spicy coating. Add salt and pepper to taste. If the sauce feels too thick, stir in a bit of reserved pasta water to loosen it up.

Step 5:

Combine the cooked pasta and sauce-coated chicken in the skillet. Toss well so every piece of pasta is luxuriously coated with that Buffalo goodness.

Step 6:

Serve hot with a sprinkle of crumbled blue cheese and chopped green onions on top for that classic Buffalo punch. For extra crunch and color, serve alongside celery or carrot sticks.

Variations & Tips

• Use grilled chicken for a smoky flavor instead of shredded rotisserie.
• Add cooked bacon bits for a savory crunch.
• Swap penne for rigatoni or fusilli to catch more sauce.
• For a milder version, reduce hot sauce and increase cream.
• Try mixing in ranch dressing instead of blue cheese for a tangy twist.
• If sauce gets too thick when reheating, add a splash of milk or cream.

How I Like to Serve It

This spicy Buffalo Chicken Pasta is a crowd-pleaser at game day parties or for when you want something easy but exciting for dinner. It also pairs beautifully with a crisp green salad to balance the heat. On chilly fall evenings, I love serving it with warm garlic bread for the ultimate cozy meal.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop, adding a splash of milk or pasta water to restore creaminess.

Closing: Once you try this, I guarantee Buffalo Chicken Pasta will be your new go-to for when you want big flavor without the fuss.