Guess who’s back. Back again… another buffalo chicken recipe. And this time we are bringing a buffalo chicken pasta salad!
You guys know by now I am obsessed with anything and everything buffalo chicken. We have buffalo chicken ranch salad, buffalo chicken burgers, and stuffed sweet potatoes… just to name a few. With it being summer and BBQs and grilling flowing, a pasta salad recipe is a perfect fit.
The fun thing about this chicken pasta salad is it can be a side dish or a full meal. A couple of servings are packed with enough protein and veggies, along with carbs and healthy fats, for a balanced meal. It’s great for meal prep at the beginning of the week or bringing it to a potluck to enjoy as a side dish!
Buffalo chicken pasta salad highlights
- buffalo and blue cheese – pretty much one of the best combos! It has a good balance of spice and tang, along with some sweetness from the veggies.
- macro-balanced – we have protein from the chicken, pasta, and cheese, carbs from the pasta, healthy fat from the blue cheese, and fiber from the veggies and pasta.
- can be a side dish or a full meal thanks to the protein content!
Ingredients
- pasta – I used fusilli
- shredded chicken
- blue cheese dressing
- red bell pepper
- carrots
- celery
- blue cheese crumbles
- hot sauce – my favorite is Frank’s Red Hot for the best flavor
- fresh dill and parsley – for some brightness
- lemon juice
- salt and pepper
How to make buffalo chicken pasta salad
- If needed, prep blue cheese dressing.
- Make the pasta according to the package instructions. Once al dente, drain and set aside to cool.
- While the pasta cooks, prep your veggies. Shred your carrots, dice the celery and pepper, and roughly chop your herbs.
- Mix. Add cooked pasta, shredded chicken, veggies, blue cheese dressing, blue cheese crumbles, hot sauce, and salt and pepper to a large bowl. Mix well to combine. Stir in dill, parsley, and lemon juice. Adjust according to taste.
- Enjoy!
How to make shredded chicken
We usually have shredded chicken in our house at all times. It makes for super easy meals during the week. My go-to way recently is the Instant Pot, but you can also make it in the slow cooker or stovetop.
- instant pot – pour water or broth into your pressure cooker to cover the bottom. Add chicken breasts and season with salt and pepper. Close the lid and make sure it is locked and the valve is set to seal. Set on manual mode for high pressure for 13 minutes. The amount of time will depend on how thick your breasts are. Let pressure release naturally or turn the valve to venting for quick pressure release. Remove and add to a bowl and shred with 2 forks.
- crockpot – pour water or broth into your slow cooker to cover the bottom. Add chicken breasts and season with salt and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Remove and add to a bowl and shred with 2 forks.
- stovetop – add chicken to a large pot. Cover with 1 inch of water. Bring to a boil and then reduce to a simmer. Let simmer for 10-16 minutes or until internal temperate reaches 165 degrees. Remove and add to a bowl and shred with 2 forks.
Meal prep buffalo chicken pasta salad
This buffalo chicken pasta salad recipe is easy to prep in advance whether you are making it for a BBQ or potluck party. I actually prefer it prepped a little in advance as it allows the flavors to come together more!
Here are a few suggestions for prepping this salad:
- partial prep – cook your pasta and chicken and allow them to cool. Store in the fridge in separate containers. In addition, make the blue cheese dressing and store it in a jar. When you are ready, chop up your veggies and herbs and mix everything together.
- full prep – follow the directions as written. The veggies will lose a little bit of their crunch the longer they sit.
- storage – store in an airtight glass container in the fridge for up to 4 days.
Storage
Pasta salad will last up to 4 days in a tightly sealed glass container in the fridge.
Substitutions
- pasta – any kind of pasta will work (penne, elbow, rotini…). I like fusilli has it has a good surface area to soak up the sauces. If needed, opt for gluten-free pasta to make this meal gluten-free.
- shredded chicken – homemade or a store-bought rotisserie chicken will work. Chicken breasts or chicken thighs will work.
- veggies – feel free to adjust the veggies according to your preference. You can also add some if you like – cherry tomatoes, diced zucchini, or cauliflower would all be good.
- blue cheese dressing – you can use a store-bought dressing instead of making it at home. Ranch dressing will also work if you don’t like blue cheese.
- blue cheese – shredded cheddar cheese would be a good sub if you don’t like blue cheese.
- hot sauce – I like using Franks as it has a good kick to it while bringing in the buffalo flavor. You can also use a homemade buffalo sauce or your favorite store-bought one.
More healthy buffalo chicken recipes
- buffalo chicken breakfast casserole
- air fryer buffalo chicken wings
- one pan buffalo chicken casserole
- instant pot buffalo chicken
- buffalo chicken fries
- creamy buffalo chicken soup
If you love quick and easy healthy recipes, check out our free 30-Minute Meals Recipe Book!
Buffalo Chicken Pasta Salad
Easy and healthy buffalo chicken pasta salad packed with shredded chicken, veggies, pasta, hot sauce, and a greek yogurt blue cheese dressing. Serve this pasta salad as a side dish for BBQs and picnics, or as a full meal.
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ingredients
- 8 ounces fusilli pasta (dry/uncooked)
- 3 packed cups shredded chicken (12 ounces)
- 1 cup shredded carrots (95 grams)
- 1 cup diced celery (120 grams)
- 1 cup diced bell pepper (130 grams)
- 3/4 cup blue cheese dressing
- 1/2 cup blue cheese crumbles (2 ounces)
- 1/4 cup hot sauce
- 1/4 cup dill, roughly chopped
- 1/4 cup parsley, roughly chopped
- 2 tablespoons lemon juice
- salt and pepper, to taste
- optional toppings: green onions, hot sauce…
instructions
- If needed, prep blue cheese dressing.
- Make the pasta. Bring a large pot of salted water to a boil and cook pasta according to the instructions. Once al dente, drain and set aside to cool.
- While the pasta cooks, prep your veggies. Shred your carrots, dice the celery and bell pepper, and roughly chop your herbs.
- Mix. Add cooked pasta, shredded chicken, veggies, blue cheese dressing, blue cheese crumbles, hot sauce, and salt and pepper to a large bowl. Mix well to combine. Stir in dill, parsley, and lemon juice. Adjust according to taste.
- Enjoy!
notes
nutrition breakdown is based on using homemade blue cheese dressing
nutrition
Nutrition Facts
Buffalo Chicken Pasta Salad
Amount Per Serving (1 cup/151 grams cooked)
Calories 191
Calories from Fat 47
% Daily Value*
Fat 5.2g8%
Saturated Fat 2.5g16%
Trans Fat 0.1g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.4g
Cholesterol 37mg12%
Sodium 343mg15%
Potassium 339mg10%
Carbohydrates 18.3g6%
Fiber 2.4g10%
Sugar 2.6g3%
Protein 17.1g34%
Vitamin A 133IU3%
Vitamin C 26mg32%
Calcium 84mg8%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!
Emily says
My husband and I have enjoyed this as a post-workout meal a few days this week. I made some slight adjustments: 1/2 cup buffalo sauce & 1/2 cup blue cheese dressing, diced carrots, and Banza pasta. The recipe was quick and easy to make! I also made the pasta salad the day before we planned to eat it so the flavors really soaked in. Everything has stayed crisp and tasty in the fridge for a few days. We will make this dish again.
Kelly says
Love that Emily! So glad you guys enjoyed it and thanks for trying!
Dan says
Love chicken with pasta
Kelly says
Such a good combo!