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Creamy Buffalo Chicken Pasta
This creamy buffalo chicken pasta comes together in just 30 minutes with simple ingredients for the ultimate comfort food dinner. Slightly spicy, cheesy, and full of tender chicken, it’s perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
Ingredients
Units
Scale
- 16 ounces rigatoni
- 4 tablespoons butter
- 2 cups heavy cream
- 1/2 cup buffalo sauce (like Frank's red hot)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 ounces shredded mild cheddar cheese
- 2 cups shredded rotisserie chicken
- thinly sliced green onion, for garnish
- crumbled blue cheese, for garnish
- Kosher salt
- fresh cracked pepper
Instructions
- Cook pasta according to package directions just until al dente.
- Melt butter in a large saute pan over medium heat. Stir in heavy cream, buffalo sauce, onion powder, garlic powder, paprika, and a couple large pinches of salt and pepper. Cook for a few minutes.
- Stir in shredded cheese until it’s melted into the sauce.
- Stir in cooked pasta and shredded chicken. Season to taste with salt and pepper.
- Garnish with sliced green onion and crumbled blue cheese and enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
- Use freshly shredded cheese for a smoother sauce. It melts better than pre-shredded.
- Adjust the buffalo sauce amount to match your heat preference.
- Save some pasta water before draining to loosen the sauce if it gets too thick.
Find it online: https://midwestfoodieblog.com/buffalo-chicken-pasta/
