Buffalo Chicken Pasta (Print Version)

Bold and comforting pasta with tender chicken, spicy buffalo sauce, and tangy blue cheese crumbles.

# Ingredient List:

→ 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 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 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 the sauce is well combined.
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.

# Helpful Tips:

01 -
  • It satisfies that craving for bold, spicy comfort without needing takeout menus or delivery fees.
  • You can throw it together in about half an hour using leftover or rotisserie chicken.
  • The creamy, tangy sauce clings to every twist of pasta, delivering flavor in every single bite.
  • It feels indulgent and restaurant worthy but uses ingredients you probably already have.
02 -
  • Always soften your cream cheese before adding it to the skillet, or you will end up with stubborn lumps that refuse to blend.
  • Lower the heat before whisking in the cream and cheese, because high heat can cause the dairy to separate or scorch.
  • Taste the buffalo sauce straight from the bottle first so you know how much heat you are working with.
  • Do not skip salting your pasta water generously, it is your only chance to season the pasta itself.
03 -
  • Reserve a cup of pasta water before draining, you can use it to loosen the sauce if it gets too thick.
  • Grate your own mozzarella from a block instead of using pre shredded, it melts smoother and tastes fresher.
  • For an extra crispy topping, sprinkle panko breadcrumbs mixed with melted butter over the finished pasta and broil for two minutes.
  • Make the sauce ahead and refrigerate it, then reheat gently and toss with freshly cooked pasta when you are ready to eat.
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