Creamy Buffalo Chicken Pasta Skillet

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Creamy Buffalo Chicken Pasta Skillet

Looking for a quick, comforting dinner that packs a punch? This Buffalo Chicken Pasta Skillet is a one-pot wonder loaded with juicy chicken, tender pasta, melty cheese, and bold buffalo flavor. Ready in under 30 minutes—perfect for weeknights or game day!

 Why You’ll Love This Recipe

  • One pot = easy cleanup
  •  Ready in just 25 minutes
  •  Super creamy, cheesy & spicy
  •  Perfect use for leftover or rotisserie chicken
  •  Easily adjustable heat level

Ingredients

Protein & Pasta:

  • 2 cups cooked chicken (rotisserie or leftover), shredded or chopped
  • 8 oz dried rotini (or any short pasta)

Vegetables:

  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 cloves garlic, minced

Liquids & Sauces:

  • 2 cups chicken stock or broth
  • ⅓ cup buffalo sauce (mild, medium, or hot—your choice)
  • ¼ cup ranch dressing

Dairy:

  • 1 tablespoon butter
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese

Spices:

  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional, for more heat)

 How to Make Buffalo Chicken Pasta (Step-by-Step)

Step 1:
In a large skillet or pot, melt butter over medium heat. Add diced onion and celery. Sauté 3–4 minutes until softened.

Step 2:
Stir in minced garlic and cook for 30 seconds until fragrant.

Step 3:
Add chicken stock and diced tomatoes. Bring to a boil.

Step 4:
Add dry rotini pasta and stir to submerge. Boil uncovered for 8–10 minutes or until pasta is al dente, stirring occasionally.

Step 5:
Reduce heat. Stir in cream cheese until melted and smooth. Add cheddar, mozzarella, ranch dressing, buffalo sauce, salt, pepper, and red pepper flakes. Stir until cheese is melted and sauce is creamy.

Step 6:
Fold in cooked chicken. Cook 1–2 more minutes until heated through. Serve hot!

Optional Toppings

  • Extra shredded cheese
  • Drizzle of ranch or blue cheese dressing
  • Crumbled blue cheese
  • Fresh parsley or green onions

Tips & Variations

  • Make it milder: Use a mild buffalo sauce and skip red pepper flakes.
  • Spice it up: Add more hot sauce or a dash of cayenne.
  • Cheese swaps: Try Monterey Jack, sharp cheddar, or pepper jack.
  • Storage: Store in an airtight container in the fridge for 4–5 days.
  • Reheat: Warm in the microwave or stovetop. Add a splash of broth if needed.

 FAQ

Can I use another type of pasta?
Yes! Penne, fusilli, or shells work well.

Can I make this ahead?
Yes, make ahead and refrigerate. Reheat gently with a splash of broth or milk to loosen the sauce.

Can I freeze it?
Buffalo chicken pasta can be frozen for up to 2 months, though texture may slightly change.

Did you try this recipe?
Leave a comment and rating below or tag me on Instagram @yourhandle with your creation!

 

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