Buffalo Chicken Pasta

The smell of hot sauce and melted butter hit me before I even walked into the kitchen. My roommate was stirring something in a skillet, and when I asked what it was, she just grinned and said, "Game day fuel." That was the night I first tried buffalo chicken pasta, and I've been making it ever since. It's messy, it's bold, and it never fails to make people happy.

I brought this to a potluck once, thinking it might be too spicy for the crowd. Within fifteen minutes, the dish was empty and three people asked for the recipe. One guy even scraped the bottom of the pan with a piece of garlic bread. That's when I knew this pasta wasn't just dinner, it was a conversation starter.

Ingredients

• Penne or rotini pasta: The ridges and curves catch the sauce perfectly, so every bite is coated in that creamy buffalo flavor.
• Cooked, shredded chicken breast: I usually poach or bake mine ahead of time, but rotisserie chicken is a total lifesaver on busy nights.
• Buffalo wing sauce: This is the star of the show, so pick one you actually like eating straight from the bottle.
• Unsalted butter: It mellows the heat and adds richness that makes the sauce feel indulgent.
• Heavy cream: This is what transforms a spicy sauce into something you want to coat pasta with.
• Shredded mozzarella cheese: It melts smoothly and adds a mild, stretchy texture that balances the bold flavors.
• Cream cheese, softened: Let it sit out for twenty minutes before you start cooking, it makes whisking so much easier.
• Garlic powder: Fresh garlic can burn in the sauce, so I stick with powder for a mellow, even flavor.
• Onion powder: It adds a subtle sweetness that rounds out the heat.
• Smoked paprika: Just a little gives the sauce a smoky depth that makes it taste more complex.
• Salt and freshly ground black pepper: Taste as you go, buffalo sauce can be salty on its own.
• Blue cheese, crumbled: This is non-negotiable for me, the tangy sharpness cuts through the cream like nothing else.
• Chopped fresh chives or green onions: A bright, fresh finish that makes the dish look as good as it tastes.

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 timing. Drain it well and set it aside, but don't rinse it, you want that starch to help the sauce cling.

Start the sauce base:

Melt the butter in a large skillet over medium heat, then pour in the buffalo sauce and stir until they're fully combined and bubbling gently. The kitchen will start to smell amazing right about now.

Add the cream cheese:

Lower the heat to medium low and whisk in the softened cream cheese until the mixture is completely smooth with no lumps. Pour in the heavy cream slowly, whisking constantly until the sauce turns creamy and silky.

Melt in the mozzarella and spices:

Stir in the shredded mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper, and keep stirring until the cheese melts into the sauce. Taste it now and adjust the seasoning if needed.

Toss in the chicken:

Add the shredded chicken to the skillet and stir until every piece is coated in that creamy buffalo sauce and heated all the way through. This is when the dish really starts to come together.

Combine with pasta:

Add the drained pasta to the skillet and toss everything together, making sure the sauce coats every piece of pasta evenly. If it looks too thick, add a splash of pasta water to loosen it up.

Serve and top:

Transfer the pasta to serving bowls and sprinkle generously with crumbled blue cheese and chopped chives or green onions. Serve it hot, because this dish is best when the cheese is still melty and the sauce is clinging to everything.

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My brother, who claims he doesn't like spicy food, ate two full bowls of this and then asked if there was more in the fridge. That's the magic of buffalo chicken pasta: it somehow finds the line between bold and comforting, and it makes everyone at the table a little more talkative. It's the kind of dish that turns a regular Tuesday into something worth sitting down for.

Adjusting the Heat Level

If you're cooking for people with different spice tolerances, you can dial back the buffalo sauce slightly and serve extra hot sauce on the side. I've also stirred in a little extra cream or a spoonful of sour cream to cool things down without losing flavor. The blue cheese topping adds a tangy bite that actually helps balance the heat, so don't be shy with it.

Making It Ahead

This pasta reheats surprisingly well, which makes it great for meal prep. I store it in an airtight container in the fridge for up to three days, and when I reheat it, I add a splash of milk or cream to bring the sauce back to life. It thickens as it sits, so don't worry if it looks a little dry when you pull it out of the fridge.

Serving Suggestions

I like to serve this with something cool and crunchy to balance the richness, like a simple celery and carrot stick salad with ranch, or even just a handful of fresh greens on the side. A cold beer or a crisp white wine works beautifully, and if you're feeding a crowd, garlic bread is always a good idea for scooping up every last bit of sauce.

• Top with extra blue cheese crumbles and a drizzle of ranch for an even more indulgent finish.
• Add diced celery to the pasta for a classic buffalo wing crunch.
• Swap the blue cheese for shredded cheddar if you prefer a milder topping.

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This is the kind of recipe that makes weeknight cooking feel a little less like a chore and a little more like something to look forward to. I hope it becomes a favorite in your kitchen, too.

Recipe FAQs

→ Can I use fresh chicken instead of cooked?

Yes. Pound 2 medium chicken breasts to even thickness, season with salt and pepper, then pan-fry in the skillet for 6-7 minutes per side until cooked through before shredding and adding to the sauce.

→ What pasta shapes work best?

Penne and rotini are ideal because their ridged surfaces and shapes trap the creamy sauce beautifully. Farfalle or rigatoni are equally delicious alternatives.

→ How do I adjust the spice level?

For milder flavor, reduce buffalo sauce to ⅓ cup and add extra cream. For extra heat, include ¼ tsp cayenne pepper or increase buffalo sauce to ¾ cup. Taste as you go.

→ Can this be prepared ahead?

Yes. Cook pasta and prepare the chicken separately. Combine with the warm sauce just before serving for best texture. Store components separately in the refrigerator for up to 2 days.

→ What are good side dishes?

A crisp celery salad complements the richness perfectly. Steamed broccoli, roasted Brussels sprouts, or a simple arugula salad with lemon vinaigrette balance the spice and creaminess beautifully.

→ Is this gluten-free friendly?

The dish contains gluten from pasta. Substitute with gluten-free penne or rotini to make it suitable for those with gluten sensitivities. Check your buffalo sauce label for hidden gluten.