Creamy Buffalo Chicken and Broccoli Pasta

Creamy Buffalo Chicken and Broccoli Pasta: A Comfort Food Classic with a Kick

If you’re craving a dish that combines the bold, zesty flavors of Buffalo wings with the creamy comfort of pasta, look no further than Creamy Buffalo Chicken and Broccoli Pasta. This hearty one-pot meal brings together tender chicken, crisp-tender broccoli, al dente pasta, and a rich, tangy buffalo sauce swirled into a luscious cream base. It’s the perfect fusion of indulgence and flavor, ideal for weeknight dinners, potlucks, or game-day gatherings. Whether you’re a fan of spicy food or just looking to spice up your dinner routine, this recipe delivers satisfaction in every bite.

The History Behind the Heat

The roots of this dish trace back to the iconic Buffalo chicken wing, which originated at the Anchor Bar in Buffalo, New York, in 1964. Created by Teressa Bellissimo, the spicy fried chicken wings tossed in a vinegar-based cayenne hot sauce quickly became a national sensation. Over time, the Buffalo flavor profile—spicy, tangy, and buttery—inspired countless variations, from dips and sandwiches to casseroles and pasta dishes.

Creamy Buffalo Chicken and Broccoli Pasta emerged as a popular adaptation during the 2000s, particularly as home cooks began experimenting with turning classic appetizers into full meals. The addition of broccoli not only adds color and nutrition but also balances the heat with its mild, earthy flavor. This dish exemplifies modern American comfort cuisine—bold, satisfying, and endlessly customizable—while paying homage to its regional roots.

Ingredients Breakdown: What Makes This Dish Shine

The magic of Creamy Buffalo Chicken and Broccoli Pasta lies in its well-balanced combination of ingredients, each playing a crucial role in texture, flavor, and overall satisfaction:

Chicken Breast: Boneless, skinless chicken breasts are the protein foundation. They’re typically seared or sautéed until golden and juicy, then shredded or diced before being folded into the sauce.
Penne or Rotini Pasta: Short, tubular pastas like penne or rotini hold the creamy sauce beautifully. Their ridges and hollow centers trap the sauce, ensuring every bite is flavorful.
Broccoli Florets: Fresh broccoli adds vibrant color, a slight crunch, and essential nutrients. It can be steamed, sautéed, or boiled alongside the pasta for perfect tenderness.
Buffalo Sauce: Frank’s RedHot is the traditional choice, known for its perfect balance of heat and tang. However, any cayenne pepper-based hot sauce will work.
Heavy Cream or Half-and-Half: This forms the luxurious base of the sauce, mellowing the spiciness while adding richness and body.
Cream Cheese or Sour Cream: Adds tang and creaminess. Cream cheese helps thicken the sauce, creating a velvety texture.
Butter and Garlic: Sautéed garlic and butter form the aromatic base, enhancing depth and warmth.
Shredded Cheddar or Mozzarella: Melts into the sauce for gooey, cheesy goodness. Some recipes use blue cheese for authenticity.
Ranch or Blue Cheese Dressing: Often stirred in or used as a garnish, it cools the heat and complements the Buffalo flavor.
Seasonings: Salt, black pepper, onion powder, and paprika round out the flavor profile.
Green Onions or Cilantro (optional): For fresh garnish and a pop of color.

