If you love dishes that pack a punch of flavor and are as comforting as they are exciting, then you’re going to fall head over heels for this Buffalo Chicken Pasta Recipe. It’s the perfect marriage of tender, zesty buffalo chicken blended into a creamy, tomatoey pasta that comes together in just about 25 minutes. Whether you’re looking for a weeknight winner or a crowd-pleaser for your next get-together, this recipe delivers bold heat balanced with buttery creaminess—and trust me, once you try it, buffalo chicken pasta might just become your new go-to comfort food.
Ingredients You’ll Need
This Buffalo Chicken Pasta Recipe uses a handful of simple yet essential ingredients that create layers of flavor and texture. Each component plays its role, from the peppery chicken to the smooth, spicy sauce and the tender pasta that ties it all together beautifully.
- 1 lb boneless skinless chicken: The star protein that absorbs all those delicious flavors while staying juicy and tender.
- ½ tsp lemon pepper: Adds a bright citrusy note with a bit of spice to perfectly season the chicken.
- ½ lb penne pasta (cooked and drained): Provides a sturdy, bite-sized vehicle for the creamy buffalo sauce.
- 2 Tbsp olive oil (divided): Used to cook the chicken and sauté aromatics, adding richness and helping flavors meld.
- 1 shallot (chopped): Offers a sweet, delicate onion taste that’s softer and more nuanced than regular onions.
- 2 garlic cloves (minced): Brings a punch of savory warmth to the sauce base.
- 1 (8-oz) can tomato sauce: Creates the vibrant foundation of the sauce with a slight tanginess.
- 2 to 3 Tbsp buffalo wing sauce: The key ingredient that brings that iconic spicy buffalo flavor and heat.
- 1 Tbsp Worcestershire sauce: Adds a subtle umami depth, giving the sauce a more complex character.
- 3 to 4 Tbsp heavy cream: Rounds out the sauce with luscious creaminess, softening the fiery elements.
- Grated parmesan cheese (for topping): Drizzles the perfect salty, nutty finish to each bite.
How to Make Buffalo Chicken Pasta Recipe
Step 1: Season and Cook the Chicken
Start by seasoning your chicken with lemon pepper on both sides. This simple seasoning amps up the flavor and gives the chicken a subtle zest. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and cook the chicken until it’s no longer pink inside, which should take about 7 to 8 minutes. Once cooked, remove the chicken and chop it into bite-sized pieces. This step ensures your chicken stays juicy and flavorful, ready to soak up all that buffalo sauce deliciousness.
Step 2: Sauté Aromatics and Build the Sauce
Now, add the remaining olive oil to the skillet and toss in the chopped shallot and minced garlic. Sauté them for about 3 minutes until they’re soft and fragrant, which forms the flavorful base for the sauce. Next, pour in the Worcestershire sauce, tomato sauce, and buffalo wing sauce, then stir in your cooked chicken. Let everything simmer together over medium-low heat for 10 minutes. This slow simmer allows all the flavors to marry beautifully and intensify.
Step 3: Finish the Sauce and Combine with Pasta
After the sauce has simmered, stir in the heavy cream. This addition transforms the sauce into a silky, creamy coat for the pasta and chicken. Once the sauce is perfectly mixed, toss in the cooked penne pasta, ensuring every piece is generously coated. Finally, top off the dish with grated parmesan cheese—this final touch adds a sharp, savory contrast that elevates the whole meal.
How to Serve Buffalo Chicken Pasta Recipe
Garnishes
Fresh garnishes like chopped green onions or a sprinkle of chopped parsley add a pop of color and a mild freshness that balances the richness of the dish. You might also consider a drizzle of ranch or blue cheese dressing on top to cool down the heat and make every forkful even more indulgent.
Side Dishes
This Buffalo Chicken Pasta pairs wonderfully with crisp, refreshing sides like a crunchy garden salad or celery sticks. These complements help balance the creamy, spicy pasta and add a bright textural contrast, making the meal feel complete and satisfying.
Creative Ways to Present
For a fun twist, serve the pasta in hollowed-out bell peppers or even on a bed of roasted cauliflower rice for a low-carb option. Garnish with extra parmesan and a sprinkle of crushed red pepper flakes for an inviting, Instagram-worthy presentation that will wow your guests and family alike.
