Name: Buffalo Chicken Pasta with Cheesy Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large boneless skinless chicken breast, 1 lb; ½ cup blue cheese dressing (can substitute ranch); ½ cup yellow onion, diced; 1 stick celery, diced; 3 cloves garlic, minced; 14.5 oz. diced tomatoes, undrained (1 can); 4 cups chicken broth; ½ cup buffalo sauce; 1 lb. penne pasta; 8 oz. cream cheese, softened and cubed; 1.5 cups cheddar cheese, shredded; 1 cup mozzarella cheese, shredded; 2 Tablespoons butter, divided; 1 pinch red pepper flakes (optional); 2 tablespoons cold butter (optional for finishing)

Nothing beats the creamy tang and a little kick of spice of the Buffalo Chicken Pasta with Cheesy Sauce Recipe—it’s comfort food with a fun twist, ready in just about 40 minutes. You’re going to love how it brings that cozy, saucy vibe to your weekday dinners without fuss.

This image shows a white pan filled with creamy pasta. The pasta is penne, soft and pale yellow, mixed with pieces of light beige chicken and small bits of red tomato. The creamy sauce is light orange and thick, covering the pasta and other ingredients smoothly. There are tiny green pieces of chopped herbs sprinkled on top, adding a touch of fresh color to the dish. The pan is placed on a black marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Pasta with Cheesy Sauce Recipe
Top Tip
How to Serve Buffalo Chicken Pasta with Cheesy Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Pasta with Cheesy Sauce Recipe

Why You'll Love This Recipe

From the moment I first stirred that rich, cheesy sauce into tender pasta and shredded buffalo-spiced chicken, I was hooked. This recipe is a total crowd-pleaser, and once you try it, you’ll wonder why you didn’t make it sooner.

Simple yet flavorful: It combines pantry staples with just a handful of fresh ingredients for a bold, satisfying dish.
One-pot ease: Cooking the pasta right in the sauce saves you time and reduces clean-up, which I always appreciate.
Customizable heat: Whether you want a mild tang or a spicy kick, you control the buffalo sauce and pepper levels.
Perfect for leftovers: The sauce thickens deliciously overnight, making your next-day lunch even better.

Ingredients & Why They Work

Getting your hands on the right ingredients makes this Buffalo Chicken Pasta with Cheesy Sauce Recipe shine. The combo is all about balancing creamy cheese, the right tang from buffalo sauce, and the freshness from onion and celery that perks it up.

Flat lay of a large raw boneless skinless chicken breast, a small mound of shredded sharp cheddar cheese, a small mound of shredded mozzarella cheese, softened cream cheese cut into cubes, a small white ceramic bowl filled with orange-red buffalo sauce, a small white ceramic bowl of blue cheese dressing, a small white ceramic bowl of diced yellow onion, a few stalks of fresh celery diced, three whole uncracked garlic cloves, a small white ceramic bowl of undrained diced tomatoes with juice, a small white ceramic bowl of clear golden chicken broth, a small white ceramic bowl with two tablespoons of pale yellow butter, a pinch of bright red pepper flakes on a white ceramic spoon, and a handful of dry uncooked penne pasta, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Lean, tender, and perfect for shredding to soak up all those flavors.
Blue cheese dressing: Adds creaminess plus that signature pungent tang, but ranch works fine too if blue cheese isn’t your thing.
Butter: Used twice — first to soften veggies and later for a silky finish in the sauce.
Yellow onion & celery: They build a flavorful base that balances the heat from buffalo sauce.
Garlic: For that savory boost that plays well with creamy and spicy notes.
Diced tomatoes: Bring subtle sweetness and acidity to keep the sauce lively.
Chicken broth: This is your flavor foundation — I love using full broth for richness.
Penne pasta: Holds the saucy goodness well and offers the perfect bite.
Buffalo sauce: The star of the show — offers spicy, vinegary warmth.
Cream cheese: Get it softened to ensure a smooth, luscious sauce.
Cheddar and mozzarella cheese: The melty backbone of our cheesy sauce—shredded fresh always wins for creaminess.
Red pepper flakes (optional): For an extra pop of heat if you like to crank the spice.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe my own by switching up the heat level and cheese blend—it’s so versatile. You can easily adjust to suit your mood or what’s in your fridge.

Variation: Sometimes I swap out blue cheese dressing for ranch if I’m serving to picky eaters, and it’s just as delightful — a little less tang but still creamy and rich.
Low spice version: Just reduce or skip the red pepper flakes and buffalo sauce for a gentle, kid-friendly dinner.
Extra veggies: Adding bell peppers or spinach at the onion-celery stage brings in freshness and color.

