Buffalo Chicken Pasta

My neighbor came over with leftover wings one Sunday and we ended up turning them into this pasta without planning to. The tang of buffalo sauce clinging to penne felt like a discovery, not a recipe. I've since made it from scratch dozens of times, each bowl just as satisfying. It's the kind of dish that tastes like game day but works on a quiet Tuesday. That first improvised version is still what I think about when the skillet starts bubbling.

I made this for my brother after he helped me move furniture, and he stood at the stove eating straight from the skillet. He said it tasted like comfort food that also woke you up. Now every time he visits, he asks if I have chicken and buffalo sauce in the fridge. It became our unofficial tradition without us ever deciding it would be.

Ingredients

• Penne or rotini pasta: These shapes grab onto the creamy sauce better than smooth noodles, and I learned that the hard way after trying spaghetti once and watching all the flavor slide off.
• Cooked, shredded chicken breast: Rotisserie chicken makes this ridiculously easy, but poached breasts work just as well if you have 20 minutes to spare.
• Buffalo wing sauce: This is the soul of the dish, so pick one you actually like eating on its own because the flavor will shine through.
• Unsalted butter: It mellows the sharpness of the buffalo sauce and gives the whole thing a silky richness.
• Heavy cream: This turns the sauce from thin and punchy to luxurious and cling-to-the-pasta perfect.
• Shredded mozzarella cheese: It melts into the sauce without clumping and adds a mild creaminess that doesn't compete with the buffalo flavor.
• Cream cheese, softened: This thickens everything and adds a tang that makes the sauce taste more complex than it really is.
• Garlic powder, onion powder, smoked paprika: These add warmth and depth so the sauce doesn't taste one-note or flat.
• Salt and freshly ground black pepper: A little goes a long way since the buffalo sauce and cheeses already bring plenty of flavor.
• Blue cheese, crumbled: The funky, salty bite on top is what makes this feel like the real deal, though ranch lovers can skip it.
• Chopped fresh chives or green onions: A fresh, mild crunch that brightens up each bite and makes the dish look like you tried.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until it still has a slight bite. Drain it well so the sauce doesn't get watered down.

Start the buffalo base:

Melt butter in a large skillet over medium heat, then stir in the buffalo sauce until it smells sharp and tangy. This is where the magic starts.

Build the creamy sauce:

Lower the heat and whisk in the softened cream cheese until it disappears into the butter. Pour in the heavy cream slowly, whisking constantly so it stays smooth and doesn't break.

Melt in the mozzarella and spices:

Add the shredded mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper, stirring until the cheese melts into a glossy, cohesive sauce. Taste it now, you'll want to.

Toss in the chicken:

Stir the shredded chicken into the sauce and let it heat through, coating every piece. The chicken should look glazed and ready to cling to the pasta.

Combine with pasta:

Add the drained pasta to the skillet and toss everything together until each piece is coated in that creamy, spicy sauce. Use tongs or a big spoon and don't be shy about scraping the bottom of the pan.

Serve and top:

Transfer to bowls and sprinkle generously with crumbled blue cheese and fresh chives or green onions. Serve it hot while the cheese is still melty and the sauce is at its creamiest.

Save

The first time I served this to friends, one of them scraped her bowl clean and then asked if there was more in the kitchen. We ended up standing around the stove with forks, finishing what was left in the skillet. It's that kind of dish, the kind that makes people forget about plates and manners. That night it stopped being just dinner and became something we all remembered.

What to Serve Alongside

This pasta is rich and bold, so I like pairing it with something crisp and cool to balance the heat. A simple celery and carrot stick platter with ranch works like a charm, or a light green salad with a tart vinaigrette cuts through the creaminess. If you want to lean into the indulgence, garlic bread or buttery rolls are always welcome. A cold lager or sparkling water with lime keeps things refreshing without competing with the buffalo flavor.

How to Store and Reheat

Leftovers keep well in an airtight container in the fridge for up to three days, and the flavors actually deepen as they sit. When reheating, add a splash of cream or milk to loosen the sauce since it thickens in the cold. I usually reheat it gently in a skillet over low heat, stirring often, but the microwave works in a pinch if you cover it and stir halfway through. The pasta won't be quite as silky as fresh, but it's still delicious enough to eat straight from the container at midnight.

Ways to Make It Your Own

If blue cheese isn't your thing, crumbled feta or a drizzle of ranch dressing works just as well and keeps that tangy finish. You can dial up the heat by adding cayenne pepper or extra hot sauce, or mellow it out with more cream and a handful of shredded cheddar. I've also tossed in sautéed bell peppers and onions for extra texture, and once added crispy bacon on top because why not. Rotisserie chicken makes this a breeze, but leftover grilled chicken or even turkey works in a pinch.

• Swap penne for cavatappi or rigatoni if you want even more sauce in every bite.
• Stir in a handful of spinach or kale at the end for a bit of green without changing the flavor.
• Top with crispy fried onions or panko breadcrumbs for a crunchy contrast to the creamy sauce.

Save

This is the kind of meal that feels like a small celebration even on the most ordinary night. I hope it becomes one of those recipes you make without thinking, the one that always delivers.

Recipe Guide

→ Can I use a different pasta shape?

Yes, any pasta shape works well. Penne and rotini are ideal for catching the creamy sauce, but fettuccine, rigatoni, or bow ties are equally delicious.

→ How can I make this less spicy?

Reduce the amount of buffalo sauce or use a milder wing sauce. You can also add extra cream to dilute the heat while maintaining the creamy texture.

→ Is rotisserie chicken a good substitute?

Absolutely. Rotisserie chicken saves prep time and works perfectly. Simply shred it and add to the sauce. Use about 3-4 cups for this dish.

→ What can I substitute for blue cheese?

Ranch dressing is a popular alternative, or try gorgonzola, feta, or goat cheese for different flavor profiles. You can also omit it entirely if preferred.

→ Can I prepare this ahead of time?

You can cook the pasta and prepare the sauce separately, then combine them just before serving for best texture. Store components in airtight containers for up to 3 days.

→ What does al dente mean?

Al dente means pasta cooked until tender but still slightly firm when bitten. Check the package instructions for timing and test a piece before draining.