Creamy Buffalo Chicken Macaroni Skillet

Creamy Buffalo Chicken Macaroni Skillet That’s Irresistibly Cheesy & Spicy

How Buffalo Mac and Cheese Became a Weeknight Favorite

I’ll never forget the first time I made my version of Creamy Buffalo Chicken Macaroni Skillet. It was a rainy afternoon in Tuscany, and I craved something nostalgic but bold—comfort food with a punch. As the storm rolled outside, I cooked for friends visiting from the States. I wanted to wow them with something familiar but with my own twist.

Inspired by American buffalo wings and Italy’s love for cream-laced pastas, I married the two ideas in one pan. The result? A bubbling, cheesy skillet that had everyone asking for seconds. The balance of spicy buffalo sauce with the softness of elbow macaroni, tender chicken, and a trio of melty cheeses brought so much joy to the table. It reminded me that good food doesn’t have to be fancy—it just needs to make you feel something.

What Makes This Skillet So Creamy and Crave-Worthy

This dish is simple but far from boring. The magic lies in its layers. The base starts with well-seasoned chicken, either shredded or diced, sautéed lightly in olive oil or butter. Then comes the sauce—an unshy blend of chicken broth, heavy cream, and buffalo sauce that bubbles around the macaroni as it cooks to tender perfection.

But what really makes this creamy buffalo chicken macaroni skillet unforgettable is the cheese trio: sharp cheddar for depth, mozzarella for stretch, and a little cream cheese to bring it all together. You stir them in last, off the heat, and watch the sauce become silky and luxurious.

What I love most? It all happens in one skillet. Minimal cleanup, maximal flavor. The spices are bold, but you can always tone the buffalo sauce down or kick it up.

Whether you’re feeding a crowd or just yourself after a long day, this recipe promises satisfaction in every cheesy, spicy bite.

Print

Ingredients & Preparation Breakdown

Pin this!

Pantry Staples and Bold Flavors

To make the ultimate creamy buffalo chicken macaroni skillet, you don’t need fancy ingredients—just smart ones. Most are pantry or fridge staples, and you probably have many of them already. Let’s start with the chicken. I use shredded cooked chicken (leftover rotisserie works great), but diced chicken breast or thigh is just as delicious. You’ll need 12 oz of elbow macaroni—short pasta works best because it absorbs the creamy sauce.

The sauce is the soul of this dish. It comes together with chicken broth, heavy cream, and buffalo sauce. I recommend using a buffalo sauce you love, whether that’s mild or extra hot. Then comes the cheese: sharp cheddar adds flavor, mozzarella gives you that melt factor, and cream cheese binds it into a smooth, luscious sauce. Don’t forget the olive oil or butter, garlic powder, and a good pinch of salt and pepper.

Optional garnishes like chopped green onions or parsley add freshness and color. For spice lovers, a drizzle of extra buffalo sauce or crumbled blue cheese takes it to another level. The dish is flexible—swap pasta types, switch cheeses, or go low-heat with a milder buffalo blend. That adaptability makes this recipe a weeknight favorite you’ll come back to over and over again.

Easy Step-by-Step to Creamy Buffalo Chicken Macaroni Skillet Perfection

Start by heating olive oil or butter in a large skillet. Toss in your cooked chicken and season it with garlic powder, salt, and pepper. Let it warm for 2–3 minutes—just enough to bring back its juiciness.

Next, add chicken broth, heavy cream, buffalo sauce, and the dry elbow macaroni. Give everything a good stir and bring it to a boil. Once boiling, reduce the heat to a gentle simmer and cook uncovered for 8–10 minutes, stirring occasionally. You want the pasta to cook and soak up all that flavor without drying out the sauce.

When the pasta is al dente, turn off the heat and stir in the cheddar, mozzarella, and cream cheese. The residual heat will melt everything into a creamy, dreamy blend. If the sauce feels too thick, splash in a little more broth or cream. Taste and adjust seasoning before serving hot.

Simple steps, bold flavors, and minimal cleanup—that’s the beauty of this skillet.

Variations and Serving Ideas

Delicious Variations for Creamy Buffalo Chicken Macaroni Skillet

One of the reasons I love this dish so much is how easily it adapts to what you’ve got in the kitchen or who you’re feeding. The creamy buffalo chicken macaroni skillet has a bold identity—but it still welcomes creative twists.

Want to swap out the protein? Go for it. Ground chicken, turkey, or even leftover grilled shrimp can work. You can also leave out the meat entirely and add sautéed mushrooms or roasted cauliflower for a hearty vegetarian option.

