Buffalo Chicken Pasta (Print Version)

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

# 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

# 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.
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 Hints:

01 -
  • It delivers bold buffalo wing flavor without the mess of frying or the guilt of deep-fried food.
  • Everything comes together in one skillet after the pasta is done, so cleanup is faster than ordering takeout.
  • The creamy sauce clings to every piece of pasta and keeps the chicken juicy and flavorful.
  • You can dial the heat up or down depending on who is eating, making it flexible for families or gatherings.
02 -
  • Do not skip softening the cream cheese, or you will end up with lumps that never fully melt into the sauce no matter how much you whisk.
  • Reserve a cup of pasta water before draining, because a few tablespoons can save a sauce that looks too thick or broken.
  • Add the mozzarella off the heat or on very low heat to prevent it from turning greasy or stringy.
  • Taste the buffalo sauce before you start, because some brands are much hotter than others and you may want to cut it with a little extra butter or cream.
03 -
  • Use freshly shredded mozzarella instead of pre shredded, because the anti caking agents in bagged cheese can make your sauce grainy.
  • If you want restaurant level creaminess, add a tablespoon of cream cheese more than the recipe calls for.
  • Toss the hot pasta with a tiny bit of butter before adding it to the sauce so it does not stick together while you finish cooking.
  • For a smoky twist, add a pinch of chipotle powder along with the smoked paprika.
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