Easy Buffalo Chicken Pasta with Cream Sauce

Hot 'n spicy buffalo cream sauce meets high protein pasta with this Buffalo Chicken Pasta that is out of this world good. After a few bites, you'll be hooked; good luck stopping at just one bowl!
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Why you’ll love this recipe

  • High in protein with 38g of protein per serving.
  • Tossed in a creamy spicy buffalo sauce that is out of this world good. 
  • Great for serving large families. 
  • This buffalo chicken pasta comes together quickly and is guaranteed to be a hit with adults AND kids. 

This buffalo chicken pasta is insanely good. The homemade spicy buffalo cream sauce it’s made with goes so well with pasta and chicken your tastebuds will be dancing. What are you waiting for? Dinner awaits!

Buffalo chicken pasta

Made with a mix of fat-free half and half, cheese and non-fat yogurt, the buffalo chicken pasta sauce is rich but not heavy. High in protein from chicken and protein noodles, it will satisfy your pasta cravings while still being good for you. 

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Even better, it’s SO easy to make! Simply cook your chicken and shred it up. Then, cook your pasta and set it aside. Finally, make your sauce using chicken broth, fat-free half and half, parmesan cheese, a few simple spices and your buffalo sauce. Add some arrowroot to thicken the sauce, toss in the Greek yogurt for creaminess. Mix everything together and BOOM! You have an unforgettable pasta on the menu. 

buffalo chicken pasta

Can I use other types of protein?

Any protein will work for this recipe. The boiled chicken really soaks up the sauce and take on the flavor but you can use ground meats as well. Just cook through prior to adding to the sauce.

Can I use another type of pasta?

Yes! I used Barilla Protein Plus penne for the buffalo chicken pasta but truly, any pasta noodle works. I recommend a penne or fusilli noodle for this easy chicken dinner, but if you’re a fettuccini or spaghetti kinda person, go for it! 

Is this gluten and dairy free?

This recipe is gluten-free if you use a gluten-free pasta. Banza makes a great gluten-free chickpea noodle. Note, the texture on chickpea noodles can be different and cook times vary so be sure to read your box.

This recipe is not dairy-free due to the cheese, half and half and yogurt. Because it is dairy heavy, I would not recommend swapping these ingredients out for dairy-free as the results will be totally different.  

buffalo chicken pasta

Ingredients and Substitutes:

These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for this buffalo chicken pasta recipe.

Chicken: 1.5 lbs. boneless skinless chicken breasts. Can also use rotisserie chicken or thighs. Can also use rotisserie or chicken thighs. The chicken is boiled and shredded prior to adding to the sauce. You can also slice and sear the chicken instead of boiling.  

Pasta: I used a 14.5 oz box of pasta, Barilla Protein Plus Penne. Any pasta variation works. If gluten-free ensure your noodle is free of gluten. 

Chicken broth: adds flavor. 

Half and Half: I always cook with fat free half and half.  You may use full fat but nutrition will change. 

Parmesan cheese: I prefer to grate my own for the best flavor. Mozzarella can be used instead. 

Spices: salt, pepper, and onion powder. 

Hot sauce: Frank’s Red Hot is my favorite and what I always use. Double the hot sauce for extra spicy! Using 1/2 cup of buffalo sauce should be plenty of heat though! 

Arrowroot Powder: Thickens the sauce. I like the It’s Just brand. You may use cornstarch at a 1:1 ratio instead. 

Greek yogurt: I use Fage non-fat plain, always!

How to make this buffalo chicken pasta:

Cook the chicken

Place the raw chicken in a pot and cover with water. Bring to a boil and cook for 15-20 minutes until the chicken is cooked through and no longer pink. The cooking time will vary based on the thickness of your chicken breasts. Once cooked, remove from the water and shred with forks or a hand mixer. Set the shredded chicken aside for later.

Cook the pasta

Cook the pasta according to package instructions in a large pot of boiling salted water. Drain and set aside.

Make your sauce

In a large skillet, add olive oil and the minced garlic. Cook on medium heat until the garlic is fragrant but not browned, about 1 minute.

Add the chicken broth to the skillet and let it simmer for about 2 minutes.

Reduce the heat to medium-low heat, then add the fat-free half and half, Parmesan cheese, onion powder, salt, pepper and buffalo hot sauce. Stir to combine and until the cheese is melted and the sauce is as smooth as possible, approximately 3-5 minutes.

Thicken your sauce and add yogurt

In a small bowl whisk together the arrowroot powder and water and add to the sauce to thicken. Whisk until the sauce has thickened.

Once the sauce has thickened add the Greek yogurt and stir to combine until melted.

Mix together

Add the cooked pasta and shredded chicken to a large mixing bowl (unless you’re using a huge skillet). Pour the buffalo cream sauce on top and toss well to coat in the sauce.

