
Creamy, spicy buffalo chicken pasta that’s quick to make, crowd-pleasing, and perfect for weeknights or game day gatherings.

This creamy, flavorful buffalo chicken pasta became a rotating favorite at our house the first time I made it for a weekend game day. I discovered the combination by accident when I had leftover shredded chicken, a block of cream cheese, and a craving for something with a little heat. The result was beyond anything I expected: tender rigatoni coated in a silky buffalo-cream sauce, pockets of melted cheese, and that bright tang from ranch dressing that balances the heat.
I love this version because it’s speedy — ready from stovetop to table in about 30 minutes — and forgiving. It’s the sort of dish you can build from pantry staples and cooked chicken, but it also shines when you make the buffalo sauce from scratch or shred your own cheese. My kids call it “the dip pasta,” and friends always ask for the recipe after sampling a warm, bubbly tray pulled from the oven.
When I serve this, I always watch for the first bite reaction: a slow grin, then an enthusiastic second helping. My sister once brought it to a potluck and came home with an empty baking dish and three recipe requests. It travels well and stays creamy even after reheating, which makes it a reliable favorite.
My favorite part of making this is the crispy cheese edges that form around the baking dish — they’re irresistible. At a family dinner, my teenager once declared it worthy of a “restaurant menu” and requested it for every birthday from then on. It’s the kind of recipe that sparks small traditions.
Allow the pasta to cool to room temperature before storing. Refrigerate in an airtight container for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat in a 325°F oven, covered with foil, until warmed through (about 15–20 minutes from chilled). Microwaving works for single servings; cover loosely and stir halfway through to heat evenly. If the sauce seems dry after reheating, stir in a tablespoon of milk or cream to restore creaminess.
If you don’t have rigatoni, use penne, ziti, or shells — any short pasta that captures sauce works. Swap ranch for blue cheese dressing for a tangier profile. For a homemade buffalo, melt 2 tablespoons butter and whisk into 1/2 cup hot sauce (Frank’s or similar). To reduce dairy, replace half the cream cheese with pureed silken tofu and use dairy-free cheeses, but note the texture will differ. To stretch the meal, fold in 1 cup cooked vegetables like sautéed celery and onion or roasted cauliflower.
Serve with a crisp green salad dressed with lemon vinaigrette to cut the richness. Crunchy celery sticks and carrot batons echo classic buffalo accompaniments. For a party, place the baked dish on a trivet with small plates and utensils nearby for buffet-style serving. Garnish with sliced scallions and a drizzle of extra buffalo sauce for presentation.
Buffalo sauce traces back to Buffalo, New York, famously paired with chicken wings. This pasta adapts that iconic flavor into a cheesy, American comfort preparation — part casserole, part pasta bake. It’s emblematic of how classic regional flavors can be reinterpreted into new, family-friendly formats that cross meal categories.
In colder months, add roasted squash or sweet potato cubes for heartiness; in summer, fold in charred corn and fresh chopped tomatoes just before baking. For game-day gatherings, double the recipe and bake in disposable pans for easy transport. During warmer weather, serve as a slightly chilled pasta salad by using Greek yogurt in place of some cream cheese and skipping the final baking step.
Cook the pasta and shred the chicken ahead of time. Combine the sauce and chicken and store in the fridge; on the day, boil the pasta and assemble for a quick bake. Portion into individual oven-safe containers for grab-and-go lunches; these reheat well in a toaster oven or conventional oven. Label containers with date and reheat instructions for convenience.
There’s comfort in sharing a dish that’s both simple and indulgent. This buffalo chicken pasta has become one of those recipes I reach for when I want to feed a crowd without fuss, and it always returns smiles and second helpings.
Let the cream cheese come to room temperature for easy mixing and a smoother sauce.
Shred your own cheese for the creamiest melt — pre-shredded cheese has anti-caking agents that reduce creaminess.
Cook pasta al dente since it will finish cooking in the oven to avoid a mushy texture.
For extra flavor, toss the shredded chicken with a tablespoon of extra buffalo sauce before folding into the mixture.
If the top browns too quickly, tent loosely with foil for the remaining baking time.
This nourishing buffalo chicken pasta recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Buffalo Chicken Pasta recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Bring a large pot of salted water to a boil and cook rigatoni until al dente (about 10–12 minutes). Drain thoroughly to prevent excess water in the bake.
Beat softened cream cheese until smooth, then stir in buffalo sauce, ranch dressing, and garlic powder. Fold in shredded chicken and 1/2 cup each of mozzarella and Colby jack until evenly combined.
Toss the warm drained pasta with the buffalo-chicken mixture. Spray a 9x13 baking dish with non-stick spray, transfer the pasta mixture, and spread evenly. Top with remaining shredded cheeses.
Bake at 350°F for 20–25 minutes, until cheese is melted and edges turn lightly golden. Let rest 5 minutes before serving so the sauce sets slightly.
Garnish with sliced green onions or chopped celery. Offer extra buffalo sauce and ranch at the table for guests to adjust heat and tang.
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This recipe looks amazing! Can't wait to try it.
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