Save A spicy, creamy one-pan pasta dish featuring tender chicken, tangy buffalo sauce, and melted cheese—perfect for a quick, flavorful dinner.
The first time I made this Buffalo Chicken Pasta Skillet, my family couldn't believe their favorite wings-inspired flavors could taste so good in a pasta dish. It's now a go-to for weeknight dinners when we crave something hearty yet fun.
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
- Blue cheese (optional): 1/2 cup (60 g), crumbled
- 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 cook celery, red bell pepper, and garlic until softened, about 3–4 minutes.
- Combine liquids and pasta:
- Add the uncooked pasta, chicken broth, buffalo sauce, and milk. Stir 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.
- Add cheeses and chicken:
- 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 & serve:
- Fold in green onions. Taste and adjust seasoning if needed. Remove from heat. Garnish with extra green onions and a drizzle of buffalo sauce, if desired. Serve hot.
Save Whenever I serve this on a Friday night, my kids love decorating their bowls with extra green onions and a swirl of buffalo sauce. It has become our favorite cozy dinner tradition.
Required Tools
Large deep skillet with lid, wooden spoon or spatula, knife and cutting board, measuring cups and spoons
Allergen Information
Contains dairy (cream cheese, mozzarella, blue cheese, milk) and gluten (pasta). May contain traces of soy depending on buffalo sauce brand—always check labels for allergies.
Nutritional Information (per serving)
Calories: 560, Total Fat: 23 g, Carbohydrates: 48 g, Protein: 38 g
Save Finish with more mozzarella if you prefer a cheesier finish. This skillet is sure to become a weeknight staple!
Recipe FAQ
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken is a convenient substitute that adds extra flavor and saves prep time.
- → What pasta types work best in this dish?
Penne or rotini hold the sauce well and maintain a good bite after cooking.
- → How can I adjust the spice level?
Add more buffalo sauce or a pinch of cayenne pepper for extra heat; reduce sauce for milder flavor.
- → Is blue cheese necessary for the dish?
Blue cheese is optional; you can omit it or replace it with ranch dressing for a milder taste.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove or microwave.
- → Can I make this dish dairy-free?
To make it dairy-free, substitute cream cheese and mozzarella with plant-based alternatives, but the flavor will differ.