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–+ servings
Buffalo Chicken Pasta

Creamy Buffalo Chicken Pasta That's Spicy and Satisfying

This Creamy Buffalo Chicken Pasta is a quick, hearty dish combining spicy buffalo sauce and creamy goodness, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Gemelli Pasta Can be swapped with any pasta shape.
For the Chicken
  • 1 lb Boneless Skinless Chicken Breasts Can be substituted with chicken thighs or rotisserie chicken.
For the Seasonings
  • 1 tsp Onion Powder Feel free to substitute with fresh onions.
  • 1 tsp Garlic Powder Fresh minced garlic can be used.
  • 1 tsp Paprika Smoked paprika can be an alternative.
  • 1 tsp Kosher Salt Adjust to taste.
  • 1 tsp Ground Black Pepper Adjust to taste.
For Frying and Sauce Building
  • 1 tbsp Vegetable Oil Olive oil is a healthier alternative.
  • 2 tbsp Unsalted Butter Oil can be substituted for a dairy-free option.
  • 1 medium Yellow Onion Shallots or leeks may be used.
For the Creamy Sauce
  • 1 cup Heavy Whipping Cream Half-and-half can be used for a lighter version.
  • 1/2 cup Buffalo Sauce Make your own or use store-bought.
  • 1/2 cup Parmesan Cheese Pecorino Romano can be substituted.
  • 1 cup Mozzarella Cheese Provolone or cheddar can be substituted.
  • 1 packet Dry Ranch Seasoning Mix A homemade mixture can be tailored.
For Garnishing
  • 2 tbsp Chopped Parsley Green onions can be used as an alternative.

Equipment

  • large pot
  • skillet
  • Serving Spoon

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil over high heat. Once boiling, add the gemelli pasta and cook for 8-10 minutes until al dente. Drain and set aside.
  2. Season the chicken breasts with onion powder, garlic powder, paprika, kosher salt, and pepper. Heat vegetable oil in a skillet over medium-high heat. Cook chicken for 8-10 minutes until golden brown and the internal temperature reaches 165°F. Tent with foil to keep warm.
  3. In the same skillet, reduce the heat and melt unsalted butter. Add diced yellow onion and sauté for 5-8 minutes until translucent. Stir in minced garlic and cook for 1 minute.
  4. Pour in heavy whipping cream and buffalo sauce, stirring to combine. Add Parmesan cheese and mozzarella cheese along with the ranch seasoning mix. Cook for 3-5 minutes until the cheese melts and the sauce is smooth.
  5. Add the cooked gemelli pasta to the sauce and toss to coat. Slice the cooked chicken and arrange it on top. Simmer for 1 minute.
  6. Plate the pasta and garnish with chopped parsley and additional Parmesan cheese. Serve immediately.

Nutrition

Serving: 1servingCalories: 590kcalCarbohydrates: 42gProtein: 35gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 120mgSodium: 850mgPotassium: 665mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 350mgIron: 2mg

Notes

For best results, pound the chicken to an even thickness and adjust buffalo sauce to suit your spice tolerance. Add fresh veggies for extra nutrition and color.

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