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If you are craving something that brilliantly merges that fiery kick of spicy wings with the comforting embrace of creamy pasta, this Buffalo Chicken Pasta Recipe is about to become your new go-to indulgence. It delivers juicy, tender chicken coated in a spicy, tangy Buffalo sauce, all tossed with perfectly cooked rotini and a velvety sauce that clings to every spiral. It’s bold, it’s cozy, and it’s the kind of dish that warms both the heart and the soul in just about 30 minutes.
Ingredients You’ll Need
Getting this Buffalo Chicken Pasta Recipe on your table is easier than you might think. Each ingredient plays an indispensable role, whether it’s building layers of flavor, adding texture, or bringing bold color to the plate. Here’s what you’ll gather:
- Kosher salt: Essential for seasoning every element to bring out the best flavors.
- 12 oz. rotini pasta: The spiral shape traps the creamy sauce perfectly for every bite.
- 2/3 cup all-purpose flour: Helps create a lightly crispy coating on the chicken for texture contrast.
- 2 Tbsp. salted butter: Adds richness and a silky base for the sauce.
- 2 Tbsp. olive oil: Balances the butter while helping brown the chicken beautifully.
- 1 1/2 lb. boneless skinless chicken thighs, cubed: Juicy and tender, thighs hold up wonderfully in this dish.
- Black pepper: A little heat and depth that complements the Buffalo sauce.
- 2 celery stalks, sliced plus leaves: Provide a crisp freshness that cuts through the richness.
- 3 garlic cloves, minced: Infuses the sauce with aromatic warmth.
- 1 small white onion, diced: Softens and sweetens the sauce base for balance.
- 4 oz. light lager beer: Adds a subtle complexity and deglazes the pan for flavor boost.
- 1 cup heavy cream: The luxurious element that makes the sauce irresistibly creamy.
- 1/3 cup Buffalo-style hot sauce: The signature spicy punch that defines this dish, plus extra for dialing the heat to your liking.
- 1/2 cup crumbled blue cheese: Adds tangy richness as a bold topping that finishes the dish perfectly.
How to Make Buffalo Chicken Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. The salt seasons the pasta from within, enhancing its natural flavor. Cook the rotini according to the package instructions until it’s perfectly al dente—this texture really helps the sauce cling on beautifully. Drain the pasta and set it aside while you prepare the heroic chicken and heavenly sauce.
Step 2: Prepare and Brown the Chicken
Place the flour in a shallow dish—this will be your coating for the chicken. In a large skillet over medium-high heat, melt the butter alongside the olive oil. Season the cubed chicken thighs generously with salt and black pepper, then dredge each piece lightly in the flour, shaking off any excess. Add the chicken to the skillet and let it brown for 3 to 4 minutes, turning occasionally. This step seals in the juices and adds a satisfying texture. Once golden, transfer the chicken to a plate and set aside.
Step 3: Build the Sauce Base
Reserve some crisp celery slices for garnishing later, then toss the remaining celery, minced garlic, and diced onion into the hot skillet. Sauté them for 2 to 3 minutes until tender and fragrant—this softens their bite while bringing their flavor forward. Pour in the lager beer to deglaze the pan, gently scraping the bottom with a wooden spoon to lift all those delicious caramelized bits trapped in the skillet. This little trick packs serious flavor.
Step 4: Add Cream and Buffalo Flavor
Pour in the heavy cream and the Buffalo-style hot sauce, stirring gently to combine everything into a luscious, spicy sauce. Bring the mixture to a simmer so the flavors marry together and the sauce thickens slightly—this will coat the pasta and chicken perfectly without overwhelming them.
Step 5: Combine Chicken, Pasta, and Sauce
Return the browned chicken to the skillet along with the cooked pasta. Toss everything together over low heat for 1 to 2 minutes, allowing the sauce to cling to the rotini and fully coat the tender chicken pieces. Give it a taste and add any additional salt, pepper, or hot sauce to suit your spice preference. Now your Buffalo Chicken Pasta Recipe is exactly where it needs to be—rich, spicy, and utterly crave-worthy.
How to Serve Buffalo Chicken Pasta Recipe
Garnishes
Presentation and texture matter as much as taste, so sprinkle the dish with crumbled blue cheese and the reserved celery slices plus fresh celery leaves to add a crisp, cool contrast. The tangy blue cheese melts slightly on contact, creating pockets of intense flavor that complement the spicy sauce perfectly.
Side Dishes
For a balanced meal, serve this Buffalo Chicken Pasta alongside a simple green salad tossed with a light vinaigrette or some roasted vegetables. Their freshness offsets the richness while the vibrant colors round out your plate beautifully.
Creative Ways to Present
Consider serving this pasta in individual shallow bowls to show off the colorful celery garnish and blue cheese crumbles. You could also plate it on rustic wooden boards for a cozy feel or add a drizzle of extra hot sauce artistry for those who love an extra kick.
