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4.8 from 78 votes

Buffalo Chicken Pasta

This Buffalo Chicken Pasta recipe is the perfect combination of creamy, tangy, and spicy flavors. It's a must-try for spicy food lovers.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4
Calories: 545 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 boneless, skinless chicken breast (about ⅔ lb.) $3.33
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp cayenne pepper $0.05
  • 1/4 tsp salt $0.02
  • 1 Tbsp cooking oil $0.04
  • 2 Tbsp butter $0.26
  • 8 oz. penne pasta $0.67
  • 1 oz. can petite diced tomatoes $1.00
  • 1.5 cups chicken broth $0.28
  • 4 oz. cream cheese $1.10
  • 1/4 cup hot sauce $0.52
  • 1/2 tsp Worcestershire sauce  $0.02
  • 1/2 cup shredded Monterey jack cheese $0.58
  • 2 green onions, sliced (optional) $0.16

Instructions

    Cup of Yum
  1. Cut the chicken into ½-¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt, then sprinkle it over the chicken pieces. Toss the chicken in the spices until everything is well coated.
  2. Heat the cooking oil in a large deep skillet over medium-high heat until very hot. Once hot, add the chicken and allow the chicken to brown on all sides. The chicken does not need to be cooked through at this point.
  3. Add the uncooked pasta, canned diced tomatoes (with the liquid), and the chicken broth to the skillet with the chicken. Stir to dissolve all of the browned bits off the bottom of the skillet.
  4. Place a lid on the pot and allow the broth to come up to a strong simmer. The broth will not fully cover the pasta, but that is okay. Once the broth is simmering, briefly stir the pasta, replace the lid, then turn the heat down to medium-low.
  5. Allow the pasta to simmer in the broth for 10-12 minutes or until the pasta is tender and most of the liquid has been absorbed, stirring once or twice throughout, and always replacing the lid after stirring.
  6. Once the pasta is tender and only a small amount of thickened liquid remains in the skillet, cut the cream cheese into chunks and add it to the past along with the butter, hot sauce, and Worcestershire sauce. Stir and cook over medium-low heat until the cream cheese has fully melted into the pasta.
  7. Add the shredded Monterey jack cheese and stir until melted into the sauce. Top with sliced green onions, then serve hot.

Nutrition Information

Serving 1.5cups Calories 545kcal (27%) Carbohydrates 46g (15%) Protein 30g (60%) Fat 26g (40%) Sodium 1193mg (50%) Fiber 2g (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 545

% Daily Value*

Serving 1.5cups
Calories 545kcal 27%
Carbohydrates 46g 15%
Protein 30g 60%
Fat 26g 40%
Sodium 1193mg 50%
Fiber 2g 8%

* Percent Daily Values are based on a 2,000 calorie diet.