Buffalo Chicken Pasta

My neighbor knocked on my door one Tuesday evening holding a container of leftover wings and asked if I could do something with them before they went bad. I shredded the chicken, boiled some pasta, and threw together what I thought would be a quick dinner experiment. That creamy, spicy, cheesy bowl ended up being better than anything I'd ordered out, and she still asks me to make it every few weeks.

I made this for a small gathering during a playoff game, and it disappeared faster than the wings I'd also put out. Everyone kept asking what was in the sauce, convinced I'd spent hours on it. The truth is, it's just a handful of pantry staples and some smart layering of flavors that make it taste like you fussed.

Ingredients

• Penne or rotini pasta (350 g): The ridges and tubes grab onto that creamy buffalo sauce, so every bite is packed with flavor instead of sauce pooling at the bottom of the bowl.
• Cooked, shredded chicken breast (2 cups): Rotisserie chicken is your best friend here for speed, but leftover grilled or poached chicken works just as well and adds a homemade touch.
• Buffalo wing sauce (120 ml): This is the soul of the dish, bringing tangy heat that defines the whole flavor profile, so pick a brand you actually enjoy eating straight.
• Unsalted butter (60 g): It mellows the sharpness of the buffalo sauce and gives the base a silky richness that coats the pasta beautifully.
• Heavy cream (120 ml): This is what transforms a spicy sauce into a luscious, craveable coating that clings to every piece of pasta.
• Shredded mozzarella cheese (120 g): It melts smoothly into the sauce and adds a mild, stretchy creaminess that balances the bold buffalo kick.
• Cream cheese (60 g, softened): I learned the hard way that cold cream cheese clumps, so let it sit out for twenty minutes and it'll whisk in like a dream.
• Garlic powder, onion powder, smoked paprika (1 tsp, ½ tsp, ½ tsp): These add depth and a subtle smokiness that makes the sauce taste more complex than it really is.
• Salt and freshly ground black pepper: Taste as you go, because buffalo sauce varies in saltiness and you don't want to overdo it.
• Blue cheese, crumbled (75 g): The tangy, funky bite on top is classic buffalo territory and cuts through all that creamy richness.
• Chopped fresh chives or green onions (2 tbsp, optional): A little green freshness on top makes it look restaurant ready and adds a mild crunch.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Drain it well and set it aside, resisting the urge to rinse it so the sauce clings better.

Start the buffalo base:

Melt the butter in a large skillet over medium heat, then stir in the buffalo sauce until it's fully combined and fragrant. The kitchen will start smelling like game day, and that's when you know you're on the right track.

Add the cream cheese:

Lower the heat and whisk in the softened cream cheese, breaking up any lumps until the mixture is smooth and unified. Pour in the heavy cream, whisking constantly to create a velvety, pourable sauce.

Melt in the mozzarella and seasonings:

Stir in the shredded mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper, cooking gently until the cheese is fully melted and the sauce is glossy. Taste it now and adjust the heat or salt if needed.

Toss in the chicken:

Add the shredded chicken to the skillet and stir until every piece is coated in that creamy buffalo goodness and warmed through. This is where the dish really starts to come together.

Combine with pasta:

Add the drained pasta to the skillet and toss everything together, making sure the sauce coats each piece evenly. If it looks too thick, splash in a little pasta water to loosen it up.

Serve and top:

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

Bookmark

One night I served this to a friend who claimed she hated anything spicy, and she finished two bowls without complaint. She later admitted the creaminess made it approachable, and now she requests it whenever she comes over. It's become my go to proof that bold flavors don't have to be intimidating.

How to Store and Reheat

I store leftovers in an airtight container in the fridge for up to three days, and they actually taste richer the next day after the flavors have mingled. When reheating, I add a couple tablespoons of cream or milk and warm it gently on the stovetop, stirring often to bring back that silky texture. The microwave works in a pinch, but do it in short bursts and stir between each one to avoid a rubbery mess.

Swaps and Adjustments

If blue cheese isn't your thing, a drizzle of ranch dressing or a sprinkle of shredded cheddar works beautifully and keeps that tangy contrast. For a lighter version, I've swapped half the heavy cream for whole milk and used Greek yogurt in place of cream cheese with great results. You can also add diced celery or bell peppers to the sauce for a little crunch and a nod to classic buffalo wings.

Serving Suggestions

This dish is rich and bold, so I like to serve it with something crisp and cool to balance it out. A simple celery and carrot stick salad with ranch or a light green salad with a vinegary dressing cuts through the creaminess perfectly. A cold lager or a sparkling water with lime is my drink of choice, and if you're feeding a crowd, garlic bread on the side never hurts.

• Pair with a crunchy celery slaw dressed in lemon and olive oil.
• Serve with garlic knots or cheesy breadsticks for extra indulgence.
• A cold beer or iced tea with a wedge of lime balances the heat beautifully.

Bookmark

This pasta has become my answer to busy weeknights and last minute dinner guests, and it never fails to impress. I hope it brings you as much comfort and flavor as it's brought to my table.

Recipe Questions

→ Can I use frozen chicken for this dish?

Yes, frozen chicken works well. Thaw it completely before shredding, or use rotisserie chicken for maximum convenience and time savings.

→ What pasta shapes work best?

Penne and rotini are ideal choices as they hold the creamy sauce well. Farfalle or rigatoni also work nicely for trapping the sauce between layers.

→ How can I make this spicier?

Add cayenne pepper, extra buffalo sauce, or a drizzle of hot sauce before serving. Start with small amounts and adjust to your heat preference.

→ Can I prepare this ahead of time?

Cook the pasta separately and prepare the sauce in advance. Combine them just before serving to maintain the best texture and prevent the pasta from becoming mushy.

→ What are good side dish pairings?

Crisp celery salad with ranch, a simple green salad, or garlic bread complement the bold flavors beautifully. A cold lager or light beer pairs perfectly as a beverage.

→ Is this dish gluten-free?

Traditional penne contains gluten. Use gluten-free pasta as a substitution, and verify that your buffalo sauce and cheeses are gluten-free certified.