Daring to combine two of America’s favorite comfort foods? This buffalo chicken pasta brings together the fiery kick of buffalo wings with the creamy satisfaction of pasta in one glorious dish. Get ready for a flavor explosion that’ll have you coming back for seconds (and thirds)!
Why This Recipe Works
- The secret sauce blend combines Frank’s RedHot sauce with melted butter and ranch seasoning, creating that authentic buffalo wing flavor without the mess
- Using rotisserie chicken saves time while adding incredible depth of flavor that plain cooked chicken breasts can’t match
- The pasta cooking water is reserved and used to create a silky, emulsified sauce that clings perfectly to every noodle
- Sharp cheddar and creamy blue cheese crumbles provide the perfect cooling contrast to the spicy buffalo sauce
- Quick blanching of celery maintains its crisp texture and fresh flavor that cuts through the richness of the dish
Ingredients
- 1 pound penne pasta, uncooked
- 3 cups rotisserie chicken, shredded into bite-sized pieces
- 1 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1/2 cup unsalted butter, cut into tablespoons
- 1 packet (1 ounce) ranch dressing seasoning mix
- 2 cups sharp cheddar cheese, freshly shredded
- 1/2 cup blue cheese crumbles
- 3 celery stalks, finely diced
- 4 green onions, thinly sliced (white and green parts separated)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper to taste
Equipment Needed
- Large stockpot (8-quart capacity)
- Colander or large strainer
- Large skillet or Dutch oven (12-inch)
- Whisk
- Measuring cups and spoons
- Cheese grater
- Cutting board and chef’s knife
- Tongs or pasta server
- Ladle or measuring cup for pasta water
Instructions
Prepare Your Pasta Base
Fill your large stockpot with 6 quarts of cold water and place it over high heat. Bring the water to a rolling boil where large bubbles continuously break the surface—this usually takes about 12-15 minutes depending on your stove. Once boiling, add 2 tablespoons of kosher salt to season the water from within. Carefully add the penne pasta and stir immediately to prevent sticking. Cook for exactly 9 minutes, stirring occasionally, until the pasta is al dente with a slight bite to it. Before draining, carefully reserve 2 cups of the starchy pasta water using a ladle or measuring cup—this liquid gold will help create our creamy sauce later. Drain the remaining pasta in a colander but do not rinse, as the starch helps the sauce adhere better. Pro tip: Always taste a piece of pasta at the 8-minute mark to ensure perfect doneness since pasta cooking times can vary by brand.
Create the Signature Buffalo Sauce
While the pasta cooks, melt the 1/2 cup of unsalted butter in your large skillet over medium heat. Once fully melted and beginning to foam slightly around the edges, reduce the heat to low and whisk in the entire packet of ranch dressing seasoning until fully incorporated—this should take about 30 seconds of constant whisking. Slowly pour in the Frank’s RedHot sauce while continuing to whisk constantly to create an emulsified, smooth sauce. Cook for exactly 2 minutes, whisking occasionally, until the sauce thickens slightly and the raw vinegar smell dissipates. The sauce should coat the back of a spoon without immediately running off. Remove from heat and stir in the garlic powder and smoked paprika. This is your moment to adjust heat level—if you prefer milder spice, reduce the hot sauce to 3/4 cup and add 1/4 cup chicken broth instead.
Combine Chicken and Sauce
Return the skillet with your buffalo sauce to medium-low heat. Add the 3 cups of shredded rotisserie chicken and stir gently to coat every piece thoroughly with the sauce. Cook for 3-4 minutes, stirring occasionally, until the chicken is heated through and has absorbed some of the sauce’s flavor. The chicken should reach an internal temperature of 165°F if checked with an instant-read thermometer. Add 1/2 cup of the reserved pasta water to the skillet and bring the mixture to a gentle simmer, stirring constantly. The sauce will thin out initially but will thicken again as it combines with the pasta. This step ensures every component is properly seasoned and heated before the final assembly.