Serve

Serve the pasta hot, sprinkled with crumbled blue cheese and sliced green onions on top.

What to top this buffalo pasta dish with:

While great on its own I suggest topping this with blue cheese crumbles or blue cheese dressing. Definitely add some chopped green onions for crunch. Blue cheese not your thing? You could do a drizzle of your favorite ranch dressing or ranch seasoning.This dish has a lot of spicy flavor so adding your favorite creamy dressing helps cut the heat a bit. This is a great recipe with classic buffalo flavor and the sauce can be used in many other ways. Use it to make buffalo chicken wings, as a dipping sauce with chips, or even for nachos. If this seems too spicy for you try adding a jar of alfredo sauce to it and make it extra creamy and cut the heat in half.

Serving and reheating

This easy pasta dish recipe makes a total of 8 servings weighing approximately 220 grams each. 

Buffalo chicken pasta is best when served immediately. Leftovers can be stored in the fridge in an airtight container for up to 5 days. Note, the pasta tends to dry out the next day after being refrigerated. If this happens, for best results add a few splashes of half and half to the pasta before heating. Heat over the stove or in the microwave. 

If you like this recipe be sure to check out some of our other pasta recipes!

Buffalo Chicken Pasta

Hot 'n spicy buffalo cream sauce meets high protein pasta with this Buffalo Chicken Pasta that is out of this world good. After a few bites, you'll be hooked; good luck stopping at just one bowl!
5 from 3 votes
Course Main Course
Servings 8 servings
Calories 329 kcal

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Ingredients
  

  • 1.5 lbs. boneless skinless chicken breast
  • 14.5 oz. Barilla Protein Plus Penne
  • 1 tsp. oil
  • 3 cloves minced garlic
  • 1/2 cups chicken broth
  • 1 cup fat-free half and half
  • 1/2 cup shredded parmesan cheese 56g
  • 1 tsp. onion powder
  • 1/2 tsp. salt
  • fresh cracked pepper to taste
  • 1/2 cup buffalo hot sauce (such as Frank's Red Hot)
  • 1/2 Tbsp. arrowroot powder
  • 1 Tbsp. water
  • 1/2 cup non-fat plain Greek yogurt 112g

Toppings

  • crumbled blue cheese
  • green onions thinly sliced

Instructions
 

  • Place the raw chicken in a pot and cover with water. Bring to a boil and cook for 15-20 minutes until the chicken is cooked through and no longer pink. The cooking time will vary based on the thickness of your chicken breasts. Once cooked, remove from the water and shred with forks or a hand mixer. Set the shredded chicken aside for later.
  • Cook the pasta according to package instructions in a large pot of boiling salted water. Drain and set aside.
  • In a large skillet, add olive oil and the minced garlic. Cook on medium heat until the garlic is fragrant but not browned, about 1 minute.
  • Add the chicken broth to the skillet and let it simmer for about 2 minutes.
  • Reduce the heat to medium-low heat, then add the fat-free half and half, Parmesan cheese, onion powder, salt, pepper and buffalo hot sauce. Stir to combine and until the cheese is melted and the sauce is as smooth as possible, approximately 3-5 minutes.
  • In a small bowl whisk together the arrowroot powder and water and add to the sauce to thicken. Whisk until the sauce has thickened.
  • Once the sauce has thickened add the Greek yogurt and stir to combine until melted.
  • Add the cooked pasta and shredded chicken to a large mixing bowl (unless you’re using a huge skillet). Pour the buffalo cream sauce on top and toss well to coat in the sauce.
  • Serve the pasta hot, sprinkled with crumbled blue cheese and sliced green onions on top.

Notes

  • Nutrition facts are always an estimate and will change with substitutions.
  • 8 servings at approximately 220 grams per serving.
  • If reheating, add a splash of fat-free half and half, milk or choice or even water to avoid the pasta being too dry.
  • Serve with crumbled blue cheese, parmesan, and/or chopped green onions. 
  • This dish is spicy you can double the hot sauce for EXTRA spicy. 

Nutrition

Serving: 220gCalories: 329kcalCarbohydrates: 38gProtein: 33gFat: 6gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 889mgPotassium: 634mgFiber: 5gSugar: 4g
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3 Comments

  1. 5 stars
    This recipe was great! I love buffalo chicken anything, has a little spiciness which is to be expected with Buffalo chicken! I subbed cornstarch for the arrowroot, bc i had it on hand and it worked perfectly. Love how her recipes aren’t complicated and taste great!

  2. 5 stars
    Our family loves buffalo chicken so I was excited to add this to the dinner menu! I used cornstarch instead of arrowroot and if I make this again, I might try a different cheese instead of Parmesan. This was delicious and a creative way to incorporate buffalo chicken into a nutritious meal!

  3. 5 stars
    This recipe has the perfect amount of kick. My family loves it and it has definitely joined the dinner rotation!

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