Buffalo Chicken Pasta

My neighbor once knocked on my door holding a casserole dish and asked if I liked spicy food. What she handed me was this buffalo chicken pasta, still warm, and I ate half of it standing at the counter before I even thought to grab a fork. The heat crept up slowly, the creaminess settled everything down, and that sharp bite of blue cheese at the end made me close my eyes. I texted her an hour later asking for the recipe, and she laughed and said she'd been making it every week for a year.

I made this for my brother during a playoff game, and he barely looked up from the TV until he finished his second bowl. He kept muttering something about it being better than wings, which coming from him is basically a marriage proposal. The blue cheese on top started to melt just a little from the heat of the pasta, and he scraped every last bit from the edge of the bowl. Now he asks for it every time he comes over, and I pretend it's a huge effort even though I could make it in my sleep.

Ingredients

• Penne or rotini pasta: The ridges and spirals grab onto the sauce beautifully, and they hold up well when tossed in a hot skillet without turning mushy.
• Cooked, shredded chicken breast: Rotisserie chicken works perfectly here and saves you from poaching or baking, plus it adds a bit of extra seasoning.
• Buffalo wing sauce: This is the soul of the dish, bringing vinegar tang and heat that balances out all the richness.
• Unsalted butter: It mellows the sharpness of the buffalo sauce and gives the whole thing a silky, restaurant quality feel.
• Heavy cream: This turns the sauce from watery to luxurious, coating every noodle like a warm hug.
• Shredded mozzarella cheese: It melts smoothly and adds mild creaminess without overpowering the buffalo flavor.
• Cream cheese, softened: Make sure it is truly soft or it will clump, this is what makes the sauce thick and velvety.
• Garlic powder: A savory backbone that deepens the flavor without needing to mince fresh cloves.
• Onion powder: It adds a gentle sweetness that rounds out the spice.
• Smoked paprika: Just a hint of smokiness makes the whole dish taste like it has been simmering for hours.
• Salt and freshly ground black pepper: Essential for balancing all the bold flavors and bringing everything into focus.
• Blue cheese, crumbled: The funky, tangy finish that makes this taste like real buffalo wings, skip it if you must, but try it first.
• Chopped fresh chives or green onions: A fresh, bright contrast to all the richness, and they make the plate 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 little bite, usually a minute less than the package says. Drain it well and set it aside while you build the sauce.

Start the buffalo base:

Melt the butter in a large skillet over medium heat, then pour in the buffalo sauce and stir until they become one smooth, glossy mixture. The smell will hit you fast and make your eyes water a little, in a good way.

Whisk in the cream cheese:

Lower the heat and add the softened cream cheese, whisking constantly until it dissolves completely into the sauce. This step takes a little patience, but it is worth it for that creamy texture.

Add the cream and seasonings:

Pour in the heavy cream and keep whisking, then stir in the mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper. Let everything melt together until the sauce is thick enough to coat the back of a spoon.

Toss in the chicken:

Add the shredded chicken to the skillet and stir until every piece is coated and warmed through. The chicken should soak up some of that spicy, creamy sauce.

Combine with pasta:

Add the drained pasta directly into the skillet and toss everything together with tongs or a big spoon until the noodles are completely covered. If it looks too thick, add a splash of pasta water to loosen it up.

Serve and top:

Divide the pasta into bowls and sprinkle generously with crumbled blue cheese and chopped chives or green onions. Serve it immediately while the cheese is still melting and the sauce is hot.

Pin It

One night I made this after a particularly long day, and my partner walked in just as I was sprinkling the blue cheese on top. He grabbed a fork, took one bite, and said it tasted like comfort with an attitude. We ate on the couch with the bowls balanced on our knees, and for a little while, everything felt easier. It is funny how a simple pasta dish can do that.

Make It Your Own

If blue cheese is not your thing, swap it for a drizzle of ranch dressing or even a handful of shredded cheddar on top. I have also stirred in diced celery for crunch or added a squeeze of lime juice at the end for brightness. Some people like to toss in sautéed bell peppers or onions, and I have seen others top it with crushed tortilla chips for texture. This recipe is forgiving and flexible, so do not be afraid to adjust it to what you love.

What to Serve Alongside

A crisp celery and carrot stick salad with a little ranch on the side is a classic pairing that cools down the heat. I also love serving this with a cold lager or a sparkling water with lemon to cut through the richness. If you want something green, a simple arugula salad with lemon vinaigrette works beautifully without competing with the bold flavors. Garlic bread is always welcome, though honestly, this dish is hearty enough to stand on its own.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of cream or milk and warm it gently in a skillet over low heat, stirring often so it does not dry out. You can also microwave it in short bursts, stirring between each one. The blue cheese topping is best added fresh after reheating, so save a little extra if you are planning to have leftovers.

• Freeze individual portions in freezer safe containers for up to two months, just thaw overnight in the fridge before reheating.
• If the sauce breaks or looks grainy after reheating, whisk in a tablespoon of cream cheese to bring it back together.
• Freshen up leftovers with a handful of fresh herbs or a drizzle of extra buffalo sauce before serving.

Pin It

This buffalo chicken pasta has become one of those recipes I turn to when I need something bold and satisfying without a lot of fuss. It is the kind of dish that makes people lean back in their chairs and sigh, and that is really all you need from a weeknight dinner.

Recipe Questions & Answers

→ Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken is a convenient substitute. Simply shred it and add it to the sauce. This saves time while maintaining the same delicious flavor and texture.

→ What pasta shapes work best for this dish?

Penne and rotini are ideal choices because their ridges and spiral shapes capture the creamy sauce well. Bow-tie pasta or fusilli are equally good alternatives.

→ How can I make this dish spicier?

Add a dash of cayenne pepper to the sauce while it simmers, or drizzle hot sauce over the finished dish. You can also use a spicier buffalo wing sauce as your base.

→ Is there a dairy-free version of this dish?

You can substitute dairy ingredients with non-dairy alternatives: use plant-based cream cheese and heavy cream, dairy-free mozzarella, and skip the blue cheese topping or use a dairy-free option.

→ What sides pair well with this pasta?

A crisp celery salad complements the spicy flavors beautifully. A cold lager or crisp white wine also pairs nicely. Consider adding steamed broccoli or a simple green salad for balance.

→ Can I make this ahead of time?

The sauce can be prepared ahead and refrigerated for up to two days. Cook the pasta fresh and combine just before serving for the best texture and flavor.