Buffalo Chicken Pasta

My roommate burst through the door one night with leftover wings and a wild idea. We had a box of pasta, some chicken in the fridge, and absolutely no plan. What came out of that kitchen experiment tasted like game day and comfort food had a baby. I've been making this buffalo chicken pasta ever since, and it never gets old.

I made this for a casual Friday night dinner once, and my friends kept asking what restaurant I ordered from. When I told them I threw it together in one skillet, they didn't believe me. Now it's the dish they request every time they come over, and I love how something so simple can feel so impressive.

Ingredients

• Penne or rotini pasta (350 g): These shapes grip the creamy buffalo sauce in every bite, and their sturdy texture holds up to tossing without getting mushy.
• Cooked, shredded chicken breast (2 cups): Rotisserie chicken is your best friend here for speed, but any leftover chicken works, just shred it into bite sized pieces.
• Buffalo wing sauce (120 ml): This is where the signature tang and heat come from, choose your favorite brand or adjust the amount based on your spice tolerance.
• Unsalted butter (60 g): It mellows the sharpness of the buffalo sauce and adds a silky richness to the base.
• Heavy cream (120 ml): This transforms the sauce into something luxurious and coats the pasta like a dream.
• Shredded mozzarella cheese (120 g): It melts smoothly and adds a stretchy, gooey texture without overpowering the buffalo flavor.
• Cream cheese (60 g, softened): This is the secret to a velvety sauce that clings to every noodle, make sure it's softened or it won't blend in easily.
• Garlic powder (1 tsp): A little goes a long way in building savory depth without the hassle of peeling cloves.
• Onion powder (½ tsp): It adds a subtle sweetness that rounds out the heat and keeps the flavor from being one note.
• Smoked paprika (½ tsp): This brings a hint of smokiness that makes the dish taste more complex than it actually is.
• Salt and black pepper: Taste as you go, the buffalo sauce and cheeses are salty, so you might need less than you think.
• Blue cheese, crumbled (75 g): The tangy, funky bite of blue cheese is classic with buffalo flavors, but you can swap it for ranch if that's more your style.
• Chopped fresh chives or green onions (2 tbsp, optional): A fresh pop of color and a mild onion flavor that brightens up each bowl.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a slight bite. 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 kitchen will start to smell amazing right about now.

Build the creamy sauce:

Lower the heat and whisk in the softened cream cheese, breaking it up until the sauce is smooth and lump free. Slowly pour in the heavy cream, whisking constantly so everything comes together in a velvety blend.

Melt in 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. The sauce should be thick, glossy, and coat the back of a spoon.

Add the chicken:

Toss in the shredded chicken and stir it around until every piece is coated and warmed through. Let it simmer for a minute so the flavors really meld together.

Toss with pasta:

Add the drained pasta directly into the skillet and toss everything together, making sure each piece is slicked with that creamy buffalo goodness. If it looks too thick, splash in a little pasta water to loosen it up.

Serve and top:

Divide the pasta into bowls and sprinkle generously with crumbled blue cheese and fresh chives or green onions if you like. Serve it immediately while it's hot and the cheese is still melty.

Save

One winter evening, I served this to my sister who claimed she didn't like spicy food. She finished her bowl, then quietly reached for seconds. She still won't admit it's spicy, she just calls it tangy now, and it's become her most requested meal when she visits.

Adjusting the Heat Level

If you're nervous about the spice, start with less buffalo sauce and taste as you go. You can always add more heat, but you can't take it away. For those who want to crank it up, a pinch of cayenne or a drizzle of extra hot sauce right before serving does the trick. I've found that the cream cheese and heavy cream do a lot to tame the fire, so even people who think they can't handle heat often surprise themselves with this dish.

Making It Ahead

This pasta reheats surprisingly well, which makes it perfect for meal prep or next day lunches. I store it in an airtight container in the fridge for up to three days, and when I reheat it, I add a splash of milk or cream to loosen the sauce back up. The flavors actually deepen overnight, and the blue cheese gets even more pronounced. Just don't freeze it, the cream sauce doesn't come back quite right after thawing.

Pairing and Serving Suggestions

This dish is rich and bold, so I like to serve it with something crisp and cool on the side. A celery and carrot stick salad with ranch or a simple green salad with a tart vinaigrette cuts through the creaminess beautifully. If you're in the mood for a drink, a cold lager or a crisp white wine works wonders.

• Add a squeeze of fresh lemon juice over the top for a bright, unexpected twist.
• Try stirring in some sautéed bell peppers or cherry tomatoes for extra color and sweetness.
• If you're feeding a crowd, double the recipe and bake it in a casserole dish with extra cheese on top.

Save

This buffalo chicken pasta has become my go to for nights when I want something satisfying without spending hours in the kitchen. It's proof that bold flavors and comfort food don't have to be complicated.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Absolutely! Rotisserie chicken is a convenient substitute for cooked chicken breast. Shred about 2 cups for this dish. It saves time on cooking while maintaining excellent flavor.

→ How do I adjust the spice level?

Start with the recommended buffalo sauce amount and taste as you go. For extra heat, add cayenne pepper or additional hot sauce before serving. For milder heat, reduce buffalo sauce and increase heavy cream slightly.

→ What pasta shapes work best?

Penne and rotini are ideal because their shapes trap the creamy sauce. Farfalle, rigatoni, or fusilli also work well. Avoid thin pastas like angel hair that don't hold sauce effectively.

→ Can I make this gluten-free?

Yes, substitute gluten-free pasta for regular pasta. The rest of the ingredients are naturally gluten-free. Always verify that your buffalo sauce and other bottled ingredients don't contain hidden gluten.

→ What sides pair well with this dish?

A crisp celery salad complements the richness perfectly. Green salad with ranch dressing, roasted vegetables, or garlic bread also work nicely. A cold lager or light beer pairs well as a beverage.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore sauce consistency. Avoid microwaving as it can make pasta tough.