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One thing I’ve learned over the years is that most dips can also double as an amazing pasta sauce, and this Buffalo Chicken Pasta is a great example. I took all of the creamy, tangy, spicy goodness of buffalo chicken dip and made it into a deliciously cheesy one-pot pasta. So gather around all of my spicy food friends, you’re going to want to make this easy, creamy, and addictive Buffalo Chicken Pasta ASAP!
“Phenomenal. I dislike bleu cheese and was so happy to see a Buffalo chicken recipe that didn’t call for it, but also had heat without destroying my palate. The flavors and texture are spot on, and this was so easy!”
Sarah
Creamy Buffalo Chicken Pasta Recipe
If you’re a fan of anything buffalo sauce, then you’ve GOT to try this simple buffalo chicken pasta. Bite-sized pieces of chicken cook right alongside the pasta in one pot, which means fewer dishes and so much flavor in every bite. Then I add cream cheese, Monterey Jack, and hot sauce, which melt together into a sauce that’s creamy, spicy, and totally addictive. For me, this easy pasta recipe is the perfect mix of comfort food and weeknight convenience!
Budget-Saving Tip
I use one boneless, skinless chicken breast for this recipe and stretch it across four servings to keep things budget-friendly. You can use diced boneless, skinless chicken thighs for an even less expensive option. Or, you can add leftover chopped or shredded cooked chicken to the pasta at the end. If using pre-cooked chicken, just add the remaining spices to the sauce.
Buffalo Chicken Pasta
Cost $7.36 recipe / $1.84 serving
Ingredients
- 1 chicken breast (boneless, skinless, (about ⅔ lb.) $2.67)
- ½ tsp garlic powder ($0.05)
- ½ tsp onion powder ($0.05)
- ½ tsp cayenne pepper ($0.05)
- ¼ tsp salt ($0.02)
- 1 Tbsp cooking oil ($0.04)
- 2 Tbsp butter ($0.26)
- 8 oz. penne pasta (uncooked, $0.59*)
- 15 oz. petite diced tomatoes ($1.06 (1 can))
- 1½ cups chicken broth ($0.19)
- 4 oz. cream cheese ($1.10)
- ¼ cup hot sauce ($0.52**)
- ½ tsp Worcestershire sauce ($0.02)
- ½ cup Monterey jack cheese (shredded, $0.58)
- 2 green onions (sliced, (optional) $0.16)
Instructions
- Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.
- Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow the chicken to brown on all sides. The chicken does not need to be cooked through at this point.
- Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.
- Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low.
- Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring.
- Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the past along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.
- Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.
See how we calculate recipe costs here.
Equipment
- Large Deep Skillet with Lid
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Buffalo Chicken Pasta Step-by-Step Photos
Prep the chicken: Dice one boneless, skinless chicken breast (about ⅔ lb.) into small ½-¾ inch pieces. Combine ½ tsp garlic powder, ½ tsp onion powder, ½ tsp cayenne pepper, and ¼ tsp salt, then sprinkle it over the chicken. Toss the chicken until it is evenly coated in spices.
Brown the chicken: Heat 1 Tbsp of cooking oil in a large deep skillet over medium-high until very hot. Once hot, add the chicken and allow it to brown on all sides. The chicken does not need to cook through here; just let it brown on the outside.
Combine the ingredients: Add 8 oz of uncooked pasta, one 15 oz. can of petite diced tomatoes (with the liquid), and 1.5 cups of chicken broth to the skillet with the chicken.
Stir everything well, making sure to dissolve all the browned bits off the bottom of the skillet. The broth will not fully cover the pasta, but that’s okay. Do not add extra liquid at this point.
Simmer: Place a lid on the pot and allow the broth to come up to a strong simmer. Once simmering, give the pasta a quick stir to loosen it from the bottom, replace the lid, then turn the heat down to medium-low. Let the pasta simmer over medium-low for 10-12 minutes, or until the pasta is tender and only a small amount of saucy liquid remains.
Make it creamy: Once the pasta is tender and most of the liquid is absorbed, it’s time to make the buffalo sauce. Add 4 oz. of cream cheese (cut into chunks), 2 Tbsp butter, ¼ cup hot sauce, and ½ tsp Worcestershire sauce. Continue to stir and cook over medium-low until the cream cheese is fully melted into the sauce.
Add ½ cup of shredded Monterey Jack cheese to the skillet and stir until it has melted into the sauce.
Serve: Top the buffalo chicken pasta with sliced green onions and serve hot!
