Creamy Buffalo Chicken Pasta Skillet

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Creamy Buffalo Chicken Pasta Skillet

This Creamy Buffalo Chicken Pasta Skillet is a bold, spicy, and ultra-satisfying one-pan dinner that brings together juicy chicken, tender rotini, and a rich, cheesy buffalo-ranch sauce. It’s the perfect meal for busy weeknights or game day comfort food cravings.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings: 6
Calories: 461 per serving

Ingredients

  • 2 tablespoons butter
  • 1 cup onion, diced
  • ½ cup celery, diced
  • 3 cloves garlic, minced
  • 3 cups chicken stock or broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 3½ cups dried rotini pasta (or any shortcut pasta)
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup ranch dressing
  • ½ cup buffalo sauce (such as Frank’s RedHot)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes (optional, for extra heat)
  • 3 cups cooked chicken, diced (leftovers or rotisserie work well)

Instructions

  1. Sauté the aromatics
    In a large 12-inch skillet, melt the butter over medium-high heat. Add the diced onion and celery. Cook for 2–3 minutes until softened, stirring occasionally. Add the minced garlic and cook for 30 seconds, just until fragrant.
  2. Simmer the pasta
    Pour in the chicken stock and the entire can of diced tomatoes (with juices). Stir to combine, then bring the mixture to a boil.
  3. Cook the pasta
    Add the dried rotini pasta directly to the skillet. Stir to make sure all the pasta is submerged in the liquid. Cook for 9–10 minutes, stirring occasionally, until the pasta is al dente. If needed, cook for an additional 1–2 minutes for a softer texture.
  4. Make it creamy and cheesy
    Reduce the heat to low. Add the cubed cream cheese, shredded cheddar, mozzarella, ranch dressing, buffalo sauce, salt, black pepper, and red pepper flakes if using. Stir gently until everything is fully melted and combined into a creamy sauce.
  5. Add the chicken
    Fold in the cooked, diced chicken and mix thoroughly to coat it in the sauce. Let everything heat through for another 1–2 minutes.
  6. Taste and serve
    Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with a sprinkle of green onions, parsley, or extra cheese if desired.

Tips & Notes

  • Use any pasta shape: Rotini works great, but penne, shells, or fusilli are also excellent options.
  • Make ahead: This dish reheats well the next day. Just add a splash of milk or broth when reheating to loosen up the sauce.
  • Leftover chicken hack: This recipe is a fantastic way to repurpose leftover chicken or even store-bought rotisserie chicken.
  • Customizable spice: Adjust the amount of buffalo sauce and red pepper flakes to control the heat level to your preference.

Nutrition (Per Serving)

  • Calories: 461
  • Carbohydrates: 27g
  • Protein: 29g
  • Fat: 26g
  • Saturated Fat: 10g
  • Cholesterol: 97mg
  • Sodium: 1354mg
  • Potassium: 449mg
  • Fiber: 2g
  • Sugar: 3g
  • Calcium: 254mg
  • Iron: 1mg
  • Vitamin A: 500 IU
  • Vitamin C: 3mg

 

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