Save My sister called me on a Tuesday night asking what she could make with leftover chicken and a bottle of buffalo sauce taking up space in her fridge. I rattled off this pasta without thinking twice, and by the time we hung up, I was already boiling water myself. The smell of melted butter mixing with that sharp vinegar tang from the sauce filled my kitchen within minutes. It's one of those dishes that sounds chaotic on paper but somehow tastes like comfort with an edge. I've made it a dozen times since, and it never gets old.
I brought this to a potluck once and watched three people go back for seconds before anyone touched the lasagna. One friend kept asking if I'd used some kind of fancy cheese blend, but it was just mozzarella and cream cheese doing their quiet magic. The blue cheese on top is what really made people pause, that salty crumble cutting through all the richness. I learned that night that buffalo chicken doesn't need wings to win a crowd. It just needs pasta and a little confidence.
Ingredients
- Penne or rotini pasta: These shapes grab onto the sauce better than smooth noodles, and they hold up under all that creaminess without turning mushy.
- Cooked, shredded chicken breast: Rotisserie chicken works beautifully here and saves you from dirtying another pan.
- Buffalo wing sauce: This is the backbone of the dish, so use one you'd actually want to dip wings into.
- Unsalted butter: It mellows the heat and adds a silky richness that balances the acidity of the buffalo sauce.
- Heavy cream: This is what turns the sauce from sharp and thin to luscious and cling worthy.
- Shredded mozzarella cheese: It melts smoothly and adds stretchy comfort without overpowering the buffalo flavor.
- Cream cheese, softened: This thickens the sauce and gives it body, so don't skip softening it or you'll end up with lumps.
- Garlic powder, onion powder, smoked paprika: These add depth and warmth without needing to chop anything.
- Blue cheese, crumbled: The funky, salty punch on top is what makes this feel like the real deal.
- Fresh chives or green onions: A bright, grassy finish that cuts through all the richness.
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. Drain it well so the sauce doesn't get watery.
- Start the sauce:
- Melt the butter in a large skillet over medium heat, then stir in the buffalo sauce. The smell will hit you fast and sharp.
- Add the cream cheese:
- Lower the heat and whisk in the softened cream cheese until the sauce is smooth and creamy. Pour in the heavy cream and keep whisking so nothing sticks.
- Melt in the mozzarella:
- Stir in the shredded mozzarella along with the garlic powder, onion powder, smoked paprika, salt, and pepper. Let it melt completely before moving on.
- Toss in the chicken:
- Add the shredded chicken and stir until every piece is coated and warmed through. The sauce should cling to the chicken like a blanket.
- Combine with pasta:
- Add the drained pasta to the skillet and toss everything together until the noodles are evenly coated. Use tongs if you have them.
- Serve and garnish:
- Transfer to bowls and top with crumbled blue cheese and chopped chives or green onions. Serve it hot while the cheese is still melty.
Save The first time I made this, I forgot to buy blue cheese and used ranch dressing instead. My husband didn't even notice, and honestly, it was just as good in a different way. That's when I realized this recipe is forgiving and adaptable, which is rare for something that tastes this bold. Now I keep both on hand and let people choose their own topping. It's become one of those dishes that feels like home, even when I'm experimenting.
Adjusting the Heat
If you're cooking for someone who thinks black pepper is spicy, start with half the buffalo sauce and add more at the end. You can always stir in extra hot sauce or a pinch of cayenne for those who want more fire. I've learned to serve it with a side of ranch or sour cream so everyone can customize their own heat level. The creamy base makes it easy to dial things up or down without losing the soul of the dish. Trust your taste buds and adjust as you go.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat it, add a splash of cream or milk to bring the sauce back to life, because it tends to thicken up overnight. I usually reheat it in a skillet over low heat, stirring gently until it's warmed through. The microwave works in a pinch, but the stovetop gives you more control and keeps the texture right. Just don't let it boil or the cheese might separate.
Pairing Suggestions
This pasta is rich and bold, so it pairs best with something crisp and refreshing on the side. A simple celery and carrot stick salad with ranch or a crunchy coleslaw works perfectly. I also love serving it with a cold lager or a sparkling water with lime to cut through the creaminess.
- Serve with celery sticks and carrot coins for that classic buffalo wing vibe.
- A light arugula salad with lemon vinaigrette balances the richness beautifully.
- Pour yourself something cold and fizzy, it makes the whole meal feel complete.
Save This dish has become my go to whenever I need something fast, satisfying, and a little bit exciting. It's proof that comfort food doesn't have to be boring, and that a few good ingredients can turn a weeknight into something worth remembering.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooking my own?
Yes, rotisserie chicken is a convenient substitute. Simply shred it and add it to the sauce. This saves preparation time and works equally well in the finished dish.
- → How do I make this spicier?
Add a dash of cayenne pepper to the sauce or drizzle in extra hot sauce before serving. You can also increase the buffalo wing sauce amount for more heat and tang.
- → What if I don't have blue cheese?
Ranch dressing is an excellent alternative for topping. You can also use crumbled feta, goat cheese, or simply omit it if you prefer. The dish remains delicious with just the creamy sauce.
- → Can I make this ahead of time?
Prepare the sauce and cook the chicken in advance, then store separately. Reheat gently before combining with freshly cooked pasta to maintain the best texture and flavor.
- → What pasta shapes work best?
Penne and rotini are ideal for holding the creamy sauce. Any medium-sized pasta with ridges or curves works well. Avoid very thin or flat pastas, which won't capture the sauce effectively.
- → Is this gluten-free friendly?
Traditional versions contain gluten from the pasta. Use gluten-free penne or rotini to accommodate dietary needs. Verify that your buffalo sauce and cheeses are also gluten-free certified.