Tips for Making One Pot Pasta
One-pot pasta can be tricky for some because the pasta is cooked in a much smaller amount of liquid than traditional pasta cooking methods. Here are a few tips to make sure your one-pot pasta cooks evenly and to the right texture:
- Choose Heavy Cookware. Use heavy, thick-bottomed cookware to help the ingredients heat evenly.
- Match Burner to Pot. Use a burner that is close in diameter to the bottom of your pot to ensure even heating.
- Don’t overfill. The broth does not need to fully cover the pasta for it to cook, so resist the urge to add more water or broth in the beginning. Steam will help the pasta above the water line to cook, and the pasta will be stirred to ensure it all has contact with the liquid.
- Keep a Steady Simmer. Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, or the liquid is only simmering in the center of the pot, the pasta will cook unevenly and get gummy.
- Stir Occasionally. Stir the pot occasionally to prevent sticking and help everything cook evenly.
- Use your judgment. If the pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash of more water or broth and continue to simmer until tender.
- Add Toppings for Extra Flavor. If you’ve got a little wiggle room in your budget, you can dress up this buffalo chicken pasta to make it ✨extra✨. Try crumbled blue cheese on top, stir in some oven-cooked bacon crumbles, or add a crunchy finish with crushed butter crackers or tortilla chips. And while it’s totally unconventional, I think small broccoli florets would be delicious (kind of like broccoli mac and cheese!)
What to Serve with Buffalo Chicken Pasta
This buffalo chicken pasta is pretty rich, so you’re going to want something light and refreshing to serve on the side. I’d opt for a super simple side salad, a classic Caesar salad, or maybe a simple cucumber tomato salad. Or just go with the theme and serve up some carrot and celery sticks with blue cheese dressing for dipping!
Storage & Reheating
Got leftovers? I’d store them in an airtight container in the fridge for up to 3-4 days. Reheat them in the microwave until heated through. I don’t recommend freezing this one as the pasta may become mushy, and the creamy sauce could separate after thawing.
I love this recipe. It’s easy enough to make and not too long. I use fire roasted tomatoes because that’s what I had and Chihuahua cheese in place of Monterey Jack.
Definite five stars.
I made two alterations because of what I had on hand. I used fire roasted diced tomatoes instead of regular. I used Chihuahua cheese instead of Monterey Jack. This was fantastic – perfect in every way – wouldn’t change a thing
So simple to make yet so delicious!!
I love this recipe! First time I made it as written and it was great. Next time I made it, I used leftover rotisserie chicken, and I didn’t have any petite diced tomatoes so I added a bit extra broth. While the second way was much quicker and still tasted yummy, I liked it better the way it is written.
While it is cooking, it definitely doesn’t look very appetizing! But as you add the cheeses and sauces at the end, it starts looking the way it should. Spicy, creamy, and easy – love it!
This is fantastic! My teens LOVED it. I did add extra chicken because we like protein. The flavors are wonderful and it’s very filling. Thank you for ANOTHER winning recipe!
Everything and anything Beth makes is perfect. I trust her recipes I will even cook a meal I never did prior for a group because I know it will deliver. The recipes are always somehow limited ingredient and full of flavor: everyone’s online recipes I’m adjusting and have to apologize to my family because I tried something besides a recipe on this site! Btw this buff chic pasta is amazing! Just wow .. make it
So good and easy!
I made it. I looked at it in the pan, and I thought “that actually kind of looks gross.” I then ate the entire pans worth of pasta in 24 hours by myself.
I absolutely love this recipe. It is my go to for lunches to bring to work! I haven’t gotten tired of it for weeks!
I absolutely love this recipe. It is my go to for lunches to bring to work! I haven’t gotten tired of it for weeks!
I had almost all the ingredients on hand which made it perfect for the end to a busy day. I didn’t have any Franks so I subbed 1/8 cup of Tabasco and it was perfect. I LOVED this recipe!
It definitely didn’t look great when the pasta was done but once the other ingredients went in and the pepper jack started to melt – it looked much more appealing! This has been added to my meal plan under Budget Bytes faves!
This recipe is great and easy to make – but if I make again I will scale back on the hot sauce, and do only 1/8 cup – because it is FIRE!
Really good and fast to cook, probably the best recipe on this site (the others are fantastic too)
One of my favorite recipes from this entire website. So good! And a lot faster to make than other recipes.
Another easy and delicious recipe from Budget Bytes. Everyone enjoyed. I took off one star because I think it needs more pasta and liquid. Much too rich as is. But again great basis recipe.