Buffalo Chicken Pasta
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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Buffalo sauce supplies acidity and heat, so the creamy base needs enough dairy to stay balanced without muting it. Pasta cooks in broth and milk first; hot sauce and cheese join only after the noodles are tender.
Start with the smaller amount of buffalo sauce because brands vary. More can be stirred into individual bowls, which keeps the main pot family-friendly.
The method behind the meal
Why this recipe works
- •Use freshly grated cheddar for a smooth sauce.
- •Add buffalo sauce after the pasta is tender.
- •Reheat gently with milk to loosen the sauce.
Recipe
Buffalo Chicken Pasta
Creamy buffalo chicken pasta with adjustable heat and a smooth cheddar sauce, ready in one pot.
Ingredients
Instructions
- 1Season chicken and brown in olive oil in a wide pot for 6–8 minutes, until the thickest pieces reach 165°F. Transfer to a plate.
- 2Add broth, milk, and pasta. Bring to a gentle simmer and cook 11–13 minutes, stirring often.
- 3When pasta is tender, reduce heat to low and return chicken to the pot.
- 4Remove from heat. Stir in buffalo sauce, cream cheese, and cheddar until smooth.
- 5Rest 3 minutes, adjust heat to taste, and finish with scallions.
Nutrition (per serving, estimated)
