Save to Pinterest My neighbor brought over leftover wings one Sunday and I couldn't stop thinking about that tangy, creamy heat. By Wednesday, I had a rotisserie chicken in the fridge and a craving I couldn't ignore. I melted butter, whisked in buffalo sauce, and before I knew it, my kitchen smelled like a sports bar in the best way possible. That first bite of pasta coated in spicy, cheesy sauce made me forget I'd ever eaten buffalo anything any other way.
I made this for my brother during a playoff game and he barely looked up from his bowl. He just kept twirling his fork, nodding, and muttering something about never ordering takeout again. By halftime, the skillet was empty and he was asking if I had enough ingredients to make it again the next day. That's when I knew this wasn't just dinner, it was a new tradition.
Ingredients
- Penne or rotini pasta: These shapes grab onto the sauce better than smooth noodles, and I learned that the hard way after trying spaghetti once and watching it all slide off.
- Cooked, shredded chicken breast: Rotisserie chicken is your best friend here, it's already seasoned and saves you 20 minutes of poaching or baking.
- Buffalo wing sauce: This is the soul of the dish, look for a brand with good vinegar tang and heat, not just artificial spice.
- Unsalted butter: It mellows the sharpness of the buffalo sauce and adds a silky richness that makes the whole thing feel indulgent.
- Heavy cream: This is what turns a hot sauce into a luxurious coating, don't skimp or use milk, it won't thicken the same way.
- Shredded mozzarella cheese: It melts smoothly and adds stretch without overpowering the buffalo flavor.
- Cream cheese, softened: This thickens the sauce and gives it body, make sure it's soft or you'll have lumps you'll need to chase around the pan.
- Garlic powder, onion powder, smoked paprika: These bring warmth and depth without adding extra prep or cleanup.
- Blue cheese, crumbled: The funky, tangy punch on top is non-negotiable for me, but you can swap in ranch if you're not a blue cheese person.
- Chopped fresh chives or green onions: A little green freshness cuts through all that richness and makes each bowl look alive.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a little bite, usually a minute less than the package says. Drain it well and set it aside, you want it ready to toss the moment the sauce is done.
- Start the Sauce:
- Melt butter in a large skillet over medium heat, then pour in the buffalo sauce and stir until they become one glossy, fiery mixture. The smell will hit you fast and make your mouth water.
- Add the Cream Cheese:
- Lower the heat and whisk in the softened cream cheese, breaking it up until the sauce turns smooth and pale orange. This is where the magic starts to happen.
- Pour in the Cream:
- Slowly add the heavy cream, whisking constantly so it blends without separating. You'll see the sauce thicken and turn velvety right before your eyes.
- Melt in the Mozzarella and Seasonings:
- Stir in the shredded mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper. Keep stirring until the cheese melts completely and the sauce is silky and fragrant.
- Toss in the Chicken:
- Add your shredded chicken to the skillet and stir until every piece is coated in that creamy buffalo goodness. Let it warm through for a minute or two.
- Combine with Pasta:
- Add the drained pasta to the skillet and toss everything together until the sauce clings to every ridged edge. Use tongs or two forks to make sure it's evenly coated.
- Serve and Top:
- Divide into bowls and sprinkle generously with crumbled blue cheese and chopped chives or green onions. Serve immediately while the cheese is still melty and the sauce is hot.
Save to Pinterest One night I made this after a long week and my partner walked in just as I was plating it. He grabbed a fork, took one bite standing at the stove, and said it tasted like comfort with a kick. We ate in silence for a few minutes, then he looked up and smiled. Sometimes a dish doesn't need conversation, it just needs to taste like home with a little heat.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce thickens as it cools. When you reheat it, add a splash of milk or cream and warm it gently in a skillet over low heat, stirring often so the cheese doesn't separate. The microwave works in a pinch, but the stovetop keeps the texture creamy and the pasta from drying out.
Swaps and Substitutions
If you're not into blue cheese, a drizzle of ranch dressing or a sprinkle of shredded cheddar works beautifully on top. You can use any short pasta shape you like, even shells or bowties, as long as they have crevices to catch the sauce. For a lighter version, swap half the heavy cream for whole milk and use less butter, though the sauce won't be quite as rich.
Pairing Suggestions
This dish is rich and bold, so I like to serve it with something crisp and refreshing on the side. A celery and carrot stick salad with a light vinaigrette cuts through the heat, and a cold lager or sparkling water with lemon keeps your palate clear between bites. If you want to lean into the sports bar vibe, set out extra buffalo sauce and blue cheese dressing for dipping.
- Serve with celery sticks and ranch for a true buffalo wing experience.
- A simple arugula salad with lemon juice balances the richness perfectly.
- If you're feeding a crowd, double the recipe and keep it warm in a slow cooker on low.
Save to Pinterest This pasta has become my answer to weeknight slumps and last minute gatherings, and it never lets me down. I hope it brings you the same kind of easy joy it's brought to my table.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, you can prepare the buffalo sauce and shredded chicken separately up to 24 hours in advance. Cook the pasta fresh just before serving, then combine everything for the best texture and flavor.
- → What type of pasta works best?
Penne and rotini are ideal choices as their shapes trap the creamy sauce. Farfalle or fusilli also work well. Avoid delicate shapes like angel hair that may break when tossed.
- → How can I adjust the heat level?
Start with the buffalo sauce amount specified, then add cayenne pepper or extra hot sauce for more heat. For a milder version, reduce the buffalo sauce and add more cream to balance the spice.
- → Is there a substitute for blue cheese?
Absolutely. Ranch dressing, crumbled feta, gorgonzola, or even crispy bacon bits work as flavorful alternatives. Choose based on your preference for tangy, creamy, or smoky notes.
- → Can rotisserie chicken be used instead?
Yes, rotisserie chicken is a convenient shortcut. Simply shred the meat and use approximately 2 cups to match the fresh chicken breast amount in this preparation.
- → What pairs well as a side dish?
A crisp celery salad with ranch dressing complements the richness beautifully. Steamed green beans, a simple garden salad, or garlic bread also balance the bold buffalo flavors nicely.