Buffalo Chicken Pasta (Printable)

Bold and comforting pasta with shredded chicken, spicy buffalo sauce, creamy cheese blend, and tangy blue cheese crumbles.

# What You Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups cooked, shredded chicken breast

→ Sauce

03 - 1/2 cup buffalo wing sauce
04 - 1/4 cup unsalted butter
05 - 1/2 cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup cream cheese, softened
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and freshly ground black pepper to taste

→ Topping

12 - 1/2 cup crumbled blue cheese
13 - 2 tablespoons chopped fresh chives or green onions

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions 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 is creamy.
04 - Stir in mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the cheese is fully melted.
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 all the bold flavor of buffalo wings without the mess or the bones.
  • The creamy sauce clings to every piece of pasta, so no bite is ever plain.
  • You can have dinner on the table in under 40 minutes using rotisserie chicken.
  • It's comforting enough for a weeknight but exciting enough to serve to guests.
02 -
  • If your cream cheese isn't soft, the sauce will turn lumpy and you'll spend forever trying to smooth it out, so let it sit on the counter while you prep.
  • Don't let the sauce boil once you add the cream or it can break and turn grainy, keep the heat low and steady.
  • Reserve a cup of pasta water before draining, a splash can loosen the sauce if it gets too thick when you toss everything together.
03 -
  • Taste your buffalo sauce before you start, some brands are much hotter than others, and you can always add more heat but you can't take it away.
  • Toss the pasta in the skillet instead of pouring sauce over it in a bowl, the heat helps the sauce cling and the flavors marry together.
  • If you want extra tang, stir in a tablespoon of sour cream or Greek yogurt right before serving.
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