Pin to Board My teenager came home craving wings but I had none defrosted, so I tossed shredded chicken with buffalo sauce over pasta instead. The kitchen smelled like a sports bar, and within minutes the whole family was hovering by the stove. It became our weeknight shortcut whenever that spicy, creamy craving hit. Now I keep cooked chicken in the freezer just for this.
I made this for a small dinner party once, and my friend who swore she hated blue cheese asked for seconds. She admitted the crumbles melted just enough to add tang without overwhelming the dish. That night taught me that balance matters more than boldness. Everyone left happy, a little flushed from the heat, and asking for the recipe.
Ingredients
- Penne or rotini pasta: These shapes have ridges and hollows that catch the creamy buffalo sauce beautifully, so every forkful is fully coated.
- Cooked, shredded chicken breast: Rotisserie chicken works perfectly here and saves time, or you can poach and shred your own for more control over seasoning.
- Buffalo wing sauce: This is the heart of the dish, bringing heat and vinegar tang that cuts through the richness of the cream and cheese.
- Unsalted butter: It mellows the sharpness of the buffalo sauce and adds silky body to the base of the sauce.
- Heavy cream: This creates the luscious texture that turns a spicy sauce into a comforting pasta coating.
- Shredded mozzarella cheese: It melts smoothly and adds mild, stretchy creaminess without competing with the buffalo flavor.
- Cream cheese, softened: This thickens the sauce and gives it a velvety consistency that clings to the pasta instead of pooling at the bottom.
- Garlic powder, onion powder, smoked paprika: These aromatics deepen the flavor and add a subtle smokiness that makes the sauce taste more complex.
- Blue cheese, crumbled: The tangy, funky bite of blue cheese is the classic pairing with buffalo flavors and adds a sharp finish on top.
- Chopped fresh chives or green onions: A fresh, mild onion note brightens the richness and adds a pop of color to the finished dish.
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 while you build the sauce.
- Start the buffalo base:
- Melt the butter in a large skillet over medium heat, then stir in the buffalo sauce until it is fully combined and bubbling gently. The kitchen will start to smell bold and tangy.
- Add the cream cheese:
- Lower the heat and whisk in the softened cream cheese, breaking it up until the mixture is completely smooth. Pour in the heavy cream and keep whisking until the sauce is creamy and uniform.
- Melt in the mozzarella and seasonings:
- Stir in the shredded mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook gently until the cheese is fully melted and the sauce is glossy.
- Coat the chicken:
- Add the shredded chicken to the skillet and stir until every piece is coated in the sauce and warmed through. The chicken should look glazed and vibrant orange.
- Toss with pasta:
- Add the drained pasta to the skillet and toss everything together, making sure the sauce coats every piece evenly. If it looks too thick, add a splash of pasta water.
- Serve and garnish:
- Transfer the pasta to serving bowls and sprinkle generously with crumbled blue cheese and chopped chives or green onions. Serve immediately while the cheese is still melting.
Pin to Board One cold evening, I served this with celery sticks and cold beer, and my husband said it felt like game day without leaving the house. The pasta was rich and comforting, the blue cheese added just enough funk, and the chives kept it from feeling too heavy. It became our go to when we wanted something bold but did not want to order takeout.
Adjusting the Heat
If your family is split on spice levels, start with less buffalo sauce and serve extra on the side for those who want more heat. I have also stirred in a spoonful of sour cream at the end to cool things down without losing flavor. A drizzle of honey can tame the fire while adding a subtle sweetness that works surprisingly well with the tang.
Make It Ahead
You can cook the chicken and make the sauce a day in advance, then reheat gently on the stove while the pasta boils. I do not recommend storing the pasta mixed with the sauce, because it soaks up too much and loses its texture. Keep them separate and toss together right before serving for the best result.
Serving Suggestions
This dish is rich, so I like to serve it with something crisp and cooling on the side. A simple celery and carrot stick salad with ranch works perfectly, or a light green salad with lemon vinaigrette. Garlic bread is tempting, but honestly the pasta is filling enough on its own.
- Top with extra blue cheese if you are a fan, or swap it for ranch dressing crumbles for a milder finish.
- Add a handful of chopped cooked bacon for a smoky, salty layer that pairs beautifully with buffalo flavor.
- Serve with cold lager, iced tea, or sparkling water with lime to balance the richness and heat.
Pin to Board This pasta has become one of those recipes I turn to when I want comfort with a kick. It is fast, bold, and always disappears from the table before I can pack leftovers.
Common Questions
- → Can I use a different type of pasta?
Absolutely. While penne and rotini work wonderfully, any pasta shape works well. Try rigatoni, farfalle, or even spaghetti. Just ensure it's cooked al dente so it holds the creamy sauce without becoming mushy.
- → How do I adjust the spice level?
Control the heat by adjusting the buffalo sauce amount or adding cayenne pepper and hot sauce to taste. For milder results, use less buffalo sauce and increase the cream slightly. For extra kick, add a dash of cayenne or jalapeño slices.
- → What's the best way to cook the chicken?
Poach chicken breasts in simmering water for 12-15 minutes until cooked through, then shred. Alternatively, use rotisserie chicken for convenience, or bake breasts at 375°F for 20-25 minutes. Homemade cooked chicken ensures better flavor control.
- → Can I make this ahead of time?
Cook the pasta and prepare the sauce separately, storing them in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to restore creaminess. Avoid reheating in the microwave, which can affect texture.
- → What sides pair well with this dish?
Crisp celery salad provides cool contrast to the spice. Garlic bread or toasted ciabatta soak up extra sauce beautifully. A simple green salad with ranch dressing or a cold lager complements the bold flavors perfectly.
- → Is there a dairy-free alternative?
Substitute heavy cream with coconut milk or cashew cream, use dairy-free butter and cream cheese alternatives, and replace mozzarella with nutritional yeast for a cheesy flavor. Buffalo sauce should be checked for dairy content. Omit blue cheese or use dairy-free varieties.