There’s something about buffalo sauce that turns a basic dinner into something craveable. Add it to pasta, stir in tender shredded chicken, and wrap it in creamy cheese — that’s what this recipe is all about.
It started with leftover rotisserie chicken and a half-used bottle of wing sauce. We tossed it in the Instant Pot with pasta and cheese, and it instantly became one of those meals that shows up again next week. It’s quick, easy, and tastes way better than takeout.
Why This Recipe Hits the Spot
Buffalo chicken is usually a weekend treat — messy, saucy, and saved for game day. But this version makes it weeknight-friendly and fuss-free. No frying, no baking, no layers. Just throw it in the pot and let the pressure do the rest.
- Creamy, spicy, and cheesy in every bite
- Made in one pot for easy cleanup
- Great for using cooked or shredded chicken
- Adjust the heat depending on your sauce
- Done in under 30 minutes
What You’ll Need for This Pasta
Keep it simple with a handful of fridge and pantry basics. Everything comes together quickly and builds flavor fast.
- Shredded chicken – Cooked and ready to go
- Pasta – Short shapes like penne, rotini, or elbows work best
- Buffalo wing sauce – Use mild or hot, depending on what you like
- Cream cheese – For that creamy base
- Shredded cheddar – Melts right in and adds richness
- Garlic + onion powder – Extra flavor without chopping
How to Make Buffalo Chicken Pasta in the Instant Pot
This is the kind of meal you throw together when you’re too tired to cook but want something warm and filling.
- Layer the Base
Add uncooked pasta to the Instant Pot. Pour in water or broth to barely cover, then stir in buffalo sauce and seasoning. - Add the Chicken
Drop in shredded or diced cooked chicken. No need to stir — it’ll cook right with the pasta. - Pressure Cook
Seal the lid. Cook on HIGH pressure for 5 minutes. Let it naturally release for 5 minutes before opening. - Stir in the Creaminess
Add cream cheese and shredded cheddar while the pasta is still hot. Stir until everything melts and turns smooth. - Adjust to Taste
Add more buffalo sauce if you want extra heat. Top with green onions, a drizzle of ranch, or blue cheese if you like.
Topping Ideas and Mix-Ins
Want to bulk it up or change the texture? These work great:
- Sliced green onions or chives
- Ranch or blue cheese drizzle
- Extra shredded cheese on top
- Diced celery for crunch
- Crushed tortilla chips for texture
- A sprinkle of smoked paprika
Side Dishes That Work With Buffalo Pasta
| Side Option | Why It Pairs Well |
|---|---|
| Roasted broccoli | Adds a green, slightly charred contrast |
| Garlic bread | Soaks up extra sauce perfectly |
| Cucumber salad | Refreshes the palate |
| Carrot sticks + ranch | Classic buffalo combo |
| Baked sweet potato fries | Balances the heat with natural sweetness |
| Simple green salad | Lightens the meal with crunch |
| Cornbread muffins | Soft and sweet to mellow the spice |
Storing and Reheating the Pasta
This reheats better than you’d expect. Keep it in the fridge or freezer for easy meals later.
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze portions in bags or containers for up to 2 months
- Reheat: Microwave or warm on the stove with a splash of milk or broth to bring back the creaminess
Common Questions About Buffalo Chicken Pasta
Can I use raw chicken?
Yes, just dice it small and cook it along with the pasta. You may need an extra minute of pressure cooking.
What’s the best buffalo sauce?
Frank’s is classic, but use whatever brand you prefer for heat and flavor.
Can I use a different cheese?
Absolutely. Monterey Jack or mozzarella work well too, though cheddar adds a sharp bite.
Is it spicy?
That depends on your sauce. Start with a mild buffalo and adjust from there.
Instant Pot Buffalo Chicken Pasta
Equipment
- Instant Pot For quick pressure cooking
- Measuring cup For broth and sauce
- Mixing Spoon For stirring in cheese and chicken
Ingredients
- 12 ounces short pasta like penne or rotini
- 2 cups shredded cooked chicken rotisserie or leftover
- 2 cups chicken broth
- 1/2 cup buffalo wing sauce adjust to taste
- 4 ounces cream cheese cubed
- 1 cup shredded cheddar cheese
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Add dry pasta to the Instant Pot along with broth, buffalo sauce, garlic powder, and onion powder. Stir to combine.
- Top with shredded chicken but do not stir. Seal lid and pressure cook on HIGH for 5 minutes.
- Allow natural release for 5 minutes, then quick release any remaining pressure. Open the lid carefully.
- Stir in cream cheese until melted and smooth. Add shredded cheddar and stir until fully incorporated.
- Adjust seasoning or add more buffalo sauce if desired. Serve warm with your favorite toppings.
Notes
- Use more or less buffalo sauce depending on heat preference.
- Leftovers thicken in the fridge — add a splash of broth when reheating.
- Try adding cooked bacon or blue cheese crumbles for extra flavor.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.