Step-by-Step: How I Make Buffalo Chicken Pasta with Cheesy Sauce Recipe

A white plate holds a serving of penne pasta covered in a creamy orange sauce. The pasta pieces are coated evenly, glistening with the smooth sauce that looks thick and rich. Scattered among the pasta are small pieces of red tomato and bits of green herbs adding color contrast. The texture of the sauce is soft and slightly glossy, enveloping the ridged pasta shapes. A silver fork rests on the edge of the plate, angled slightly upward. The background is a black marbled surface that contrasts sharply with the white plate and the warm colors of the dish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gently Boil and Shred the Chicken

I always place the chicken breast in a pot of water and bring it to a gentle boil—not too wild or it can toughen up. Cooking it for 15 minutes ensures it’s juicy and easy to shred. Pro tip: toss in a bouillon cube or two to season the chicken while it poaches — it makes a subtle but delightful difference.

Step 2: Cook the Base Veggies and Pasta

Melt half your butter in a large skillet over medium heat and sauté the onion and celery for about five minutes until soft and fragrant—this is the flavor backbone. Add garlic last to avoid burning, cooking for just a minute. Then pour in the diced tomatoes with their juice and add all the chicken broth. Bring it to a boil, then add your penne pasta. Submerge it fully, cover, and cook until al dente (about 10-13 minutes). Remember, stirring a few times helps prevent sticking.

Step 3: Make the Cheesy Buffalo Sauce

Lower the heat and stir in buffalo sauce, cream cheese cubes, and shredded cheddar and mozzarella. Don’t worry if the sauce looks a bit thin at first — it thickens nicely as it sits. Add back your shredded chicken and, if you’re brave, a pinch of red pepper flakes for warmth. Lastly, for that silky restaurant-worthy finish, stir in two tablespoons of cold butter—this 'monter au beurre' trick is a game changer.

Top Tip

After making this dish a dozen times, I’ve learned that managing heat carefully when adding cheese is crucial. Too hot, and the sauce splits; too cool, and the cheese won’t melt properly.

Use room temperature cheese: Setting out cream cheese and shredding your cheddar and mozzarella fresh helps everything melt smoothly for that perfect creamy texture.
Keep heat low: Stir cheese and sauces over low heat to prevent curdling or grainy texture — patience pays off!
Don’t overcook pasta: Al dente pasta holds its shape and soaks up sauce better without turning mushy.
Swirl in cold butter last: This classic technique creates a luscious, velvety sauce finish that really elevates the dish.

How to Serve Buffalo Chicken Pasta with Cheesy Sauce Recipe

A white bowl filled with reddish-orange broth that looks smooth and slightly thick, with small bits of chopped onions and other vegetables floating. On top of the broth, there is a pile of dry, uncooked penne pasta arranged in the center. The bowl is set on a black marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like topping this pasta with a sprinkle of fresh chopped green onions or a handful of sliced celery for crunch—it contrasts beautifully with the creamy sauce. A drizzle of extra buffalo sauce or a few blue cheese crumbles on top are the perfect finishing touches.

Side Dishes

This dish pairs wonderfully with simple sides like a crisp garden salad or some steamed broccoli to lighten things up. For a real comfort combo, try garlic bread or crispy oven-roasted potatoes on the side.

Creative Ways to Present

For a fun twist at dinner parties, I sometimes serve this pasta inside hollowed-out bell peppers or in mini cast-iron skillets for individual portions — guests love the little extra effort and it looks stunning.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the sauce actually thickens overnight, infusing the pasta with even more flavor. Just be sure to loosen it with a splash of broth or water when reheating.

Freezing

This pasta freezes pretty well—just cool it completely, pack it into freezer-safe containers, and thaw overnight in the fridge before reheating. The texture is a little softer after freezing but still delicious.

Reheating

When reheating, gently warm the pasta on the stove over low heat, stirring often and adding small amounts of broth or water to restore creaminess without drying out the sauce.

Frequently Asked Questions:

Can I make Buffalo Chicken Pasta with Cheesy Sauce Recipe ahead of time?

Yes! You can prep the chicken and sauce components a few hours ahead to save time. Just combine everything and finish melting the cheese sauce just before serving for best texture and flavor.

What can I substitute for buffalo sauce if I don’t like spicy food?

If you prefer a milder flavor, try using a combination of melted butter and a small amount of smoked paprika or a mild hot sauce alternative. Ranch dressing instead of blue cheese also tones it down.

Can I use rotisserie chicken for this recipe?

Absolutely! Using pre-cooked shredded rotisserie chicken can speed up the process and still give you great flavor. Just toss it with the blue cheese dressing and add it at the same step as the shredded chicken.

What’s the best way to get a creamy, smooth sauce?

The key is using room temperature cream cheese and freshly shredded cheddar and mozzarella. Stir gently over low heat, and don’t rush the melting process. Adding cold butter at the end gives an extra silky finish.

Final Thoughts

This Buffalo Chicken Pasta with Cheesy Sauce Recipe is one of those dishes I keep coming back to because it’s reliably satisfying and easy to make when time’s tight. It’s creamy, spicy, and just downright cozy—perfect for sharing with friends or indulging in a comforting solo meal. Grab your ingredients, have fun with the spice levels, and don’t forget that final swirl of cold butter—it’s the little touches that make all the difference!