This post may contain affiliate links. Please read my disclosure policy.
Perfectly sautéed cajun seasoned chicken is coated in a creamy buffalo blue cheese sauce and then tossed with penne to make this incredible Buffalo Chicken Pasta! Your family will love this addictively good pasta dish based on the famous flavor combination. It’s a simple, quick and easy recipe that you can whip together in under 30 minutes!
Easy Buffalo Chicken Pasta Recipe
If you’ve never tried a buffalo chicken inspired dish then you are missing out! Buffalo sauce is one of my favorite ingredients to work with and I’ve crafted several finger food recipes like Buffalo Chicken Potato Skins and Buffalo Chicken Pinwheels that will knock your socks off! But I’ve also created unbelievably tasty buffalo chicken inspired pasta dishes too like my Buffalo Chicken Lasagna.
And just like the lasagna, this Buffalo Chicken Pasta is full of buffalo sauce, blue cheese, and chicken but it only takes about half the time to make. In fact, you only need 3 ingredients to make the sauce and it comes together in minutes. Of course, the most important ingredient is buffalo sauce and when it’s combined with heavy cream and blue cheese it creates a creamy sauce that is savory with a kick of spice. There is no doubt about it! This pasta is lick your plate good!
Why You’ll Love This Buffalo Chicken Pasta
- Quick And Easy! This delicious chicken pasta with buffalo sauce comes together in just 30 minutes! No fancy equipment or special cooking skills are needed to make this recipe.
- Buffalo Chicken Tasty! With plenty of buffalo sauce and blue cheese, all the fabulous flavor of buffalo chicken wings has been transformed into a super yummy finger-licking good buffalo chicken pasta.
- Crowd Pleaser! Perfect for your family, next party, or potluck, this dish does not disappoint! Guests will be wowed by the amount of incredible buffalo chicken flavor in this simple pasta.
Ingredients You’ll Need
- Pasta – I used penne pasta, but any type of pasta like rotini, bowtie, or fusilli will work.
- Olive Oil – I like to use extra virgin olive oil for the flavor. But any type of vegetable oil can be used.
- Butter – Always use unsalted butter in cooking to control the level of sodium unless a recipe states otherwise.
- Chicken – You will need boneless skinless chicken breasts for this recipe. You can also use boneless skinless chicken thighs if you prefer. And in a pinch, you could use shredded chicken or rotisserie chicken.
- Cajun Spice – Used to season the dish and add a bit of heat.
- Chicken Bouillon – Helps to add even more chicken flavor to the dish.
- Onion – Brown or yellow onion adds fantastic flavor, but any type of onion you have on hand is fine.
- Garlic – Always use fresh minced garlic for the best taste. You can use jarred garlic, but it sometimes has an odd sour taste unless it has just been opened.
- Bell Peppers – I used both red and green bell peppers, but you can use whatever you have in your fridge.
- Buffalo Sauce – The star ingredient. You can use any homemade buffalo sauce or store-bought variety you like.
- Heavy Cream – Also called whipping cream, adds richness and creaminess to the sauce.
- Blue Cheese – Buffalo sauce and blue cheese are a great combination. Yet, you can leave it out or use cheddar cheese if you don’t like blue cheese.
- Parsley – Used to garnish the pasta, fresh chopped parsley adds a touch of fresh herb flavor.
This simple recipe is loaded with flavor but super easy to make! The chicken coated in a creamy buffalo blue cheese sauce comes together in just minutes and then all you have to do is toss it together with some pasta!
Cook The Pasta
Start by cooking the pasta. So bring a large pot of well-salted water to a boil. Now, add the penne and cook it according to the package directions. Then when the pasta is done, drain it and reserve about 1 cup of the pasta water. Now, set the cooked pasta and reserved water aside for a later step.
Cook The Chicken
Next, you need to saute the chicken. Heat the olive oil along with the butter over medium-high heat in a large skillet. Then add the chicken breast pieces to the pan, sprinkle them with the cajun spice, and crumbled up chicken bouillon. Now, cook the chicken for about 5 minutes or until it is no longer pink and cooked through.
Add The Onion And Garlic
Once the chicken is cooked, add the onion, garlic, and bell peppers to the skillet and stir to combine. Then cook the mixture for 3 to 5 minutes until the vegetables soften.
