Buffalo Chicken Pasta Recipe

If you’re craving a dinner that’s bursting with bold flavor and comes together in a flash, you’re in for a treat with this Buffalo Chicken Pasta Recipe. I absolutely love this dish because it combines tender Cajun-spiced chicken with creamy, spicy sauce all tossed with pasta — it’s exactly the kind of comfort food that feels special but is so manageable to make any night of the week. Stick around and I’ll share all my tips so your first try turns out perfectly!

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Ingredients You’ll Need

Each ingredient in this Buffalo Chicken Pasta recipe plays an important role in building layers of flavor — from the smoky Cajun spice on the chicken to the creamy parmesan sauce with just the right kick from the hot sauces and jalapenos. Here’s what you’ll want to gather before you start cooking.

• Pasta shapes: Penne or similar shapes work best to hold onto the sauce and mix well with the chicken and veggies.
• Sunflower oil: A neutral oil that’s great for frying the chicken without burning the spices.
• Chicken breasts: I prefer boneless, skinless chicken breasts cut into bite-size pieces for quick and even cooking.
• Cajun spice mix: This is the seasoning superstar here — packs smoky, spicy goodness into the chicken.
• Black pepper: Freshly ground adds a subtle heat and depth.
• Chicken stock cube: Adds a savory umami boost to the sauce.
• Garlic: Minced garlic gives that irresistible aroma and flavor base.
• Onion: Sliced onion softens and adds sweetness to balance the spice.
• Red and yellow peppers: They keep things colorful and add a mild sweetness and crunch.
• Jalapenos: Fresh sliced jalapenos bring the heat — adjust according to your spice tolerance.
• Spring onions: Adds freshness and a mild onion flavor when tossed in toward the end.
• Hot pepper sauce: Like Frank’s RedHot, for that classic buffalo wing flavor.
• Worcestershire sauce: Surprising but effective — it deepens the sauce with tangy, savory layers.
• Cider vinegar: Balances the richness with a touch of brightness.
• Double (heavy) cream: Makes the sauce luxuriously creamy without heavy effort.
• Parmesan cheese: Grated parmesan melts into the sauce for cheesy richness and a slight nuttiness.

Variations

Feel free to make this recipe your own! I’ve found some fun tweaks over time that work wonderfully if you want to mix things up or cater to different preferences in your kitchen.

• Variation: Swap out chicken breasts for thighs if you want a juicier, more flavorful bite — thighs hold up well to the spices and creamy sauce.
• Variation: Use a milder pepper or omit jalapenos if you prefer less heat; smoked paprika can add smoky flavor instead.
• Variation: For a veggie-packed twist, toss in baby spinach or mushrooms right before adding the cream — adds texture and nutrients.
• Variation: Gluten-free pasta works great here if you’re avoiding gluten — just be sure to check your sauce ingredients for hidden gluten.

How to Make Buffalo Chicken Pasta Recipe

Step 1: Cook the Pasta Just Right

I always start by cooking the pasta according to the packet instructions — al dente is best here because it’ll finish cooking a bit more when tossed in the sauce. Don’t forget to reserve a cup of that starchy pasta water before you drain it; it’s magic for loosening up your sauce later without watering it down.

Step 2: Sizzle the Chicken with Cajun Spice

While pasta is cooking, heat sunflower oil in a large frying pan over medium-high heat. Toss in your chicken pieces and sprinkle over the Cajun spice mix and black pepper. Stir the chicken to coat well, then let it cook undisturbed for a minute or two before stirring occasionally — this helps get a nice sear. Cook for about 5 minutes until the chicken is sealed and nearly cooked through. That golden crust locks in flavor and keeps the chicken juicy.

Step 3: Build Your Flavor Base with Veggies and Stock

Sprinkle the crumbled chicken stock cube over the chicken and stir to distribute that savory umami boost. Add garlic, onion, red and yellow peppers, and sliced jalapenos to the pan. Give everything a good mix and cook for about 5 more minutes, stirring often until the onions soften and the peppers start to mellow. The aroma at this stage is irresistible and signals flavor building in action!

Step 4: Pour in Sauces and Cream for the Perfect Finish

Next, stir in the chopped spring onions, hot pepper sauce, Worcestershire sauce, cider vinegar, double cream, and parmesan cheese. Bring everything to a gentle simmer, and let it cook for another 4 to 5 minutes so the chicken fully cooks through and the sauce thickens slightly. This is when the creamy buffalo flavor melds beautifully — take a taste and adjust spiciness or seasoning if needed.

Step 5: Combine Pasta and Sauce, Serve Warm

Add your drained pasta straight into the sauce pan and stir to coat thoroughly. If you want a looser sauce, splash in some of the reserved pasta cooking water a little at a time — it really helps the sauce cling perfectly to every bite. Portion out the pasta into bowls and top with extra sliced jalapeno for that fresh, vibrant heat right at serving.

How to Serve Buffalo Chicken Pasta Recipe

Garnishes

I’m a huge fan of topping this pasta with extra sliced jalapenos for a pop of heat and vibrant color. Sometimes I sprinkle on chopped spring onions or a little extra parmesan to make each bite sing. If you want to cool things down, a dollop of sour cream or a squeeze of lime on the side works wonders.

Side Dishes

This pasta pairs beautifully with simple sides like a crisp green salad tossed with a light vinaigrette or roasted veggies to complement the creamy spice. Garlic bread is also a classic match — perfect for mopping up every last bit of that tasty sauce.

Creative Ways to Present

For a fun twist at casual dinner parties, I’ve served this Buffalo Chicken Pasta stuffed into hollowed-out mini bell peppers for a finger food vibe. It’s also great layered as a pasta bake topped with extra cheese and baked until bubbly. Trust me, your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I store any leftover Buffalo Chicken Pasta in airtight containers in the fridge, and it keeps nicely for up to 3 days. Before refrigerating, I add a tiny splash of cream or milk to the leftovers to prevent the sauce from drying out when reheated.

Freezing

Freezing this recipe is possible, but I find the texture of the peppers and cream sauce changes slightly after thawing. If you plan to freeze, consider cooking the chicken and separating the sauce and pasta—freeze them separately to maintain the best quality.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring often, and adding a splash of cream or pasta water to restore that creamy sauce texture. Microwaving works too, just cover loosely and stir halfway through to heat evenly.

FAQs

Final Thoughts

This Buffalo Chicken Pasta Recipe has quickly become one of my go-to comfort meals that’s both indulgent and easy to whip up. I love how the spice, creaminess, and cheesy goodness come together with just basic ingredients you probably already have. Give it a try next time you want a no-fuss, flavorful dinner everyone will rave about. Trust me—once you make this, it’ll be a favorite in your kitchen too!

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