Buffalo sauce was invented in 1964 at Anchor Bar using Frank's RedHot and butter—this pasta uses that exact same ratio.
Easy Buffalo Chicken Pasta
Dive into this indulgent Buffalo Chicken Pasta that’s bursting with flavor and loaded with a hearty 74 grams of protein in every serving! With tender chicken, zesty buffalo sauce, and creamy cheese, it's not just a meal—it's a flavor fiesta that’s perfect for prepping ahead of time. Get ready to savor a dish that’s as satisfying as it is simple to whip up!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 4 cloves garlic diced
- 1 medium chopped onion
🥩Meat & Seafood(2)
- 800g chicken breast (1.76 lbs)
- 400ml chicken stock (brand: oxo) (13.5 fl oz)
🥛Dairy & Eggs(4)
- 100g grated cheddar (3.53 oz)
- 200g cream cheese (brand: Philadelphia) (7.06 oz)
- 100g grated mozzarella (3.53 oz)
- 30g unsalted butter (2.1 tbsp)
🫙Pantry Staples(4)
- tbsp oil (for cooking) (15 ml)
- 60ml reserved pasta water (2.03 fl oz)
- 320g penne pasta (uncooked weight) (11.3 oz)
- 30g tomato paste (1.06 oz)
🧂Spices & Seasonings(4)
- tsp garlic powder
- tsp onion powder
- tsp salt & pepper
- tsp smoked paprika
🍯Sauces & Condiments(1)
- drizzle ranch sauce (optional topping)optional
📦Other(2)
- 60ml buffalo sauce (brand: Franks red hot) (2.03 fl oz)
- drizzle buffalo sauce (optional topping)optional
👨🍳 Instructions
- 1
Start by boiling your pasta, 320 grams, and save a little bit of that water for later.
- 2
Dice your chicken breast into cubes, add these seasonings and mix well with your hands till fully coated.
- 3
Cook the chicken in a pan on high heat with some olive oil till halfway done.
- 4
Then add diced onions, chopped garlic, stir till fragrant, then add tomato paste, 400 mils of chicken stock, bring to a bubble and simmer for 10 minutes.
- 5
Once it's thickened, add cream cheese, 30 grams of butter, and buffalo sauce.
- 6
Stir till creamy, then add your cooked pasta and pasta water, mix, and finish with some grated cheese.
- 7
Box it up into 4 equal servings with some optional ranch and buffalo sauce on top and you're ready to enjoy.
💡 Pro Tips
- ✓Reserve 1 cup of pasta water before draining because its 1-2% starch content acts as a natural emulsifier to bind the buffalo sauce with the pasta.technique1-2% starch content
- ✓Cook chicken to 155°F internal temperature, then let carryover cooking reach 165°F while simmering in sauce to prevent overcooking and drying out.timing155°F to 165°F
- ✓Add cream cheese when the sauce temperature drops to 160-170°F to prevent breaking - high heat causes the proteins to curdle and separate.technique160-170°F
- ✓Use a 3:1 ratio of buffalo sauce to butter in the final sauce because the fat content helps carry the capsaicin heat evenly throughout the dish.ingredient3:1 ratio
- ✓Simmer the chicken stock uncovered for exactly 10 minutes to reduce volume by 30-40%, concentrating flavors and creating proper sauce consistency.timing30-40% reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Buffalo sauce was invented in 1964 at Anchor Bar using Frank's RedHot and butter—this pasta uses that exact same ratio.
Easy Buffalo Chicken Pasta
Dive into this indulgent Buffalo Chicken Pasta that’s bursting with flavor and loaded with a hearty 74 grams of protein in every serving! With tender chicken, zesty buffalo sauce, and creamy cheese, it's not just a meal—it's a flavor fiesta that’s perfect for prepping ahead of time. Get ready to savor a dish that’s as satisfying as it is simple to whip up!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 4 cloves garlic diced
- 1 medium chopped onion
🥩Meat & Seafood(2)
- 800g chicken breast (1.76 lbs)
- 400ml chicken stock (brand: oxo) (13.5 fl oz)
🥛Dairy & Eggs(4)
- 100g grated cheddar (3.53 oz)
- 200g cream cheese (brand: Philadelphia) (7.06 oz)
- 100g grated mozzarella (3.53 oz)
- 30g unsalted butter (2.1 tbsp)
🫙Pantry Staples(4)
- tbsp oil (for cooking) (15 ml)
- 60ml reserved pasta water (2.03 fl oz)
- 320g penne pasta (uncooked weight) (11.3 oz)
- 30g tomato paste (1.06 oz)
🧂Spices & Seasonings(4)
- tsp garlic powder
- tsp onion powder
- tsp salt & pepper
- tsp smoked paprika
🍯Sauces & Condiments(1)
- drizzle ranch sauce (optional topping)optional
📦Other(2)
- 60ml buffalo sauce (brand: Franks red hot) (2.03 fl oz)
- drizzle buffalo sauce (optional topping)optional
👨🍳 Instructions
- 1
Start by boiling your pasta, 320 grams, and save a little bit of that water for later.
- 2
Dice your chicken breast into cubes, add these seasonings and mix well with your hands till fully coated.
- 3
Cook the chicken in a pan on high heat with some olive oil till halfway done.
- 4
Then add diced onions, chopped garlic, stir till fragrant, then add tomato paste, 400 mils of chicken stock, bring to a bubble and simmer for 10 minutes.
- 5
Once it's thickened, add cream cheese, 30 grams of butter, and buffalo sauce.
- 6
Stir till creamy, then add your cooked pasta and pasta water, mix, and finish with some grated cheese.
- 7
Box it up into 4 equal servings with some optional ranch and buffalo sauce on top and you're ready to enjoy.
💡 Pro Tips
- ✓Reserve 1 cup of pasta water before draining because its 1-2% starch content acts as a natural emulsifier to bind the buffalo sauce with the pasta.technique1-2% starch content
- ✓Cook chicken to 155°F internal temperature, then let carryover cooking reach 165°F while simmering in sauce to prevent overcooking and drying out.timing155°F to 165°F
- ✓Add cream cheese when the sauce temperature drops to 160-170°F to prevent breaking - high heat causes the proteins to curdle and separate.technique160-170°F
- ✓Use a 3:1 ratio of buffalo sauce to butter in the final sauce because the fat content helps carry the capsaicin heat evenly throughout the dish.ingredient3:1 ratio
- ✓Simmer the chicken stock uncovered for exactly 10 minutes to reduce volume by 30-40%, concentrating flavors and creating proper sauce consistency.timing30-40% reduction