Save A spicy, creamy one-pan pasta dish featuring tender chicken, tangy buffalo sauce, and melted cheese—perfect for a quick, flavorful dinner.
I first made this Buffalo Chicken Pasta Skillet on a busy weeknight and was amazed at how quickly it came together. The combination of spicy sauce, melty cheese, and tender chicken instantly became a family favorite.
Ingredients
- Cooked chicken breast: 2 cups (about 250 g), shredded or diced
- Penne or rotini pasta: 8 oz (225 g), uncooked
- Celery: 1 cup (120 g), thinly sliced
- Red bell pepper: 1/2 cup (60 g), diced
- Garlic: 2 cloves, minced
- Green onions: 1/4 cup (25 g), sliced (plus extra for garnish)
- Low-sodium chicken broth: 2 cups (480 ml)
- Buffalo wing sauce: 1/2 cup (120 ml)
- Cream cheese: 4 oz (115 g), softened and cubed
- Mozzarella cheese: 1 cup (115 g), shredded
- Crumbled blue cheese (optional): 1/2 cup (60 g)
- Milk: 1/2 cup (120 ml)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Smoked paprika: 1/2 tsp
Instructions
- Sauté vegetables:
- In a large, deep skillet over medium heat, add a splash of oil and sauté celery, red bell pepper, and garlic until softened, about 3–4 minutes.
- Add liquids and pasta:
- Add the uncooked pasta, chicken broth, buffalo sauce, and milk. Stir well and bring to a boil.
- Cook pasta:
- Reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Stir in chicken and cheeses:
- Stir in the cooked chicken, cream cheese, mozzarella, blue cheese (if using), salt, pepper, and smoked paprika. Mix until cheeses melt and the sauce is creamy—about 3 minutes.
- Finish:
- Fold in green onions. Taste and adjust seasoning if needed.
- Serve:
- Remove from heat. Garnish with extra green onions and a drizzle of buffalo sauce, if desired. Serve hot.
Save This dish always sparks smiles at our dinner table. Everyone loves personalizing their bowl with extra green onions or an extra drizzle of buffalo sauce.
Required Tools
Large deep skillet with lid, wooden spoon or spatula, knife and cutting board, measuring cups and spoons.
Allergen Information
Contains dairy and gluten. May contain traces of soy depending on buffalo sauce. Always verify ingredient labels for allergies.
Nutritional Information (per serving)
Calories: 560, Total Fat: 23 g, Carbohydrates: 48 g, Protein: 38 g
Save Enjoy this buffalo chicken pasta skillet hot for maximum creaminess. Leftovers taste great the next day too!
Recipe Questions & Answers
- → Can I substitute the chicken with another protein?
Yes, shredded rotisserie chicken works well and can save preparation time. Alternatively, turkey or tofu could be used but will alter the flavor profile.
- → Is blue cheese necessary in the dish?
Blue cheese is optional and adds a tangy sharpness. If preferred, it can be omitted or replaced with ranch dressing for a milder taste.
- → What pasta types work best for this skillet?
Penne or rotini are ideal as they hold the creamy sauce well. Other short pasta shapes like fusilli can also be used.
- → How can I adjust the spice level?
For a spicier dish, increase the buffalo wing sauce or add a pinch of cayenne pepper. Reduce sauce quantity for milder flavors.
- → Can I prepare this dish in advance?
This dish is best served fresh to maintain creamy texture, but leftovers can be refrigerated and gently reheated, adding a splash of milk if needed.