Make Ahead and Storage
Storing Leftovers
Buffalo Chicken Pasta tastes great the next day, making it an excellent candidate for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it rests, but be sure to add a splash of cream or milk when reheating to keep the sauce luscious.
Freezing
If you want to keep this Buffalo Chicken Pasta Recipe on hand longer, you can freeze leftovers. Place the cooled pasta in a freezer-safe container or bag and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat on the stove over low heat, stirring occasionally, and add a bit of extra cream or broth if the sauce thickens too much. This will revive the creamy texture and keep the dish tasting fresh and delicious, just like when it was first made.
FAQs
Can I use a different type of pasta in the Buffalo Chicken Pasta Recipe?
Absolutely! While penne is great for its shape and ability to hold sauce, you can use rotini, fusilli, or even macaroni depending on your preference. Just make sure to cook it al dente so it doesn’t get mushy when combined with the sauce.
How spicy is the Buffalo Chicken Pasta Recipe?
The heat level depends on how much buffalo wing sauce you add. The recipe calls for 2 to 3 tablespoons, which gives a moderate spicy kick. Feel free to adjust it according to your tolerance—more sauce for extra heat, less for a milder dish.
Can I make this recipe vegetarian?
You can swap the chicken for tofu or a hearty vegetable like mushrooms or cauliflower. Just keep in mind the cooking times will vary slightly, but the buffalo sauce will still bring the signature zesty flavor.
Is the Buffalo Chicken Pasta Recipe gluten-free?
It’s easy to make gluten-free by using gluten-free pasta. Just check that your buffalo wing sauce and Worcestershire sauce don’t contain gluten ingredients to keep it safe for gluten-sensitive diners.
What can I use instead of heavy cream?
If you prefer a lighter version, you can substitute heavy cream with half-and-half or even a creamy plant-based alternative. Just keep in mind the sauce may be less rich but will still taste delicious with the spicy buffalo flavor.
Final Thoughts
This Buffalo Chicken Pasta Recipe truly brings together all the things we love about bold, spicy, and creamy dishes in a simple, quick-to-make meal. It’s one of those recipes you’ll want to make again and again, whether for a cozy dinner at home or to impress friends with your flavorful cooking skills. Don’t hesitate to give it a try—you might just discover your new favorite pasta!
Print
Buffalo Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Buffalo Chicken Pasta recipe combines tender, lemon pepper seasoned chicken with a creamy, tangy buffalo wing sauce infused tomato sauce. It’s a flavorful, quick skillet meal perfect for a satisfying dinner, tossed with penne pasta and topped with parmesan cheese for an extra cheesy finish.
Ingredients
Chicken
- 1 lb boneless skinless chicken
- ½ tsp lemon pepper
- 1 Tbsp olive oil (divided)
Pasta
- ½ lb penne pasta, cooked and drained
Sauce
- 1 Tbsp olive oil (divided)
- 1 shallot, chopped
- 2 garlic cloves, minced
- 1 (8-oz) can tomato sauce
- 2 to 3 Tbsp buffalo wing sauce
- 1 Tbsp Worcestershire sauce
- 3 to 4 Tbsp heavy cream
Toppings
- Grated parmesan cheese
Instructions
- Season and Cook Chicken: Season the boneless skinless chicken with lemon pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for about 7 to 8 minutes until it is no longer pink inside. Remove the chicken from the skillet and chop it into bite-sized pieces. Set aside.
- Sauté Aromatics and Build Sauce: In the same large skillet, add the remaining 1 tablespoon of olive oil. Add the chopped shallot and minced garlic and sauté for 3 minutes until fragrant and softened. Pour in the Worcestershire sauce, tomato sauce, buffalo wing sauce, and return the chopped chicken to the skillet. Simmer this mixture over medium-low heat for 10 minutes to let the flavors meld.
- Finish the Sauce and Combine: Stir in the heavy cream to create a rich, creamy sauce. Add the cooked and drained penne pasta to the skillet and toss everything together until the pasta is evenly coated with the buffalo chicken sauce.
- Serve: Plate the buffalo chicken pasta and generously top with grated parmesan cheese before serving.
Notes
- You can adjust the amount of buffalo wing sauce based on how spicy you prefer the dish.
- For a lighter version, use half-and-half instead of heavy cream.
- Cook the pasta just until al dente, as it will continue to cook slightly when tossed in the sauce.
- Grated mozzarella or cheddar cheese can be substituted for parmesan if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
