When your favorite dip becomes dinner…..this Buffalo Chicken Pasta is an easy weeknight dinner with a cornucopia of flavor! Tangy buffalo sauce, blue cheese and cheddar blend together masterfully blanketing pasta and chicken like magic. 

Overhead shot of buffalo chicken pasta in a black skillet with a wooden spoon.


Buffalo Chicken Pasta

This is the best time of year because you get indulge in cheesy game day eats like my favorite Buffalo Chicken Dip.

This is the time of year when we suddenly get overload with all things Buffalo chicken but I don’t mind one bit. Bring it all on….and every single day, too. That’s why I had to share my favorite One Pot Pasta Recipe…..Buffalo Chicken Pasta! It’s simply magical…..cooking in one pot and all.

There’s no shortage of one pot pasta recipes here in my house but this easy Buffalo Chicken Pasta is by far our favorite. Even the littles like the tang of the blue cheese but you can totally leave it out if you want. And it’s not spicy but you can amp up the spice level to suit your own taste if you like things fiery hot. 

Buffalo chicken pasta in a black le creuset skillet with a wooden spoon.

What is Buffalo Chicken Pasta?

This Buffalo Chicken Pasta is super simple to make and there’s no need to cook your pasta ahead of time either. I’m all about making as few dirty dishes while I’m cooking as possible because there’s nothing I hate more than a sink full of dishes after I spent time cooking dinner. 

It’s very much like a Buffalo Chicken Mac and Cheese but made in one pot and you don’t even have to bake it in the oven. Just 30 minutes from start to finish.

Buffalo Chicken pasta in a small blue and white bowl.

How To Make Buffalo Chicken Pasta

  1. Season the chicken with salt and pepper
  2. Heat the oil in a skillet over medium heat. Add the chicken and cook until browned on all sides. Transfer to a plate and keep warm.
  3. Add the onions and garlic to the skillet. Cook until softened.
  4. Stir in the uncooked pasta, milk, chicken stock and buffalo sauce. Bring to a boil.
  5. Cover and simmer until the pasta is cooked al dente.
  6. Stir in the cream cheese, blue cheese dressing and cheddar cheese.
  7. Cook for 4 minutes longer and then top with crumbled blue cheese, chopped scallions and parsley.
  8. Serve immediately.

The whole recipe takes under 30 minutes to make and that includes prep time. How’s that for an EASY One Pot dinner!?! And if you’re in a super, crazy hurry….you can use leftover roast chicken or this Shredded Chicken from your weekly meal prep!

Close up of buffalo chicken pasta in a blue and white bowl.

What is Buffalo Sauce?

Buffalo sauce is the marinade or sauce they use to coat chicken wings at most bars and restaurants. Buffalo sauce is easy to make at home and is made of a mixture of hot sauce, vinegar and butter. Some buffalo sauce contains Worcestershire sauce, as well, but I leave it out. If I’m using a bottled Buffalo Sauce I reach for Frank’s Red Hot….I put that ish on everything. 🙂

Buffalo sauce is CALLED buffalo sauce because it originated at the Anchor Bar in Buffalo, NY. Not because it comes from Buffalos. See, I know stuff. 🙂

Buffalo Chicken pasta in a black skillet on a blue background.

Ingredients

The ingredients for Buffalo Chicken Pasta are pretty simple to find and are, usually, kitchen staples. At least in my house.

  • Boneless Skinless Chicken Breast
  • Salt and Pepper
  • Onions
  • Garlic
  • Corkscrew Pasta (I like to use Gemelli)
  • Chicken Stock
  • Buffalo Sauce
  • Cream Cheese
  • Blue Cheese (Gorgonzola or other mild blue cheese will work)
  • Cheddar Cheese
  • Blue Cheese Dressing
  • Chopped Scallions
  • Parsley

If you’re not a blue cheese fan you can totally leave out the blue cheese and the substitute the blue cheese dressing with Ranch Dressing. It’s great either way but we are lovers of the blue cheese here.

Buffalo Chicken Pasta with crumbled blue cheese on top.

How To Make in Advance

You can totally make this One Pot Buffalo Chicken Pasta in advance but the pasta will begin to absorb the sauce the longer it sits. So, just know when you reheat your pasta it won’t be as saucy as when you first make it. It’s still amazing and you’ll want to face plant in it but the sauce will be a little thicker.

Serving Suggestions

You could totally just go simple here with a pile of cut celery sticks which is always fun but here are our favorite sides for this Buffalo Chicken Pasta recipe.

More Buffalo Chicken Recipes

Overhead shot of buffalo chicken dip with blue cheese and crackers on top on a blue background.

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Buffalo Chicken Pasta with crumbled blue cheese on top.

Get the Recipe: Buffalo Chicken Pasta Recipe

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
One pot weeknight dinner, Buffalo Chicken Pasta is quick, easy and sure to please everyone!
5 from 5 votes
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Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces
  • kosher salt and pepper
  • 2 tbsp olive oil
  • 1 cup finely diced onion
  • 3 garlic cloves, minced
  • 1 lb uncooked pasta, corkscrew or Gemelli
  • 1 cup low fat milk
  • 2 1/2 cups chicken stock
  • 1/2 cup buffalo sauce
  • 5 oz cream cheese
  • 1/2 cup blue cheese dressing
  • 1 1/2 cup crumbled blue cheese, reserved
  • 1 cup shredded cheddar cheese
  • chopped scallions
  • chopped fresh parsley

Equipment

  • skillet

Instructions 

  • Season the chicken with salt and pepper.
  • Heat the oil in a large skillet over medium heat.
  • Add the chicken to the skillet and cook until golden brown on all sides. Transfer the chicken to a plate and keep warm.
  • Add the onions to the pan and cook for 2-3 minutes or until softened. Stir in the garlic and cook for 1 more minute.
  • Stir in the pasta, milk, chicken stock and buffalo sauce. Bring the mixture to a boil and then turn the heat to low. Cover and simmer for 10 minutes or until the pasta is al dente and about half the liquid has been absorbed.
  • Remove the lid. Return the chicken to the pan and stir.
  • Add the cream cheese, blue cheese dressing, 1/2 cup blue cheese crumbles and the cheddar cheese stirring to incorporate. Cook for 4-5 minutes or until the sauce is smooth and slightly thickened.
  • Top with the remaining blue cheese, scallions and parsley. Serve immediately
Calories: 816kcal, Carbohydrates: 67g, Protein: 52g, Fat: 36g, Saturated Fat: 18g, Cholesterol: 150mg, Sodium: 1767mg, Potassium: 931mg, Fiber: 3g, Sugar: 8g, Vitamin A: 838IU, Vitamin C: 4mg, Calcium: 436mg, Iron: 2mg
Author: Kellie
Course: Dinner
Cuisine: American