This Creamy Buffalo Chicken Pasta recipe is a flavorful and comforting dish that combines tender grilled chicken, spicy Buffalo sauce, creamy cheeses, and gluten-free penne pasta. Packed with bold flavors and a rich, creamy texture, this dish is perfect for weeknight dinners or any time you’re craving something spicy and satisfying. With the addition of fresh spinach, diced tomatoes, and ranch dressing, this pasta delivers the ultimate creamy, spicy goodness. It’s quick, easy, and perfect for anyone following a gluten-free diet.

Ingredients
- 32 oz grilled chicken breast strips (Springer Mountain Farms)
- 16 oz gluten-free penne pasta
- ½ cup ranch dressing
- 1 cup Buffalo sauce
- 4 cups vegetable or chicken broth
- ¾ cup water
- 1 pint cherry tomatoes, diced
- 2 cups diced spinach
- 8 oz cream cheese, cut into quarters
- 1 cup shredded cheddar cheese
- 2 ½ cups shredded mozzarella cheese
- 1 tablespoon dry jalapeño
- 1 tablespoon garlic olive oil
- 1 tablespoon minced onion
- ½ teaspoon paprika
Instructions
- Dice the grilled chicken into small pieces or shred it using a food processor. Combine the chicken with the ranch dressing in a bowl and set aside.
- In a large, high-rimmed pan or skillet, melt butter and garlic olive oil over medium heat. Once melted, add the diced cherry tomatoes, dry jalapeños, minced onion, and paprika. Cook for 2 minutes, stirring occasionally.
- Add the uncooked gluten-free penne pasta, vegetable or chicken broth, water, and diced spinach to the pan. Cover with a lid and cook for 9 to 11 minutes, or until the pasta is al dente.
- Once the pasta is cooked, remove the lid and stir. Reduce the heat to low and add the cream cheese, shredded cheddar cheese, shredded mozzarella cheese, and Buffalo sauce. Stir until everything is fully combined and creamy.
- Add the ranch-coated chicken to the pan and stir well to incorporate. Serve hot and enjoy!
Why You’ll Love This Recipe
This Creamy Buffalo Chicken Pasta is a perfect combination of spicy and creamy flavors, offering a deliciously rich and satisfying meal. The grilled chicken, tossed in ranch dressing, pairs perfectly with the tangy Buffalo sauce and creamy cheeses, while the spinach and tomatoes add a burst of freshness. This dish is quick to make, gluten-free, and a sure crowd-pleaser!
Tips
- Adjust the spice level: If you like it extra spicy, add more Buffalo sauce or sprinkle in some red pepper flakes. For a milder version, reduce the amount of Buffalo sauce.
- Use rotisserie chicken: For even quicker prep, you can substitute the grilled chicken with store-bought rotisserie chicken.
- Stir frequently: Keep stirring the pasta to ensure the creamy sauce evenly coats the pasta.
Variations and Substitutions
- Dairy-free: Use dairy-free cream cheese and cheese alternatives to make this dish dairy-free.
- Add veggies: If you want more vegetables, try adding bell peppers, zucchini, or mushrooms to the skillet for extra flavor and texture.
- Spicy version: For a spicier kick, add chopped jalapeños or a few dashes of hot sauce to the sauce mix.
FAQs
- Can I make this dish ahead of time?
Yes, you can prepare this pasta in advance. Store it in an airtight container in the fridge for up to 2 days. Reheat on the stovetop with a little extra broth or water to loosen the sauce. - Can I freeze this pasta?
Yes, this pasta can be frozen for up to 3 months. When ready to serve, thaw it in the refrigerator overnight and reheat gently on the stovetop. - Can I use a different type of pasta?
Absolutely! If you don’t need the pasta to be gluten-free, you can substitute it with regular penne or any pasta of your choice.
Serving
This creamy and spicy pasta pairs wonderfully with a side of crispy garlic bread or a fresh green salad to balance the richness. A cold drink, like a lemony iced tea or a light beer, complements the heat and creaminess perfectly.
Suggestions
- Top with extra cheese: For even more indulgence, sprinkle some extra shredded mozzarella and cheddar cheese on top before serving.
- Garnish with fresh herbs: Fresh cilantro or parsley would add a lovely touch of color and freshness to the dish.
- Pair with a cool dip: If you’re serving this as part of a larger spread, a cool dip like ranch or blue cheese would be a great addition.
Creamy Buffalo Chicken Pasta
8
servings5
minutes15
minutesIngredients
32 oz grilled chicken breast strips (Springer Mountain Farms)
16 oz gluten-free penne pasta
½ cup ranch dressing
1 cup Buffalo sauce
4 cups vegetable or chicken broth
¾ cup water
1 pint cherry tomatoes, diced
2 cups diced spinach
8 oz cream cheese, cut into quarters
1 cup shredded cheddar cheese
2 ½ cups shredded mozzarella cheese
1 tablespoon dry jalapeño
1 tablespoon garlic olive oil
1 tablespoon minced onion
½ teaspoon paprika
Directions
- Dice the grilled chicken into small pieces or shred it using a food processor. Combine the chicken with the ranch dressing in a bowl and set aside.
- In a large, high-rimmed pan or skillet, melt butter and garlic olive oil over medium heat. Once melted, add the diced cherry tomatoes, dry jalapeños, minced onion, and paprika. Cook for 2 minutes, stirring occasionally.
- Add the uncooked gluten-free penne pasta, vegetable or chicken broth, water, and diced spinach to the pan. Cover with a lid and cook for 9 to 11 minutes, or until the pasta is al dente.
- Once the pasta is cooked, remove the lid and stir. Reduce the heat to low and add the cream cheese, shredded cheddar cheese, shredded mozzarella cheese, and Buffalo sauce. Stir until everything is fully combined and creamy.
- Add the ranch-coated chicken to the pan and stir well to incorporate. Serve hot and enjoy!
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