Buffalo Chicken Pasta Salad is the kind of dish that instantly perks up any table with its bold, tangy flavors and a punchy hint of spice. The combination of juicy, brined chicken thighs, vibrant veggies, creamy ranch, and a twist of Greek yogurt makes every bite a lively experience. This recipe brings together the best of both worlds: the comfort of pasta salad and that unmistakable, crave-worthy buffalo sauce zing. Whether you need a make-ahead lunch, a potluck showstopper, or just a refreshing crowd-pleaser, this salad never lets you down.

Ingredients You’ll Need

Buffalo Chicken Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Buffalo Chicken Pasta Salad lies in its straightforward list of ingredients – every component plays a starring role. From the brined chicken that locks in flavor to the crisp vegetables and that zesty buffalo dressing, these elements bring taste and color, while keeping the prep stress-free.

Pasta (3 cups, cooked): Choose short pasta shapes like rotini or penne for the perfect bite and sauce-holding power.
Chicken thighs (1.5 lbs, boneless and skinless): Thighs stay moist and soak up all the flavor from the brine and buffalo sauce.
Celery (1/2 cup, finely diced): Adds classic crunch and freshness reminiscent of a traditional buffalo platter.
Shredded carrots (1/2 cup): Lends a touch of natural sweetness and a pop of color.
Green onion (1/3 cup): Brings gentle sharpness and a mild oniony bite.
Plain Greek yogurt (2 tbsp): Lightens the dressing, making it creamy without being heavy.
Buffalo sauce (4 tbsp, divided): The signature flavor – use half in the dressing and half to coat the cooked chicken.
Creamy ranch dressing (1/2 cup): Provides classic coolness to offset the spicy buffalo kick.
Sea salt (1/2 tsp): Essential for seasoning both the chicken and the dressing.
Garlic powder (1/2 tsp): Adds a subtle savory note to round out the flavors.
Avocado oil spray: A light, neutral option for searing the chicken in the skillet.
For the chicken brine:
- Salt (1 tbsp): Draws out flavors and keeps chicken ultra-juicy.
- Sugar (1 tbsp): Balances the brine and helps with caramelization.
- Water (16 oz): The base of your flavorful brine, enough to cover the chicken.
- Dried dill (1 tbsp): Infuses subtle herby flavor.
- Minced garlic (1 tbsp): Adds a robust, aromatic punch to the brine.

How to Make Buffalo Chicken Pasta Salad

Step 1: Prepare the Chicken Brine

Brining is the secret weapon here! Start by dissolving salt and sugar in a little hot water – this creates a flavorful bath that makes the chicken thighs extra tender and juicy. Once you’ve mixed in the remaining water, let it come to room temperature so it doesn’t start cooking your chicken accidentally. Add dill and garlic for herby, aromatic notes, then tuck the chicken into this spa bath for at least one hour in the fridge. The wait is so worth it!

Step 2: Cook the Pasta

While the chicken brines, cook your pasta according to the package directions. It’s best to go for al dente, so the pasta holds its shape and doesn’t get mushy once dressed. Rinse it briefly under cool water, then set aside – it’ll be a cool, sturdy base for your Buffalo Chicken Pasta Salad.

Step 3: Mix Up That Buffalo Ranch Dressing

In a bowl, whisk together ranch dressing, buffalo sauce, Greek yogurt, sea salt, and garlic powder. This dressing is where major magic happens – creamy, spicy, and tangy all at once! Taste and adjust heat or creaminess to your liking.

Step 4: Cook and Sauce the Chicken

After its brining spa, remove the chicken and pat it dry. Give both sides a light sprinkle of sea salt and a bit of black pepper if you like a little more zip. Heat a cast iron skillet, spritz with avocado oil spray, and sear those thighs until they’re golden brown and the internal temperature hits 165°F. Let them rest for five minutes (resist the urge to slice right in!), then brush generously with the remaining buffalo sauce for that unmistakable, glossy finish.

Step 5: Toss the Salad Together

In a big bowl, combine your cooked pasta, celery, carrots, and green onion. Pour over that luscious buffalo ranch dressing and toss everything to coat. Don’t be shy – you want every piece mingling with that fiery, creamy goodness.

Step 6: Add the Chicken and Finish

Slice or chop the cooled buffalo chicken thighs, then either mix them right in or arrange beautifully over the top. This is where Buffalo Chicken Pasta Salad looks especially irresistible, with those juicy chunks of buffalo-glazed chicken popping against the colorful veggies and pasta!

How to Serve Buffalo Chicken Pasta Salad

Garnishes

Buffalo Chicken Pasta Salad shines even brighter with a sprinkle of chopped fresh cilantro or parsley, a little extra green onion, or even a handful of crumbled blue cheese for that classic buffalo pairing. A final drizzle of buffalo sauce jazzes up the presentation and bumps up the flavor in every forkful.

Side Dishes

Pair this salad with crisp crudité, crunchy garlic bread, or a simple garden salad to balance out the zesty flavors. For something heartier, serve it alongside sweet corn on the cob or a tray of roasted potatoes – you can’t go wrong with comforting, summery sides!

Creative Ways to Present

Serve Buffalo Chicken Pasta Salad in lettuce cups for a fun, hand-held appetizer, or pile it high on a platter lined with extra celery sticks and carrot ribbons for a festive look. For meal prep or parties, portion it into mason jars for grab-and-go lunches that stay creamy and fresh.

Make Ahead and Storage

Storing Leftovers

Buffalo Chicken Pasta Salad keeps for up to three days in the fridge when stored in an airtight container. The flavors actually deepen as everything mingles, making leftovers extra tasty! If you like the veggies extra crisp, store them separately and stir them in just before serving.

Freezing

This salad is best enjoyed fresh, but you can freeze the cooked, dressed chicken by itself for up to a month. I wouldn’t recommend freezing the entire salad, as the pasta and veggies can turn mushy once thawed.

Reheating

Buffalo Chicken Pasta Salad is truly at its best served chilled or at room temperature. If you want the chicken warm, gently reheat the sliced chicken in the microwave or in a skillet, then add to the cold salad just before serving for a delicious hot-and-cold combo.

FAQs

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Rotisserie chicken is a weeknight lifesaver. Just shred or chop it, toss with buffalo sauce, and add it to your salad for a shortcut that still packs loads of flavor.

What kind of pasta works best in Buffalo Chicken Pasta Salad?

Short, sturdy shapes like rotini, penne, or farfalle are perfect because they catch plenty of dressing and won’t fall apart. Whole wheat or gluten-free options also work great if you want to change it up.

How spicy is the salad? Can I control the heat?

This recipe lands in the medium-spicy range, but you can absolutely make it milder or hotter by adjusting the amount of buffalo sauce. Use a mild buffalo sauce or add extra ranch to tame the spice for sensitive palates.

Can I make Buffalo Chicken Pasta Salad in advance for parties?

Yes – in fact, it tastes even better after a few hours in the fridge. Just give it a good stir before serving and add extra dressing if it seems a bit dry after chilling.

What can I substitute for Greek yogurt in the dressing?

If you’re out of Greek yogurt, regular plain yogurt or even a bit more ranch dressing works. For a dairy-free version, try a dairy-free yogurt or extra creamy vegan ranch instead.

Final Thoughts

If you love bold, savory, and downright fun flavors, Buffalo Chicken Pasta Salad is a must-try that always earns rave reviews. Whether you serve it at your next cookout or pack it for lunches, this vibrant salad delivers the perfect hit of creamy, spicy satisfaction in every bite. Give it a go, and don’t be surprised when it disappears fast!