This buffalo chicken pasta features crispy chicken pieces tossed with penne in a spicy, creamy cheese sauce and baked until golden and bubbly. It’s a hearty baked pasta perfect for feeding a crowd.
Cheesy pasta is always a win with the family. Alongside this buffalo chicken version, other favorites include pizza pasta and taco pasta.
Buffalo chicken pasta brings the bold flavors of buffalo sauce together with a creamy, cheesy baked pasta. It’s simple to prepare and satisfying for the whole family. If you enjoy buffalo flavors, try crock pot buffalo chicken for another easy option.
How do you make buffalo chicken pasta?
Start by baking frozen breaded chicken tenders until crispy and chopping them into bite-sized pieces. The pasta cooks directly in a thickened mixture of water and milk flavored with ranch seasoning, smoked paprika, salt, and cheese. Stir in the buffalo sauce and the cooked chicken, transfer everything to a baking dish, top with additional cheese, and bake until golden and bubbly. Finish with a drizzle of extra buffalo sauce and garnish with chopped chicken, diced celery, and sliced green onions.
Tips for buffalo chicken pasta
- Grate cheese fresh for the best melting texture. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- Whole milk produces a creamier sauce, but low-fat milk can be used in a pinch. Avoid non-fat milk for this recipe to keep the sauce rich.
- Frank’s RedHot works very well here—the flavor and heat complement the cheese sauce nicely.
- The recipe yields a medium spice level. To increase heat, add up to 1/2 cup buffalo sauce.
Variations
This recipe is flexible—try these variations to suit your taste:
- Seafood: Swap popcorn shrimp for chicken tenders for a seafood twist.
- Cheese: Mix in Fontina, mozzarella, or Gouda—choose cheeses that melt well.
- Pasta shape: Short pastas like small shells, fusilli, or cellentani also work.
- Toppings: Finish with crumbled blue cheese, crisp bacon, or diced tomatoes for extra flavor and texture.
Make-ahead and storage
You can prepare this baked pasta ahead of time and refrigerate it for up to 3 days. To reheat, cover the baking dish and warm at 350°F for 20 minutes, then uncover and bake another 10 minutes until the cheese is bubbly.
This buffalo chicken pasta is a fun, crowd-pleasing twist on classic buffalo wings. It combines comforting pasta and melty cheese with the bright heat of buffalo sauce for a satisfying main course.
More recipes you’ll love
- Jalapeno Popper Mac and Cheese
- Chili Mac (One Pot)
- Buffalo Cauliflower Bites
- Baked Buffalo Wings
- Buffalo Chicken Sliders
Buffalo Chicken Pasta
Pin
Time
Ingredients
- 12 ounces frozen breaded chicken tenders
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups water
- 4 cups milk
- 16 ounces short pasta such as penne
- 1/2 teaspoon salt
- 1 tablespoon ranch powder
- 1/2 teaspoon smoked paprika
- 4 cups shredded cheddar cheese divided use
- 1/2 cup shredded mozzarella cheese
- 2 ounces cream cheese cut into cubes
- 1/3 cup buffalo wing sauce plus 2 tablespoons for garnish
- 1/4 cup diced celery
- 2 tablespoons sliced green onions
- cooking spray
Instructions
-
Preheat the oven to 375°F. Coat a 3-quart baking dish with cooking spray.
-
Bake the chicken tenders according to package directions. Coarsely chop the chicken and reserve 1/2 cup for garnish.
-
In a large pot over medium heat, melt the butter. Whisk in the flour until combined.
-
Gradually pour in the water, whisking until smooth and slightly thickened.
-
Add the milk and whisk until combined.
-
Stir in the pasta, salt, ranch powder, and smoked paprika. Bring to a simmer.
-
Cook 10–12 minutes, stirring occasionally, until pasta is al dente.
-
Reduce heat to low and stir in 3 cups of cheddar, the mozzarella, cream cheese, and 1/3 cup buffalo sauce. Stir until smooth. If needed, thin the sauce with additional milk, one tablespoon at a time.
-
Stir in the diced chicken.
-
Pour the mixture into the prepared baking dish and sprinkle the remaining cup of cheddar over the top.
-
Bake 10–15 minutes until the cheese is melted and lightly browned.
-
Drizzle the remaining 2 tablespoons of buffalo sauce over the pasta, top with the reserved chopped chicken, diced celery, and green onions, then serve.