Incorporate Pasta and Cheese
Add the drained penne pasta to the skillet with the chicken and sauce mixture. Using tongs, toss vigorously to coat every piece of pasta with the buffalo sauce. Gradually add 1/2 cup more of the reserved pasta water while tossing continuously—the starch will help create a silky sauce that clings to the pasta. Sprinkle in the 2 cups of shredded sharp cheddar cheese a handful at a time, tossing between additions to ensure even melting. The cheese should melt within 2-3 minutes of constant tossing. If the sauce seems too thick, add more pasta water 1/4 cup at a time until it reaches your desired consistency. The final mixture should be creamy and coat the pasta evenly without being soupy.
Finish with Fresh Elements
Remove the skillet from heat and gently fold in the finely diced celery, white parts of the green onions, and half of the blue cheese crumbles. The residual heat will slightly wilt the celery while maintaining its crunch. Let the pasta rest for 2 minutes off the heat—this allows the flavors to meld and the sauce to thicken to its final consistency. Taste and season with additional salt and pepper if needed, though the ranch seasoning and cheeses usually provide enough saltiness. The celery should retain its crisp texture while the blue cheese begins to soften but not completely melt into the sauce.
Serve Immediately with Garnishes
Transfer the buffalo chicken pasta to a large serving bowl or individual plates. Sprinkle the remaining blue cheese crumbles and the green parts of the sliced onions over the top for fresh flavor and visual appeal. Serve immediately while hot, as the pasta continues to absorb liquid and the cheese sauce will thicken as it cools. For optimal enjoyment, serve within 10 minutes of finishing the dish. The ideal serving temperature is between 145-160°F—warm enough to melt cheese but cool enough to taste all the complex flavors. Leftovers can be stored but will thicken significantly upon reheating.
Tips and Tricks
For the ultimate buffalo chicken pasta experience, consider these pro tips that take this dish from great to extraordinary. First, always shred your own cheese instead of using pre-shredded varieties. The anti-caking agents in pre-shredded cheese prevent it from melting as smoothly and can make your sauce grainy. A box grater works perfectly, and the extra minute of effort makes a noticeable difference in texture. Second, if you’re sensitive to spice but love buffalo flavor, try this trick: use 3/4 cup Frank’s RedHot mixed with 1/4 cup mild buffalo sauce or even barbecue sauce. The flavor profile remains while the heat becomes more manageable.
When working with rotisserie chicken, don’t discard the skin and bones! Simmer them in 4 cups of water with some onion, celery, and garlic for 30 minutes to create a rich chicken stock that you can use instead of pasta water for even more flavor depth. If you prefer using raw chicken, cut 1.5 pounds of boneless, skinless chicken breasts into 1-inch cubes and sauté in 2 tablespoons of oil until cooked through (165°F internal temperature) before proceeding with the recipe. For meal prep purposes, you can prepare the sauce and chop vegetables up to 2 days in advance—store separately in airtight containers in the refrigerator.
The type of pasta you choose matters more than you might think. Penne works beautifully because the ridges hold sauce and the hollow center captures bits of chicken and cheese. If substituting, choose short pasta with texture like rigatoni, cavatappi, or fusilli. Avoid long pasta like spaghetti or linguine as they don’t support the heavy sauce and chunky ingredients as well. For a gluten-free version, use your favorite gluten-free pasta and be sure to reserve extra pasta water as GF pasta tends to absorb more liquid. When reheating leftovers, add a splash of milk or chicken broth to restore creaminess since the pasta will continue to absorb moisture.
Timing is crucial for the perfect texture. Have all your ingredients prepped and measured before you start cooking—this is called “mise en place” and prevents overcooking while you search for ingredients. The celery should be added at the very end to maintain its signature crunch that contrasts with the soft pasta and creamy sauce. If serving for a crowd, you can keep the finished dish warm in a 200°F oven for up to 20 minutes, though the pasta will continue to soften. For maximum flavor development, make the sauce a day ahead and refrigerate—the flavors meld beautifully overnight.
