Best 13 Buffalo Chicken Pasta Recipes

BUFFALO CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Season chicken with ranch dressing mix, salt, pepper, and garlic powder. Set aside.
• Meanwhile, combine Neufchatel cheese, sour cream, and Buffalo wing sauce in a large saucepan over low heat. Cook, stirring constantly, until well combined, about 3 minutes. Add Cheddar cheese and stir well until melted. Add pasta and chicken and continue cooking until well incorporated and heated through.

BUFFALO CHICKEN PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the mayonnaise, blue cheese dressing, buffalo wing sauce, salt and pepper in a large bowl. Add the chicken, bell peppers, red onion, and cooked pasta and toss to coat with the dressing. Cover and chill at least 1 hour in the refrigerator before serving.

BUFFALO CHICKEN PASTA BAKE

Steps:

• Cook pasta according to package directions. , Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove from skillet. In same skillet, saute carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from heat., Preheat oven to 350°. Stir in salad dressing, mayonnaise and hot sauce into skillet. Drain pasta. Add pasta and chicken to skillet; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese and bread crumbs. Drizzle with butter., Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.

BUFFALO CHICKEN PASTA

Steps:

• In a 5-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until chicken is tender, 4-5 hours. Cook pasta according to package directions for al dente; drain., Remove slow cooker insert. Stir in cheese until melted. Add pasta, sour cream and ranch dressing. If desired, top with celery.

BUFFALO CHICKEN PASTA BAKE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse, and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
• Melt 2 tablespoons butter and warm olive oil together in medium saucepan over medium-high heat. Add cubed chicken, onion, and garlic and cook until chicken is heated through, 2 to 4 minutes. Pour in cream and buffalo sauce. Mix well and heat through.
• Combine mozzarella and Gouda cheeses in a bowl. Sprinkle in potato starch. Add mixture to sauce and stir constantly until cheese is melted. Remove from heat. Add fettuccine and mix to combine. Transfer mixture to the prepared baking pan.
• Combine 3 tablespoons melted butter and panko bread crumbs in a small bowl and sprinkle on top of the noodles. Top with Colby-Monterey Jack cheese.
• Bake in the preheated oven until cheese is melted and browned, about 20 minutes.

BUFFALO CHICKEN PASTA

Steps:

• Cook pasta according to directions.
• While pasta is cooking, prepare chicken with spices and cook in oil.
• When chicken is about 1/2 cook through, add the onion, celery, and saute until chicken is fully cooked.
• Now add the hot sauce and saute with chicken for about 2 minutes.
• Combine mayo, dressing, and milk in medium bowl. Add to skillet and heat through and stir to combine.
• Toss with pasta.

BUFFALO CHICKEN PASTA SALAD

Steps:

• Cook penne according to package directions. Meanwhile, in a large bowl, combine the chicken, carrots and celery. In a small bowl, whisk the hot sauce, oil, lemon juice, onion and garlic powders and celery salt., Drain pasta and rinse in cold water. Add to chicken mixture. Pour dressing over salad; toss to coat. Stir in blue cheese. Cover and refrigerate until serving.

TANGY BUFFALO CHICKEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and cool.
• Mix pasta, chicken, celery, roasted red pepper, and 1 tablespoon of reserved roasted red pepper juice in a salad bowl. Stir mayonnaise, hot sauce, Gorgonzola cheese, and Worcestershire sauce together in a separate bowl until thoroughly combined. Pour dressing over pasta mixture and toss lightly to coat. Chill before serving.

INSTANT POT® BUFFALO CHICKEN PASTA

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken and onion to the melted butter and saute until chicken is browned, about 5 minutes. Hit Cancel. Remove chicken-onion mixture with a slotted spoon and set aside.
• Add chicken stock to the pot. Scrape the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in penne, salt, and garlic powder. Layer the following ingredients on top of the pasta, without stirring: cream cheese cubes, chicken-onion mixture, then Buffalo sauce.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow about 12 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add mozzarella cheese to the pot. Stir until cream cheese and mozzarella have completely blended into the sauce. Let pasta sit in the pot until sauce has thickened, about 3 minutes.
• Garnish servings with blue cheese.

CREAMY BUFFALO CHICKEN PASTA

Steps:

• Cut chicken breast into bite-size pieces and sprinkle with paprika, garlic powder, salt and pepper.
• Saute chicken until cooked. Add hot sauce to your liking. Remove chicken from skillet.
• Saute vegetables.
• Combine mayo, dressing and milk. Add to skillet.
• Add chicken and heat through.
• Serve with pasta of your choice.

CREAMY BACON BUFFALO CHICKEN PASTA

Steps:

• Cut up chicken into pieces, season with salt and pepper, and cook in olive oil in large skillet until brown. I had to cook in two batches.
• Put chicken into large bowl and add hot sauce, buffalo sauce, garlic powder, onion powder, red pepper flakes, and cayenne pepper. Stir until well coated.
• Cook bacon in microwave for 6 minutes. I use a plate, cover with paper towel, lay bacon on paper towel, then cover with another paper towel. Once cool, crumble into pieces.
• In a large pot, boil water, add pasta and cook according to directions. Drain in a collander and set aside.
• In same pot, melt butter. Stir in flour and cook until light brown.
• Slowly add milk, stirring with a wisk.
• Add cheeses one at a time until melted.
• Add salt and pepper to taste.
• Add pasta and stir until coated.
• Add chicken and stir until coated.
• Add bacon and stir until mixed well.
• Enjoy!

BUFFALO CHICKEN PASTA SALAD

Steps:

• 1. Cook pasta as instructed.
• 2. Meanwhile, chop your vegetables. Combine hot sauce with dressing in a bowl.
• 3. Once pasta is cooked and drained, toss with dressing and mix. Then add vegetables and chicken.
• 4. Cover the bowl and refrigerate until chilled.

BUFFALO CHICKEN PASTA WITH BLUE CHEESE SAUCE

Steps:

• In a large saucepan, cook the pasta according to the package instructions until al dente. Drain, do not rinse, and set aside.
• In another large saucepan, heat the heavy cream, hot pepper sauce, garlic, black pepper and cayenne, if using, over medium heat, stirring until well blended. Season to taste with salt. Add hot pasta and chicken and stir until well coated and warmed through.
• Remove the pasta from the heat and stir in blue cheese and scallions. Serve immediately.