Buffalo Wild Wings Sauce Chicken Pasta Recipe: Tangy Creamy Twist on a Classic

This recipe transforms classic buffalo flavors into a creamy pasta dish that captures the bold tang of the original. The secret lies in balancing the heat with a rich, velvety sauce that clings perfectly to every noodle.

You’ll get tender chicken coated in authentic buffalo sauce, tossed with al dente pasta and a cooling creamy base. It’s a restaurant-quality twist on a classic that comes together in under 45 minutes.

Ingredients for Buffalo Wild Wings Sauce Chicken Pasta

Classic buffalo flavors meet creamy pasta in this restaurant-quality dish with tender chicken.

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The hot sauce is non-negotiable here. Frank’s RedHot is the gold standard for authentic buffalo flavor—look for it in any grocery store’s condiment aisle. For the chicken, boneless, skinless breasts stay juicy when cooked quickly over high heat. Use the best quality heavy cream you can find (organic if possible) for that velvety texture that defines this dish.

Need to dial back the heat? Substitute half the hot sauce with extra butter. No ranch? Blue cheese dressing works beautifully and doubles the tang. If avoiding dairy, cashew cream can replace the heavy cream (though texture differs). The green onions are flexible—celery leaves or parsley would work in a pinch (just don’t skip the fresh element).

This dish keeps 3-4 days refrigerated in an airtight container, though the pasta absorbs sauce over time. Freezing isn’t recommended—the cream separates and the texture suffers. For best results, cook the chicken and sauce separately, then combine with fresh pasta just before serving.

Step-by-Step Instructions for Buffalo Wild Wings Sauce Chicken Pasta

This method ensures a perfect balance of tangy heat and creamy richness in every bite.

Step 1: Prepare and Cook the Chicken

Cut the 1.5 lb boneless skinless chicken breasts into bite-sized pieces. Season with 1 tsp salt and 0.5 tsp black pepper, ensuring even coverage. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.

Add the seasoned chicken in a single layer. Cook for 5-6 minutes, stirring occasionally, until the pieces are golden brown and cooked through to an internal temperature of 165°F. Remove from heat and set aside.

Step 2: Create the Buffalo Sauce Base

In the same skillet, reduce heat to medium and melt 0.5 cup unsalted butter. Add 3 cloves minced garlic cloves and cook for 30 seconds until fragrant. Stir in 0.75 cup Frank’s RedHot Sauce and 1 tbsp Worcestershire sauce, combining thoroughly.

Simmer for 2-3 minutes, allowing the flavors to meld. The mixture should be smooth and slightly thickened. This sauce base delivers that signature buffalo wing tang with a subtle depth from the Worcestershire.

Step 3: Build the Creamy Sauce

Sprinkle 0.25 cup all-purpose flour over the buffalo sauce and whisk vigorously to eliminate lumps. Gradually pour in 0.75 cup heavy cream and 0.25 cup chicken broth, whisking constantly to create a smooth mixture.

Stir in 0.5 cup ranch dressing until fully incorporated. The sauce should thicken to a velvety consistency that coats the back of a spoon. Cook for an additional 3-4 minutes on medium-low heat, stirring frequently to prevent scorching.

Step 4: Combine Chicken and Sauce with Pasta

While the sauce simmers, cook 12 oz penne pasta in salted boiling water until al dente according to package instructions. Drain thoroughly, reserving 1/4 cup pasta water.

Add the cooked pasta and chicken to the sauce, tossing gently to ensure every piece is evenly coated. If the sauce is too thick, add reserved pasta water 1 tbsp at a time until reaching the desired consistency. The pasta should be well-coated but not swimming in sauce.

Step 5: Garnish and Serve

Transfer the pasta to serving plates. Top with 0.5 cup blue cheese crumbles and 0.5 cup thinly sliced green onions. The blue cheese adds a salty tang that complements the buffalo flavor, while the green onions provide fresh contrast.

Serve immediately while hot. The creamy sauce will thicken slightly as it cools, maintaining its rich texture. Each bite should deliver the perfect balance of spicy, creamy, and savory flavors that define this classic twist.

Storing and Reheating This buffalo wild wings sauce chicken pasta

Refrigerator Storage

Let your pasta cool for no more than 2 hours before transferring to airtight containers. I use glass containers with locking lids to prevent leaks. Store at 40°F or below for up to 3-4 days. The flavors meld beautifully overnight. ❄️

Freezing Not Recommended

Avoid freezing this dish entirely. The cream sauce separates during thawing, and the pasta becomes mushy. If you must freeze, store just the cooked chicken in sauce (without pasta) for up to 1 month, but expect texture changes.

Stovetop Reheating

This method preserves the creamy texture best. Heat in a saucepan over medium-low heat, adding 2-3 tbsp chicken broth to loosen the sauce. Stir frequently for 5-7 minutes until heated through to 165°F. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Use 50% power in 1-minute intervals, stirring between each, until reaching 165°F. Add a splash of milk if the sauce looks dry.

Reviving Leftovers

If the sauce thickens too much, whisk in 1-2 tbsp warm water or broth. For separated sauce, heat slowly while whisking vigorously. The pasta absorbs sauce over time, so extra liquid helps restore the original consistency.

Frequently Asked Questions