Buffalo Chicken Pasta

Consider this the romanticized version of your favorite dip.

Velvety and smooth with just the right vinegary kick, this buffalo chicken pasta captures all the flavors of your favorite game day dip… only in pasta form. While there are plenty of buffalo chicken pasta recipes out there, this one is different. It doesn’t simply toss the dip’s ingredients into a pot with noodles. It’s not thick or overly heavy, nor does it feel like you’re eating a block of cream cheese mixed with hot sauce. Instead, the sauce is silky and balanced, highlighting the tang of hot sauce with more flavor than heat, without tipping into sourness. Remarkably light for a buffalo-inspired dish, it skips the mountains of cheese and still delivers big on taste. If you want a dish inspired by the original buffalo sauce dish, ready in just 30 minutes, you’ll want to try this.

WHY YOU’LL LOVE THIS RECIPE

What’s not to love? It’s the beloved, nostalgic buffalo chicken dip, transformed into a hearty pasta. Quick and easy, this recipe is perfect for busy weeknights or anytime you want big flavor without spending even 30 minutes in the kitchen. It’s a true crowd-pleaser, and as long as your kids can handle a little heat, it makes a great family meal too.

WHAT YOU’LL NEED TO MAKE BUFFALO CHICKEN PASTA

• Pasta + Pasta Water – Player’s choice here, though I recommend using a shorter pasta rather than something long like spaghetti. This recipe is perfect for getting playful with pasta shapes: great options include farfalle, lumache (a.k.a shelbows), rigatoni, or penne.
• Franks Red Hot – You are looking for Franks Red Hot sauce, not buffalo wing sauce. Wing sauce already has the butter added in, which we don’t need since we’re adding it in at the start. Substitute with caution, there really is no other hot sauce that gives you that iconic buffalo flavor than Franks.
• Boursin Cheese – Boursin comes in several flavors, but this recipe specifically calls for the Garlic & Fine Herbs variety (the green box). Packed with garlic, parsley, and chives, it delivers a flavor profile similar to ranch dressing, without needing to pour in the dressing. Best of all, it’s also what makes the sauce creamy, hitting two birds with one stone. You can find Boursin cheese in most mainstream supermarkets, usually in the fresh cheese section near the deli.
• Garlic – Fresh only!
• Chicken Broth – Vegetable is an okay substitute.
• Paprika – Since we are adding heat with the Franks Red Hot, avoid hot paprika. Instead use sweet paprika.
• Butter

DAIRY + VINEGAR = OH NO

Have you ever mixed vinegar or lemon juice into dairy? Or have you ever had buffalo chicken dip straight from the oven, and it’s… kind of chunky? If you don’t already know, acid and milk don’t get along, and if not incorporated properly, acid will curdle dairy, leaving a less than desireable texture. Don’t get me wrong, in some cases, you want to curdle dairy, such as when making cheese or homemade buttermilk. While we do not add milk to this dish, there is milk and cream in Boursin. Have no fear; there are ways to get around this. In fact, if you have made my Lemon Caper Pasta then you have already encountered this.

If you take anything from what I said above it’s to follow the directions below.

HOW TO MAKE BUFFALO CHICKEN PASTA

Boil the Pasta – This may seem obvious, but if you don’t already know, pasta needs to be boiled in salty water. Not only does this give the pasta flavor, but the salty water will also be added to the sauce. If you’re ever wondering why I don’t say to salt the sauce, it’s because we add starchy, salty pasta water. Always save more water than you need. I always advise in the recipe how much to add and save, in case you want to thin the sauce out or if it reduces too much and you need to add more to loosen it up. Cook the pasta as per package directions until al dente.

Sauté + Build the Sauce– In a large skillet or pan over low-medium heat, melt the butter. Once melted, and bubbly, add the garlic and paprika, and sauté for 2-3 minutes. The garlic will become soft and fragrant but not brown. If the garlic begins to brown, reduce the heat.

Add the flour and cook for 3-4 minutes, stirring every 10-20 seconds to ensure the flour doesn’t burn. We aren’t making a thick roux here, just 2 to 3 tablespoons of butter. Not only does cooking the raw flour remove its starchy taste, but letting the roux cook down also ensures a smoother sauce once the broth is added. No lumps here!

Add the broth and vigorously mix to combine the roux with the broth. Cook until it starts to thicken, approximately 1-2 minutes. Stir in the pasta water. Cook for 2-3 minutes, allowing the sauce to come to a simmer.

Make it Buffalo – TURN OFF THE HEAT. Sorry for the caps, but this is the step that stops the sauce from curdling. Wait 2-3 minutes until the sauce no longer bubbles, then add the Frank’s Hot Sauce. Mix to combine, then add the Boursin, crushing it with the back of a spoon and mixing to combine. This will take a minute for the Boursin to melt into the sauce. Add the pasta and serve!

FAQS

How can I make this more a substantial meal? While this buffalo chicken pasta recipe doesn’t include chicken by default, feel free to add precooked chicken. Grilled skinless chicken breasts, chicken thighs, or even shredded rotisserie chicken are excellent and easy additions to the recipe. Roasted or grilled shrimp are also another great protein to add. In addition feel free to sprinkle on blue cheese crumbles after cooking.

Are there any substitutes for Boursin? I wish I could say yes, but Boursin is tough to substitute—it’s really its own thing. That said, a few other brands have started releasing similar products, like President Rondelé Cheese Spread, which you can also find in many mainstream supermarkets near where Boursin is sold.

STORING/REHEATING

As I often mention in my posts, creamy pasta dishes are best enjoyed right away. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days, but once chilled, the sauce tends to congeal and it’s tough to bring back that velvety-smooth texture. 

While you can reheat this pasta in the microwave, there’s a better method for creamy sauces. My favorite hack is to save some pasta water and freeze it in ice cube trays. When you’re ready to reheat, add the pasta to a pan and melt in one cube at a time until the sauce is warmed through and returns to the desired consistency. I like using THIS ice cube tray (if using this add a few at a time). No pasta water? add a splash of broth instead, and heat on the stove over low heat until warmed throughout

Looking for more pasta recipes? Check out the below!

Pancetta Pink Sauce
Miso Chipotle Pasta
Creamy Sun Dried Tomato Orzo

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