Buffalo Chicken Pasta is where comfort food meets a lively kick! This dish takes everything you love about classic buffalo chicken—juicy, spicy, tangy—and merges it with tender pasta in a creamy, rich sauce.
It’s the kind of meal that’s perfect for a weeknight when you’re craving something satisfying and flavorful, yet still approachable enough for those new to cooking.
I remember making this on a chilly autumn night, and the first bite was like a warm hug with a little kick. There’s something about the spicy buffalo sauce balanced by creamy cheese that’s so indulgent, but not overwhelmingly heavy.
Plus, it’s ready in about 30 minutes, making it ideal for busy nights when you want something a little extra but don’t want to spend hours in the kitchen.
Quickly becoming a crowd favorite, Buffalo Chicken Pasta is popular for a reason—it’s the perfect blend of cozy and bold, and it brings a little heat without overpowering.
Why I Love This Recipe
- It’s quick and easy: Perfect for those busy evenings when you need something delicious on the table fast.
- Packed with flavor: The buffalo sauce, cream, and cheese create a spicy yet balanced sauce that just works.
- So versatile: You can adjust the spice level or even add veggies like bell peppers or celery for extra crunch and color.
- Family-friendly: Even though it has a kick, it’s mild enough that you can dial the heat up or down depending on who’s at the table.
Buffalo Chicken Pasta Recipe
Equipment
- Large Pot
- Colander
- Large frying pan
- Wooden Spoon
- Measuring Cups
- Knife
- Grater
Ingredients
- 300 g 10.5 oz pasta shapes such as penne
- 1 tbsp sunflower oil
- 1 tbsp Cajun spice mix
- 1 chicken stock cube crumbled
- 2 cloves garlic peeled and minced
- 1 onion peeled and sliced
- 1 red pepper sliced
- yellow pepper sliced
- 2 jalapenos or medium heat green chillies sliced
- small bunch spring onions roughly chopped
- 60 ml hot pepper sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp cider vinegar
- 100 ml 1/3 cup + 1 tbsp double (heavy) cream
- 50 g 1/2 cup parmesan cheese grated
- ½ tsp black pepper
- 3 chicken breasts chopped into bitesize pieces this is about 525g or 18.5oz
Instructions
- Cook the pasta following the instructions on the package. Once done, drain and save 1 cup of the pasta water for later.
- While the pasta cooks, heat a little oil in a large frying pan over medium-high heat.
- Add the chicken to the pan and sprinkle with Cajun spice and black pepper. Stir to coat, then cook for about 5 minutes until the chicken is mostly cooked.
- Crumble in the stock cube and mix it with the chicken.
- Add the garlic, onion, red and yellow bell peppers, and sliced jalapenos to the pan. Cook for another 5 minutes, stirring frequently, until the onion softens slightly.
- Stir in the spring onions, hot sauce, Worcestershire sauce, cider vinegar, cream, and parmesan. Bring to a gentle simmer and cook for 4-5 minutes, until the chicken is fully cooked.
- Add the cooked pasta to the pan, stirring to combine. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it.
- Serve in bowls, topped with extra jalapeno slices if you like a bit more heat!
