Creamy Buffalo Chicken Pasta

Name: Creamy Buffalo Chicken Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 pound boneless chicken, diced; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried dill; 1/4 teaspoon cayenne pepper; 1 teaspoon kosher salt; 2 tablespoons unsalted butter; 1 can petite diced tomatoes, undrained; 2 1/2 cups low sodium chicken broth; 12 ounces penne pasta; 4 ounces cream cheese, softened; 1/2 cup Buffalo sauce; 1 cup shredded mozzarella cheese; 1 cup shredded sharp cheddar cheese; 2 green onions, sliced

This one skillet meal brings all the bold flavors of Buffalo chicken wings together with tender pasta for an easy weeknight dinner.

By Enzo81 Kitchen· American· October 28, 2026

enzo81.xyz

Prep

5 minutes

Cook

20 minutes

Total

25 minutes

Serves

If you love the tangy heat of Buffalo wings, this dish is going to be your new go to. By cooking the chicken, pasta, and sauce all in one skillet, you get a satisfying meal that is ready in under thirty minutes with minimal cleanup.

Using cream cheese is my secret to getting a perfectly velvety sauce that doesn't break when mixed with the acidic hot sauce and tomatoes. Make sure your cream cheese is softened before you start so it melts right into the pasta without any lumps.

Ingredients

1 pound boneless chicken, diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 can petite diced tomatoes, undrained
2 1/2 cups low sodium chicken broth
12 ounces penne pasta
4 ounces cream cheese, softened
1/2 cup Buffalo sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
2 green onions, sliced

6Instructions

1
In a bowl, toss the diced chicken with the garlic powder, onion powder, dill, cayenne pepper, and salt until well coated.
2
Heat a large skillet over medium heat and add the butter. Once melted, add the chicken in a single layer and cook for about 4 minutes until browned on all sides.
3
Pour the undrained tomatoes, chicken broth, and uncooked penne into the skillet. Stir everything well, making sure to scrape up any browned bits from the bottom of the pan.
4
Cover the skillet and bring the liquid to a simmer. Reduce the heat to medium low and cook for 10 to 12 minutes, making sure to uncover and stir every few minutes so the pasta cooks evenly.
5
Remove the skillet from the heat. Stir in the Buffalo sauce and softened cream cheese until the sauce is smooth and creamy.
6
Fold in the shredded mozzarella and cheddar cheeses, a handful at a time, until fully melted and combined. Serve hot with a sprinkle of fresh green onions on top.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a small splash of water or broth to help loosen the sauce. For extra texture, try topping your bowl with blue cheese crumbles or diced celery.

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