Buffalo Chicken Pasta Salad Recipe Easy Creamy Ranch Dressing
A quick and easy buffalo chicken pasta salad with a spicy kick balanced by a creamy homemade ranch dressing. Perfect for busy weeknights, potlucks, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 8 ounces rotini or penne pasta
- 2 cups cooked chicken breast, shredded or diced
- 1 cup celery, thinly sliced
- ½ cup green onions, chopped
- ½ cup shredded cheddar cheese (optional)
- ½ cup buffalo hot sauce
- 2 tablespoons unsalted butter, melted
- ½ cup mayonnaise
- ½ cup sour cream or Greek yogurt
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, chopped (optional)
- 1 teaspoon apple cider vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne pasta and cook according to package instructions until al dente, about 9–11 minutes. Stir occasionally to prevent sticking.
- Drain the pasta in a colander and rinse briefly with cold water to stop cooking and cool it down. Drain well and transfer to a large mixing bowl.
- In a small bowl, whisk together ½ cup buffalo hot sauce and 2 tablespoons melted unsalted butter until smooth. Set aside.
- While the pasta is still warm, add 2 cups cooked chicken breast to the bowl. Pour the buffalo sauce over the chicken and pasta, stirring gently to coat everything evenly.
- In a separate bowl or jar, combine ½ cup mayonnaise, ½ cup sour cream (or Greek yogurt), 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons chopped fresh parsley, 1 tablespoon fresh chives, and 1 teaspoon apple cider vinegar or lemon juice. Whisk or shake until smooth. Season with salt and pepper to taste.
- Fold in 1 cup thinly sliced celery, ½ cup chopped green onions, and ½ cup shredded cheddar cheese (if using) into the buffalo chicken pasta mixture.
- Pour the creamy ranch dressing over the pasta salad and gently toss to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld. Before serving, give it a quick stir and adjust seasoning if needed.
Notes
Do not overcook pasta to keep al dente texture. Toss buffalo sauce while pasta and chicken are warm for better flavor absorption. Chill at least 30 minutes for best flavor. Avoid adding cheese too early if refrigerating overnight to prevent clumping. Can substitute chicken with tofu for vegetarian version or use gluten-free pasta for gluten-free diet.
Nutrition
- Serving Size: About 1 cup (250 g)
- Calories: 350
- Fat: 12
- Carbohydrates: 30
- Fiber: 3
- Protein: 28
Keywords: buffalo chicken, pasta salad, creamy ranch dressing, quick recipe, easy dinner, potluck dish, spicy pasta salad