Buffalo Chicken Pasta

a skillet filled with pasta, chicken and buffalo sauce

5 from 1 vote

This Buffalo Chicken Pasta is a fun twist on one of the best party dips. A great way to use up leftover chicken, this cheesy and filling pasta dinner can be made in just 15 minutes!

Prep Time5

Cook Time10

Total Time15

Course: dinner

Cuisine: American

Diet: Gluten Free

Keyword: buffalo chicken pasta, buffalo pasta

Servings:

Calories: 703kcal

Author: Erin

Ingredients

.5 lb. chicken breast cooked and shredded
8 oz. pasta cooked; can use gluten free pasta
1 teaspoon olive oil
1 green bell pepper diced; (or sub jalapeño to make it spicy)
2 garlic cloves minced
1 cup pasta water or milk of choice
1 teaspoon cornstarch
½ cup shredded cheddar cheese
½ cup buffalo sauce
¼ cup cream cheese softened
¼ cup yogurt
½ teaspoon salt
black pepper to taste
green onion and/or blue cheese for garnish

US Customary - Metric

Instructions

If you haven't already, cook the chicken and the pasta; set aside. Follow these instructions for how to quickly cook/boil chicken.
Heat oil in a large skillet over medium heat, then add the bell pepper and garlic and sauté for 2-3 minutes or until the pepper is soft. Meanwhile, whisk the pasta water (or milk) and cornstarch together in a small bowl.
Pour the water/milk mixture into the skillet and bring it to a low boil. Then, add in the cheese and whisk continuously until it's melted. Next, add in the buffalo sauce, cream cheese, yogurt, and salt and whisk to combine. Bring the sauce to a low simmer and simmer for 3-5 minutes until it thickens.
Remove skillet from the heat. Add the shredded chicken and cooked pasta to the skillet and stir so that they're both coated in the sauce. Before serving, sprinkle chopped green onion and/or blue cheese overtop. Enjoy!

Notes

*Calories are per serving and are an estimation

*Don't love chicken? Try using cooked sausage, ground pork or chicken sausage instead

*Storage: store leftovers in a sealed container in the refrigerator for up to 4 days

Nutrition