Pin It My neighbor knocked on my door one Tuesday night holding a half-empty bottle of buffalo sauce and asked if I could do anything with it. I had leftover chicken in the fridge and a box of penne in the pantry. What started as a pantry rescue turned into a weeknight staple that my family now requests by name. The heat from the sauce, the creaminess from the cheese, and that sharp bite of blue cheese on top made something I threw together feel like I'd planned it all along.
I made this for a group of friends during a playoff game, and it disappeared before halftime. One friend who claimed she hated anything spicy went back for seconds. The combination of creamy mozzarella and tangy blue cheese somehow tames the heat just enough to keep you coming back. Now every time there is a game on, someone asks if I am bringing the buffalo pasta.
Ingredients
- Penne or rotini pasta: These shapes trap the creamy sauce in their ridges and curves, giving you flavor in every bite instead of it pooling at the bottom of the bowl.
- Cooked, shredded chicken breast: Rotisserie chicken works beautifully here and saves you 20 minutes, but leftover grilled or poached chicken is just as good.
- Buffalo wing sauce: This is the soul of the dish, bringing that tangy, vinegary heat that makes buffalo flavor unmistakable.
- Unsalted butter: It mellows the sharpness of the buffalo sauce and adds a silky richness to the base.
- Heavy cream: This creates the luscious, velvety texture that balances the heat and binds everything together.
- Shredded mozzarella cheese: It melts smoothly into the sauce and adds mild, stretchy creaminess without overpowering the buffalo flavor.
- Cream cheese, softened: This thickens the sauce and gives it body, making it cling to the pasta instead of sliding off.
- Garlic powder: A subtle background note that deepens the savory flavors without competing with the buffalo sauce.
- Onion powder: It adds a gentle sweetness and rounds out the seasoning blend.
- Smoked paprika: A hint of smokiness that makes the dish taste more complex and a little less one note.
- Salt and freshly ground black pepper: Essential for balancing the richness and bringing all the flavors into focus.
- Blue cheese, crumbled: The classic buffalo wing partner, offering sharp, tangy contrast that cuts through the creaminess.
- Chopped fresh chives or green onions: A pop of color and a fresh, mild bite that brightens the richness of the dish.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a slight bite, usually a minute less than the package says. Drain it well and set it aside while you build the sauce.
- Start the Sauce Base:
- Melt the butter in a large skillet over medium heat, then stir in the buffalo sauce until it is warm and fragrant. The kitchen will start to smell like a sports bar in the best way.
- Make It Creamy:
- Lower the heat and whisk in the softened cream cheese until it disappears into the sauce, then pour in the heavy cream while whisking constantly. You will see it transform into something smooth and glossy.
- Add the Cheese and Seasonings:
- Stir in the mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper, cooking until the cheese melts completely. Taste it now and adjust the salt or heat to your liking.
- Fold in the Chicken:
- Add the shredded chicken to the sauce and stir until every piece is coated and warmed through. The chicken should soak up some of that creamy buffalo goodness.
- Combine with Pasta:
- Add the drained pasta directly to the skillet and toss everything together until the pasta is evenly coated. If it looks too thick, add a splash of pasta water to loosen it up.
- Serve and Top:
- Transfer the pasta to bowls and sprinkle generously with crumbled blue cheese and chopped chives or green onions. Serve it hot, while the cheese is still melty and the sauce clings to everything.
Pin It One evening my daughter announced she wanted to try spicy food for the first time, and I made a milder version of this using half the buffalo sauce and extra mozzarella. She finished her entire bowl and asked if we could have it again the next week. That is when I realized this dish was not just about the heat, it was about the comfort and the way it made everyone feel like they were getting something indulgent without much fuss.
Adjusting the Heat Level
If you are cooking for people with different spice tolerances, start with less buffalo sauce and put extra on the table so everyone can customize their bowl. I have also stirred in a few tablespoons of ranch dressing at the end to cool things down without losing flavor. For those who want more fire, a dash of cayenne or a drizzle of your favorite hot sauce on top does the trick. The beauty of this recipe is that it adapts to your crowd without requiring a completely different dish.
Make Ahead and Storage
This pasta reheats surprisingly well, though the sauce may thicken in the fridge. I store leftovers in an airtight container for up to three days and reheat gently on the stovetop with a splash of milk or cream to bring back that silky texture. You can also freeze portions in individual containers for up to two months, though I recommend adding the blue cheese fresh after reheating. If you are meal prepping, cook the pasta just shy of al dente so it does not turn mushy when reheated.
Serving Suggestions and Pairings
I love serving this with a crunchy celery salad dressed in lemon and olive oil to cut through the richness, or a simple green salad with a tangy vinaigrette. A cold lager or a crisp white wine like Sauvignon Blanc balances the heat and creaminess beautifully. If you want to make it a full meal, garlic bread or buttery breadsticks on the side are always a hit.
- Try pairing it with roasted broccoli or green beans for a veggie that holds its own against bold flavors.
- For a lighter version, swap half the heavy cream for chicken broth and use part skim mozzarella.
- If blue cheese is not your thing, crumbled feta or a sprinkle of sharp cheddar works just as well.
Pin It This dish has become my go to whenever I need something satisfying that does not require much thought or fancy ingredients. It reminds me that the best meals are often the ones that happen by accident and then stick around because they just work.
Questions & Answers
- → Can I use a different type of pasta?
Absolutely. While penne and rotini work wonderfully, any short pasta shape like farfalle, gemelli, or rigatoni will hold the creamy sauce nicely. Avoid long thin pastas as they don't capture the sauce as effectively.
- → How do I make this less spicy?
Reduce the buffalo sauce amount and mix it with a milder hot sauce or even a splash of ranch dressing. You can also add more heavy cream to dilute the heat while maintaining the creamy texture and flavor complexity.
- → What's the best way to shred chicken quickly?
For speed, use rotisserie chicken from the grocery store—it saves time and effort. If cooking from scratch, poach chicken breasts in broth until done, then use two forks to shred them while still warm for easier pulling.
- → Can I prepare this dish ahead of time?
Cook the pasta and prepare the sauce separately, then store in the refrigerator for up to two days. When ready to serve, reheat gently on the stovetop, adding a splash of cream if needed to restore the sauce consistency.
- → What are good side dishes to serve with this?
Crisp celery salad or coleslaw provide refreshing contrast to the rich, spicy pasta. Garlic bread, roasted vegetables, or a simple green salad also complement it well. A cold lager or light beer pairs perfectly.
- → How can I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over medium-low heat, stirring frequently and adding a splash of cream or milk to restore the sauce texture as it thickens when cooled.