The Ultimate Buffalo Chicken Pasta (3 Ways: Skillet, Bake, or Crockpot!)
Craving the ultimate Buffalo Chicken Pasta? Get my foolproof master recipe for a simple skillet dinner, a cheesy bake, or an easy crockpot meal. No greasy sauces, guaranteed!
Equipment
- Large 12-inch Skillet or 5-quart Dutch Oven
- Box Grater
- Sturdy Whisk
Ingredients
Pasta & Chicken
- 1 lb short pasta like Cellentani, Cavatappi, or Penne
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1.5 cups low-sodium chicken broth
- 1/2 to 2/3 cup Buffalo hot sauce like Frank's RedHot Original
- 8 oz full-fat block cream cheese softened and cubed
- 2 cups sharp cheddar cheese freshly shredded
For Serving (Optional)
- Crumbled Blue Cheese or a drizzle of Ranch/Blue Cheese Dressing
- Thinly Sliced Green Onions or Fresh Chives
Instructions
- Cook the Pasta & Prep the Chicken: Get a large pot of water boiling for your pasta. Once it's at a rolling boil, salt it generously. Add the pasta and cook for 2 minutes less than the package directions for al dente. Just before you drain it, scoop out and save at least one cup of the starchy pasta water. While the pasta cooks, pat your chicken cubes dry and season them well with salt and pepper.
- Sear the Chicken & Build the Flavor Base: Place your large skillet or Dutch oven over medium-high heat and add the olive oil and 2 tablespoons of the butter. When the butter is melted and foaming, add the chicken in a single layer (work in batches if needed). Sear for 2-3 minutes per side until golden-brown. Remove the chicken to a clean plate. Reduce heat to medium, add the remaining 2 tablespoons of butter. Add the chopped onion and sauté for 5-7 minutes until soft. Add the minced garlic and stir constantly for 30-60 seconds until fragrant.
- Create the Velvety Buffalo Sauce: Sprinkle the flour over the onions and garlic and cook for one minute, whisking constantly. Slowly pour in the chicken broth while whisking, scraping up any browned bits. Whisk in the Buffalo hot sauce and bring to a simmer. Immediately reduce the heat to low. Add the cubed cream cheese, whisking until completely melted. Add the shredded cheddar cheese one handful at a time, stirring until melted before adding the next. Keep the heat low.
- Combine and Finish the Dish: Return the seared chicken and any juices back into the skillet. Add the drained, undercooked pasta. Stir everything together and let it simmer over low heat for another 2-3 minutes, until the chicken is cooked through and the pasta is perfectly al dente. If the sauce is too thick, stir in a splash of reserved pasta water. Serve immediately, garnished as desired.
Notes
Expert Tips:
- To fix a broken or greasy sauce, remove the pan from heat, let it cool for a minute, then whisk in a tablespoon of hot pasta water vigorously until it comes back together.
- To avoid mushy pasta, cook it for 2 minutes less than the package directions, so it can finish cooking in the sauce.
- To prevent bitter sauce, sauté the onions first, then add the garlic and cook for only 30-60 seconds before adding liquids. Pro Variations:
1. Pasta Bake: After completing the recipe, transfer to a greased 9x13 inch dish. Top with 1 cup extra cheddar and optional panko. Bake at 375°F for 15-20 minutes until bubbly.
2. Crockpot Method: Sear chicken and sauté aromatics, then add to slow cooker with broth and hot sauce. Cook on LOW for 3-4 hours or HIGH for 1-2 hours. Stir in cream cheese, cheddar, and pre-cooked pasta 30 minutes before serving.
3. Pasta Salad: Whisk 3/4 cup ranch/blue cheese dressing with 1/2 cup hot sauce and 4 oz cream cheese. Toss with cooked & cooled pasta, cooked & cooled chicken, and diced celery/carrots/red onion. Chill for 2 hours. Storing & Reheating:
- Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
- Reheat gently in a skillet over low heat with a splash of milk or broth. Do not microwave, as it can cause the sauce to break. The Science of the Sauce:
This sauce's creamy, stable texture comes from an emulsion created by the full-fat cream cheese, which acts as an emulsifier to bind the fat (butter, cheese) and water-based liquids (broth, hot sauce) together, preventing a greasy, separated mess.
- To fix a broken or greasy sauce, remove the pan from heat, let it cool for a minute, then whisk in a tablespoon of hot pasta water vigorously until it comes back together.
- To avoid mushy pasta, cook it for 2 minutes less than the package directions, so it can finish cooking in the sauce.
- To prevent bitter sauce, sauté the onions first, then add the garlic and cook for only 30-60 seconds before adding liquids. Pro Variations:
1. Pasta Bake: After completing the recipe, transfer to a greased 9x13 inch dish. Top with 1 cup extra cheddar and optional panko. Bake at 375°F for 15-20 minutes until bubbly.
2. Crockpot Method: Sear chicken and sauté aromatics, then add to slow cooker with broth and hot sauce. Cook on LOW for 3-4 hours or HIGH for 1-2 hours. Stir in cream cheese, cheddar, and pre-cooked pasta 30 minutes before serving.
3. Pasta Salad: Whisk 3/4 cup ranch/blue cheese dressing with 1/2 cup hot sauce and 4 oz cream cheese. Toss with cooked & cooled pasta, cooked & cooled chicken, and diced celery/carrots/red onion. Chill for 2 hours. Storing & Reheating:
- Store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
- Reheat gently in a skillet over low heat with a splash of milk or broth. Do not microwave, as it can cause the sauce to break. The Science of the Sauce:
This sauce's creamy, stable texture comes from an emulsion created by the full-fat cream cheese, which acts as an emulsifier to bind the fat (butter, cheese) and water-based liquids (broth, hot sauce) together, preventing a greasy, separated mess.