Buffalo Chicken Pasta (Print View)

Tender shredded chicken tossed with spicy buffalo sauce and creamy cheese, finished with crumbled blue cheese for a tangy kick.

# What You’ll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups cooked, shredded chicken breast

→ Sauce

03 - ½ cup buffalo wing sauce
04 - ¼ cup unsalted butter
05 - ½ cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - ½ cup cream cheese, softened
08 - 1 teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Topping

12 - ½ cup crumbled blue cheese
13 - 2 tablespoons chopped fresh chives or green onions, optional

# Directions:

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 is creamy.
04 - Stir in mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the cheese is fully melted.
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.

# Expert Advice:

01 -
  • It delivers all the bold, spicy comfort of buffalo wings without the mess of bones and sticky fingers.
  • The creamy cheese sauce balances the heat perfectly, so every bite feels indulgent but not overwhelming.
  • It comes together in about half an hour, making it ideal for busy weeknights or last minute cravings.
  • Leftovers reheat beautifully, and the flavors actually get even better the next day.
02 -
  • Always soften the cream cheese before adding it to the sauce, or you'll end up chasing lumps around the pan with your whisk.
  • Don't skip salting the pasta water generously, it's your only chance to season the pasta itself and it makes a noticeable difference.
  • If you love extra heat, stir in a pinch of cayenne or a few dashes of hot sauce right before tossing in the pasta.
  • Reserve a cup of pasta water before draining, it's a lifesaver if your sauce gets too thick and needs loosening.
03 -
  • Use a rotisserie chicken to cut your prep time in half, and save the carcass for stock later.
  • Taste your buffalo sauce before adding it, some brands are much hotter than others, and you can always add more but you can't take it back.
  • For a lighter version, swap the heavy cream for half and half and use reduced fat cream cheese, it won't be quite as rich but it's still delicious.
  • If you're meal prepping, store the pasta and sauce separately so the noodles don't soak up all the liquid and get mushy.
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