Buffalo Chicken Pasta

My cousin brought this to a potluck once, and I watched people go back for thirds. The smell of butter and buffalo sauce hit me before I even saw the dish, and I knew I had to learn how to make it. She scribbled the basics on a napkin, and I've been tweaking it ever since. It's messy, it's bold, and it never lasts long enough for leftovers.

I made this for a game night once, and someone asked if I catered it. The truth is I was rushing and forgot to buy ranch, so I leaned into the blue cheese instead. That sharpness balanced the cream in a way I hadn't expected. Now I wouldn't make it any other way, and it's become my signature dish when friends come over.

Ingredients

• Penne or rotini pasta: The ridges and curves catch the sauce beautifully, so every forkful is coated and flavorful instead of slippery.
• Cooked, shredded chicken breast: Rotisserie chicken is your best friend here for speed, but poached breasts give you more control over seasoning and texture.
• Buffalo wing sauce: This is the soul of the dish, so use a brand you actually enjoy eating with wings, not something too vinegary or flat.
• Unsalted butter: It mellows the heat and adds richness without making the sauce greasy if you keep the heat low.
• Heavy cream: This creates the luscious base that turns fiery sauce into something you can eat a whole bowl of.
• Shredded mozzarella cheese: It melts smoothly and adds stretch without overpowering the buffalo flavor.
• Cream cheese, softened: Let it sit on the counter for 20 minutes so it blends in without clumping, creating that silky texture.
• Garlic powder: Fresh garlic can burn in the sauce, but the powder dissolves and adds a warm background note.
• Onion powder: It deepens the savory base without adding moisture or chunks that might separate the sauce.
• Smoked paprika: A subtle smokiness that makes people wonder what your secret ingredient is.
• Salt and freshly ground black pepper: Taste as you go, because buffalo sauce brands vary wildly in saltiness.
• Blue cheese, crumbled: The funky, tangy bite on top is non-negotiable for me, it cuts through the richness like nothing else.
• Chopped fresh chives or green onions: A pop of color and a mild onion flavor that feels fresh against all that cream.

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 but don't rinse, you want that starch to help the sauce cling.

Start the sauce base:

Melt the butter in a large skillet over medium heat, then stir in the buffalo sauce until it's bubbling gently and smells tangy. Lower the heat to avoid scorching the dairy you're about to add.

Blend in the cream cheese:

Whisk in the softened cream cheese until it disappears into the butter and buffalo mixture, creating a smooth orange base. Pour in the heavy cream slowly, whisking constantly so it stays silky and doesn't break.

Melt in the mozzarella and seasonings:

Stir in the shredded mozzarella along with garlic powder, onion powder, smoked paprika, salt, and pepper, stirring until the cheese melts completely. The sauce should look glossy and coat the back of a spoon without separating.

Toss in the chicken:

Add the shredded chicken to the skillet and stir it around until every piece is coated and warmed through. This is where the dish really starts to smell like a party.

Combine with pasta:

Add the drained pasta directly to the skillet and toss everything together with tongs or a wooden spoon until the sauce hugs every piece. If it looks too thick, splash in a little pasta water to loosen it up.

Serve and garnish:

Transfer the pasta to bowls and sprinkle generously with crumbled blue cheese and chopped chives or green onions. Serve it hot, because the cheese starts to set as it cools and you want that creamy consistency.

Save

The first time I served this, my friend who claims he hates blue cheese asked for the recipe. He said the way it melted into the sauce made it taste less funky and more like a tangy secret. That's when I realized this dish has a way of converting people, one creamy, spicy bite at a time.

How to Store and Reheat

Leftovers keep 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 you reheat it, add a splash of milk or cream and warm it gently on the stovetop over low heat, stirring often so the cheese doesn't separate. The microwave works in a pinch, but stir every 30 seconds and add a little liquid to bring back that creamy texture.

Ways to Customize the Heat

If you're cooking for people with different spice tolerances, start with less buffalo sauce and serve extra on the side so everyone can adjust their own bowl. A drizzle of ranch dressing on top cools things down without losing flavor, and adding a pinch of sugar to the sauce can tame the vinegar bite if your buffalo sauce is too sharp. For those who want more fire, a dash of cayenne or a few dashes of your favorite hot sauce stirred in at the end does the trick without overpowering the creaminess.

Pairing and Serving Ideas

This pasta is rich enough to be the star, but it loves the crunch of a simple celery and carrot slaw dressed with a little lemon and olive oil. A cold lager or a crisp white wine cuts through the heat and cream beautifully, and if you want to make it a full spread, garlic bread on the side is never a bad idea.

• Serve with celery sticks and ranch for dipping, just like wings.
• Add a handful of diced tomatoes on top for a fresh, juicy contrast.
• Toss in some sautéed bell peppers or red onion for extra color and sweetness.

Save

This is the kind of dish that makes weeknights feel special without any extra effort. It's comforting, a little indulgent, and always disappears faster than I expect.

Recipe Guide

→ Can I use rotisserie chicken instead of cooking it myself?

Yes, rotisserie chicken is an excellent time-saver. Simply shred the meat and add it to the sauce in step 5. This keeps your total cooking time minimal while maintaining great flavor.

→ How can I adjust the heat level?

Start with the buffalo sauce amount and add cayenne pepper or extra hot sauce before serving if you want more spice. You can also reduce the buffalo sauce slightly and add milder ingredients if you prefer less heat.

→ What's the best way to avoid a broken sauce?

Keep the heat on medium or lower when adding cream cheese and heavy cream. Whisk constantly to ensure smooth incorporation. Avoid high heat, which can cause the cream and cheese to separate or become grainy.

→ Can I substitute the blue cheese topping?

Absolutely. Ranch dressing, crispy bacon bits, or even crumbled feta work well. Choose toppings that complement the spicy buffalo base to maintain flavor balance.

→ Is this dish gluten-free?

Traditional penne pasta contains gluten. To make this gluten-free, use gluten-free pasta and verify that your buffalo sauce and cheese products are certified gluten-free. Always check labels for potential cross-contamination.

→ What side dishes pair well with this pasta?

A crisp celery salad provides cooling contrast to the spicy sauce. Cold lager beer complements the buffalo flavors nicely. Steamed broccoli or a simple green salad also work well to balance the richness.