Buffalo Chicken Pasta

My neighbor knocked on the door one Sunday holding a casserole dish and asked if I could turn leftover wings into dinner. I had pasta, cream cheese, and a hunch. What came out of that skillet tasted like game day and comfort food had a baby, and now it's the dish I make when I want something fast, filling, and just the right amount of reckless.

I served this to friends during a playoff game once, and they thought I'd ordered takeout. The skillet was scraped clean before halftime. One guy even asked if I'd consider catering his birthday, which I took as the highest compliment a home cook can get.

Ingredients

• Penne or rotini pasta: The ridges and curves grab onto the sauce like they were designed for this exact purpose, making every bite fully loaded.
• Cooked, shredded chicken breast: Rotisserie chicken works beautifully here and saves you time, or poach your own if you're feeling patient.
• Buffalo wing sauce: This is the soul of the dish, so pick one with good heat and vinegar tang, not just red dye and regret.
• Unsalted butter: It mellows the heat and adds a silky richness that makes the sauce cling instead of slide.
• Heavy cream: This turns the buffalo sauce from sharp to luxurious without losing any of its personality.
• Shredded mozzarella cheese: It melts smooth and stretchy, giving the sauce body and a mild sweetness that balances the spice.
• Cream cheese, softened: The secret to a thick, glossy sauce that coats the pasta instead of pooling at the bottom of the bowl.
• Garlic powder: A warm, savory backbone that deepens the flavor without overpowering the buffalo kick.
• Onion powder: Adds a subtle sweetness and complexity that makes the sauce taste more complete.
• Smoked paprika: A whisper of smokiness that makes the whole dish taste like it came off a grill.
• Blue cheese, crumbled: The classic buffalo wing partner, sharp and funky in all the right ways.
• Chopped fresh chives or green onions: A fresh pop of color and a mild bite that brightens up the richness.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. Drain it well and set it aside while you build the sauce.

Start the sauce base:

Melt the butter in a large skillet over medium heat, then stir in the buffalo sauce until they become one glossy, fiery mixture. The butter tames the heat just enough to let the flavor shine.

Add the cream cheese:

Lower the heat and whisk in the softened cream cheese until it dissolves completely into the sauce. Pour in the heavy cream and keep whisking until the sauce is smooth and velvety.

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 and the sauce thickens into something you want to eat with a spoon.

Toss in the chicken:

Add the shredded chicken to the skillet and stir until every piece is coated and warmed through. The chicken should soak up the sauce and turn a brilliant orange.

Combine with pasta:

Add the drained pasta to the skillet and toss everything together until the sauce clings to every piece. If it looks too thick, splash in a bit of pasta water to loosen it up.

Serve and top:

Transfer the pasta to serving bowls and sprinkle generously with crumbled blue cheese and chopped chives or green onions. Serve immediately while it's still steaming.

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My sister, who claims she doesn't like spicy food, ate two bowls of this and then texted me the next day asking for the recipe. That's when I knew it had crossed over from experiment to keeper.

Making It Your Own

If blue cheese isn't your thing, swap it for a drizzle of ranch dressing or a handful of shredded cheddar. I've also stirred in diced celery at the end for crunch, which makes it feel even more like you're eating deconstructed wings. For extra heat, add a pinch of cayenne or a few shakes of your favorite hot sauce right before serving.

What to Serve Alongside

This dish is rich and bold, so I like to pair it with something crisp and cool. A celery and carrot stick salad with a light vinaigrette works perfectly, or even a simple iceberg wedge with ranch. A cold lager or a sparkling water with lime cuts through the creaminess and keeps things balanced.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of milk or cream to bring the sauce back to life, stirring often so it doesn't break. The microwave works too, but stir halfway through and add a little liquid to keep it from drying out.

• Store the blue cheese topping separately so it stays crumbly and fresh.
• If freezing, do it before adding the cheese topping and thaw overnight in the fridge.
• Reheat in a covered skillet over low heat for the best texture.

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This is the kind of dinner that makes you feel like you pulled off something impressive without breaking a sweat. Serve it hot, pile on the blue cheese, and watch it disappear.

Recipe FAQs

→ Can I use store-bought rotisserie chicken?

Yes, rotisserie chicken is a convenient substitute and works perfectly. Simply shred it and add to the sauce. This saves preparation time without compromising flavor.

→ How do I make this spicier?

Add a dash of cayenne pepper or a drizzle of hot sauce before serving. You can also use a spicier buffalo sauce brand or increase the amount of sauce used.

→ What's a good substitute for blue cheese?

Ranch dressing works well as a creamy, tangy alternative. You can also use crumbled feta or gorgonzola for different flavor profiles.

→ How long does this keep as leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream to restore the sauce's creaminess.

→ What pasta shapes work best?

Penne and rotini are ideal because their ridges and spirals catch the creamy sauce. Farfalle, rigatoni, or bow-tie pasta are also excellent choices.

→ Can I make this gluten-free?

Use gluten-free pasta instead of regular pasta. Check that your buffalo sauce and other ingredients are certified gluten-free to avoid cross-contamination.