Save A spicy, creamy one-pan pasta dish featuring tender chicken, tangy buffalo sauce, and melted cheese—perfect for a quick, flavorful dinner.
The first time I made this buffalo chicken pasta skillet, everyone asked for seconds. The balance of spicy sauce with creamy cheese makes it so comforting that it's become a weeknight favorite in our home.
Ingredients
- Cooked chicken breast: 2 cups (about 250 g), shredded or diced
- Penne or rotini pasta: 8 oz (225 g), uncooked
- Celery: 1 cup (120 g), thinly sliced
- Red bell pepper: 1/2 cup (60 g), diced
- Garlic: 2 cloves, minced
- Green onions: 1/4 cup (25 g), sliced (plus extra for garnish)
- Low-sodium chicken broth: 2 cups (480 ml)
- Buffalo wing sauce: 1/2 cup (120 ml)
- Cream cheese: 4 oz (115 g), softened and cubed
- Mozzarella cheese: 1 cup (115 g), shredded
- Blue cheese (optional): 1/2 cup (60 g), crumbled
- Milk: 1/2 cup (120 ml)
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Smoked paprika: 1/2 tsp
Instructions
- Sauté vegetables:
- In a large, deep skillet over medium heat, add a splash of oil and sauté celery, red bell pepper, and garlic until softened, about 3–4 minutes.
- Cook pasta:
- Add the uncooked pasta, chicken broth, buffalo sauce, and milk. Stir well and bring to a boil.
- Simmer covered:
- Reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Add cheeses and chicken:
- Stir in the cooked chicken, cream cheese, mozzarella, blue cheese (if using), salt, pepper, and smoked paprika. Mix until cheeses melt and the sauce is creamy—about 3 minutes.
- Finish with green onions:
- Fold in green onions. Taste and adjust seasoning if needed.
- Serve:
- Remove from heat. Garnish with extra green onions and a drizzle of buffalo sauce, if desired. Serve hot.
Save We always enjoy this meal together at the kitchen table, and my kids love helping sprinkle the green onions on top right before serving.
Required Tools
Large deep skillet with lid, wooden spoon or spatula, knife and cutting board, measuring cups and spoons
Allergen Information
This recipe contains dairy (cream cheese, mozzarella, blue cheese, milk) and gluten (pasta). Buffalo sauce may contain soy—always check the labels, especially if allergies are a concern.
Nutritional Information
Per serving: Calories: 560, Total Fat: 23 g, Carbohydrates: 48 g, Protein: 38 g
Save This skillet pasta is ready in just 35 minutes—the perfect quick dinner for busy weeknights. Enjoy bold flavors with minimal effort!
Common Questions
- → What type of pasta works best in this dish?
Penne or rotini holds the sauce well and cooks evenly in the skillet method used here.
- → Can I use pre-cooked chicken?
Yes, shredded or diced cooked chicken breast is ideal for quick assembly and even heating in the skillet.
- → How can I adjust the spice level?
Increase the amount of buffalo sauce or add a pinch of cayenne pepper to boost the heat.
- → Is there a way to make it milder?
Omit the blue cheese and consider adding ranch dressing or reducing the buffalo sauce for a gentler flavor.
- → What side dishes pair well?
A simple green salad or steamed vegetables complement the richness and spice of the main skillet.
- → Can different cheeses be used?
Mozzarella and cream cheese provide creaminess, but feel free to try mild cheddar or Monterey Jack for variations.