Creamy Buffalo Chicken Penne

Creamy Buffalo Chicken Penne is the perfect balance of spicy, creamy, and comforting flavors. First, tender chicken is tossed with buttery buffalo sauce. Then, it is combined with soft pasta and a silky cheese sauce. As a result, every bite becomes rich, bold, and satisfying. Even better, the recipe is quick enough for busy weeknights yet impressive enough for guests.

Meanwhile, buffalo chicken has been a beloved American flavor for decades. The iconic buffalo sauce first appeared in Buffalo, New York in the 1960s. Originally served on crispy chicken wings, the sauce quickly became famous across the country. Today, however, cooks enjoy transforming that tangy heat into creative dishes like pasta, pizza, and dips.

In this pasta version, the spicy buffalo flavor becomes balanced by cream, cheese, and garlic. Consequently, the sauce turns smooth while keeping its signature kick. Therefore, this dish feels comforting, indulgent, and exciting at the same time.

Whether served for family dinner or a casual gathering, Creamy Buffalo Chicken Penne always disappears quickly from the table.

Recipe Yield: 4 servings

INGREDIENTS

12 oz penne pasta
2 cups cooked chicken breast, shredded or diced
1 cup mozzarella cheese, shredded
½ cup cheddar cheese, shredded
¼ cup Parmesan cheese, grated
2 cloves garlic, minced
2 tbsp butter
1 cup heavy cream
½ cup buffalo sauce
½ cup chicken broth
½ tsp paprika
½ tsp onion powder
¼ tsp black pepper
2 tbsp cream cheese
2 tbsp chopped chives or parsley
1 tbsp olive oil
½ tsp salt

INSTRUCTIONS

1. Cook the pasta:
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain well and set aside.

2. Cook the chicken:
Meanwhile heat olive oil in a large skillet over medium heat. Add shredded or diced chicken and warm it for 3–4 minutes until heated through and lightly golden.

3. Build the sauce base:
Next add butter and minced garlic to the skillet. Cook for about 1 minute until fragrant. Then pour in chicken broth and buffalo sauce, stirring to combine.

4. Create the creamy sauce:
Reduce heat to medium-low. Add heavy cream and cream cheese, stirring continuously until smooth and slightly thickened.

5. Add the cheeses:
Gradually stir in mozzarella, cheddar, and Parmesan cheese. Continue stirring until the sauce becomes creamy and fully melted.

6. Season the sauce:
Add paprika, onion powder, salt, and black pepper. Stir well so the spices distribute evenly throughout the sauce.

7. Combine pasta and sauce:
Finally add the cooked penne pasta into the skillet. Toss everything together until the pasta becomes fully coated with the creamy buffalo sauce.

8. Garnish and serve:
Remove from heat and sprinkle with chopped chives or parsley. Serve warm while the sauce remains creamy and rich.

Helpful Tips to Perfect This Recipe

• Use freshly cooked chicken for best flavor. While rotisserie chicken works well, freshly cooked chicken breast absorbs buffalo sauce better. As a result, the pasta develops deeper flavor and a more balanced spice level.

• Balance the buffalo heat with cream and cheese. Buffalo sauce can be intense; however, cream cheese and mozzarella mellow the spice. Therefore, always taste the sauce before serving and adjust with more cream if needed.

• Cook pasta slightly al dente. Because the pasta finishes cooking in the sauce, slightly firm noodles hold their texture better. Consequently, the final dish stays creamy instead of overly soft.