Satisfy your comfort food cravings with this ultra-creamy, cheesy, and spicy Creamy Buffalo Chicken Pasta a quick weeknight dinner everyone will love!
If you love buffalo wings and you love a big bowl of comforting pasta, you are about to meet your new favorite dinner. This Creamy Buffalo Chicken Pasta brings together juicy, shredded chicken and perfectly cooked penne, all tossed in a rich, velvety cheese sauce with just the right amount of buffalo kick. It is fast, incredibly satisfying, and bound to become a regular in your weeknight rotation.
Here is how to make it:
Ingredients
1 lb Penne Pasta (or your favorite short pasta shape)
2 cups Cooked Chicken, shredded or cubed (rotisserie chicken works perfectly here!)
1 cup Buffalo Sauce (adjust based on how much heat you like)
4 oz Cream Cheese, softened and cubed
1 cup Heavy Cream
1 ½ cups Mozzarella or Cheddar Cheese, shredded
2 cloves Garlic, minced
1 tbsp Olive Oil
Salt, pepper, and red pepper flakes to taste
Fresh parsley or green onions for garnish
Step-by-Step Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until it is al dente. Drain and set aside, reserving about half a cup of the pasta water just in case you want to thin out your sauce later.
Build the Sauce Base: In a large skillet or pot over medium heat, add the olive oil and minced garlic. Sauté for about 1 minute until it smells amazing, being careful not to let the garlic burn.
Get it Creamy: Turn the heat down to low. Stir in the heavy cream and the softened cream cheese. Whisk it gently until the cream cheese completely melts and the sauce becomes smooth.
Add the Kick: Pour in the buffalo sauce and stir until it completely blends with the cream base, turning into a gorgeous, vibrant orange color. Season with a pinch of salt, black pepper, and a few red pepper flakes if you want an extra bite.
Toss the Chicken and Cheese: Stir in your shredded chicken and half of your shredded cheese. Let it simmer for a couple of minutes until the chicken is heated through and the cheese is beautifully melted into the sauce.
Combine Everything: Dump the drained pasta right into the skillet with the sauce. Toss everything together until every single noodle is completely coated in that creamy buffalo goodness. (If the sauce feels a little too thick, splash in a tiny bit of that reserved pasta water).
The Final Layer: Top the entire skillet with the remaining shredded cheese. Put a lid on the skillet for 2 to 3 minutes, or pop it under the oven broiler for a minute, until the cheese on top is completely melted and bubbly.
Garnish with some fresh chopped parsley or sliced green onions, scoop it into bowls, and dive right in!
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