Description
Creamy, cheesy Buffalo chicken pasta tossed in a bold sauce with chicken and pasta. Comfort food with a kick, perfect for an easy weeknight dinner.
Ingredients
Scale
Pasta & Chicken
- 1 lb (450 g) pasta (rotini, shells, cavatappi or penne pasta)
- 3-4 cups shredded rotisserie chicken or chicken cut into bite sized pieces
Buffalo Cream Sauce
- 4 tbsp unsalted butter
- 1/2 cup hot sauce (like Frank’s)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 oz (113 g) full fat cream cheese, softened
- 1 cup chicken broth
- 1/2 cup ranch dressing (or blue cheese dressing)
- 1/2 cup heavy cream (optional but recommended)
- Salt & pepper to taste
Cheese
- 1 1/2 cups shredded mozzarella
- 1/2 cup shredded cheddar
- Blue cheese crumbles (optional)
Garnishes
- Sliced green onions
- Extra hot sauce
- Ranch drizzle
Instructions
- Cook the pasta according to package directions in salted water until al dente. Drain and set aside.
- Melt the butter in a large pot or large skillet over medium heat. Stir in the hot sauce, Worcestershire, garlic powder, and onion powder.
- Add cream cheese and chicken broth. Whisk until the cream cheese melts and the sauce turns smooth.
- Gently stir in the ranch dressing and (optional) heavy cream. Let it gently bubble for 2 minutes to thicken.
- Add chicken and warm it through.
- Stir in the mozzarella and cheddar until melted into a creamy, spicy sauce.
- Add the cooked pasta directly into the pot and toss until fully coated.
- Taste and adjust seasoning—more hot sauce for heat, more ranch for creaminess.
- Top with green onions, extra hot sauce, or blue cheese crumbles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 572
- Sugar: 5.7 g
- Sodium: 859.7 mg
- Fat: 27.4 g
- Saturated Fat: 11.9 g
- Trans Fat: 0.2 g
- Carbohydrates: 49.2 g
- Fiber: 2.7 g
- Protein: 31.1 g
- Cholesterol: 93.9 mg