Print

Buffalo Chicken Pasta Salad Recipe Easy Creamy Blue Cheese Dressing

buffalo chicken pasta salad - featured image
Print Recipe

A flavorful and creamy buffalo chicken pasta salad featuring tender pasta, spicy buffalo chicken, and a tangy blue cheese dressing. Perfect for quick meals and casual get-togethers.

Ingredients

Scale
  • 8 ounces (225 g) rotini or penne pasta
  • 2 cups cooked, shredded chicken breast (about 12 ounces/340 g)
  • ½ cup (120 ml) Frank’s RedHot buffalo sauce
  • ½ cup (120 g) mayonnaise
  • ½ cup (120 g) sour cream
  • ¼ cup (60 g) crumbled blue cheese
  • 1 tablespoon (15 ml) white vinegar
  • 1 teaspoon (5 ml) Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 1 cup (120 g) diced celery
  • ½ cup (75 g) chopped green onions
  • Optional: ½ cup (75 g) diced red bell pepper or cucumber
  • Additional crumbled blue cheese for garnish (optional)
  • Optional: chopped parsley or chives for brightness

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) rotini or penne pasta and cook until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain fully.
  2. If not already cooked, poach or bake chicken breasts until fully cooked (internal temp 165°F/74°C), then shred using two forks or your hands once cool enough. Toss shredded chicken with ½ cup (120 ml) buffalo sauce in a large bowl, mixing well to coat every bit. Set aside.
  3. In a medium bowl, whisk together ½ cup (120 g) mayonnaise, ½ cup (120 g) sour cream, ¼ cup (60 g) crumbled blue cheese, 1 tablespoon (15 ml) white vinegar, and 1 teaspoon (5 ml) Worcestershire sauce. Season with salt and pepper to taste. The dressing should be thick but pourable. If it feels too thick, add a splash of milk or water.
  4. To the bowl with buffalo chicken, add the cooled pasta, 1 cup (120 g) diced celery, and ½ cup (75 g) chopped green onions. Pour the blue cheese dressing over the top and gently fold everything together until well coated. Taste and adjust seasoning if needed.
  5. Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Before serving, sprinkle extra crumbled blue cheese and chopped parsley or chives over the top for garnish.

Notes

Shred chicken while warm for easier shredding. Balance the heat by starting with half the buffalo sauce and adding more to taste. Keep the blue cheese dressing textured for flavor. Avoid overdressing to prevent sogginess. Pasta and chicken can be cooked a day ahead and combined before serving. Use fresh celery or crunchy peppers for added texture. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: buffalo chicken pasta salad, creamy blue cheese dressing, easy pasta salad, buffalo chicken recipe, quick dinner, crowd-pleaser, spicy pasta salad

Find it online: https://chloeplate.com/buffalo-chicken-pasta-salad-recipe-easy-creamy-blue-cheese-dressing/