Buffalo Chicken Pasta

My neighbor knocked on my door one Tuesday night holding a pot of something that smelled like a spicy dream. She'd been experimenting with leftovers and accidentally created what she called "game day pasta gone rogue." One bite and I was hooked on the way creamy cheese tamed the buffalo heat without losing any of its bite. I went home and made my own version the very next evening, tweaking the spice levels until my kitchen smelled like a sports bar in the best possible way.

I made this for a group of friends during a playoff watch party, and it disappeared faster than any appetizer I'd set out. Someone asked if I'd ordered it from a restaurant, which made me laugh because I'd been stirring it together in sweatpants twenty minutes earlier. The blue cheese crumbles on top became the surprise MVP, adding little pockets of sharpness that kept everyone coming back for more.

Ingredients

• Penne or rotini pasta: These shapes grab onto the creamy sauce beautifully, and their ridges hold every bit of buffalo flavor in each bite.
• Cooked, shredded chicken breast: Using pre-cooked or rotisserie chicken saves time and soaks up the sauce like a sponge, making prep almost effortless.
• Buffalo wing sauce: This is where the heat lives, so choose your favorite brand or adjust the amount based on how brave you're feeling that day.
• Unsalted butter: It mellows the sharpness of the buffalo sauce and adds a silky richness that rounds out the whole dish.
• Heavy cream: This creates the luscious base that turns a spicy sauce into something you want to coat every noodle with.
• Shredded mozzarella cheese: It melts into smooth, stretchy goodness and keeps the sauce from being too tangy or overwhelming.
• Cream cheese, softened: I learned the hard way to let this sit out first, it blends so much easier and makes the sauce velvety without any lumps.
• Garlic powder, onion powder, smoked paprika: These add warmth and depth, turning a simple sauce into something that tastes like you spent hours on it.
• Blue cheese, crumbled: A handful on top gives you those bold, funky bites that buffalo chicken is famous for, but you can swap in ranch if blue cheese isn't your thing.
• Chopped fresh chives or green onions: A sprinkle of green at the end brightens everything up and makes it look like you know what you're doing.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's just tender with a slight bite. Drain it well and set it aside, letting it steam dry for a minute so the sauce clings better later.

Start the sauce:

Melt butter in a large skillet over medium heat, then stir in the buffalo sauce until they become best friends. The kitchen will start smelling like a Friday night, I promise.

Add the cream cheese:

Lower the heat and whisk in the softened cream cheese until the mixture turns smooth and creamy. Pour in the heavy cream slowly, whisking the whole time to avoid any clumps or separation.

Melt in the mozzarella and spices:

Stir in the shredded mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper, cooking gently until the cheese melts into a glossy, cohesive sauce. Taste it now and adjust the heat or seasoning to your liking.

Toss in the chicken:

Add your shredded chicken to the skillet and stir until every piece is coated and warmed through. Let it simmer for a minute so the chicken really absorbs all that spicy, creamy goodness.

Combine with pasta:

Add the drained pasta directly into the skillet and toss everything together until each noodle is slicked with sauce. If it looks a little thick, add a splash of pasta water to loosen it up.

Serve and top:

Transfer the pasta to bowls and sprinkle generously with crumbled blue cheese and fresh chives or green onions. Serve it hot, because this dish is at its best when the cheese is still melty and the sauce is clinging to everything.

Save Pin

There was a night when I made this after a long, frustrating day, and the first bite somehow reset my entire mood. My partner looked over and said it tasted like comfort food that wasn't afraid to have a personality. That's when I realized this dish had earned a permanent spot in our weekly rotation.

Make It Your Own

If you're not a fan of blue cheese, don't force it, swap in crumbled feta or even a drizzle of ranch dressing to keep that tangy contrast alive. I've also tossed in sautéed bell peppers and celery when I wanted more crunch and a nod to classic buffalo wings. For a lighter version, use half and half instead of heavy cream and reduce the butter, it won't be quite as rich but it still delivers on flavor.

Pairing and Serving Ideas

This pasta feels like a party on a plate, so I like to keep the sides simple and refreshing. A crisp celery and carrot slaw with a lemony vinaigrette cuts through the richness, and a cold lager or sparkling water with lime keeps things balanced. If you're feeding a crowd, set out extra buffalo sauce and blue cheese so everyone can customize their heat level and tang.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. When you reheat it, do so gently on the stovetop with a splash of milk or cream, stirring often to bring back that creamy texture. I've even eaten it cold straight from the fridge during a late night snack raid, and it still tastes like a win.

• Store in a sealed container and refrigerate within two hours of cooking.
• Reheat on low heat, adding liquid a little at a time to restore creaminess.
• Avoid microwaving on high, or the cheese can separate and turn grainy.

Save Pin

This dish has a way of turning a regular weeknight into something that feels a little special, even when you're eating it in your pajamas. I hope it brings as much bold, cozy joy to your table as it does to mine.

Recipe Questions

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

Yes, rotisserie chicken is a convenient substitute. Shred it finely and add it directly to the sauce in step 5. This saves preparation time while maintaining the same delicious result.

→ How do I make this dish less spicy?

Reduce the buffalo sauce amount to 90 ml and use a milder wing sauce brand. You can also add more heavy cream to temper the heat, or substitute ranch dressing for blue cheese topping.

→ What pasta shapes work best?

Penne and rotini are ideal because their ridges and curves hold the creamy sauce well. Farfalle, fusilli, or even fettuccine are excellent alternatives that capture the sauce throughout.

→ Can I prepare this dish ahead of time?

You can cook the components separately and assemble just before serving for best results. Store the sauce and chicken separately in the refrigerator for up to 2 days, then reheat gently and combine with fresh pasta.

→ What should I serve alongside this pasta?

A crisp celery salad provides refreshing contrast to the rich sauce. Pair with a cold lager, or serve with steamed broccoli or roasted vegetables for added nutrition.

→ How do I prevent the sauce from breaking?

Keep heat at medium or medium-low when adding the cream cheese and heavy cream. Whisk constantly and avoid boiling to maintain a smooth, creamy texture.