Buffalo Chicken Pasta (Print Version)

Bold and comforting pasta with tender chicken, spicy buffalo sauce, and creamy cheese topped with blue cheese crumbs.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups cooked shredded chicken breast

→ Sauce

03 - 1/2 cup buffalo wing sauce
04 - 1/4 cup unsalted butter
05 - 1/2 cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup cream cheese, softened
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Topping

12 - 1/2 cup crumbled blue cheese
13 - 2 tablespoons chopped fresh chives or green onions, optional

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the buffalo sauce and stir to combine.
03 - Lower the heat and whisk in the cream cheese until smooth. Pour in the heavy cream, whisking constantly until the sauce achieves a creamy consistency.
04 - Stir in mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the cheese is fully melted and incorporated.
05 - Add the shredded chicken to the sauce and stir until well coated and heated through.
06 - Add the drained pasta to the skillet and toss to combine, ensuring the pasta is evenly coated with the sauce.
07 - Transfer to serving bowls. Sprinkle with crumbled blue cheese and chopped chives or green onions if desired.
08 - Serve immediately while hot.

# Additional Tips::

01 -
  • It delivers all the bold flavors of buffalo wings without the mess on your fingers.
  • The creamy sauce balances the heat so perfectly that even people who claim they don't like spicy food come back for seconds.
  • You can have dinner on the table in about half an hour, making it ideal for weeknights when you want something exciting but easy.
  • It's endlessly adaptable depending on what you have in your fridge or how brave you're feeling with the hot sauce bottle.
02 -
  • Let the cream cheese soften at room temperature for at least twenty minutes, or you'll spend forever trying to whisk out stubborn lumps while your sauce overheats.
  • Don't skip tasting the buffalo sauce straight from the bottle before you start, because some brands are much hotter or saltier than others and you'll want to adjust accordingly.
  • Save a cup of pasta water before draining, because that starchy liquid is a lifesaver if your sauce gets too thick or starts to break.
  • Use a skillet that's big enough to toss the pasta comfortably, or you'll end up with sauce all over your stovetop.
03 -
  • Toast the blue cheese crumbles lightly in a dry skillet for about thirty seconds before sprinkling them on top, it brings out a nutty depth that makes them taste more complex.
  • If you want a thicker sauce, let it simmer for an extra minute or two before adding the pasta, and if it's too thick, that reserved pasta water is your secret weapon.
  • Use kitchen shears to cut the chicken into smaller shreds right in the skillet, it saves time and gives you more control over the texture.
  • For a smoky twist, grill the chicken before shredding it, the char adds another layer of flavor that plays beautifully with the buffalo heat.
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