Buffalo Chicken Pasta (Printer-Friendly)

Tender chicken in spicy buffalo sauce with creamy mozzarella and tangy blue cheese crumbles. Ready in 35 minutes.

# 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

# How to Cook:

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 reaches a creamy consistency.
04 - Stir in mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the cheese is fully melted and the sauce is well combined.
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. Serve immediately while hot.

# Expert Advice:

01 -
  • It takes less than 40 minutes from start to finish, even on your busiest weeknights.
  • The creamy buffalo sauce clings to every piece of pasta without being too heavy or one note.
  • You can dial the heat up or down depending on who is at the table.
  • Leftovers taste even better the next day once the flavors settle in.
02 -
  • Soften your cream cheese before you start or it will clump up in the sauce and refuse to cooperate.
  • Don't skip salting your pasta water, it's the only chance you have to season the noodles themselves.
  • If the sauce gets too thick, add a splash of pasta water or extra cream to loosen it up.
  • Taste the sauce before adding the chicken so you can adjust the heat and seasoning while it's still easy to fix.
03 -
  • Use rotisserie chicken to save time, and don't be shy about using the dark meat for extra flavor.
  • Whisk constantly when adding the cream cheese and mozzarella so the sauce stays smooth and doesn't break.
  • Toss the pasta in the skillet instead of plating first so every bite gets evenly coated.
  • Let the finished dish sit for a minute before serving, it helps the sauce settle and cling even better.
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