Buffalo Chicken Mac and Cheese is my go-to comfort food when I want something creamy, cheesy, spicy, and utterly satisfying. It blends tender chunks of chicken with a rich cheese sauce and the unmistakable zing of buffalo sauce—all baked to golden, bubbly perfection and topped with a crunchy panko finish. This dish brings heat, heart, and happiness to every bite.
Why You’ll Love This Recipe
I love this recipe because it’s comforting and bold, with just the right balance of creamy and spicy. It’s quick to prepare (just 40 minutes from start to finish), and it feeds a hungry crowd with ease. Plus, it’s incredibly flexible—I can toss in vegetables, swap the protein, or change up the cheese depending on what’s in my fridge. Whether I’m cooking for friends or curling up solo with a bowl, this dish never fails to impress.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
rotini pasta
cooked, diced boneless skinless chicken breast
buffalo sauce
sharp cheddar cheese, shredded
cream cheese
butter
all-purpose flour
milk
panko breadcrumbs (for topping)
green onions, sliced (for garnish)
Directions
Step 1: Cook the Pasta I start by boiling a large pot of salted water and cook the rotini until just al dente—so it still has a little bite. Once done, I drain it and set it aside.
Step 2: Prepare the Chicken While the pasta cooks, I sauté seasoned diced chicken in a skillet until it’s golden brown and fully cooked—about 5 to 7 minutes.
Step 3: Create the Cheese Sauce In a separate saucepan, I melt butter, stir in flour to make a roux, and slowly whisk in the milk. Once smooth, I add cream cheese, then stir in shredded cheddar and buffalo sauce until everything is creamy and blended.
Step 4: Combine Everything Next, I fold the cooked pasta and chicken into the buffalo cheese sauce, making sure every piece is well-coated in cheesy goodness.
Step 5: Add Toppings I pour the mixture into a greased baking dish and sprinkle it generously with panko breadcrumbs for that essential crunch.
Step 6: Bake I bake it in a preheated 350°F (175°C) oven for 20 to 25 minutes, until the top is golden and bubbly. Right before serving, I like to sprinkle on green onions and a drizzle of extra buffalo sauce for an extra kick.
Servings and timing
This dish makes 6 hearty servings and comes together in about 40 minutes total—10 minutes of prep time and 30 minutes of cook time. It’s perfect for busy weeknights or spontaneous dinner parties.
Variations
When I’m feeling adventurous or need to mix things up, here are a few variations I love:
Vegetarian Version: I swap chicken for roasted cauliflower or sautéed mushrooms.
Extra Heat: I mix in chopped jalapeños or add hot sauce on top.
Milder Version: I use a mild buffalo sauce and add more cream cheese for extra smoothness.
Different Cheeses: I sometimes blend in mozzarella or Monterey Jack for a stretchier texture.
Added Veggies: Broccoli, spinach, or bell peppers go really well and boost the nutrition.
Storage/Reheating
Leftovers are a gift. I store mine in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I pop individual portions into the microwave or warm them on the stovetop with a splash of milk to bring back the creamy texture. For crispiness, I’ll reheat it in the oven at 350°F for about 10–15 minutes.
FAQs
How long does it take to make Buffalo Chicken Mac and Cheese?
It takes about 40 minutes total—10 minutes of prep and 30 minutes of cooking. It’s quick enough for a weeknight meal and impressive enough for guests.
Can I make Buffalo Chicken Mac and Cheese ahead of time?
Absolutely. I often prep it ahead, assemble everything in the baking dish, cover it, and refrigerate it for up to a day. When I’m ready, I just bake it fresh, adding 5 extra minutes to the cooking time if it’s coming straight from the fridge.
Is Buffalo Chicken Mac and Cheese good for meal prep?
Yes, it holds up really well. I portion it into meal containers and refrigerate. It reheats easily and tastes just as good the next day, especially with a little splash of milk.
What’s the best kind of pasta to use?
I use rotini because it grabs onto the sauce perfectly, but elbow macaroni, penne, or shells would work just as well.
Can I use leftover chicken?
Definitely. This recipe is perfect for using up leftover grilled or rotisserie chicken. It saves time and still delivers great flavor.
Conclusion
Buffalo Chicken Mac and Cheese is one of those magical meals that turns an ordinary day into something special. It’s rich, spicy, creamy, and satisfying, all in one dish. Whether I’m making it for a weeknight dinner or sharing it with friends, it never disappoints. It’s easy to customize, make ahead, and reheat—truly a winner in my kitchen.
Buffalo Chicken Mac and Cheese blends creamy, cheesy pasta with tender chicken and spicy buffalo sauce, then bakes it all to bubbly perfection with a crunchy panko topping. It’s comforting, bold, and perfect for weeknight dinners or casual gatherings.
Total Time:40 minutes
Yield:6 servings
Ingredients
12 oz rotini pasta
2 cups cooked, diced boneless skinless chicken breast
1/2 cup buffalo sauce (plus extra for drizzling)
2 cups shredded sharp cheddar cheese
4 oz cream cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 cup panko breadcrumbs
2 green onions, sliced (for garnish)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook pasta in salted boiling water until al dente. Drain and set aside.
In a skillet, sauté the diced chicken until golden and cooked through (5–7 minutes).
In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk, whisking until smooth.
Stir in cream cheese until melted, then add shredded cheddar and buffalo sauce. Stir until creamy.
Fold cooked pasta and chicken into the buffalo cheese sauce until well-coated.
Pour into the baking dish, top with panko breadcrumbs, and bake for 20–25 minutes until bubbly and golden.
Garnish with green onions and an extra drizzle of buffalo sauce before serving.
Notes
Swap chicken for roasted cauliflower or mushrooms for a vegetarian version.
Add jalapeños or hot sauce for more heat, or use mild buffalo sauce for a gentler flavor.
Try a cheese blend with mozzarella or Monterey Jack for a gooey texture.
Stir in steamed broccoli, spinach, or peppers to boost nutrition.
Reheat with a splash of milk for creaminess, or bake to restore crispiness.