Recipe Variations
- Buffalo Chicken Mac and Cheese: Replace the penne with elbow macaroni and increase the cheddar cheese to 3 cups. Add 1 cup of cream cheese at the same time as the cheddar for an ultra-creamy version that kids and adults alike will adore. The cream cheese adds tanginess that complements the buffalo sauce perfectly while creating a richer, more indulgent dish perfect for potlucks or game day gatherings.
- Healthy Light Version: Use whole wheat pasta, reduce the butter to 1/4 cup, and substitute Greek yogurt for half of the cheddar cheese. Add an extra cup of diced celery and 1/2 cup of shredded carrots for increased vegetables. The Greek yogurt provides protein and tang while significantly reducing the fat content, making this a guilt-free version that still delivers on flavor without compromising the buffalo experience.
- Buffalo Chicken Alfredo Fusion: Create a hybrid by preparing a traditional Alfredo sauce with 1/2 cup butter, 1 cup heavy cream, and 1 cup Parmesan cheese, then swirling in 1/2 cup of buffalo sauce at the end. This creates a marbled effect with distinct pockets of creamy Alfredo and spicy buffalo flavors that dance on your palate with each bite, offering the best of both worlds for those who can’t decide between classics.
- Spicy Southwest Twist: Add 1 cup of black beans, 1 cup of corn kernels, and 1 diced jalapeño to the chicken mixture. Use pepper jack cheese instead of cheddar and garnish with fresh cilantro and lime wedges. This variation transforms the dish into a Tex-Mex delight that maintains the buffalo heat while adding southwestern flavors and textures that make it feel entirely new and exciting for regular rotation.
Frequently Asked Questions
Can I make this buffalo chicken pasta ahead of time?
Yes, but with some considerations for best results. You can prepare the sauce and cook the chicken up to 2 days in advance—store separately in airtight containers in the refrigerator. The pasta should be cooked fresh as it becomes mushy when refrigerated and reheated. When ready to serve, reheat the sauce and chicken mixture, then combine with freshly cooked pasta. If you must make the entire dish ahead, undercook the pasta by 2 minutes and store with extra sauce—when reheating, add a splash of milk or broth to restore creaminess. The texture won’t be quite as perfect but will still be delicious.
What can I use instead of Frank’s RedHot sauce?
While Frank’s is the classic choice for authentic buffalo flavor, you can substitute other hot sauces with varying results. Texas Pete or Crystal hot sauce work well as they have similar vinegar-forward profiles. Avoid overly thick or sweet sauces like Sriracha or sweet chili sauce as they alter the flavor balance significantly. If you only have extremely hot sauces like Tabasco, use half the amount and dilute with chicken broth. For a completely different twist, try using 3/4 cup barbecue sauce mixed with 1/4 cup hot sauce for a sweet-heat variation that’s equally addictive.
How spicy is this buffalo chicken pasta really?
The spice level is moderate but adjustable based on your preferences. With the full cup of Frank’s RedHot, it registers around a medium heat level—noticeably spicy but not painful for most palates. The dairy components (butter, cheese) help mitigate the heat significantly. If you’re sensitive to spice, start with 1/2 cup hot sauce and add more to taste. For true heat seekers, add 1-2 teaspoons of cayenne pepper or some diced jalapeños to the sauce. Remember that the perceived heat will increase slightly as the dish sits, so err on the milder side if serving to a crowd with varying tolerance levels.
Can I freeze leftover buffalo chicken pasta?
Freezing is possible but not ideal due to the dairy content and pasta texture changes. The sauce may separate upon thawing, and the pasta will become mushy. If you must freeze, undercook the pasta by 3 minutes and use within 1 month for best quality. Thaw overnight in the refrigerator before reheating slowly on the stovetop with added liquid. For better freezer results, freeze just the buffalo chicken mixture without pasta, then combine with fresh pasta when ready to serve. The chicken and sauce freeze beautifully for up to 3 months when stored properly in freezer-safe containers.
Summary
This buffalo chicken pasta combines spicy buffalo sauce, tender chicken, and creamy cheeses with perfect al dente pasta for the ultimate comfort food experience. With pro tips for customization and make-ahead options, it’s sure to become a weeknight favorite that satisfies spicy food cravings effortlessly.
