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authentic buffalo chicken pasta

Buffalo Chicken Pasta

This cozy and spicy Buffalo Chicken Pasta combines tender chicken breast cubes with elbow macaroni, all enveloped in a creamy, cheesy buffalo sauce. It's comfort food with a kick, perfect for a weeknight dinner that warms you up and wakes up your taste buds.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni About 8 oz.
  • 1 lb boneless, skinless chicken breasts Cut into 1-inch cubes.
  • 4 tablespoons buffalo hot sauce Adjust to taste.
  • 3 tablespoons unsalted butter
  • 4 oz cream cheese Softened.
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • To taste salt
  • To taste black pepper
  • 2 green onions thinly sliced For garnish.
  • Celery sticks chopped For serving on the side.

Equipment

  • Large pot
  • Large Skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Mixing bowl
  • Colander
  • Serving dish

Method
 

  1. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  2. While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tablespoon of butter. Once melted, add the cubed chicken breasts. Season with salt, pepper, garlic powder, and onion powder. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove chicken from skillet and set aside.
  3. In the same skillet, reduce heat to medium. Add the remaining 2 tablespoons of butter and the cream cheese. Stir continuously until the cream cheese melts completely and forms a smooth base.
  4. Stir in the buffalo hot sauce until well combined, creating a spicy, shiny sauce.
  5. Lower the heat and gradually add cheddar and mozzarella cheese, stirring until melted and creamy. If the sauce feels too thick, add a splash of milk or water to loosen it.
  6. Return the cooked chicken to the skillet. Mix well to coat the chicken in the sauce.
  7. Add the drained pasta to the skillet and gently toss everything together until the pasta is evenly coated with the buffalo chicken sauce. Taste and adjust seasoning with salt and pepper if needed.
  8. Transfer to a serving dish. Garnish with sliced green onions for a fresh bite. Serve immediately with chopped celery sticks on the side.

Notes

  • Swap elbow macaroni with penne or rigatoni for a different texture that holds the sauce well.
  • For an extra creamy balance, stir in 2 tablespoons of ranch dressing or a handful of blue cheese crumbles on top before serving.
  • Leftovers reheat well in a microwave or stovetop—add a splash of milk to loosen sauce as needed.
  • To make this a casserole, transfer the mixture into a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15 minutes until bubbly and golden.
  • Adding chopped spinach or kale while melting the cheese can sneak in some greens without compromising flavor.