Buffalo Chicken Pasta (Print Version)

Bold pasta dish with shredded chicken, spicy buffalo sauce, and creamy cheese topped with tangy blue cheese crumbs.

# What You 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

# How-To Steps:

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

# Expert Advice:

01 -
  • It delivers restaurant style flavor in under forty minutes, no reservations required.
  • The creamy buffalo sauce clings to every piece of pasta like it was meant to be there.
  • You can dial the heat up or down without losing any of that tangy, buttery richness.
  • Leftovers reheat beautifully and taste even bolder the next day.
02 -
  • Always soften the cream cheese before adding it, or you'll end up chasing stubborn lumps around the pan with your whisk.
  • Don't skip draining the pasta well, any extra water will thin out your sauce and ruin that creamy cling.
  • Taste the sauce before adding extra salt, the buffalo sauce and cheeses are already loaded with it.
03 -
  • Use freshly shredded mozzarella instead of pre shredded, it melts smoother and doesn't have that anti caking coating.
  • If you like it extra spicy, stir in a pinch of cayenne or a few dashes of your favorite hot sauce right before serving.
  • Toss the drained pasta with a tiny bit of olive oil if you're not adding it to the sauce immediately, it keeps it from sticking together.
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