Make Ahead and Storage
Storing Leftovers
This Buffalo Chicken Pasta Recipe keeps well in the refrigerator for up to 3 days in an airtight container. The flavors actually deepen after resting, so leftovers are often even tastier the next day!
Freezing
If you want to save some for later, freeze the pasta in a freezer-safe container for up to 2 months. Just be aware that the texture of the celery garnish may soften after freezing, so add fresh celery when reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of cream or milk to restore creaminess, stirring often to ensure it warms evenly without sticking. Alternatively, microwave in short bursts, stirring between intervals.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs remain juicy and flavorful, chicken breasts will work if you prefer leaner meat—just take care not to overcook them so they stay tender.
What kind of hot sauce works best?
The classic choice is Frank’s Red Hot Buffalo-style sauce for authentic flavor, but feel free to use any quality Buffalo sauce you love or adjust the heat by mixing milder sauces with hotter ones.
Is there a vegetarian alternative to this recipe?
You can swap chicken for crispy tofu or roasted cauliflower florets and still enjoy the creamy Buffalo sauce experience without meat.
Can this dish be made gluten-free?
Yes! Use gluten-free rotini pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging the chicken.
How spicy is this Buffalo Chicken Pasta Recipe?
It offers a nice medium heat that’s easy to adjust—add more hot sauce if you like it fiery or reduce it slightly for milder palates.
Final Thoughts
Sharing this Buffalo Chicken Pasta Recipe feels like inviting you to enjoy one of my all-time favorite comfort meals. It combines spice, creaminess, and satisfying textures in a way that’s simple yet special. I truly hope you give it a try soon and watch it become a staple in your own kitchen adventures.
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Buffalo Chicken Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Buffalo Chicken Pasta recipe combines tender, bite-sized chicken thighs with creamy heavy cream and tangy Buffalo-style hot sauce, blended with rotini pasta and vegetables. Finished with blue cheese and fresh celery, this flavorful dish is a perfect balance of spicy, creamy, and savory, all cooked quickly on the stovetop in about 30 minutes, making it ideal for a hearty weeknight meal.
Ingredients
Pasta
- 12 oz. rotini (spiral) pasta
- Kosher salt, to taste
Chicken and Coating
- 2/3 cup all-purpose flour
- 1 1/2 lb. boneless, skinless chicken thighs, cubed into bite-sized pieces
- Black pepper, to taste
Cooking Fats
- 2 Tbsp. salted butter
- 2 Tbsp. olive oil
Vegetables and Aromatics
- 2 celery stalks, sliced thin, plus leaves for topping
- 3 garlic cloves, minced
- 1 small white onion, diced
Liquids and Sauce
- 4 oz. (1/4 cup) light lager beer
- 1 cup heavy cream
- 1/3 cup Buffalo-style hot sauce (such as Frank’s Red Hot), plus more to taste
Toppings
- 1/2 cup crumbled blue cheese (about 2 oz.)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rotini pasta according to package directions until al dente. Drain and set aside.
- Prepare the Chicken: Place the all-purpose flour in a shallow dish. Season the cubed chicken thighs with kosher salt and black pepper. Lightly dredge each piece in the flour, shaking off any excess.
- Brown the Chicken: Heat the salted butter and olive oil in a large skillet over medium-high heat. Add the floured chicken pieces and cook, turning occasionally, until browned on all sides, about 3 to 4 minutes. Remove the chicken from the skillet and set aside on a plate.
- Cook Vegetables: Reserve some of the sliced celery for topping. Add the remaining celery slices, minced garlic, and diced white onion to the same skillet. Cook over medium-high heat until softened and fragrant, about 2 to 3 minutes.
- Deglaze the Pan: Pour in the light lager beer to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. This adds flavor to the sauce.
- Make the Sauce: Stir in the heavy cream and Buffalo-style hot sauce. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Combine Ingredients: Return the browned chicken and cooked pasta to the skillet. Season with a pinch of kosher salt and black pepper. Cook everything together, stirring gently, until the sauce thickens and coats the pasta and chicken evenly, about 1 to 2 minutes.
- Serve: Transfer the Buffalo chicken pasta to serving plates. Top with crumbled blue cheese, the reserved sliced celery, and celery leaves for a fresh, crunchy garnish. Adjust hot sauce seasoning if desired and serve warm.
Notes
- Use chicken thighs for juicier, more flavorful meat, but chicken breasts can be substituted if preferred.
- Adjust the amount of Buffalo hot sauce to control the spice level.
- Light lager beer can be substituted with chicken broth or water if alcohol is to be avoided.
- Crumbled blue cheese adds tangy creaminess; it can be omitted or replaced with shredded mozzarella for a milder flavor.
- Ensure pasta is well-drained to prevent the sauce from becoming too watery.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
