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+ servings
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5 from 10 ratings

Buffalo Chicken Mac and Cheese

This Buffalo Chicken Mac and Cheese recipe has shredded chicken that's tossed in creamy blue cheese dressing. The cheddar cheese sauce has so much depth of flavor with the addition of cream cheese, buffalo sauce, and simple flavor enhancers.


  • 1 boneless/skinless chicken breast, see notes
  • 1/3 cup blue cheese dressing
  • 8 oz. cups cavatappi pasta, or macaroni
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 Tablespoon tomato paste
  • ½ cup heavy cream
  • 1 cup milk
  • ¼ cup buffalo sauce
  • ½ teaspoon hot sauce
  • ½ teaspoon mustard powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon each: salt/pepper
  • 1 ¼ cups cheddar cheese, shredded
  • 2 ounces cream cheese, softened


  • Pro Tip: Measure out ingredients while the chicken cooks. Place the heavy cream, milk, cheddar cheese, and cream cheese near the stove to bring them down closer to room temperature.

Gently Boil/Shred the Chicken:

  • Submerge the chicken in a pot of water and gradually bring it to a gentle boil. Cook for 15-20 minutes, until chicken is cooked through. (A gentle boil ensures the chicken stays juicy and doesn't get tough.)
  • Remove the chicken and use 2 forks to shred it. Toss with blue cheese dressing and set aside.
  • Pro Tip: Add 1-2 chicken bouillon cubes to the water to add more flavor to the chicken.

Cook the Pasta and Make the Sauce

  • Begin boiling salted water in a large pot while you start the sauce. Once a boil is reached, add the pasta and cook until al dente according to package instructions. (Don’t overcook.) Drain and set aside.
  • Melt the butter in a pot over medium heat. Add the flour and stir continuously for 1 minute. Add the tomato paste and stir to incorporate, you’ll be left with a thick paste.
  • Add the heavy cream and milk in small splashes, stirring continuously. Doing this slowly ensures that the sauce stays thick.
  • Bring to a boil, then reduce heat to low.
  • Add the buffalo sauce, hot sauce, mustard powder, onion powder, and salt/pepper.
  • Gradually sprinkle in the cheddar cheese and cream cheese, stirring continuously.
  • Stir in the shredded chicken, then add the drained pasta. Use a silicone spatula to gently stir to combine. Serve!



For the Chicken: 1 boneless skinless chicken breast is about ½ lb. 1 cup leftover or rotisserie chicken may also be used, no need to boil it if it’s already cooked.

Pro Tips:


Calories: 669kcal, Carbohydrates: 52g, Protein: 29g, Fat: 39g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 137mg, Sodium: 1237mg, Potassium: 460mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1328IU, Vitamin C: 2mg, Calcium: 393mg, Iron: 2mg