For the cheese lovers, blue cheese crumbles add a signature buffalo wing vibe. If that’s too bold for you, try pepper jack for added spice or gouda for creamy depth. And if you’re gluten-free, swap the elbow macaroni for a chickpea or lentil-based pasta—just monitor cook time closely.

Spice level is also flexible. Dial it back by reducing the buffalo sauce or adding a splash of ranch or sour cream. Craving even more heat? Stir in some cayenne or a chopped jalapeño with the chicken. I’ve even added crispy bacon crumbles for a smoky contrast, and let’s just say, no one complained.

This skillet is also great for stretching into a baked version. Pour the cooked mac into a baking dish, top with cheese and breadcrumbs, and broil until golden.

How to Serve Creamy Buffalo Chicken Macaroni Skillet Like a Pro

Presentation doesn’t have to be fancy, but it can make this skillet dish feel a little more special. Once the macaroni is creamy and hot, scoop it into bowls or shallow plates. A sprinkle of chopped green onions or fresh parsley adds contrast and brightness. If you’re feeling bold, a light drizzle of extra buffalo sauce right before serving adds color and kick.

This dish plays well with crisp, cool sides—think a wedge salad with creamy dressing or raw carrot and celery sticks for a fun buffalo-wing nod. Crusty bread is always a winner to scoop up any extra sauce.

Want to take it over the top? Top individual servings with crushed tortilla chips, a dollop of sour cream, or even a fried egg. The skillet itself can also go straight to the table if you’re serving family-style.

No matter how you plate it, the creamy buffalo chicken macaroni skillet brings the kind of cozy, bold flavor people remember. It’s rich, spicy, creamy, and satisfying in every bite.

Storage, Reheat & Common Mistakes

How to Store and Reheat Creamy Buffalo Chicken Macaroni Skillet

The beauty of this creamy buffalo chicken macaroni skillet isn’t just in its bold flavor—it’s in how well it keeps for later. If you’ve got leftovers (which is rare in my kitchen), store them in an airtight container in the fridge for up to four days. The sauce may thicken as it sits, but that’s easy to fix.

When it’s time to reheat, place your serving in a skillet or saucepan over low heat. Add a splash of milk, cream, or chicken broth to bring the sauce back to life. Stir gently as it warms—don’t rush it. Microwaving is fine too, just be sure to cover the dish and stir halfway through for even heating.

Freezing isn’t ideal due to the creamy cheese base, which can separate once thawed. If you absolutely must freeze it, allow it to cool fully, portion it out, and freeze in individual containers. Reheat from frozen slowly on the stovetop, adding liquid as needed to smooth the sauce.

To make this dish ahead of time, prep the entire recipe but hold off on adding the cheese. Refrigerate, then reheat gently and stir in the cheeses just before serving. This helps maintain that luscious, creamy texture.

Avoid These Common Mistakes with Creamy Buffalo Chicken Macaroni Skillet

Even simple skillet meals can go sideways if you’re not paying attention. One of the most common issues is overcooking the pasta. Since it simmers in the sauce, it can go from al dente to mushy quickly. Keep an eye on it and test for doneness around the 8-minute mark.

Another mistake? Adding the cheese too early. High heat can cause it to separate or turn gritty. Always stir the cheese in off heat or with the burner turned very low. Let it melt slowly into the hot pasta for that creamy finish.

Be cautious with your buffalo sauce, too. Not all are created equal. Some are very salty or intensely spicy. Start with less, then taste and add more if needed. You can always increase the heat, but it’s hard to tone it down once it’s in the pot.

Lastly, balance is key. Without enough cream or broth, the sauce gets too thick and loses its smoothness. If that happens, don’t panic—just stir in a bit more liquid to loosen it up.

Master these small details and your creamy buffalo chicken macaroni skillet will deliver perfect comfort every single time.

Frequently Asked Questions

Conclusion

There’s something special about one-skillet meals that manage to feel both effortless and indulgent. This creamy buffalo chicken macaroni skillet hits every note—spicy, cheesy, creamy, and deeply satisfying. It’s a go-to in my kitchen for busy weeknights, casual gatherings, or any time I crave that nostalgic buffalo flavor in a pasta form.

With just 30 minutes, one pan, and pantry staples, this skillet delivers restaurant-level flavor without the fuss. It’s bold enough to keep things exciting, yet cozy enough to remind you why comfort food never goes out of style.