Buffalo Chicken Mac and Cheese delivers bold flavors from spicy buffalo-sauced chicken mixed into creamy, cheesy pasta all cooked in one pot. This easy recipe combines tender chicken bites with cavatappi pasta in a rich cheddar sauce. Follow these detailed steps for a comforting meal ready in under an hour.
Ingredients
Gather these ingredients for the full recipe serving 4-6 people.
- 1 Tbsp of Olive Oil
- 1 Tbsp of Unsalted Butter
- 1lb of Chicken Breast, cut into bite size pieces
- 1 Shallot, minced
- 2 Cloves of Garlic, minced
- Garlic and Herb Seasoning, to taste
- Paprika or Cajun Seasoning, to taste
- 1/3 cup of Buffalo Sauce
- 12oz of Cavatappi Pasta
- 3 cups of Whole Milk
- 1 cup of Chicken Stock
- 1 cup of Heavy Cream
- 2 cups (8oz) of Grated Sharp Cheddar
- Salt to taste
Step 1: Prep Chicken and Skillet
Start by cubing 1lb of chicken breast into bite-sized pieces for even cooking. Season generously with garlic and herb seasoning and paprika or Cajun seasoning, avoiding extra salt since these blends contain it. In a shallow ovenproof Dutch oven or large skillet, heat 1 Tbsp olive oil and 1 Tbsp unsalted butter over medium to medium-high heat until the butter melts and bubbles.
Add the seasoned chicken to the hot skillet. Stir occasionally as it cooks to about 70-75% doneness, around 5-7 minutes, until it turns opaque and lightly browned on the edges. This partial cooking prevents overdone chicken later. The flavorful fond from the chicken builds the base for the sauce.
Step 2: Add Aromatics and Buffalo Sauce
Mince 1 shallot and 2 cloves of garlic while the chicken cooks. Lower the heat slightly, add the shallot to the skillet, and saute for 1-2 minutes until softened and fragrant. Stir in the garlic for the last 30 seconds to avoid burning, releasing its aroma without raw bitterness.
Pour in 1/3 cup buffalo sauce of choice, like Frank’s RedHot, and cook for 1 minute, coating the chicken and creating a glossy mixture. Taste and adjust seasoning if needed. Remove everything to a bowl and set aside, leaving flavorful bits in the pan for the pasta.
Step 3: Build the Creamy Base
Preheat the broiler now for later use. In the same unwashed skillet, pour 3 cups whole milk, 1 cup chicken stock, and 1 cup heavy cream. Add a sprinkle of garlic and herb seasoning for extra flavor. Bring to a gentle boil over medium heat, stirring to scrape up browned bits.
The liquid may seem abundant, but the pasta absorbs it fully. Watch closely to prevent boiling over. This velvety base ensures creamy results without a separate sauce.
Step 4: Cook the Pasta
Drop 12oz cavatappi pasta into the boiling liquid, ensuring all pieces submerge. Cavatappi holds sauce well with its corkscrew shape; alternatives include elbows or shells. Partially cover and simmer 7-8 minutes until al dente, per package instructions adjusted for brand.
Stir midway and taste the broth for seasoning, adding salt sparingly due to stock and seasonings. Remove from heat when pasta is tender but firm, retaining some liquid for cheesiness. The pasta should look saucy, not dry.
Step 5: Layer and Broil
Stir in half the 2 cups grated sharp cheddar until mostly melted; it need not fully incorporate yet. Spread pasta evenly in a thin layer. Scatter reserved buffalo chicken and sauce over top without fully mixing for distinct flavors.
Sprinkle remaining cheddar all over. Place under the broiler 2-3 minutes until bubbly, golden, and crisp-edged. Watch closely to avoid burning. Garnish with chopped scallions or parsley for freshness.
Essential Equipment Guide
- Shallow ovenproof Dutch oven or large skillet
- Wooden spoon or spatula
- Knife and cutting board
- Broiler-safe oven
Timing and Servings
Nutritional Information
Approximate per serving (1/6 recipe, based on standard values for ingredients).
Pairings
- Drizzle with ranch or blue cheese dressing for cooling creaminess.
- Serve alongside celery sticks and carrot sticks for crunch.
- Pair with a crisp green salad to balance richness.
Variations
- Omit buffalo sauce for plain chicken mac and cheese.
- Add veggies like broccoli or peas during pasta cook.
- Use elbows, shells, or rotini instead of cavatappi.
- Top with blue cheese crumbles before broiling.
