Buffalo Chicken Pasta Salad: A Flavorful Delight

This buffalo chicken pasta salad bursts with flavor and vibrant colors! Quick and easy to whip up, it’s perfect for family gatherings or meal prep. Packed with protein and fresh vegetables, this dish is sure to be a crowd-pleaser!

Best Buffalo Chicken Pasta Salad Recipe

Ingredients for Buffalo Chicken Pasta Salad

• 1 lb pasta
• 1.5 lb boneless, skinless chicken thighs
• 1 cup celery, finely diced
• 1 cup shredded carrots
• 1/3 cup green onion
• 1/2 cup plain Greek yogurt
• 4 tbsp buffalo sauce (2 tbsp reserved for chicken coating)
• 1/2 cup creamy ranch dressing
• 1 tsp sea salt
• 1 tsp garlic powder
• Avocado oil spray

Ingredients for Chicken Brine

• 16 oz water
• 1 tbsp salt
• 1 tbsp sugar
• 1 tbsp dried dill
• 1 tbsp minced garlic

How to Make Buffalo Chicken Pasta Salad

Brine the Chicken for Maximum Flavor

Start by preparing the brine. Microwave 1/4 cup of water with 1 tbsp salt and 1 tbsp sugar for 2 minutes. Stir in the remaining water until you reach 16 oz total. Allow the brine to cool completely. Once cooled, place the chicken thighs in a sealed container with the brine and refrigerate for 1-2 hours for maximum flavor.

Cook the Pasta to Perfection

While the chicken brines, boil the pasta according to package directions. This ensures a tender bite. Once cooked, drain and set aside to cool slightly while you prepare the other ingredients.

Prepare the Creamy Buffalo Ranch Dressing

In a bowl, combine the creamy ranch dressing, Greek yogurt, buffalo sauce, sea salt, and garlic powder. Mix until smooth and creamy. This dressing adds a rich, tangy layer that perfectly complements the salad.

Cook and Sauce the Chicken

After brining, remove the chicken and season both sides with salt and black pepper. Heat a cast iron skillet with avocado oil spray over medium heat. Cook the chicken thighs until their internal temperature reaches 165°F, about 6-7 minutes per side. Once cooked, let the chicken rest for 5 minutes, then brush with the reserved buffalo sauce for an extra kick.

Assemble the Ultimate Pasta Salad

In a large bowl, mix the cooled pasta, prepared dressing, diced celery, green onion, and shredded carrots. Toss until evenly coated. Slice the chicken and either place it on top of the salad or mix it in for a delightful, hearty dish.

Tips and Variations for Your Pasta Salad

Storing Leftover Buffalo Chicken Pasta Salad

Store any leftovers in a sealed container in the refrigerator for up to 3 days. This salad is great for meal prep! Enjoy it as a quick lunch or dinner throughout the week.

Ingredient Substitutions and Additions

Feel free to adjust this recipe to your liking! You can substitute chickpea pasta for added protein. Experiment with different buffalo sauce brands to find your favorite flavor. If you want a lighter version, grilled chicken breasts or leftovers work beautifully as well.

Related Recipes to try

• Garlic Parmesan Chicken Pasta
• Cajun Chicken Pasta
• High Protein Rotisserie Chicken Broccoli Pasta
• Pasta Salad
• Street Corn Pasta Salad
• Beef Pasta

FAQs

Conclusion

Enjoy this buffalo chicken pasta salad as a delicious, easy meal that’s perfect for any occasion. For more ideas, check out this Pinterest page for inspiration and tips on how to elevate your cooking!

Buffalo Chicken Pasta Salad: A Flavorful Delight

A flavorful and zesty Buffalo Chicken Pasta Salad that’s perfect for potlucks, picnics, or a satisfying meal. This recipe combines tender chicken, al dente pasta, and a creamy, tangy dressing for a crowd-pleasing dish.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Dinner, Lunch, Salad

Cuisine American

Servings 6 servings

Equipment

• Microwave
• Sealed container
• pot
• cast-iron skillet
• measuring cups and spoons
• knife
• cutting board

Ingredients

  

• 1 lb pasta
• 1.5 lb boneless, skinless chicken thighs
• 1 cup celery, finely diced
• 1 cup shredded carrots
• 1/3 cup green onion
• 1/2 cup plain Greek yogurt
• 4 tbsp buffalo sauce 2 tbsp reserved for chicken coating
• 1/2 cup creamy ranch dressing
• 1 tsp sea salt
• 1 tsp garlic powder
• Avocado oil spray
• Black pepper for seasoning chicken

Chicken Brine

• 16 oz water
• 1 tbsp salt
• 1 tbsp sugar
• 1 tbsp dried dill
• 1 tbsp minced garlic

Instructions

 

• Prepare brine by microwaving 1/4 cup water with 1 tbsp salt and 1 tbsp sugar for 2 minutes. Add remaining water to reach 16 oz total and allow to cool completely.
• Brine chicken by placing thighs in a sealed container with the cooled brine mixture (water, salt, sugar, dill, garlic) and refrigerating for 1-2 hours.
• Cook pasta according to package directions, then drain and set aside.
• Make dressing by combining ranch dressing, buffalo sauce, Greek yogurt, sea salt, and garlic powder until mixed.
• Remove chicken from brine, pat dry, and season both sides with sea salt and black pepper.
• Heat a cast iron skillet with avocado oil spray. Cook chicken until the internal temperature reaches 165°F.
• Let chicken rest for 5 minutes, then brush with the reserved buffalo sauce.
• Assemble the salad by mixing the cooked pasta, dressing, diced celery, green onion, and shredded carrots.
• Serve the salad with the buffalo chicken placed on top or mixed into the pasta.

Substitutions

• For a buffalo pasta side dish, omit the chicken. Grilled chicken breasts or leftovers can be substituted for raw chicken thighs. Chickpea pasta can be used for added protein, and your favorite buffalo sauce brands are suitable.

Notes

Leftovers should be stored in a sealed container in the refrigerator for up to 3 days. Chicken can be omitted for a buffalo pasta side dish. Grilled chicken breasts or leftovers can be substituted for raw chicken thighs.

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