Introduction
Silky, cheesy sauce clings to tender penne and bite-size chicken, with Buffalo sauce bringing that familiar tangy heat in every forkful. A little diced tomato keeps the sauce bright rather than overly rich, while green onions add a fresh finish.
This one-skillet dinner is a great answer when you want the bold flavor of Buffalo chicken without juggling several pans. The pasta cooks right in the broth and tomatoes, so it picks up plenty of flavor as it becomes tender.
Among chicken pasta recipes buffalo-style, this one is especially handy for a weeknight because it comes together in about 25 minutes and uses everyday ingredients. Serve extra hot sauce at the table so everyone can make their bowl as mild or fiery as they like.
Why You’ll Love This Recipe
- One-pan comfort: Chicken, pasta, and sauce cook in the same skillet for less cleanup.
- Big Buffalo flavor: Tangy hot sauce, creamy cheese, and gentle spices make each bite savory and lively.
- Weeknight-friendly: It needs just 10 minutes of prep and cooks quickly.
- Easy to adjust: Use more or less Buffalo sauce to suit the heat level at your table.
Ingredient Notes
- Chicken: Boneless, skinless breasts stay lean, while thighs bring a slightly juicier result. Cut either into even 1/2-inch pieces so they cook at the same rate.
- Penne: Its ridges and tubes catch the creamy Buffalo sauce nicely. Ziti or rotini can work, though cooking time and liquid absorption may vary a little.
- Petite diced tomatoes: Use the tomatoes and their juices; that liquid helps cook the pasta and gives the sauce a balanced tang.
- Cream cheese: Full-fat cream cheese makes the smoothest sauce. Neufchâtel is a lighter swap. Let it soften first so it melts in without stubborn lumps.
- Buffalo sauce: Choose a classic cayenne-based Buffalo wing sauce, not straight hot sauce, for the buttery, tangy flavor this dish needs.
- Cheese: Shredded mozzarella brings stretch, and sharp cheddar adds depth. Shredding cheese from a block helps it melt more smoothly than pre-shredded cheese.
Creamy Buffalo Chicken Penne
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1/2-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 (15-ounce) can petite diced tomatoes, undrained
- 2 cups low-sodium chicken broth
- 8 ounces dry penne pasta
- 4 ounces cream cheese or Neufchâtel, softened and cut into chunks
- 1/4 cup Buffalo sauce, plus more for serving
- 3 ounces shredded mozzarella
- 2 ounces shredded sharp cheddar
- 2 green onions, thinly sliced
Instructions
- Place the chicken in a medium bowl. Add the garlic powder, onion powder, dill, cayenne, and salt, then toss until the pieces are evenly coated.
- Heat a large deep skillet over medium heat. Melt the butter, add the chicken in one layer, and cook for about 4 minutes, turning as needed, until browned. It does not need to be cooked through at this point.
- Add the undrained tomatoes, chicken broth, and penne. Stir well, scraping the flavorful browned bits from the bottom of the skillet.
- Cover the skillet and bring the liquid to a simmer. The pasta may not be completely covered, which is fine. Once it simmers, uncover, stir, cover again, and reduce the heat to medium-low.
- Cook for 10 to 12 minutes, stirring every 3 to 4 minutes and replacing the lid each time. The pasta is ready when it is al dente and most of the liquid has reduced into a light sauce.
- Turn off the heat. Stir in the Buffalo sauce and softened cream cheese until the sauce looks creamy and smooth.
- Add the mozzarella and cheddar a handful at a time, stirring after each addition until melted. Adding it gradually keeps the sauce smooth instead of clumpy. Taste and add a little more Buffalo sauce or salt if needed.
- Spoon into bowls while hot. Top with sliced green onions and an extra drizzle of Buffalo sauce for anyone who wants more heat.
Tips & Variations
- Keep the simmer gentle. High heat can make the liquid disappear before the penne softens. A steady medium-low simmer gives the pasta time to cook evenly and release starch that lightly thickens the sauce.
- Stir on schedule. Pasta settles as it cooks, so stirring every few minutes prevents sticking and helps all the pieces spend time in the cooking liquid.
- Make it milder or hotter. For a gentler dish, start with 2 tablespoons Buffalo sauce and pass more at the table. For extra heat, add another tablespoon after the cheese has melted so you can taste as you go.
- Use rotisserie chicken if needed. Skip the browning step and stir in about 3 cups of shredded cooked chicken with the cream cheese. This works best when you need a faster shortcut, though browned raw chicken adds more savory flavor.
Serving and Storage
Round out this creamy Buffalo chicken pasta with a crisp green salad, celery and carrot sticks, or roasted broccoli. Garlic bread is welcome for scooping up the extra sauce, especially if you serve it family-style.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb sauce as it sits, so add a splash of chicken broth or milk before reheating.
Warm individual portions in the microwave in 30-second intervals, stirring between each, until hot. For the stovetop, reheat gently in a covered skillet over low heat with a splash of liquid; gentle heat helps the cheese sauce stay creamy.
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Frequently Asked Questions
Can I use a different pasta shape?
Yes. Rotini, cavatappi, ziti, or medium shells are good choices because they hold onto the sauce. Keep an eye on the skillet near the end since different shapes may need a few extra minutes or a small splash of broth.
Is Buffalo sauce the same as hot sauce?
Not quite. Buffalo sauce is usually a cayenne pepper hot sauce blended with fat and seasonings, giving it a smoother, rounder flavor. Straight hot sauce can be used in a pinch, but the finished pasta may taste sharper and less buttery.
Why did my sauce get too thick?
The pasta continues absorbing liquid after cooking, particularly as the dish cools. Stir in a tablespoon or two of warm chicken broth or milk over low heat until the sauce loosens to the texture you like.
Can I make this Buffalo chicken pasta ahead?
It is tastiest just after cooking, but leftovers reheat well for lunch. For the best make-ahead result, store it promptly after cooling and reheat gently with a splash of broth rather than cooking it again at high heat.