Pin A spicy, creamy one-pan pasta dish featuring tender chicken, tangy buffalo sauce, and melted cheese—perfect for a quick, flavorful dinner.
I first made this buffalo chicken pasta skillet on a busy weeknight when I wanted something bold and satisfying without a lot of dishes to wash. It quickly became a household favorite for its flavor and convenience.
Ingredients
- Cooked chicken breast: 2 cups (about 250 g), shredded or diced
- Penne or rotini pasta: 8 oz (225 g), uncooked
- Celery: 1 cup (120 g), thinly sliced
- Red bell pepper: 1/2 cup (60 g), diced
- Garlic: 2 cloves, minced
- Green onions: 1/4 cup (25 g), sliced (plus extra for garnish)
- Low-sodium chicken broth: 2 cups (480 ml)
- Buffalo wing sauce: 1/2 cup (120 ml)
- Cream cheese: 4 oz (115 g), softened and cubed
- Shredded mozzarella cheese: 1 cup (115 g)
- Crumbled blue cheese (optional): 1/2 cup (60 g)
- Milk: 1/2 cup (120 ml)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Smoked paprika: 1/2 tsp
Instructions
- Sauté vegetables:
- In a large deep skillet over medium heat, add a splash of oil and sauté celery, red bell pepper, and garlic until softened, about 3–4 minutes.
- Add pasta and liquids:
- Add the uncooked pasta, chicken broth, buffalo sauce, and milk. Stir and bring to a boil.
- Simmer:
- Reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.
- Add chicken and cheeses:
- Stir in the cooked chicken, cream cheese, mozzarella, blue cheese (if using), salt, pepper, and smoked paprika. Mix until cheeses melt and the sauce is creamy, about 3 minutes.
- Finish and serve:
- Fold in green onions. Taste and adjust seasoning if needed. Remove from heat. Garnish with extra green onions and a drizzle of buffalo sauce if desired. Serve hot.
Pin My family loves gathering around the table to enjoy this cheesy pasta—there’s always excitement when it’s buffalo chicken night!
Required Tools
Large deep skillet with lid, wooden spoon or spatula, knife and cutting board, measuring cups and spoons.
Allergen Information
Contains dairy (cream cheese, mozzarella, blue cheese, milk) and gluten (pasta). Check buffalo sauce labels for soy and always verify ingredient labels for allergies.
Nutritional Information
Approximately 560 calories per serving: 23 g total fat, 48 g carbohydrates, and 38 g protein.
Pin Dish up this buffalo chicken pasta skillet hot and enjoy bold flavors with minimal cleanup. It’s sure to be a regular in your dinner rotation.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, penne or rotini work best, but other short pasta shapes like fusilli or farfalle can be substituted for similar texture and sauce coating.
- → How can I make the dish spicier?
Add extra buffalo wing sauce or a pinch of cayenne pepper to intensify the heat without overpowering the creamy base.
- → Is it possible to make this gluten-free?
Absolutely. Use gluten-free pasta to keep the dish safe for gluten-sensitive diets without altering the flavor.
- → What can I substitute for blue cheese?
If you prefer a milder taste, omit blue cheese or replace it with ranch dressing for a creamy, tangy alternative.
- → Can leftover cooked chicken be used?
Yes, shredded or diced cooked chicken works well and helps reduce cooking time while maintaining tenderness in the skillet.