Pin it My sister called me one Tuesday night asking what she could make with leftover chicken and a bottle of buffalo sauce collecting dust in her fridge. I threw out the first thing that came to mind: toss it with pasta and make it creamy. She did, sent me a photo, and now it's in her weekly rotation. Sometimes the best recipes aren't planned, they're just answers to hungry questions.
I made this for a group of friends during a playoff game, and it disappeared before halftime. One of them, who swears she doesn't like spicy food, went back for seconds and asked if I'd written it down. I hadn't, but I did after that night. It's become my go-to when I want something that feels indulgent but doesn't require much effort or thought.
Ingredients
- Penne or rotini pasta: The ridges and curves grab onto that creamy buffalo sauce better than smooth noodles ever could.
- Cooked, shredded chicken breast: Rotisserie chicken is your best friend here, it's already seasoned and saves you from another pan.
- Buffalo wing sauce: This is where the personality lives, pick one with a vinegar kick and decent heat.
- Unsalted butter: It mellows the sharpness of the sauce and adds a silky richness you'll notice in every bite.
- Heavy cream: This turns the sauce from thin and sharp into something you want to coat everything with.
- Shredded mozzarella cheese: It melts smoothly and adds stretch without overpowering the buffalo flavor.
- Cream cheese, softened: The secret to getting that thick, cling-to-the-pasta texture without flour or cornstarch.
- Garlic powder: A little background hum of savory that rounds out the heat.
- Onion powder: Adds a gentle sweetness that balances the vinegar in the buffalo sauce.
- Smoked paprika: Just a hint of smokiness that makes the whole dish feel a little more complex.
- Salt and freshly ground black pepper: Taste as you go, the buffalo sauce is already salty, so go light at first.
- Blue cheese, crumbled: The classic pairing, it adds a funky sharpness that cuts through all that cream.
- Chopped fresh chives or green onions: A pop of color and a mild onion bite that freshens up each forkful.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your 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're fully combined and bubbling gently. The butter tames the heat just enough without losing that vinegar punch.
- Make it creamy:
- Lower the heat and whisk in the softened cream cheese until it melts into the sauce with no lumps. Pour in the heavy cream slowly, whisking the whole time, until the sauce looks smooth and rich.
- Add the cheese and spices:
- Stir in the mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper, and keep stirring until the cheese melts completely. Taste it now and adjust the salt or heat if needed.
- 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 soaks up some of that sauce.
- Combine with pasta:
- Add the drained pasta to the skillet and toss everything together with tongs or a big spoon until the noodles are fully coated. If it looks too thick, add a splash of pasta water to loosen it up.
- Serve it up:
- Transfer to bowls and top with crumbled blue cheese and a sprinkle of chives or green onions if you have them. Serve it hot, right away, while the cheese is still melty.
Pin it The first time I made this, my husband walked in, took one bite, and said it tasted like our favorite wing spot but without the regret. He meant the heartburn and the sticky hands, but I took it as a compliment. Now when he asks what's for dinner and I say buffalo chicken pasta, he doesn't even pretend to hide his excitement.
What to Serve It With
I like to keep the sides simple since the pasta itself is already bold. A crisp celery and carrot stick platter with a little ranch works, or a cold, crunchy iceberg wedge salad with blue cheese dressing if you want to lean into the theme. A cold beer or sparkling water with lime helps cool things down between bites.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. The sauce thickens as it cools, so when you reheat it on the stovetop, add a splash of milk or cream and stir over low heat until it loosens back up. Microwaving works too, but do it in short bursts and stir between each one so the cheese doesn't seize up or get greasy.
Make It Your Own
If blue cheese isn't your thing, swap it for ranch dressing drizzled on top or a handful of shredded cheddar mixed in at the end. You can add diced celery to the sauce for crunch, or stir in some sautéed bell peppers if you want a little sweetness to balance the heat. For extra kick, toss in a pinch of cayenne or a few dashes of your favorite hot sauce before serving.
- Try swapping penne for cavatappi or rigatoni, anything with ridges or hollows will hold the sauce beautifully.
- Use leftover rotisserie chicken or even cooked turkey if that's what you have on hand.
- If you want it lighter, substitute half-and-half for the heavy cream, it won't be quite as rich but it still works.
Pin it This dish has a way of turning a regular weeknight into something that feels a little special, even when you're just eating it in front of the TV. It's proof that comfort food doesn't have to be complicated to hit the spot.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooking chicken breast?
Yes, rotisserie chicken is a great time-saving substitute. Simply shred the meat and use about 2 cups. This reduces your preparation time even further while maintaining the same delicious flavor.
- → How can I make this dish spicier?
For extra heat, add a pinch of cayenne pepper to the sauce or drizzle hot sauce over the finished dish. You can also use a spicier buffalo sauce or increase the amount of buffalo wing sauce in the recipe.
- → What if I don't have blue cheese?
Ranch dressing makes an excellent substitute for the blue cheese topping and complements the buffalo flavors beautifully. Alternatively, you can use crumbled feta or gorgonzola for a different tangy kick.
- → Is this dish suitable for meal prep?
This dish is best enjoyed fresh and hot. However, you can store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of cream to restore the creamy sauce consistency.
- → What sides pair well with buffalo chicken pasta?
A crisp celery salad provides a cool, refreshing contrast to the spicy pasta. A cold lager beer pairs nicely with the bold flavors. Garlic bread or a simple green salad also complement this dish perfectly.
- → Can I substitute rotini for penne pasta?
Absolutely. Rotini works just as well as penne for catching and holding the creamy buffalo sauce. Any medium-sized pasta shape will work well in this dish.