Easy and Delicious Buffalo Chicken Pasta

Buffalo Chicken Pasta is a regular at my house. It’s tangy, cheesy, and packed with bold flavor. I like making it extra saucy and mixing everything well so every bite is coated. Use a pasta with ridges like rotini, fusilli, or radiatori; its grooves hold onto the chicken and sauce beautifully. Refrigerate any leftovers and enjoy them cold like a pasta salad!

Salt the pasta water generously so it tastes like the sea. Well-seasoned pasta makes a noticeable difference in the final dish. Many recipes suggest adding oil to the pasta water, but doing so can prevent the sauce from clinging properly. Skip the oil and stir the pasta occasionally as it cooks to keep it from sticking.

This pasta is even easier to make if you have leftover buffalo chicken dip. Simply thin the dip with a little pasta water, add some cheese, and let it melt into a rich, thick sauce. The starchy pasta water helps bind everything together, naturally thickening the sauce and creating a velvety smooth finish.

To make it healthier, substitute regular pasta with a protein pasta and add plenty of vegetables. Carrots, broccoli, diced celery, green onions, and both green and colored bell peppers all pair well with this pasta. You can also swap some of the cheese for Greek yogurt or pureed cauliflower. This recipe can even be turned into a pasta bake – find the exact directions to get that bubbly, golden cheese crust here.

How to Make Buffalo Chicken Pasta

Creamy, tangy, and packed with flavor, this Buffalo Chicken Pasta comes together quickly using leftover buffalo chicken dip and starchy pasta water. Extra saucy, bold, and perfect for weeknights.

Ingredients

• 12 ounces rotini, fusilli, or radiatori pasta
• 2 cups leftover buffalo chicken dip
• ½ to 1 cup reserved pasta water or chicken broth
• ½ cup diced tomatoes
• ½ cup diced red onions
• ½ cup diced celery
• ½ cup bread crumbs
• 2 to 3 green onions, sliced
• 1 cup shredded mozzarella cheese
• Olive oil
• Garlic powder
• Frank’s RedHot Sauce
• Salt, as needed
• Freshly cracked black pepper
• Garnish: crumbled blue cheese, dried parsley flakes, extra sliced green onions

Prep / Mise En Place

• Bring a large pot of water to a boil. Cook pasta till just al dente.
• Shred mozzarella and cheddar if not pre-shredded.
• Set aside 1 cup for pasta water before draining.
• Measure out the buffalo chicken dip and let it come to room temperature.

Instructions

1. Salt the boiling water generously. Add pasta and cook until al dente according to package instructions. Stir occasionally to prevent sticking. Do not add oil to the water.
2. Before draining, scoop out about 1 cup of the starchy pasta water. Drain pasta and set aside.
3. In a large skillet over medium heat, add olive oil. Once warm, add diced red onions and sauté until softened and slightly translucent, about 3 to 4 minutes.
4. Add diced tomatoes and celery. Sauté for another 3 to 4 minutes until the vegetables soften but still have a bit of texture.
5. Add the leftover buffalo chicken dip directly to the skillet. Stir to combine with the vegetables. Pour in ½ cup reserved pasta water or chicken broth and stir. Continue adding small splashes as needed until the sauce reaches a smooth, pourable consistency.
6. Add shredded mozzarella and stir until fully melted and incorporated.
7. Season with garlic powder, a few dashes of Frank’s RedHot Sauce, salt, and freshly cracked black pepper. Taste and adjust heat and seasoning as needed.
8. Add the drained pasta to the skillet. Toss thoroughly so every piece is coated in sauce. If needed, add a bit more pasta water to keep it extra saucy.
9. Spoon into serving bowls. Top with bread crumbs for crunch, then garnish with crumbled blue cheese, dried parsley flakes, and extra green onions. Serve hot. 

Serving Suggestions

• Serve with a crisp green salad and ranch or blue cheese dressing.
• Add roasted broccoli or bell peppers for extra vegetables.
• Pair with warm garlic bread to scoop up extra sauce.

Leftover Ideas

• Refrigerate and enjoy cold as a buffalo pasta salad the next day.
• Transfer to a baking dish, top with extra mozzarella and breadcrumbs, and bake at 375°F until golden and bubbly.
• Spoon into toasted hoagie rolls for a buffalo chicken pasta melt.

Buffalo Chicken Pasta is bold, cozy, and flexible. Make it extra saucy, load it with vegetables, or bake it for a golden crust. It is the kind of weeknight meal everyone looks forward to.