Buffalo Chicken Pasta stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
Weeknight Buffalo-Penne: Creamy, Tangy, and Surprisingly Simple
All the zing of buffalo sauce turned into a creamy, pantry-friendly pasta that comes together in about 30 minutes—perfect for busy weeknights or an easy game-night spread.
Think buffalo wings without the fuss: this pasta channels bright hot sauce, mellow butter, and tangy sharp cheddar into every bite of penne. Using canned chicken keeps the dinner economical and fast—flaked into bite-size pieces it soaks up the sauce instead of drying out, and the cream cheese plus a splash of whole milk make a silky, clingy coating that turns plain pasta into comfort food with a kick.
A couple of small technique notes are what keep the dish juicy and balanced. Reserve half a cup of the pasta cooking water to loosen the sauce if it tightens, and melt the butter into the softened onions before adding the cream cheese so the emulsion stays smooth. The onion and garlic add a savory backbone, while the hot sauce and sharp cheddar bring the signature tang and melt into a rich glaze that dresses the penne and shredded canned chicken evenly.
This is an ideal pantry-to-table recipe for busy families or anyone who likes bold flavors with minimal shopping. Serve it with a crisp green salad or simple steamed vegetables to cut the heat, or set out celery sticks and extra blue cheese for a playful nod to classic buffalo platters. It also stretches: one batch feeds four and makes a sturdy lunch for the next day.
Leftovers reheat beautifully—warm gently in a skillet with a splash of milk or reserved pasta water to revive the creaminess, or microwave in short bursts, stirring between intervals. Store in an airtight container in the fridge for up to 3–4 days, and top with chopped scallions or an extra sprinkle of cheddar when serving to brighten the dish.
Ingredients
How to Make Buffalo Chicken Pasta
- Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente; reserve 1/2 cup of the pasta cooking water, then drain and set pasta aside.
- While the pasta cooks, drain the canned chicken well and flake it with two forks into bite-size pieces; set aside.
- Heat olive oil in a large skillet over medium heat, add the diced onion and cook until softened (about 4–5 minutes), then add minced garlic and cook 30–45 seconds until fragrant.
- Reduce heat to low and add the butter to the skillet; once melted, stir in the cream cheese until smooth.
- Whisk in the milk, chicken broth and hot sauce until combined and gently simmer for 2–3 minutes to thicken into a creamy sauce; add salt and black pepper to taste.
- Stir the shredded cheddar into the sauce a handful at a time until melted and smooth, then fold in the flaked chicken and warm through (2–3 minutes). If the sauce is too thick, add 1–2 tablespoons of the reserved pasta water to loosen.
- Add the drained pasta to the skillet and toss thoroughly so every piece is coated; taste and adjust seasoning or hot sauce (add more if you want it spicier).
- Serve immediately, topping each portion with a sprinkle of blue cheese crumbles and chopped fresh parsley (or green onion) for garnish.
Recipe Card
Buffalo Chicken Pasta
Buffalo Chicken Pasta stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente; reserve 1/2 cup of the pasta cooking water, then drain and set pasta aside.
- While the pasta cooks, drain the canned chicken well and flake it with two forks into bite-size pieces; set aside.
- Heat olive oil in a large skillet over medium heat, add the diced onion and cook until softened (about 4–5 minutes), then add minced garlic and cook 30–45 seconds until fragrant.
- Reduce heat to low and add the butter to the skillet; once melted, stir in the cream cheese until smooth.
- Whisk in the milk, chicken broth and hot sauce until combined and gently simmer for 2–3 minutes to thicken into a creamy sauce; add salt and black pepper to taste.
- Stir the shredded cheddar into the sauce a handful at a time until melted and smooth, then fold in the flaked chicken and warm through (2–3 minutes). If the sauce is too thick, add 1–2 tablespoons of the reserved pasta water to loosen.
- Add the drained pasta to the skillet and toss thoroughly so every piece is coated; taste and adjust seasoning or hot sauce (add more if you want it spicier).
- Serve immediately, topping each portion with a sprinkle of blue cheese crumbles and chopped fresh parsley (or green onion) for garnish.
Nutrition
- Carbohydrates
- 71
- Saturated Fat
- 25.6
- Sodium
- 1090
- Fiber
- 3.2
- Unsaturated Fat
- 20.2
- Protein
- 50
- Fat
- 46
- Cholesterol
- 195
- Trans Fat
- 0.5
- Calories
- 940
- Sugar
- 5