Buffalo Chicken Pasta (Printable)

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

# What You’ll Need:

→ 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 blue cheese, crumbled
13 - 2 tablespoons chopped fresh chives or green onions, optional

# How To Make It:

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 achieves a creamy consistency.
04 - Stir in mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the cheese is fully melted and sauce is uniform.
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 together the wild flavor of buffalo wings and the comfort of a creamy pasta without any frying or messy fingers.
  • You can have dinner on the table in half an hour using ingredients you probably already have tucked in your fridge.
  • The balance between tangy blue cheese and smooth mozzarella makes every forkful feel indulgent and exciting at the same time.
02 -
  • Let your cream cheese sit at room temperature for at least 15 minutes before you start cooking, or you'll end up chasing lumps around the pan with your whisk.
  • Don't skip tasting the sauce before you add the pasta, because buffalo sauces vary wildly in heat and you might need to dial it up or down with a little extra butter or a pinch of sugar.
  • If you're reheating leftovers, add a splash of milk or cream to bring the sauce back to life, because it thickens up quite a bit in the fridge.
03 -
  • Reserve a cup of pasta water before draining, it's starchy and salty and perfect for loosening up a sauce that's gone too thick.
  • Use rotisserie chicken from the store to cut your prep time in half, and don't feel guilty about it because convenience is a form of self care.
  • If you want extra heat without more buffalo sauce, a pinch of cayenne or a few dashes of your favorite hot sauce at the end does the trick without throwing off the creaminess.
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