Step-by-Step Recipe: How to Make Creamy Buffalo Chicken and Broccoli Pasta

Prepare the Ingredients: Dice 1 lb of boneless chicken breast into bite-sized pieces. Cut 2 cups of broccoli into small florets. Measure out 8 oz of penne pasta. Gather ½ cup buffalo sauce, 1 cup heavy cream, 4 oz cream cheese, ½ cup shredded cheddar, ¼ cup ranch dressing, 2 cloves garlic (minced), 2 tbsp butter, and seasonings.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. In the last 3 minutes of cooking, add the broccoli florets to blanch them directly in the pasta water. Drain and set aside, reserving ½ cup of pasta water.
Cook the Chicken: While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and a pinch of garlic powder. Cook for 5–6 minutes per side until golden and cooked through. Remove and set aside.
Build the Sauce: In the same skillet, melt 2 tbsp butter. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the cream cheese and let it melt slowly, whisking continuously. Gradually pour in the heavy cream, stirring until smooth.
Add Heat and Flavor: Whisk in the buffalo sauce, starting with ½ cup (you can add more later). Stir in the ranch dressing and shredded cheddar. Let the sauce simmer gently for 3–4 minutes until thickened slightly.
Combine Everything: Add the cooked chicken to the sauce and stir to coat. Then fold in the drained pasta and broccoli. If the sauce is too thick, gradually add reserved pasta water, 2 tbsp at a time, until desired consistency is reached.
Season and Serve: Taste and adjust seasoning—add more buffalo sauce for heat, salt for flavor, or ranch for creaminess. Garnish with extra cheddar, chopped green onions, and a drizzle of ranch or blue cheese dressing.

Tips for the Perfect Creamy Buffalo Chicken and Broccoli Pasta

Don’t Overcook the Broccoli: Adding it during the last few minutes of pasta cooking ensures it stays bright green and crisp-tender, not mushy.
Use Room-Temperature Cream Cheese: Cold cream cheese can clump. Soften it beforehand for a smoother sauce.
Reserve Pasta Water: The starchy liquid helps emulsify the sauce and bind it to the pasta.
Adjust Heat Gradually: Start with less buffalo sauce and add more after tasting. You can always increase the heat, but you can’t reduce it.
Let It Rest: Allow the dish to sit for 5 minutes after mixing. The sauce will thicken slightly and flavors will meld.
Sear, Don’t Steam the Chicken: High heat ensures a flavorful crust. Avoid overcrowding the pan to prevent steaming.
Stir Constantly When Making the Sauce: Prevents scorching and ensures even melting of cheese and cream cheese.

Variations and Customizations

This recipe is highly adaptable to suit different tastes, dietary needs, and ingredient availability:

Dairy-Free Version: Substitute heavy cream with coconut cream, use dairy-free cream cheese and cheese shreds, and opt for vegan ranch dressing.
Gluten-Free Option: Use gluten-free pasta and ensure your buffalo sauce is certified gluten-free (many are, but check labels).
Low-Carb/Keto Adaptation: Replace pasta with spiralized zucchini (zoodles) or cauliflower florets. Increase healthy fats with added butter or avocado.
Veggie-Packed Twist: Add bell peppers, spinach, mushrooms, or cherry tomatoes for more color and nutrients.
Spicier Version: Mix in a dash of cayenne pepper, sriracha, or crushed red pepper flakes. Use a hotter buffalo-style sauce like Dave’s Insanity.
Milder for Kids: Reduce buffalo sauce and replace part of it with barbecue sauce or tomato sauce. Use mild cheddar and skip the extra spices.
Baked Casserole Style: Transfer the mixture to a baking dish, top with extra cheese and buttered breadcrumbs, and bake at 375°F for 20 minutes until bubbly and golden.
Instant Pot Method: Brown chicken using sauté function, add broth, pasta, and broccoli, then pressure cook for 4 minutes. Quick release, then make the sauce separately and combine.
Meal Prep Friendly: Store portions in airtight containers for up to 4 days. Reheat with a splash of milk or broth to restore creaminess.

Health Considerations and Nutritional Value

While undeniably rich and comforting, Creamy Buffalo Chicken and Broccoli Pasta can be adapted for better nutritional balance:

