Buffalo Chicken Pasta (Printable Version)

Spicy buffalo sauce blends with creamy cheese and shredded chicken over pasta, topped with tangy blue cheese crumbs.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rotini pasta

→ Chicken

02 - 2 cups cooked, shredded chicken breast (about 2 medium breasts)

→ Sauce

03 - ½ cup buffalo wing sauce
04 - ¼ cup unsalted butter
05 - ½ cup heavy cream
06 - 1 cup shredded mozzarella cheese
07 - ½ cup cream cheese, softened
08 - 1 tsp garlic powder
09 - ½ tsp onion powder
10 - ½ tsp smoked paprika
11 - Salt and freshly ground black pepper, to taste

→ Topping

12 - ½ cup crumbled blue cheese
13 - 2 tbsp chopped fresh chives or green onions (optional)

# Steps to Follow:

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 - Melt the butter in a large skillet over medium heat. Add the buffalo wing sauce and stir to combine.
03 - Lower the heat and whisk in the cream cheese until smooth. Gradually add heavy cream, whisking constantly until sauce is creamy.
04 - Stir in mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until the cheese melts completely.
05 - Add shredded chicken to the sauce and stir until well coated and heated through.
06 - Add the drained pasta to the skillet and toss thoroughly to evenly coat the pasta with the sauce.
07 - Divide into serving bowls. Sprinkle with crumbled blue cheese and chopped chives or green onions if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • It comes together in 35 minutes flat, which means weeknight dinner without the stress or takeout boxes.
  • The heat from the buffalo mellows into something creamy and rich, so even people who think they don't like spicy food end up asking for seconds.
  • Blue cheese crumbles add an unexpected tangy bite that makes every forkful feel a little bit fancy.
02 -
  • Don't skip the cream cheese step—it's what prevents the sauce from breaking and turning greasy when the dairy all comes together.
  • Taste the sauce before you add the pasta; it's easier to adjust seasoning when everything is still separate.
03 -
  • Make the sauce first while the pasta cooks, then everything comes together in one smooth motion without scrambling at the stove.
  • If your sauce breaks or looks too thin, a tablespoon of cream cheese whisked in over low heat fixes it almost instantly.
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