Make The Sauce And Add The Pasta
With the chicken and vegetables cooked, stir in the Buffalo sauce, heavy cream, and blue cheese. Now, bring the mixture to a boil.
Then add the cooked pasta to the skillet and stir everything together. At this point, add a bit of the reserved pasta water if needed to thin out the sauce. Then, garnish the finished buffalo chicken pasta with some fresh chopped parsley and serve immediately with a side of hot sauce if you like.
Can I Use Other Types Of Meat?
Yes! You can make this recipe with turkey, shrimp, sausage, or pork. You could even add some finely chopped bacon to the dish. And if you don’t like blue cheese feel free to use other types of cheese in its place.
What Does It Mean To Cook Pasta Al Dente?
Pasta is best when cooked “al dente”, which means it’s tender but still firm to the bite. I always suggest checking the doneness of the pasta about 2 minutes before the package directions indicate.
Expert Tips
- Salt your pasta water. You want to salt your pasta water salty like the sea to infuse the pasta with flavor. So add at least a big tablespoon to the cooking water.
- Use all the buffalo sauce. For the most flavorful dish use all the buffalo sauce that the recipe calls for. It blends wonderfully with the heavy cream and blue cheese.
- Temp the chicken. For food safety, make sure your chicken is fully cooked by using an instant-read digital meat thermometer to ensure that it has reached at least 165°F (74°C).
Storage
Buffalo chicken pasta will keep in the refrigerator for up to 3-4 days or in the freezer for up to 3 months in an airtight container. To reheat the leftovers, simply put it in the microwave for a few minutes on medium heat or in a skillet. If frozen, allow the pasta to thaw out overnight in the fridge before reheating the next day.
Other Delicious Pasta Recipes To Try
- Creamy Red Pepper Sausage Pasta
- One Pot Tomato Basil Pasta
- Creamy Chicken Pesto Pasta
- Pasta Puttanesca
- Chili Mac And Cheese
- Chicken Kiev Pasta
- Cheesesteak Pasta
Buffalo Chicken Pasta
Ingredients
- 12 ounces penne or other small shaped pasta
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 pound chicken breast cut into bite size pieces
- 2 teaspoons cajun spice
- 1 cube chicken bouillon crumbled
- 1 medium onion chopped
- 3 cloves garlic chopped
- 1 medium red bell pepper cut into thin 2-inch strips
- 1 medium green bell pepper cut into thin 2-inch strips
- ½ cup Buffalo sauce
- ½ cup heavy cream
- ½ cup blue cheese crumbled
- 1 tablespoon fresh parsley for garnish
Instructions
- Cook the pasta according to package instructions until it’s al dente (cooked until it’s still firm when bitten). Drain but reserve about a cup of pasta water, and set aside.
- Heat the olive oil and melt the butter in a large skillet over medium-high heat. Add the chicken breast pieces and sprinkle with cajun spice and chicken bouillon. Cook until the chicken is no longer pink and is cooked through, should take about 5 minutes.
- Add the onion, garlic and bell peppers to the skillet and stir. Cook for another 3 to 5 minutes until the vegetables soften.
- Stir in the Buffalo sauce, heavy cream and blue cheese. Bring to a boil then add in the cooked pasta. Stir it all together and add a bit of the reserved pasta water to thin out the sauce if necessary.
- Garnish with fresh parsley and serve warm.
Tips & Notes:
- Salt your pasta water. You want to salt your pasta water salty like the sea to infuse the pasta with flavor. So add at least a big tablespoon to the cooking water.
- Use all the buffalo sauce. For the most flavorful dish use all the buffalo sauce that the recipe calls for. It blends wonderfully with the heavy cream and blue cheese.
- Temp the chicken. For food safety, make sure your chicken is fully cooked by using an instant-read digital meat thermometer to ensure that it has reached at least 165°F (74°C).
- Buffalo chicken pasta will keep in the refrigerator for up to 3-4 days or in the freezer for up to 3 months in an airtight container. To reheat the leftovers, simply put it in the microwave for a few minutes on medium heat or in a skillet. If frozen, allow the pasta to thaw out overnight in the fridge before reheating the next day.
