This high‑protein Buffalo Chicken Pasta Salad is the perfect weeknight dinner or meal‑prep recipe when you’re craving something creamy, spicy, and incredibly satisfying.

Made with tender baked chicken breast, chickpea pasta shells, crunchy veggies, and a tangy buffalo‑yogurt dressing, this pasta salad delivers all the bold flavor of classic buffalo chicken in a lighter, protein‑packed way.

Serve it warm like a cozy pasta dish or chill it for a refreshing cold pasta salad — it works beautifully both ways.

It’s quick, nutrient‑dense, and guaranteed to become a new staple for buffalo lovers.

If you’re already a fan of Buffalo Chicken then you’re got to try my Buffalo Chicken Smash Tacos with Zesty Ranch Slaw OR my Buffalo Ranch Chicken Stuffed Peppers next!

This high‑protein buffalo chicken pasta salad recipe is a healthy, flavorful twist on classic buffalo chicken pasta.

Using chickpea pasta, lean baked chicken breast, and a Greek‑yogurt buffalo dressing, this dish is naturally gluten‑free, macro‑friendly, and loaded with fresh vegetables.

It’s the perfect meal‑prep buffalo chicken pasta, great for family dinners, summer cookouts, or quick high‑protein lunches.

Serve it warm as a creamy buffalo chicken pasta or chill it for a refreshing cold buffalo chicken pasta salad.

If you love easy, spicy, veggie‑packed meals, this recipe checks every box.

Why You’ll Love This Buffalo Chicken Pasta Salad

High‑protein + macro‑friendly thanks to chickpea pasta and lean chicken
• Two ways to serve — warm and cozy or chilled like a classic pasta salad
• Creamy buffalo flavor without heavy mayo or cream
• Veggie‑packed with carrots, celery, red onion, and scallions
• Gluten‑free + dairy‑free adaptable with simple swaps
• Meal‑prep approved — stays delicious for 3–4 days
• Crowd‑pleasing buffalo flavor your audience always loves

Key Ingredients

8 ounces chickpea pasta, or high protein pasta of choice
1 lb pasture raised chicken breast
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp sea salt
1 large red onion, diced into 1″ pieces
For Serving
1 1/2 cup carrots, diced
1 1/2 cup celery, diced
4 scallions, diced
Dressing
3/4 cup plain greek yogurt, or vegan yogurt for dairy free
3/4 cup buffalo sauce- I used Primal Kitchen Foods
Optional- 1 ranch seasoning packet for buffalo ranch flavor

Process

Preheat oven to 425F
Line a baking sheet with parchment paper
Assemble chicken, patted dry, and onions around
Drizzle with olive oil, and rub the chicken with seasoning mixture
Bake for 17-20 minutes, until center of chicken reaches 165 degrees F
Meanwhile, boil pasta to al dente, and chop veggies
When chicken is cool enough, cut into 1″ cubes, and chop your onion slightly smaller as well
Assemble your pasta salad in a large serving bowl
Add cooked and drained pasta, diced carrot, diced celery, diced scallions, chicken, and onion
Toss with your yogurt & buffalo mixture
Enjoy warm or cold!

I love how easy it to just add all of the filling ingredients to a blender, mix, and pour!

FAQ

Can I use regular pasta instead of chickpea pasta?
Yes — any short pasta shape works. Chickpea pasta just adds extra protein and fiber.

Is this pasta salad spicy?
It has a medium heat. Use mild buffalo sauce or add extra yogurt to tone it down.

Can I make this dairy‑free?
Absolutely. Use plain dairy‑free yogurt and a dairy‑free buffalo sauce.

Can I prep this ahead of time?
Yes — it’s perfect for meal prep. Store in an airtight container for up to 4 days.

Should I serve it warm or cold?
Either works. Warm feels like a creamy buffalo pasta; cold feels like a refreshing pasta salad.

Can I use rotisserie chicken?
Yes — just season lightly and toss it in. The texture will be slightly different but still delicious.

High‑Protein Buffalo Chicken Pasta Salad (Creamy, Easy, Meal‑Prep Friendly)

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Servings:

Ingredients

8 ounces chickpea pasta or high protein pasta of choice
1 lb pasture raised chicken breast
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp sea salt
1 large red onion diced into 1″ pieces

For Serving

1 1/2 cup carrots diced
1 1/2 cup celery diced
4 scallions diced

Dressing

3/4 cup plain greek yogurt or vegan yogurt for dairy free
3/4 cup buffalo sauce- I used Primal Kitchen Foods

Instructions

Preheat oven to 425F
Line a baking sheet with parchment paper
Assemble chicken, patted dry, and onions around
Drizzle with olive oil, and rub the chicken with seasoning mixture
Bake for 17-20 minutes, until center of chicken reaches 165 degrees F
Meanwhile, boil pasta to al dente, and chop veggies
When chicken is cool enough, cut into 1″ cubes, and chop your onion slightly smaller as well
Assemble your pasta salad in a large serving bowl
Add cooked and drained pasta, diced carrot, diced celery, diced scallions, chicken, and onion
Toss with your yogurt & buffalo mixture
Enjoy warm or cold!