Save This Buffalo Chicken Pasta delivers everything you love about classic buffalo wings in an ultra-creamy, cheesy dinner that comes together fast. Fork-tender pasta wraps up in velvety buffalo cream sauce, juicy shredded chicken, and loads of melted mozzarella, all finished with a ranch drizzle that tames the heat. When I first made this for a game day, friends barely left me leftovers it is pure comfort food gold.
When my kids begged for this after a snow day, I knew I had a new weeknight favorite. Bringing the heat and the cheese makes everyone happy around the table.
Ingredients
- Elbow macaroni: The classic texture holds creamy sauce beautifully Choose high quality or whole wheat if you like a nuttier flavor
- Cooked shredded chicken: Perfect for using up leftovers or grab a rotisserie chicken for ultimate speed Choose well-seasoned chicken for best flavor
- Buffalo sauce: The star ingredient brings signature heat and tang Opt for a brand you like or adjust spiciness to taste
- Cream cheese: Gives luscious thickness and tames the buffalo heat Use brick-style for the smoothest melt
- Shredded mozzarella: Gets perfectly melty and gooey Pre-shredded is easy but fresh mozzarella melts best
- Milk: Thins the sauce for just the right silkiness Choose whole or two percent for extra creaminess
- Salt and black pepper: Brightens up the cheesy notes and balances the flavor Use freshly cracked pepper if possible
- Ranch dressing: The magical cool finish to contrast the heat Choose a creamy buttermilk ranch or make your own
- Chopped green onions or parsley: Adds fresh contrast and a pop of color Go for crisp green onions for extra bite
Instructions
- Cook the Pasta:
- Boil macaroni in a large pot of well-salted water Stir occasionally and cook until just al dente so the pasta stays firm in the bake Drain thoroughly and set aside so it does not overcook
- Make the Buffalo Cream Sauce:
- In a large skillet or deep saucepan combine the buffalo sauce cream cheese and milk Set over medium heat and stir constantly until the cream cheese is completely melted and mixture is smooth and lightly bubbling Add the shredded mozzarella and continue to stir until everything is creamy and completely homogeneous
- Add Chicken and Pasta:
- Fold shredded chicken into the molten sauce ensuring each piece is coated Gently add in the cooked macaroni and use a large spoon or spatula to fold until every noodle is glossy with sauce Taste and season with salt and black pepper as needed
- Bake for Bubbling Perfection:
- Grease a medium baking dish with a touch of oil or butter Gently transfer the creamy chicken pasta mixture leveling the top Bake uncovered in a hot oven until the top is bubbling and just golden around the edges about ten to fifteen minutes The cheese on top should be slightly golden and irresistible
- Finish with Ranch and Serve:
- Remove the dish from the oven and let it cool for a couple of minutes Drizzle generously with ranch dressing and sprinkle with chopped green onions or parsley for brightness Serve hot with extra ranch on the side
Save My oldest swears the cream cheese is what makes this so impossibly silky While everyone comes for the spicy cheese factor I secretly live for that ranch drizzle right before serving it feels like the final restaurant magic touch to me
Storage Tips
Keep leftovers in a tightly sealed container in the refrigerator It stays fresh and creamy for up to three days Reheat gently in the oven at low temperature or use the microwave with a splash of extra milk to revive the sauce Do not freeze after baking as the dairy sauce may separate but you can freeze before baking for future meals
Ingredient Substitutions
Try different pastas like penne or shells for a twist If you want extra richness swap in sharp cheddar or pepper jack for part of the cheese For a spicier version add chopped pickled jalapenos or a few dashes of hot sauce If dairy is a concern use a dairy free cheese and ranch substitute and plant-based milk
Serving Suggestions
Serve with crisp celery sticks or a simple green salad for brightness Warm garlic bread or dinner rolls help swipe every bit of spicy sauce Make it a fun dinner bar with extra toppings on the side such as crumbled blue cheese diced tomatoes or even crispy bacon
Buffalo Chicken’s Backstory
Buffalo chicken flavor was born in a small bar in Buffalo New York in the 1960s and has become an American classic for its punchy heat and zesty finish Adding it to pasta is a clever weeknight adaptation that keeps all the flavors we crave without the mess of wings
Seasonal Adaptations
Great for cold nights when you want something hearty Add diced bell peppers or spinach for more veggies in spring Finish with fresh chives or basil in the summer for extra brightness
Success Stories
This recipe shines at game day parties and family potlucks I have seen picky eaters ask for seconds and when I take it to potlucks the dish always comes back empty Some friends even doubled the recipe to freeze half for quick weeknight meals
Freezer Meal Conversion
Assemble everything except for the baking and drizzle step Pour the creamy chicken pasta into an airtight freezer-safe baking dish and wrap well Freeze up to two months Thaw in the fridge overnight then bake until bubbly and hot Proceed with ranch and garnishes right before serving
Save This buffalo chicken pasta is all cozy comfort and irresistible flavor make it for friends or family and watch every bite disappear.
Recipe FAQ
- → Can I use a different type of pasta?
Yes, you can substitute elbow macaroni with penne, rotini, or shells. Just cook until al dente for the best texture.
- → How do I adjust the spice level?
Choose a milder or hotter buffalo sauce to suit your taste. For less heat, add extra cream cheese or a splash of milk.
- → Is baking the pasta necessary?
Baking gives a bubbly, golden finish but is optional. You can serve right after mixing the sauce and pasta together.
- → What toppings pair well with this dish?
Drizzle with ranch, sprinkle with green onions or parsley, and for a twist, add blue cheese crumbles or diced celery.
- → Can this dish be made in advance?
Yes, assemble in advance and refrigerate. Bake just before serving or reheat portions as needed for quick meals.