Tips
- Season chicken well upfront for maximum flavor infusion.
- Use an ovenproof skillet to simplify broiling without transfer.
- Taste pasta broth before cheesing; adjust salt carefully.
- Broil only until spots appear for ideal crisp without drying.
- Let rest 2 minutes post-broil for clean slices if serving family-style.
- Choose quality buffalo sauce; Frank’s works best per video.
- Grate cheese fresh for smoother melt over pre-shredded.
- Scale up liquid slightly for longer pasta shapes.
- Leftovers reheat with splash of milk for creaminess.
- Experiment with gouda or mozzarella for cheese blend.
Easy Buffalo Mac and Cheese Recipe You Can Make in 30 Minutes
Buffalo Chicken Mac and Cheese delivers bold flavors from spicy buffalo-sauced chicken mixed into creamy, cheesy pasta all cooked in one pot. This easy recipe combines tender chicken bites with cavatappi pasta in a rich cheddar sauce. Follow these detailed steps for a comforting meal ready in under an hour.
- Total Time: 45 Mins
Ingredients
- 1 Tbsp of Olive Oil
- 1 Tbsp of Unsalted Butter
- 1lb of Chicken Breast, cut into bite size pieces
- 1 Shallot, minced
- 2 Cloves of Garlic, minced
- Garlic and Herb Seasoning, to taste
- Paprika or Cajun Seasoning, to taste
- 1/3 cup of Buffalo Sauce
- 12oz of Cavatappi Pasta
- 3 cups of Whole Milk
- 1 cup of Chicken Stock
- 1 cup of Heavy Cream
- 2 cups (8oz) of Grated Sharp Cheddar
- Salt to taste
Instructions
Start by cubing 1lb of chicken breast into bite-sized pieces for even cooking. Season generously with garlic and herb seasoning and paprika or Cajun seasoning, avoiding extra salt since these blends contain it. In a shallow ovenproof Dutch oven or large skillet, heat 1 Tbsp olive oil and 1 Tbsp unsalted butter over medium to medium-high heat until the butter melts and bubbles.
Add the seasoned chicken to the hot skillet. Stir occasionally as it cooks to about 70-75% doneness, around 5-7 minutes, until it turns opaque and lightly browned on the edges. This partial cooking prevents overdone chicken later. The flavorful fond from the chicken builds the base for the sauce.
Step 2: Add Aromatics and Buffalo SauceMince 1 shallot and 2 cloves of garlic while the chicken cooks. Lower the heat slightly, add the shallot to the skillet, and saute for 1-2 minutes until softened and fragrant. Stir in the garlic for the last 30 seconds to avoid burning, releasing its aroma without raw bitterness.
Pour in 1/3 cup buffalo sauce of choice, like Frank’s RedHot, and cook for 1 minute, coating the chicken and creating a glossy mixture. Taste and adjust seasoning if needed. Remove everything to a bowl and set aside, leaving flavorful bits in the pan for the pasta.
Step 3: Build the Creamy BasePreheat the broiler now for later use. In the same unwashed skillet, pour 3 cups whole milk, 1 cup chicken stock, and 1 cup heavy cream. Add a sprinkle of garlic and herb seasoning for extra flavor. Bring to a gentle boil over medium heat, stirring to scrape up browned bits.
The liquid may seem abundant, but the pasta absorbs it fully. Watch closely to prevent boiling over. This velvety base ensures creamy results without a separate sauce.
Step 4: Cook the PastaDrop 12oz cavatappi pasta into the boiling liquid, ensuring all pieces submerge. Cavatappi holds sauce well with its corkscrew shape; alternatives include elbows or shells. Partially cover and simmer 7-8 minutes until al dente, per package instructions adjusted for brand.
Stir midway and taste the broth for seasoning, adding salt sparingly due to stock and seasonings. Remove from heat when pasta is tender but firm, retaining some liquid for cheesiness. The pasta should look saucy, not dry.
Step 5: Layer and BroilStir in half the 2 cups grated sharp cheddar until mostly melted; it need not fully incorporate yet. Spread pasta evenly in a thin layer. Scatter reserved buffalo chicken and sauce over top without fully mixing for distinct flavors.
Sprinkle remaining cheddar all over. Place under the broiler 2-3 minutes until bubbly, golden, and crisp-edged. Watch closely to avoid burning. Garnish with chopped scallions or parsley for freshness.
- Prep Time: 15 Mins
- Cook Time: 30 Mins
