Buffalo Chicken Pasta

Buffalo Chicken Pasta is made with juicy chicken, tender pasta, and bold Buffalo sauce creating a super fast and flavorful dinner recipe that’s perfect for busy weeknight dinners or game day meals.

Course Entrees

Cuisine American

Keyword buffalo chicken, chicken pasta, one pot chicken pasta

Prep Time 10

Cook Time 15

Servings servings

Calories 461kcal

Author Wendie

Ingredients

2 tablespoons butter
1 cup onion diced
½ cup celery diced
3 cloves garlic minced
3 cups chicken stock or broth
1 (14.5 ounce) can of diced tomatoes, undrained
3 1/2 cups dried Rotini
8 ounces cream cheese softened and cubed
1 cup cheddar cheese shredded
1 cup mozzarella cheese shredded
½ cup ranch dressing
½ cup buffalo sauce I use Franks
1/2 teaspoon salt
¼ teaspoon black pepper
Pinch red pepper flakes optional
3 cups cooked and diced chicken

Instructions

Heat a large 12-inch skillet on medium-high heat and add the butter, onions, and celery. Let it cook 2-3 minutes to soften. Add in the garlic and cook another 30 seconds.
Gently pour in the chicken stock and tomatoes and stir. Bring to a boil.
Add in the dried pasta and make sure the pasta is submerged in the liquid. Let the pasta boil 9-10 minutes. Test the pasta to make sure its tender enough, add another 1-2 minutes if its not.
Reduce the heat to low and add in the cream cheese, cheddar cheese, mozzarella cheese, ranch dressing, buffalo sauce, salt, pepper and red pepper flakes if you’re adding them. Give it a stir to combine and let simmer on low for 1-2 minutes to let the cheese melt.
Fold in the diced chicken and mix until combined.
Add additional salt and pepper to taste if needed and serve!

Notes

Any shortcut pasta will work for this recipe.

The sauce will thicken as it cools and soak into the pasta.

This is a great recipe to use up any leftover chicken you might have.

Nutrition