Pin It My daughter walked into the kitchen one evening and announced she wanted something creamy, something spicy, and something fast. I stood there staring into the fridge, spotting leftover chicken and a bottle of buffalo sauce tucked behind the milk. Twenty minutes later, we were twirling forks through this ridiculously addictive pasta, and she declared it better than anything we'd ordered out in months. Sometimes the best recipes aren't planned, they're born out of hunger and a little bit of luck.
I made this for a group of friends during a playoff game, and it disappeared so fast I barely got a second helping. One friend kept scraping the bottom of the bowl with his fork, muttering something about needing the recipe immediately. There's something about the combination of heat and cream that makes people forget their manners and just dive in. It's messy, it's bold, and no one ever complains about portion sizes.
Ingredients
- Penne or rotini pasta: These shapes grab onto the sauce with their ridges and curves, making every bite satisfyingly saucy instead of slippery.
- Cooked shredded chicken breast: Using rotisserie chicken is a total game changer when you're short on time, and the seasoning it already has adds extra depth.
- Buffalo wing sauce: This is the star of the show, bringing that signature tangy heat that makes your taste buds wake up.
- Unsalted butter: It mellows the sharpness of the buffalo sauce and adds a silky richness that rounds out the flavor.
- Heavy cream: This is what transforms the sauce from thin and sharp to luscious and crave worthy.
- Shredded mozzarella cheese: It melts into the sauce beautifully and gives you those dreamy cheese pulls everyone loves.
- Cream cheese: Softening it first makes all the difference, it blends in smoothly and thickens the sauce without any lumps.
- Garlic powder: A subtle background note that deepens the savory flavor without overpowering the buffalo tang.
- Onion powder: It adds a hint of sweetness and complexity that balances the heat.
- Smoked paprika: Just a touch brings a gentle smokiness that makes the whole dish feel more layered.
- Salt and freshly ground black pepper: Season carefully since buffalo sauce and cheeses are already salty.
- Blue cheese: The crumbled topping delivers that classic buffalo wing experience with a sharp, tangy punch.
- Fresh chives or green onions: A bright, fresh finish that cuts through the richness and adds a pop of color.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it still has a little bite. Drain it well so the sauce can cling without getting watery.
- Start the buffalo base:
- Melt the butter in a large skillet over medium heat, then stir in the buffalo sauce until it's bubbling gently and fragrant. The kitchen will start smelling like game day in the best way.
- Add the cream cheese:
- Lower the heat and whisk in the softened cream cheese until it disappears into the sauce and everything looks smooth. This step is where the magic starts to happen.
- Pour in the cream:
- Whisk in the heavy cream slowly, watching as the sauce turns pale and velvety. Keep whisking so nothing sticks to the bottom of the pan.
- Melt in the mozzarella:
- Stir in the shredded mozzarella along with the garlic powder, onion powder, smoked paprika, salt, and pepper. Let it all melt together into a glossy, creamy dream.
- Toss in the chicken:
- Add the shredded chicken and stir until every piece is coated and warmed through. The chicken should soak up all that tangy, spicy goodness.
- Combine with pasta:
- Add the drained pasta to the skillet and toss everything together until the noodles are completely covered in sauce. Use tongs or a big spoon to make sure nothing gets left behind.
- Serve and top:
- Transfer to bowls and sprinkle generously with crumbled blue cheese and fresh chives or green onions. Serve immediately while it's still steaming hot and irresistible.
Pin It One night I served this to my brother, who claims he doesn't like spicy food. He ate two full bowls, face flushed, eyes watering slightly, and refused to admit it was too hot for him. That's when I realized this dish has a way of making people push their limits. It's not just pasta, it's a little bit of a dare wrapped in comfort.
Making It Your Own
If blue cheese isn't your thing, a drizzle of ranch dressing works beautifully and keeps that cool, tangy contrast alive. I've also stirred in a handful of sautéed bell peppers and onions when I wanted a little extra texture and sweetness. For a milder version, cut the buffalo sauce in half and add an extra splash of cream. You can even swap the chicken for crispy baked cauliflower florets if you want to keep it vegetarian without losing that bold flavor.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and the flavors actually deepen as they sit. When reheating, add a splash of milk or cream to loosen the sauce back up since it thickens when cold. I usually reheat it gently on the stovetop over low heat, stirring often, but the microwave works fine if you're in a rush. Just be sure to stir halfway through so it heats evenly and doesn't dry out around the edges.
Pairing and Serving Ideas
This pasta is rich and bold, so I like to serve it with something crisp and refreshing on the side. A simple celery and carrot stick platter with ranch or a light green salad with a tangy vinaigrette cuts through the heat beautifully. If you're serving it for a crowd, a cold lager or a citrusy pale ale is the perfect match. For a fun twist, I've even served it in bread bowls at parties, and people went absolutely wild for it.
- Serve with celery sticks and ranch dressing for that classic buffalo wing vibe.
- Pair it with a crisp coleslaw to balance the creamy richness.
- A cold beer or iced lemonade makes the perfect drink alongside.
Pin It This dish has become my go to whenever I need something comforting, exciting, and impressively quick. It's the kind of recipe that makes weeknights feel a little less ordinary and turns any dinner into something worth sitting down for.
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking chicken breasts?
Absolutely. Rotisserie chicken is a convenient substitute that saves time. Simply shred it and add it to the sauce in step 5. You'll need about 2 cups of shredded chicken.
- → What pasta shapes work best for this dish?
Penne and rotini are ideal choices because their ridged surfaces and shapes hold the creamy sauce well. Farfalle or fusilli are equally good alternatives.
- → How can I make this spicier?
Add cayenne pepper, extra buffalo sauce, or a drizzle of hot sauce before serving. Start with ¼ teaspoon of cayenne and adjust to your heat preference.
- → Can I substitute the blue cheese topping?
Yes. Ranch dressing works well as a creamy alternative, or try crumbled feta for a different tangy flavor. Adjust toppings based on your preferences.
- → Is this dish gluten-free?
No, traditional pasta contains gluten. Use gluten-free pasta varieties to make this dish suitable for those with gluten sensitivities.