Creamy Buffalo Chicken Penne

Name: Creamy Buffalo Chicken Penne
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breast, trimmed and cut into bite-sized pieces; 1 (16 oz) box dry penne pasta, cooked to al dente; 1 jar (about 15 oz) Alfredo sauce; 1/3 to 1/2 cup buffalo wing sauce; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 medium onion, chopped; 1 tbsp dry ranch seasoning

This Creamy Buffalo Chicken Penne is a cozy, comforting weeknight meal that balances spicy, tangy buffalo sauce with rich, velvety Alfredo. Each forkful delivers tender chicken bites, al dente penne, and a luxuriously smooth sauce that clings to every noodle. The melted mozzarella gives gooey, stretchy texture while grated Parmesan adds a salty, nutty finish. Aromas of warm onion and buffalo spice fill the kitchen as the dish simmers, inviting hungry family or friends to the table. It is ideal for busy evenings, casual dinner parties, or when you want a crowd-pleasing pasta that feels indulgent without a lot of fuss. Serve it straight from the skillet for a hearty comfort meal, or spoon it into baking dishes to broil briefly for a bubbly, golden top.

Ingredients

1 lb boneless skinless chicken breast, trimmed and ready to cook. Use bite-sized pieces after cooking for even bites.
1 (16 oz) box dry penne pasta. Cook to al dente so the pasta holds up when mixed with the sauce.
1 jar (about 15 oz) Alfredo sauce. Provides the rich, creamy base for the buffalo flavor.
1/3 to 1/2 cup buffalo wing sauce. Adjust amount to control heat and tang.
1 cup shredded mozzarella cheese. Melts into a creamy, stretchy finish.
1/4 cup grated Parmesan cheese. Adds salty, nutty depth to the sauce.
1 medium onion, chopped. Softens and adds savory sweetness.
1 tbsp dry ranch seasoning. Adds herby, tangy notes throughout the dish.

Step-by-step Instructions

Cook the penne pasta according to package instructions. Drain and set aside. Reserve a splash of pasta water in case you need to loosen the sauce later.
In a large skillet over medium heat, cook the chicken until fully cooked. Remove from the skillet and chop into bite-sized pieces. Tip: cook until the internal temperature reaches 165 degrees Fahrenheit for safety.
In the same skillet, add the chopped onion and cook until softened, about 4 to 5 minutes. Stir occasionally so the onion cooks evenly.
Return the chopped chicken to the skillet, add the Alfredo sauce and the buffalo sauce, and heat until warmed through. Stir gently to combine the sauces with the chicken.
Mix in the cooked penne pasta, adding reserved pasta water if the sauce is too thick. Add a tablespoon at a time until you reach the desired consistency.
Stir in the shredded mozzarella and grated Parmesan until melted and smooth. Keep the heat low to prevent cheese from separating.
Serve hot, garnished with extra Parmesan or a sprinkle of the dry ranch seasoning if desired.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: Approximately 620 calories per serving

Tips, Storage & Variations

Tips: Cut the chicken into even pieces before cooking for uniform cooking time. Warm the Alfredo sauce gently to prevent it from breaking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stove with a splash of reserved pasta water to restore creaminess.
Freezing: Cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Flavor variations using existing ingredients only:
- Milder: Use 1/3 cup buffalo wing sauce for a gentler heat.
- Extra cheesy: Increase the mozzarella slightly by up to 1/2 cup for more gooey texture.
- Ranch finish: Sprinkle the 1 tablespoon of dry ranch seasoning over the top when serving for an extra herby note.
- Bolder Parmesan: Add a bit more grated Parmesan at the end for a nuttier, saltier finish.

Frequently Asked Questions

Can I use pre-cooked chicken for this recipe?
Yes. Use pre-cooked chicken pieces and add them in step 4 to warm through with the sauces.
How do I prevent the sauce from becoming too thick?
Reserve some pasta water and add it a tablespoon at a time while mixing until the sauce reaches the right consistency.
Is this recipe very spicy?
Heat depends on the amount of buffalo wing sauce. Use 1/3 cup for milder heat or 1/2 cup for more spice.
Can I make this ahead of time?
Yes. Prepare through step 6, cool, refrigerate, and reheat gently before serving.
What is the best way to reheat leftovers?
Reheat on the stove over low heat, adding a splash of reserved pasta water to loosen the sauce.

Conclusion

This Creamy Buffalo Chicken Penne is simple to make, satisfying, and ideal for nights when you want bold flavor without complicated steps. It brings together tender chicken, creamy Alfredo, and lively buffalo heat for a pasta that hits all the comfort notes. If you enjoy a similar twist on pasta, try this version and adjust the buffalo and cheese levels to suit your taste. For more inspiration and another take on creamy buffalo chicken pasta, see Creamy Buffalo Chicken Pasta – Skinny Spatula and Creamy Buffalo Chicken Pasta – I Am Homesteader. Give it a try and share how you make it your own.