If you’re craving something that’s bursting with bold flavors and has that perfect creamy kick, this Buffalo Chicken Pasta Recipe is an absolute winner in my kitchen. I promise, once you try it, you’ll find it’s one of those dishes that magically hits all the right spots — spicy, tangy, comforting, and just downright satisfying. It’s quick enough for a weeknight, yet packed with enough personality to impress your friends or family. Let me walk you through how to nail it perfectly every time!
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in just 20 minutes—perfect for busy nights.
- Flavor Explosion: The combo of Cajun spices, hot sauce, and creamy parmesan delivers a mouthwatering punch every time.
- Family Favorite: My family goes crazy for this one; it’s spicy but balanced enough to please all palates.
- One-Pan Wonder: Minimal cleanup, since everything cooks in one pan before tossing with pasta.
Ingredients You’ll Need
The ingredients for this Buffalo Chicken Pasta Recipe come together beautifully to create a sauce that’s creamy, spicy, and tangy, perfectly coating every bite of pasta. I love using fresh peppers and jalapenos to provide that authentic kick, but you can dial it up or down to your heat preference.
- Pasta shapes: I prefer penne or rigatoni since they hold sauce well, but feel free to use your favorite.
- Sunflower oil: A neutral oil with a high smoke point, ideal for cooking chicken evenly.
- Chicken breasts: Cut into bite-sized pieces for quick cooking and easy eating.
- Cajun spice mix: Adds smoky, spicy depth; using a good quality mix takes this dish to the next level.
- Black pepper: Freshly ground for aroma and gentle heat.
- Chicken stock cube: Crumbled into the pan to boost umami and flavor richness.
- Garlic: Minced to infuse the dish with warm, savory notes.
- Onion: Sliced thinly to soften and add sweetness.
- Red and yellow peppers: Sliced for colorful crunch and sweetness that contrasts the heat.
- Jalapenos or medium heat green chillies: Key for authentic buffalo heat, adjust quantity as you like!
- Spring onions: Roughly chopped, added near the end for freshness and bite.
- Hot pepper sauce: The soul of any buffalo dish; I always keep a tasty bottle on hand.
- Worcestershire sauce: Adds a slight tangy, savory depth.
- Cider vinegar: For that perfect balance of acidity, cutting through the creaminess.
- Double (heavy) cream: Creates a luscious sauce that tames the heat just enough.
- Parmesan cheese: Grated fresh for that salty, nutty finish.
Variations
I love encouraging you to make this Buffalo Chicken Pasta Recipe your own! Over time, I’ve tried tweaks based on what’s in season, dietary needs, or just my mood, so feel free to experiment and find your perfect spin.
- Swap chicken for turkey or tofu: I’ve used turkey breast for a leaner option and even firm tofu when I want a vegetarian twist, just make sure to adjust cooking time.
- Milder version: Reduce jalapenos and hot pepper sauce, adding more cream to keep things smooth and less fiery—great if you’re cooking for kids.
- Extra veggies: Throw in some mushrooms or spinach for added nutrition and texture.
- Cheese variations: Trying blue cheese crumbles instead of parmesan adds that classic buffalo flavor punch.
How to Make Buffalo Chicken Pasta Recipe
Step 1: Cook the Pasta Perfectly
Start by cooking your pasta according to the packet instructions. I like to salt the water well—it seasons the pasta inside out. Once cooked al dente, drain it but be sure to save a cup of that starchy pasta water. It’s magic for loosening the sauce later without watering down flavor.
Step 2: Sear the Chicken with Cajun Goodness
Meanwhile, heat sunflower oil in a large frying pan over medium-high heat. Toss in the chopped chicken, then sprinkle your Cajun spice mix and black pepper all over. Stir frequently for about 5 minutes until the chicken pieces are nicely sealed and nearly cooked right through. This step locks in all that juicy flavor.
Step 3: Build the Flavor Base
Crush the chicken stock cube over the chicken and stir it in to boost savory richness. Next, add in the minced garlic, sliced onion, red and yellow peppers, plus those fiery jalapenos or green chilies. Cook everything together for another 5 minutes, stirring often, until the onion softens up and the peppers start to release their sweetness. This is where the sauce’s vibrant flavor starts coming together.
Step 4: The Creamy Buffalo Sauce Finale
Now stir in the chopped spring onions, hot pepper sauce, Worcestershire sauce, cider vinegar, double cream, and freshly grated parmesan. Bring the whole pan to a gentle simmer and let it cook for about 4 to 5 minutes, until the chicken is cooked through and the sauce thickens just enough to coat everything beautifully.
Step 5: Bring it All Together
Add the drained pasta into the pan and toss it gently with the saucy chicken mixture. If you find the sauce a bit thick, splash in some of that reserved pasta water a little at a time until you reach your desired consistency. It keeps the sauce silky without diluting the flavors. Then plate it up and garnish with extra sliced jalapeno on top for a fresh, spicy punch.
Pro Tips for Making Buffalo Chicken Pasta Recipe
- Don’t overcook the chicken: I like to cut chicken into similar-sized pieces to cook evenly and keep it juicy, not rubbery.
- Reserve pasta water: This starchy liquid is a lifesaver to loosen sauce without losing flavor or creaminess.
- Fresh cheese finish: Adding parmesan at the end gives a velvety texture and that irresistible salty tang.
- Adjust the heat gradually: If you’re cautious with spice, start with fewer jalapenos or hot sauce, then taste and add more as you go.
How to Serve Buffalo Chicken Pasta Recipe
Garnishes
I love topping this dish with extra sliced jalapenos or a sprinkle of chopped spring onions for that fresh bite. Sometimes I add a drizzle of extra hot sauce if we want to kick up the spice. A little sprinkle of chopped fresh parsley or cilantro can brighten up the dish and balance the heat beautifully.
