Buffalo Chicken Pasta (Printable version)

Bold and comforting pasta with shredded chicken, spicy buffalo sauce, and creamy cheese finished with blue cheese crumbs.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups cooked, shredded chicken breast

→ Sauce

03 - ½ cup buffalo wing sauce
04 - ¼ cup unsalted butter
05 - ½ cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - ½ cup cream cheese, softened
08 - 1 teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Topping

12 - ½ cup crumbled blue cheese
13 - 2 tablespoons chopped fresh chives or green onions, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
02 - Melt butter in a large skillet over medium heat. Add buffalo sauce and stir to combine.
03 - Lower heat and whisk in softened cream cheese until smooth. Pour in heavy cream, whisking constantly until sauce reaches creamy consistency.
04 - Stir in mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until cheese is fully melted and sauce is uniform.
05 - Add shredded chicken to sauce and stir until well coated and heated through.
06 - Add drained pasta to skillet and toss thoroughly, ensuring even coating with sauce.
07 - Transfer to serving bowls and sprinkle with crumbled blue cheese and chopped chives or green onions if desired.
08 - Serve immediately while hot.

# Expert Tips:

01 -
  • It takes the messy joy of buffalo wings and turns it into something you can eat with a fork on your couch.
  • You get that fiery tang without the sticky fingers or pile of napkins.
  • It comes together faster than most takeout orders and uses things you probably already have.
  • The creamy sauce cools the heat just enough to keep you going back for more.
02 -
  • Don't skip softening the cream cheese, cold chunks will never melt smoothly and you'll end up with lumps in your sauce.
  • Save a cup of pasta water before you drain, it's the easiest way to adjust the sauce if it gets too thick after tossing.
  • Taste the sauce before adding salt, buffalo sauce and cheese are both salty and it's easy to overdo it.
03 -
  • Let the cream cheese sit out for 20 minutes before you start cooking, it'll melt into the sauce in seconds instead of leaving you whisking forever.
  • If you like it extra saucy, double the buffalo sauce and cream but keep the cheese the same so it doesn't get too thick.
  • Toss the pasta in the skillet instead of pouring sauce over it in a bowl, it coats every piece evenly and tastes way better.
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