Buffalo Chicken Penne Mac and Cheese: The Spicy Comfort Flex

You want a dinner that crushes cravings, feeds a crowd, and basically high-fives your taste buds? This is it.

Creamy, cheesy penne meets buffalo-sauced chicken with a crunchy finish that screams game night energy. It’s bold, it’s fast, and it doesn’t require chef-level patience or 19 obscure spices.

One pan, big flavor, zero leftovers. And yes, it’s as dangerous as it looks—in the best way.

Why This Recipe Never Fails

This mac and cheese balances heat, tang, and creaminess like a pro.

The starch from penne locks in a velvety sauce that clings to every bite. Rotisserie chicken keeps it easy and juicy, while ranch or blue cheese cools the heat just enough.

Bonus: a toasted topping gives you that restaurant-grade crunch. The result?

Comfort food with swagger.

Buffalo Chicken Penne Mac and Cheese: The Spicy Comfort Flex

Recipe by Lori AndersonCourse: Chicken, Dinner, High-Protein

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

640

kcal

Ingredients

• Pasta: 12 oz penne

• Chicken: 3 cups cooked, shredded (rotisserie or poached)

• Butter: 4 tbsp (divided)

• All-purpose flour: 3 tbsp

• Milk: 2 cups (whole preferred)

• Heavy cream: 1 cup

• Buffalo sauce: 1/2 to 3/4 cup (Frank’s-style)

• Cheddar cheese: 2 cups, freshly shredded

• Monterey Jack or Mozzarella: 1 cup, shredded

• Cream cheese: 4 oz, softened

• Ranch or blue cheese dressing: 1/3 cup

• Garlic powder: 1 tsp

• Onion powder: 1/2 tsp

• Smoked paprika: 1/2 tsp

• Salt & black pepper: to taste

• Panko breadcrumbs: 3/4 cup

• Parsley or green onions: 2 tbsp, chopped (for garnish)

• Optional: Blue cheese crumbles, celery for serving

Directions

• Heat the oven: Preheat to 375°F (190°C). Grease a 9×13–inch baking dish.
• Cook the penne: Boil in salted water until just shy of al dente (about 1 minute less than package). Drain; don’t rinse.
• Make the buffalo chicken: In a bowl, toss shredded chicken with 1/4 cup buffalo sauce and a pinch of salt. Set aside.
• Build the roux: In a large pot, melt 3 tbsp butter over medium heat. Whisk in flour; cook 1–2 minutes until it smells nutty, not burnt. No beige paste panic, please.
• Create the sauce: Slowly whisk in milk and cream. Simmer 3–4 minutes until slightly thick. Stir in cream cheese until smooth.
• Season and cheese it: Add garlic powder, onion powder, smoked paprika, salt, and pepper. Off heat, stir in cheddar and jack until melted. Mix in ranch/blue cheese dressing and 1/4–1/2 cup buffalo sauce to taste.
• Combine: Fold in cooked penne and buffalo chicken. Taste; adjust salt and heat (more buffalo if you like chaos).
• Topping time: Melt remaining 1 tbsp butter. Toss with panko, a pinch of salt, and black pepper.
• Bake: Transfer pasta to baking dish, top with panko. Bake 12–15 minutes until bubbling, then broil 1–2 minutes for golden crunch. Watch it like a hawk.
• Finish: Rest 5 minutes. Garnish with parsley/green onions and optional blue cheese crumbles. Serve with celery for that classic wink.

How Long Does It Keep?

In the fridge, it’s solid for 3–4 days in an airtight container.

Reheat gently at 325°F covered with foil or in the microwave with a splash of milk to revive the creaminess. It freezes okay (2 months), but the sauce may get slightly grainy—still tasty, just less silky.

Pro tip: freeze in individual portions for quick lunches.

What’s Great About This

• Weeknight-friendly: Rotisserie chicken = time saved, flavor kept.
• Custom heat: Go mild or dial it up to “call the fire department.”
• Texture win: Creamy base, juicy chicken, crispy top—no boring bites.
• Feeds a crowd: Perfect for game day, potlucks, or post-gym refuels.
• One-pan-ish: Make the sauce in a single pot, finish in a single dish. Minimal cleanup, maximum clout.

Nutrition Stats

Approximate per serving (1/6 of recipe):

• Calories: ~640
• Protein: ~32g
• Carbs: ~56g
• Fat: ~30g
• Sodium: High (buffalo + cheese + dressing).
  

  Hydrate and balance the rest of your day accordingly, IMO.

These figures vary based on sauces, cheeses, and dressing brands. Want lighter?

See swaps below.

What Not to Do

• Don’t overcook the pasta. Mushy penne = sponge city. Keep it slightly under.
• Don’t skip fresh shredding. Pre-shredded cheese has anti-caking agents that fight creaminess.
  

  Grate it yourself for melt perfection.

• Don’t drown it in buffalo sauce upfront. Start moderate, taste, adjust. You can add heat; you can’t un-nuke it.
• Don’t boil the sauce hard. Gentle simmer only.
  

  High heat can split dairy and turn it gritty.

• Don’t ignore seasoning. Cheese is salty, but pasta is a black hole. Taste and balance at each step.

Easy Swaps & Alternatives

• Pasta: Use cavatappi, shells, or rigatoni.
  

  Gluten-free penne works; cook 1 minute less than al dente.

• Chicken: Swap for rotisserie turkey, shredded pork, or plant-based chicken. Chickpeas are a surprisingly great budget hero.
• Cheeses: Try pepper jack for extra kick, Gruyère for nutty depth, or a 50/50 cheddar–mozzarella mix for maximum melt.
• Lighter dairy: Use 2% milk + evaporated milk instead of cream.
  

  Greek yogurt can replace cream cheese (stir off heat).

• Topping: Crushed Ritz or tortilla chips if you’re out of panko. Want low-carb?
  

  Skip topping and finish under broiler for color.

• Sauce tweaks: Add 1 tbsp honey for sweet heat or a squeeze of lemon for extra tang.
• Veg boost: Fold in sautéed bell peppers, spinach, or roasted broccoli. Your future self will nod approvingly.

FAQ

Can I make this ahead?

Yes.

Assemble up to the topping, cover, and refrigerate for 24 hours. Add an extra splash of milk when baking, top with panko, and bake 20–25 minutes until hot and bubbling.

How do I keep the sauce ultra-smooth?

Keep heat moderate, whisk constantly after adding milk, and melt cheeses off heat.

Freshly shredded cheese and room-temp dairy are your secret weapons.

Is there a kid-friendly version?

Use 2–3 tbsp buffalo sauce and more ranch. You’ll still get flavor without the lip-tingle.

Serve extra buffalo on the side for the heat-seekers.

Can I use leftover grilled or air-fried chicken?

Absolutely. Chop or shred it, then toss with buffalo sauce before mixing into the pasta so it doesn’t feel like dry “bonus protein.”

Do I need to bake it?

Nope.

It’s fantastic straight from the pot. Baking mainly adds the crunchy top and melds flavors.

If you’re hangry, skip the oven and proceed to face-stuffing.

What buffalo sauce brand works best?

A classic cayenne-based hot sauce (Frank’s RedHot style) gives ideal tang and heat. Avoid super-thick wing glazes unless you thin them with a little milk.

Final Thoughts

Buffalo Chicken Penne Mac and Cheese is the crossover episode your weeknight has been waiting for.

It’s creamy comfort with a spicy backbone and a crunchy mic drop at the end. Make it mild or wild, bake it or not—either way, you just won dinner.

Save this one, because once friends try it, you’re on the hook for “that buffalo mac” forever. FYI: nobody’s mad about that.