Save to Pinterest There's something about the smell of buffalo sauce hitting a hot skillet that immediately reminds me why I keep coming back to this pasta. I was meal prepping one Thursday evening, running low on ideas, when I decided to throw together all the spicy, creamy things I could find and hope they'd play nicely together. They did, spectacularly. What started as an experiment became the dish I make whenever I need something bold enough to cut through a rough week but comforting enough to feel like a hug on a plate.
I made this for a group of friends who were all complaining about being stuck in cooking ruts, and watching them light up when they tasted it was genuinely rewarding. Someone asked if I'd learned to cook professionally, which made me laugh—nope, just someone tired of boring pasta nights. That's when I knew this recipe deserved a permanent spot in my rotation.
Ingredients
- Penne or rotini pasta (350 g / 12 oz): The ridges and twists catch the sauce beautifully; smooth pasta gets lost in all that creamy goodness.
- Cooked shredded chicken breast (2 cups): Rotisserie chicken is your secret weapon for cheating on time—no shame in that game.
- Buffalo wing sauce (120 ml / ½ cup): This is your flavor backbone, so pick a brand you actually like tasting straight from the bottle.
- Unsalted butter (60 g / ¼ cup): The base that keeps everything silky and prevents the sauce from breaking when you add cream.
- Heavy cream (120 ml / ½ cup): Don't even think about using light cream; the richness is non-negotiable here.
- Mozzarella cheese, shredded (120 g / 1 cup): It melts into the background and adds body without competing with the other flavors.
- Cream cheese, softened (60 g / ½ cup): This is what keeps the sauce from being watery—it's the secret thickener nobody talks about.
- Garlic powder, onion powder, smoked paprika (1 tsp, ½ tsp, ½ tsp): These quietly deepen the flavor profile without demanding attention.
- Salt and freshly ground black pepper: Season as you go, not all at the end.
- Blue cheese, crumbled (75 g / ½ cup): The tangy finish that transforms this from good to craveable.
- Fresh chives or green onions (2 tbsp, optional): A bright, fresh note that cuts through all the richness.
Instructions
- Get the pasta going:
- Boil salted water in a large pot and cook your pasta to al dente according to the package—it'll keep cooking slightly when you toss it with the hot sauce. Drain it and set it aside, but don't rinse it; that starch helps the sauce cling.
- Build your sauce base:
- Melt butter in a large skillet over medium heat, then pour in the buffalo sauce and stir to combine. You want the butter and sauce to get cozy together before things get creamy.
- Smooth out the cream cheese:
- Lower the heat and whisk in the softened cream cheese until there are no lumps—this takes patience, but rushing it means a grainy sauce. Once it's smooth, pour in the heavy cream while whisking constantly.
- Melt in the cheeses:
- Stir in the mozzarella along with your garlic powder, onion powder, smoked paprika, salt, and pepper. Keep stirring until the cheese completely melts and the sauce tastes balanced to your mouth.
- Marry the chicken and sauce:
- Add the shredded chicken and stir until every piece is coated and warmed through. This is where it starts smelling irresistible.
- Bring it all together:
- Add the drained pasta to the skillet and toss everything until the pasta is evenly dressed in that creamy, spicy sauce. If it looks too thick, add a splash of pasta water to loosen it up.
- Finish and serve:
- Transfer to bowls and crown each one with crumbled blue cheese and fresh chives. The heat of the pasta will slightly warm the blue cheese, releasing its funkiest, best self.
Save to Pinterest The first time someone told me they'd made this and added their own twist—extra blue cheese, some caramelized onions—I felt that proud, strange feeling you get when something you created becomes someone else's comfort food too. That's when a recipe stops being instructions and becomes permission to feed yourself and others something that actually matters.
The Heat Question
Buffalo sauce brings its own spice, but everyone's tolerance is different. I've learned that the heat mellows considerably once it mingles with all that cream and cheese, so if you like things fiery, add a pinch of cayenne pepper or an extra tablespoon of buffalo sauce directly to the pan. If you're cooking for people who prefer milder flavors, start conservative and let the blue cheese be your flavor star instead.
Shortcuts That Actually Work
This dish celebrates shortcuts because good food doesn't require suffering. Rotisserie chicken is my go-to move, and honestly, some nights I've even used store-bought shredded mozzarella without guilt. The real effort goes into that sauce—that's where the magic lives, and that's what you should never skip. Buy pre-shredded cheese if it means you'll actually make this instead of ordering takeout.
What To Serve Alongside
I usually pair this with something cool and crisp because the pasta is rich and spicy. A simple celery and blue cheese salad is perfect, or just some raw veggies with ranch if you want to keep things easy. A cold lager or crisp white wine cuts through everything beautifully and makes the whole meal feel intentional rather than rushed.
- Toss a simple green salad with lemon vinaigrette to balance the richness.
- Serve crusty bread to soak up any extra sauce on your plate.
- Keep extra blue cheese crumbles at the table so people can customize their heat-to-tang ratio.
Save to Pinterest This pasta is proof that the best dishes are the ones you actually want to make, not the ones that look impressive in a photo. It's become my reliable comfort, my weeknight savior, and occasionally my chance to show someone that good food doesn't have to be complicated.