Side Dishes
This pasta pairs wonderfully with a crisp green salad tossed in a light lemon vinaigrette to cut through the richness. I also enjoy serving it with some crunchy garlic bread or simple roasted veggies on the side. When I want to keep things easy, pickled cucumber slices are fantastic to cool the palate.
Creative Ways to Present
For special occasions, I like to serve this Buffalo Chicken Pasta Recipe in individual cast iron skillets straight from stove to table — it keeps everything warm and looks homey yet impressive. Adding a dollop of sour cream or a sprinkle of crumbled blue cheese on top adds a restaurant-quality touch that always earns praise.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and it keeps well for up to 3 days. The sauce thickens in the fridge, so it’s best to loosen it up with a splash of milk, cream, or water when reheating.
Freezing
Although I prefer fresh Buffalo Chicken Pasta, it freezes okay if you plan ahead. Freeze in individual portions and thaw overnight in the fridge before reheating. The sauce might separate slightly, but just whisk it gently while warming to bring it back together.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat with a splash of cream or stock to loosen the sauce. Microwaving works too, but I recommend stirring halfway through to heat evenly and keep that creamy texture.
FAQs
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Can I use different pasta shapes for the Buffalo Chicken Pasta Recipe?
Absolutely! While penne or rigatoni work great to hold the creamy sauce, you can use fusilli, farfalle, or even spaghetti based on your preference. Just cook according to the package directions, and adjust the sauce amount slightly if needed.
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How spicy is this Buffalo Chicken Pasta Recipe?
The heat level is moderate by default, thanks to jalapenos and hot pepper sauce. You can easily reduce or increase the spice by adjusting those ingredients. If you’re sensitive to spice, start with fewer chilies and add more after tasting.
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Can I make this recipe dairy-free?
Yes! Swap the double cream for coconut cream or a cashew cream alternative, and omit or replace the parmesan with a dairy-free cheese option. The sauce might have a slightly different flavor, but it’s still delicious.
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Is this recipe good for meal prep?
Definitely! It reheats well and can be portioned out for lunches or dinners throughout the week. Just remember the sauce thickens as it cools, so thin with a splash of liquid when reheating.
Final Thoughts
I absolutely love how this Buffalo Chicken Pasta Recipe comes together: it’s one of those crowd-pleasers that feels cozy and familiar yet exciting with every bite. When I first tried this recipe, I was blown away by how easy it was to make something so flavorful and comforting without hours in the kitchen. Now, it’s a staple in my rotation for busy nights, and I hope it becomes one in yours too. Give it a go—you’ll find it hard to resist seconds (and thirds!).
Print
Buffalo Chicken Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A flavorful and creamy Buffalo Chicken Pasta recipe featuring Cajun-spiced chicken, sautéed peppers, and a tangy hot sauce cream sauce. This quick and easy 20-minute meal combines tender chicken, pasta, and a zingy blend of hot sauce, Worcestershire, and parmesan for a satisfying dinner.
Ingredients
Protein and Pasta
- 300 g (10.5 oz) pasta shapes (such as penne)
- 3 chicken breasts (chopped into bite-size pieces, about 525 g or 18.5 oz)
Spices and Seasonings
- 1 tbsp sunflower oil
- 1 tbsp Cajun spice mix
- ½ tsp black pepper
- 1 chicken stock cube (crumbled)
- 2 cloves garlic (peeled and minced)
Vegetables
- 1 onion (peeled and sliced)
- 1 red pepper (sliced)
- 1 yellow pepper (sliced)
- 2 jalapenos or medium heat green chillies (sliced)
- small bunch spring onions (roughly chopped)
- 1 jalapeno or medium heat green chilli (sliced, for topping)
Sauces and Dairy
- 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)
Instructions
- Cook Pasta: Cook the pasta according to the packet instructions until al dente. Drain the pasta, reserving 1 cup of the cooking water for later use.
- Sauté Chicken: While the pasta is cooking, heat sunflower oil in a large frying pan over medium-high heat. Add the chopped chicken breasts, sprinkle with Cajun spice mix and black pepper, then stir to coat. Cook for about 5 minutes, stirring occasionally, until the chicken is sealed on the outside and nearly cooked through.
- Add Stock Cube and Vegetables: Crumble in the chicken stock cube and stir to combine. Add the minced garlic, sliced onion, red and yellow peppers, and sliced jalapenos. Cook for another 5 minutes, stirring often, until the onions soften slightly and vegetables start to tenderize.
- Create Sauce: Stir in the chopped spring onions, hot pepper sauce, Worcestershire sauce, cider vinegar, double cream, and grated parmesan cheese. Bring the mixture to a gentle simmer and cook for 4-5 minutes, allowing the chicken to fully cook through and the sauce to thicken slightly.
- Combine Pasta and Sauce: Add the drained pasta to the pan with the chicken and sauce. Stir everything together until well combined. If the sauce is too thick, add splashes of the reserved pasta cooking water to loosen it to your desired consistency.
- Serve: Divide the pasta between serving bowls and top each with additional sliced jalapeno for an extra kick. Serve immediately while hot.
Notes
- This dish features Cajun-spiced chicken with sautéed peppers in a creamy, tangy hot sauce, perfect for a quick weeknight meal.
- Adjust the amount of jalapenos or hot sauce to control the heat level to your preference.
- Using reserved pasta water helps to loosen the sauce and bind it nicely to the pasta.
- For a richer sauce, use full-fat double cream and freshly grated parmesan.
- Serve with a simple green salad or garlic bread to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 693 kcal
- Sugar: 6 g
- Sodium: 1085 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 53 g
- Cholesterol: 154 mg
