Buffalo Chicken Pasta

My neighbor brought over leftover wings one Sunday afternoon, and I stood at the counter scraping off every bit of that tangy buffalo sauce with a spatula, thinking it was too good to waste. That's when it hit me, why not toss it with pasta? I boiled some penne, shredded a chicken breast I had in the fridge, and stirred everything together with cream cheese and mozzarella. The kitchen smelled like a sports bar in the best way possible, and I've been making this ever since.

I made this for a group of friends during a playoff game, and it disappeared faster than I expected. Someone asked if I'd ordered it from a restaurant, which made me laugh because it was just pantry staples and a rotisserie chicken. The blue cheese on top sparked a friendly debate, half the table loved it, the other half reached for ranch. Either way, everyone went back for seconds, and I knew I had a keeper.

Ingredients

• Penne or rotini pasta (350 g): Short, sturdy shapes with ridges grab onto the creamy sauce and make every forkful satisfying.
• Cooked, shredded chicken breast (2 cups): Rotisserie chicken is a time saver here, but leftover grilled or poached chicken works just as well.
• Buffalo wing sauce (120 ml): This is the star, bringing that signature tangy heat. Choose your favorite brand or adjust the amount based on your spice tolerance.
• Unsalted butter (60 g): It mellows the sharpness of the buffalo sauce and adds a silky richness to the base.
• Heavy cream (120 ml): This creates the luscious, velvety texture that coats the pasta without being too thick.
• Shredded mozzarella cheese (120 g): It melts beautifully and adds mild, stretchy creaminess that balances the bold flavors.
• Cream cheese (60 g, softened): This is the secret to a smooth, restaurant style sauce that clings to every piece of pasta.
• Garlic powder (1 tsp): A quick way to add savory depth without chopping fresh garlic.
• Onion powder (½ tsp): It rounds out the flavor profile with a subtle sweetness.
• Smoked paprika (½ tsp): A hint of smokiness that makes the sauce taste more complex and layered.
• Salt and freshly ground black pepper: Essential for bringing all the flavors into focus, taste as you go.
• Blue cheese, crumbled (75 g): The tangy, funky finish that true buffalo wing fans will recognize and love.
• Chopped fresh chives or green onions (2 tbsp, optional): A fresh, bright garnish that adds color and a mild onion bite.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package directions. Drain it well and set it aside, keeping it warm.

Start the sauce:

Melt the butter in a large skillet over medium heat, then stir in the buffalo sauce until it's well combined and fragrant. The kitchen will start smelling like game day.

Add the cream cheese:

Lower the heat and whisk in the softened cream cheese until the mixture is smooth and no lumps remain. Pour in the heavy cream slowly, whisking constantly to create a silky, cohesive sauce.

Melt in the mozzarella:

Stir in the shredded mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper. Keep stirring gently until the cheese is fully melted and the sauce is creamy and glossy.

Coat the chicken:

Add the shredded chicken to the skillet and stir until every piece is coated in the sauce and warmed through. This should only take a minute or two.

Combine with pasta:

Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated with the buffalo cream sauce. If it seems too thick, add a splash of pasta water to loosen it up.

Serve and garnish:

Transfer the pasta to serving bowls and sprinkle generously with crumbled blue cheese and fresh chives or green onions if you like. Serve immediately while it's hot and creamy.

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The first time I made this, my kid asked if we could have it every week, and honestly, I didn't argue. It's one of those dishes that feels special enough for company but easy enough to throw together on a Tuesday. The smell of buffalo sauce bubbling in cream has become one of my favorite kitchen signals that dinner is going to be good.

Choosing Your Pasta Shape

Penne and rotini are my top choices because their ridges and curves hold onto the creamy sauce like they were designed for it. I've tried this with spaghetti once, and while it tasted fine, the sauce just slid off and pooled at the bottom of the bowl. Short, textured shapes make every bite more satisfying, and they're easier to serve and eat without a mess.

Making It Your Own

This recipe is forgiving and adaptable, which is part of why I keep coming back to it. If you're not a blue cheese fan, swap it for crumbled feta, shredded cheddar, or even a drizzle of ranch dressing. I've added sautéed bell peppers and onions when I had them on hand, and it added a nice sweetness that balanced the heat. You can also stir in some spinach or broccoli florets at the end for a little extra nutrition without changing the vibe of the dish.

Serving and Pairing Ideas

This pasta is rich and bold, so I like to serve it with something crisp and refreshing on the side. A simple celery and carrot stick platter with ranch or a light green salad with a tangy vinaigrette cuts through the creaminess perfectly. If you're in the mood for a drink, a cold lager or a crisp white wine works beautifully.

• Serve with garlic bread or cheesy breadsticks for a full comfort meal.
• Pair with a crunchy coleslaw to add texture and balance.
• Leftovers reheat well in the microwave with a splash of milk to bring back the creaminess.

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This dish has become my go to when I want something that feels indulgent but doesn't require much effort or fancy ingredients. Every time I make it, I'm reminded that the best recipes are the ones that make you excited to sit down and eat.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken is a convenient substitute. Simply shred it and add to the sauce. This saves time while maintaining the same delicious flavor and texture.

→ What pasta shapes work best for this dish?

Penne and rotini are ideal because their ridges and curves trap the creamy buffalo sauce beautifully. You can also use fusilli or rigatoni for similar results.

→ How can I adjust the spice level?

For more heat, add cayenne pepper or a drizzle of hot sauce before serving. To reduce spiciness, use milder buffalo sauce or increase the heavy cream to balance the flavors.

→ Is there a dairy-free alternative for this dish?

Substitute heavy cream with oat or coconut cream, use dairy-free cream cheese, and replace mozzarella and blue cheese with vegan alternatives. The buffalo sauce should be checked to ensure it's dairy-free.

→ Can this dish be made ahead and reheated?

Yes, prepare the pasta and sauce separately, then combine and store in an airtight container for up to three days. Reheat gently on the stovetop with a splash of cream to restore creaminess.

→ What side dishes pair well with buffalo chicken pasta?

A crisp celery salad complements the spicy pasta perfectly. Alternatively, serve with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.