Buffalo Chicken Pasta (Printable)

Bold pasta dish with shredded chicken, spicy buffalo sauce, creamy cheese blend, and tangy blue cheese crumbles.

# 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 bones or the mess on your hands.
  • The creamy sauce clings to every piece of pasta, so you get heat and comfort in one bite.
  • It comes together faster than ordering takeout and tastes like you spent hours on it.
  • You can adjust the spice level without sacrificing that tangy buffalo punch everyone craves.
02 -
  • Soften the cream cheese fully before adding it, or you'll end up chasing lumps around the pan with a whisk for way too long.
  • Don't let the sauce boil once you add the cream, or it can split and turn grainy instead of velvety.
  • Taste the buffalo sauce straight from the bottle before you start, some brands are much saltier or hotter than others and you'll need to adjust accordingly.
  • Reserve a cup of pasta water before draining, it's your secret weapon if the sauce gets too thick or needs help sticking.
03 -
  • Use a skillet large enough to toss the pasta comfortably, or you'll end up with sauce all over your stovetop.
  • If you want a thicker sauce, let it simmer an extra minute or two before adding the chicken, it will coat the pasta like a dream.
  • Crumble the blue cheese just before serving so it stays creamy and doesn't dry out sitting on the counter.
  • For meal prep, cook the sauce and chicken separately from the pasta, then combine and reheat when you're ready to eat for the best texture.
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