Save A spicy, creamy one-pan pasta dish featuring tender chicken, tangy buffalo sauce, and melted cheese—perfect for a quick, flavorful dinner.
I first made this buffalo chicken pasta skillet on a chilly evening when we all craved something comforting, and it instantly became a family favorite thanks to its bold flavors and creamy texture.
Ingredients
- Cooked chicken breast: 2 cups (about 250 g), shredded or diced
- Penne or rotini pasta: 8 oz (225 g), uncooked
- Celery: 1 cup (120 g), thinly sliced
- Red bell pepper: 1/2 cup (60 g), diced
- Garlic: 2 cloves, minced
- Green onions: 1/4 cup (25 g), sliced (plus extra for garnish)
- Low-sodium chicken broth: 2 cups (480 ml)
- Buffalo wing sauce: 1/2 cup (120 ml)
- Cream cheese: 4 oz (115 g), softened and cubed
- Shredded mozzarella cheese: 1 cup (115 g)
- Crumbled blue cheese (optional): 1/2 cup (60 g)
- Milk: 1/2 cup (120 ml)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Smoked paprika: 1/2 tsp
Instructions
- Sauté vegetables:
- In a large, deep skillet over medium heat, add a splash of oil and sauté celery, red bell pepper, and garlic until softened, about 3–4 minutes
- Cook pasta:
- Add the uncooked pasta, chicken broth, buffalo sauce, and milk. Stir well and bring to a boil
- Simmer:
- Reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed
- Make the sauce:
- Stir in the cooked chicken, cream cheese, mozzarella, blue cheese (if using), salt, pepper, and smoked paprika. Mix until cheeses melt and the sauce is creamy—about 3 minutes
- Add green onions:
- Fold in green onions. Taste and adjust seasoning if needed
- Finish and serve:
- Remove from heat. Garnish with extra green onions and a drizzle of buffalo sauce, if desired. Serve hot
Save Everyone gathered around the table, eager for seconds, even my pickiest eater who usually shies away from anything spicy—this skillet always brings the family together.
Recipe Variations
Swap blue cheese for ranch dressing for a milder flavor, use rotisserie chicken for convenience, or try different pasta shapes like shells or fusilli.
Serving Suggestions
Pair this buffalo chicken pasta with a crisp green salad or roasted vegetables to balance the richness of the dish.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave with a splash of milk if the sauce thickens.
Save This buffalo chicken pasta skillet is a surefire crowd-pleaser with irresistible spicy flavor. It's quick, simple, and sure to become your next go-to comfort meal!
Recipe Questions
- → Can I use a different pasta shape?
Yes, penne or rotini work best as they hold the sauce well, but other short pasta shapes can be substituted.
- → How spicy is the dish?
The buffalo sauce adds a mild to medium heat, which can be adjusted by increasing the sauce or adding cayenne pepper.
- → Can I prepare the chicken ahead?
Using cooked or rotisserie chicken helps speed up the process and ensures tender pieces mixed throughout.
- → Is blue cheese essential?
Blue cheese is optional and adds tanginess, but you can omit it or substitute with ranch dressing for milder flavor.
- → How do I know when the pasta is done?
Simmer until the pasta is al dente and most liquid is absorbed, usually about 10–12 minutes, stirring occasionally.