Buffalo Chicken Pasta (Printable Version)

Bold and comforting pasta with shredded 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 blue cheese, crumbled
13 - 2 tablespoons chopped fresh chives or green onions, optional

# Steps:

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 brings all the flavor of buffalo wings without the sticky fingers or pile of bones.
  • The creamy sauce balances the heat in a way that keeps you going back for more.
  • It comes together in about half an hour, which means you can have it on the table faster than delivery.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Let the cream cheese soften at room temperature before you start, trying to whisk cold cream cheese into hot sauce will give you lumps no matter how hard you stir.
  • Don't skip tasting the buffalo sauce before you add it, some brands are much saltier or spicier than others and you might need to adjust the seasoning or use a little less.
  • If the sauce looks too thick after you add the pasta, a few tablespoons of reserved pasta water will bring it back to a silky, clingy consistency.
03 -
  • Use rotisserie chicken and this becomes a fifteen minute meal, no judgment, I do it all the time.
  • If you love extra heat, stir in a pinch of cayenne or a few dashes of your favorite hot sauce right before serving.
  • Save a cup of pasta water before draining, it's the secret weapon for adjusting sauce consistency without diluting flavor.
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