Calorie Content: A standard serving (about 1.5 cups) contains approximately 450–600 calories, depending on ingredients and portion size.
Protein: Chicken and cheese provide high-quality protein (around 25–30g per serving), supporting muscle repair and satiety.
Fat: The dish is higher in saturated fat due to cream, butter, and cheese. Opt for reduced-fat dairy or plant-based alternatives to lower fat content.
Carbohydrates: Primarily from pasta (approx. 40–50g per serving). Whole grain or legume-based pasta increases fiber and nutrients.
Fiber: Broccoli contributes about 3–4g of fiber per cup, aiding digestion and blood sugar control.
Sodium: Buffalo sauce, cheese, and ranch dressing can make this dish high in sodium (up to 800–1000mg per serving). Use low-sodium versions and limit added salt.
Vitamins and Minerals: Broccoli is rich in vitamin C, K, and folate. Chicken provides B6 and niacin. Dairy adds calcium and phosphorus.
Portion Control: Serve with a side salad or roasted vegetables to balance the meal and reduce overall calorie density.
Allergens: Contains dairy, eggs (in some ranch dressings), and gluten (unless substituted). Always check labels if serving those with allergies.

Ingredients

1 lb (450g) boneless, skinless chicken breasts, diced
8 oz (225g) penne or rotini pasta
2 cups fresh broccoli florets
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
½ cup Frank’s RedHot Buffalo sauce (or similar)
1 cup heavy cream (or half-and-half for lighter version)
4 oz cream cheese, cubed and softened
½ cup shredded cheddar cheese (plus extra for topping)
¼ cup ranch dressing (or blue cheese)
½ tsp onion powder
½ tsp smoked paprika (optional)
Salt and black pepper to taste
¼ cup chopped green onions (for garnish)
Reserved pasta water, as needed

Directions

Bring a large pot of salted water to a boil. Add pasta and cook for 8–10 minutes, following package directions. In the last 3 minutes, add broccoli florets. Drain together and reserve ½ cup of pasta water.
Season chicken with salt, pepper, and onion powder. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side until golden and internal temperature reaches 165°F. Remove and set aside.
In the same skillet, melt butter over medium heat. Add garlic and sauté 30 seconds until fragrant.
Add cream cheese and stir until melted and smooth. Gradually whisk in heavy cream, ensuring no lumps.
Stir in buffalo sauce, ranch dressing, smoked paprika, and shredded cheddar. Simmer 3–4 minutes until sauce thickens slightly.
Add cooked chicken to the sauce, stirring to coat. Let simmer 2 minutes.
Fold in cooked pasta and broccoli. Add reserved pasta water 2 tbsp at a time if sauce is too thick.
Taste and adjust seasoning. Add more buffalo sauce for heat or ranch for creaminess.
Remove from heat, let rest 5 minutes. Garnish with green onions and extra cheese.
Serve warm, optionally with extra ranch or blue cheese on the side.

FAQ

Can I use leftover or rotisserie chicken?
Yes! Shred or dice 2–3 cups of cooked chicken and add it when combining with the sauce. Skip the browning step.

How do I reheat leftovers?
Reheat gently on the stove over low heat with a splash of milk or broth to loosen the sauce. Microwave in 30-second intervals, stirring between.

Can I freeze this dish?
It can be frozen, but dairy-based sauces may separate slightly upon thawing. Thaw overnight in the fridge and reheat slowly, stirring frequently. Add a little cream to restore texture.

Is there a substitute for heavy cream?
Half-and-half, whole milk with a tablespoon of cornstarch, or coconut cream (for dairy-free) can work, though the sauce may be thinner.

Can I make this in a slow cooker?
Yes. Brown chicken first, then add to slow cooker with uncooked pasta, broccoli, sauce ingredients, and 1 cup chicken broth. Cook on high for 3–4 hours or low for 6–7. Stir in cream cheese and cheddar at the end.

Why is my sauce grainy?
This usually happens if the cream cheese is cold or the heat is too high. Use room-temperature cream cheese and keep the heat at medium-low.

Can I use frozen broccoli?
Yes, but thaw and drain well to avoid excess moisture. Add it toward the end to prevent overcooking.

Summary

Creamy Buffalo Chicken and Broccoli Pasta is a bold, comforting dish that transforms spicy Buffalo flavors into a satisfying family meal. Packed with protein, veggies, and a rich, tangy cream sauce, it’s easy to customize and impossible to resist.