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This Buffalo Chicken Pasta brings together everything you could want after a long day—juicy bites of chicken, creamy cheese, and that tangy Buffalo flavor. All super easy to throw together when you don’t have much time. Whether you're powering through a busy weekday or feeding friends at game night, everyone leaves happy and full.
My family can't get enough of these noodles because each person can make it spicier if they want. After the first try, it hit the weekly menu and now everybody keeps asking for it.
Ingredients list
- Cooked chicken: gives you that filling bite and protein, leftover roast or poached chicken works great
- Crushed red pepper flakes: totally optional but bring a real kick for spice lovers
- Black pepper: a fresh grind amps up the flavor
- Salt: go for fine salt so you get even seasoning
- Buffalo sauce: gives the signature heat and tang, any good sauce works but Frank’s is always solid
- Ranch dressing: brings that cool bbq pop, look for a tasty one with simple ingredients
- Grated mozzarella: for stretch and a super creamy mouthfeel, grab the good stuff if you can
- Grated cheddar: adds melt and a sharp bite, it’s best when you shred it fresh
- Cream cheese: makes everything extra luscious, let it warm up on the counter so it stirs in smooth
- Dried rotini noodles: scoop up the sauce perfectly, Italian pasta if possible
- Canned diced tomatoes: adds bright acid to balance, choose the best quality with no extra sugar
- Chicken broth or stock: brings loads of flavor, go for low salt so you can control seasoning
- Garlic: gives everything a savory punch, fresh cloves are way better than powder
- Celery stalk: gives crunch and freshness, pick firm green stalks
- Onion: brings sweetness and a savory base, chopped fine and always fresh
- Butter: brings a richer flavor and helps kickstart your veggie base, pick real butter
Step-by-step guide
- Stir in the chicken and dish up:
- Gently mix in the chicken pieces so you don't break them up. Warm through, do a quick salt and pepper check to fix the taste, and serve right away while it's hot.
- Cheese and sauces go in now:
- Turn the stove low. Toss in cream cheese, cheddar, mozzarella, ranch, Buffalo sauce, salt, pepper, and the pepper flakes if you’re using them. Stir hard until all the cheese melts and you’ve got a glossy sauce.
- Boil the pasta:
- Stir in rotini and make sure they're under the liquid. Don't put a lid on and cook for around ten minutes on medium-high, stirring now and then so nothing sticks. Taste near the end—add two more minutes if noodles aren't cooked yet.
- Add broth and tomatoes:
- Carefully pour in chicken broth and diced tomatoes. Give it a good stir so everything comes together then let it hit a boil.
- Sauté the veggie base:
- Melt butter in a large skillet, then add the onion and celery. Fry for about three minutes on medium, letting them soften up. Last, add garlic and stir for just half a minute to get the full flavor.
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Good stuff to know
This dish keeps you full thanks to all the carbs and protein.
Easy to meal prep or freeze.
Great for using any leftover chicken you need to finish up.
For me, Buffalo Chicken Pasta is all about cozy family time. We love making it together—everyone tackles something. My top pick is always extra Buffalo sauce for that special kick.
Best storing tips
Pop Buffalo Chicken Pasta in the fridge in a sealed container where it'll stay fresh for up to three days. If you want to freeze it, just let it cool off first. I like freezing in single servings so I can grab what I need. To reheat, try the microwave or gently on the stove with just a splash of milk to get that cheesy sauce silky again.
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Ingredient swaps
If Buffalo sauce isn’t your favorite, swap in some mild BBQ sauce. Any pasta shape like penne, fettuccine, or fusilli works great if you’re out of rotini. No chicken? Try pulled pork or even a plant-based meat. A handful of broccoli or bell peppers adds color and nutrients.
Serving ideas
This is awesome with sliced baguette or some crispy green salad. Top it with a dollop of yogurt sauce or sour cream to chill out the heat. For a party, you can bake it with extra cheese as a bubbly casserole. Extra tip: fresh green onions on top make it even better.
Buffalo Chicken Pasta backstory
Buffalo chicken is a true classic over in the States. Super popular at parties and sports events. It all started with Buffalo wings from Buffalo, New York, and the sauce found its way into loads of other foods. Mixing that bold flavor with noodles is a fun twist that brings American spice right to your table.
Common Recipe Questions
- → Can I swap the rotini for a different pasta shape?
Definitely! Penne, fusilli, or pretty much any small pasta works great. Just keep an eye on the cook time.
- → How do I make sure the chicken stays juicy?
Use cooked or sautéed chicken and stir it in right at the end so it doesn't dry out.
- → What's a good way to make it vegetarian?
Try using tofu or sautéed oyster mushrooms—they really soak up that Buffalo flavor!
- → Is it possible to make this less spicy?
You bet. Adjust the Buffalo sauce or skip the red pepper flakes. Up to you!
- → Any tips for a gluten-free option?
Go for gluten-free noodles and follow the directions—just keep an eye on the cook time.
- → How do I prep this dish ahead of time?
Make the sauce first, and then right before you wanna eat, toss it together with cooked pasta and the chicken.