Buffalo Chicken Pasta (Printable)

Tender chicken with spicy buffalo sauce, creamy cheese blend, and tangy blue cheese crumbs in a comforting pasta dish.

# Components:

→ 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

# Method:

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 mess of bones and napkins.
  • The creamy sauce balances the heat in a way that makes you go back for seconds without thinking.
  • It comes together faster than ordering takeout and uses ingredients you probably already have.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Soften the cream cheese before adding it or you'll end up with stubborn lumps that refuse to blend no matter how much you whisk.
  • Don't skip draining the pasta well because even a little extra water will thin out the sauce and make it runny instead of rich.
  • Taste the buffalo sauce straight from the bottle first since some brands are way hotter than others and you might want to adjust the amount.
03 -
  • Reserve a cup of pasta water before draining, it's a lifesaver if your sauce needs thinning or gets too thick.
  • Use a whisk instead of a spoon when adding the cream cheese and cream so the sauce stays smooth and lump free.
  • Let the chicken come to room temperature before adding it to the sauce so it heats through faster and more evenly.
  • Taste and adjust the seasoning at the very end since the saltiness can vary depending on your buffalo sauce and cheese brands.
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