BUFFALO CHICKEN PASTA SALAD
I love making this Buffalo Chicken Pasta Salad because it brings together everything I adore about comfort food with a spicy twist. The creamy dressing perfectly balances the heat from the buffalo sauce, making it a crowd-pleaser that works beautifully for weeknight dinners or potlucks. This is one of my go-to recipes when I want something flavorful, filling, and ready in under an hour.
Ingredients
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
- 0.75 cup buffalo sauce plus extra to taste
- 1 tablespoon olive oil for cooking chicken
- 1 teaspoon salt
- 0.5 teaspoon black pepper
For the Salad
- 12 oz rotini pasta or your preferred pasta shape
- 0.5 cup ranch dressing
- 0.5 cup sour cream or Greek yogurt for creaminess
- 2 cups cherry tomatoes halved
- 1 cup crumbled blue cheese or feta
- 0.5 cup celery diced
- 0.25 cup fresh parsley or chives chopped for garnish
Instructions
Prepare the Chicken
- Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper on both sides.
- Cook the chicken for 6-8 minutes per side until golden brown and cooked through, about 12-15 minutes total. Transfer to a plate and let cool slightly.
- Toss the cooked chicken with buffalo sauce in a bowl until evenly coated. Set aside.
Prepare the Pasta and Dressing
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and rinse with cold water to stop cooking. Transfer to a large mixing bowl.
- In a separate bowl, whisk together the ranch dressing and sour cream until smooth and creamy. Pour this dressing over the cooled pasta and toss until the pasta is evenly coated.
- Add the buffalo chicken, halved cherry tomatoes, diced celery, and crumbled blue cheese to the pasta. Toss gently to combine all ingredients. Taste and adjust seasoning or add more buffalo sauce if desired. Garnish with fresh parsley or chives before serving. Serve immediately or chill until ready to serve.
Notes
Tip: Cook the pasta one minute under al dente so it does not become mushy when mixed with the dressing. Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The salad tastes even better the next day as flavors meld together. Variation: Swap the rotini pasta for penne or farfalle, or add diced avocado, corn, or black beans for extra vegetables and nutrients.