Pin It My sister called me one Tuesday night saying she had leftover chicken and zero inspiration. I told her to grab buffalo sauce and whatever pasta she had, and we stayed on the phone while she made this. By the time we hung up, she was laughing because her kids were fighting over seconds. That's how this dish earned its spot in my regular rotation.
I made this for a potluck once, and someone asked if I'd catered it. I didn't have the heart to tell them it took me less time than blow drying my hair. The blue cheese on top made it look fancy, but really it was just me emptying my fridge on a Sunday afternoon. Everyone went back for thirds, and I went home with an empty dish.
Ingredients
- Penne or rotini pasta (350 g): The ridges and hollows catch the sauce beautifully, and they hold up well when you toss everything together without turning mushy.
- Cooked, shredded chicken breast (2 cups): Rotisserie chicken is your best friend here, it's already seasoned and saves you from poaching or grilling from scratch.
- Buffalo wing sauce (120 ml): This is where all the heat and tang come from, so pick a brand you actually enjoy eating on wings.
- Unsalted butter (60 g): It mellows the sharpness of the buffalo sauce and adds a silky richness that balances the spice.
- Heavy cream (120 ml): This transforms the sauce from thin and vinegary to thick and luxurious, coating the pasta like a dream.
- Shredded mozzarella cheese (120 g): It melts into the sauce without clumping and adds a mild creaminess that doesn't compete with the buffalo flavor.
- Cream cheese (60 g, softened): Let it sit out for a bit so it whisks in smoothly, no one wants lumps in their sauce.
- Garlic powder (1 tsp): It adds a savory backbone without the risk of burning fresh garlic in a hot skillet.
- Onion powder (½ tsp): A subtle sweetness that rounds out the spice and keeps the flavor from feeling one dimensional.
- Smoked paprika (½ tsp): Just a hint of smokiness makes the whole dish taste more complex than it actually is.
- Salt and black pepper: Taste as you go, buffalo sauce can be salty, so add these carefully at the end.
- Blue cheese (75 g, crumbled): The sharp, funky bite on top is classic buffalo chicken territory, but you can skip it if it's not your thing.
- Fresh chives or green onions (2 tbsp, optional): A little freshness and color make the dish look finished and brighten each bite.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a slight bite. Drain it well and set it aside, don't rinse it or the sauce won't cling.
- Start the sauce base:
- Melt the butter in a large skillet over medium heat, then stir in the buffalo sauce until everything is warm and combined. The kitchen will start smelling amazing right about now.
- Add the cream cheese:
- Lower the heat and whisk in the softened cream cheese, breaking it up until the sauce is completely smooth. Pour in the heavy cream and keep whisking until it's creamy and lump free.
- 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 is fully melted and the sauce is silky.
- Coat the chicken:
- Add your shredded chicken to the skillet and stir it around until every piece is coated and warmed through. Let it simmer for a minute so the flavors meld together.
- Toss in the pasta:
- Add the drained pasta to the skillet and toss everything together, making sure each piece is evenly coated. If it looks too thick, splash in a little pasta water to loosen it up.
- Serve and top:
- Transfer the pasta to serving bowls and sprinkle with crumbled blue cheese and chopped chives or green onions if you're using them. Serve it immediately while it's hot and creamy.
Pin It The first time I served this, my friend who claims to hate anything spicy ate two bowls and asked for the recipe. She later admitted she'd been making it every week and her husband thought she'd taken a cooking class. I didn't tell her it was just buffalo sauce and cheese doing all the work.
Make It Your Own
If blue cheese isn't your thing, drizzle ranch dressing over the top instead or stir in a few spoonfuls right into the sauce. I've also swapped the chicken for shredded rotisserie turkey after Thanksgiving, and no one even noticed. For extra crunch, toss in some diced celery at the end or top it with crispy fried onions. You can even sneak in some sautéed bell peppers or spinach if you want to feel virtuous about eating pasta drenched in cheese.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it cools. When you reheat it, add a splash of cream or milk and warm it gently on the stovetop, stirring often so the cheese doesn't separate. The microwave works in a pinch, but stop and stir every 30 seconds to keep the texture smooth. I've never tried freezing this because it never lasts long enough, but cream based sauces can get a little grainy after thawing.
Pairing and Serving Ideas
This pasta is rich and bold, so it pairs beautifully with something cool and crisp like a celery and carrot slaw or a simple green salad with a tangy vinaigrette. A cold lager or an iced tea with lemon cuts through the heat and creaminess perfectly. If you're feeding a crowd, set out extra blue cheese crumbles, hot sauce, and ranch dressing so everyone can customize their bowl.
- Serve with garlic bread to soak up every last bit of sauce from the bottom of the bowl.
- Add a side of pickles or pickled jalapeños for a bright, acidic contrast that balances the richness.
- Pour a crisp white wine like Sauvignon Blanc if you want something a little more elegant than beer.
Pin It This dish has pulled me out of more dinner slumps than I can count, and it never fails to make people happy. Keep the ingredients on hand and you'll always have a backup plan that feels like a win.
Recipe FAQs
- → Can I use frozen chicken?
Yes, you can use frozen chicken. Thaw it completely before cooking, or use rotisserie chicken for added convenience and flavor. Both options work equally well in this dish.
- → How can I adjust the spice level?
Control the heat by adjusting the buffalo sauce amount or adding cayenne pepper for extra kick. Start with less sauce and taste as you go, then add more if desired. You can also reduce heat by using milder wing sauce.
- → What pasta shapes work best?
Penne and rotini are ideal because their ridges and curves hold the creamy sauce well. Farfalle or fusilli also work beautifully. Avoid thin pastas like spaghetti as they don't capture enough sauce.
- → Can I make this ahead?
Prepare the sauce and chicken ahead, then refrigerate separately for up to 2 days. Reheat gently on the stovetop with a splash of cream before combining with freshly cooked pasta for best results.
- → What are good side dish pairings?
A crisp celery salad with ranch dressing balances the heat beautifully. Garlic bread, roasted vegetables, or a fresh green salad also complement the dish well. A cold lager or light beer pairs perfectly for beverages.
- → Is there a dairy-free alternative?
Substitute with dairy-free butter, cashew cream or coconut cream instead of heavy cream, and nutritional yeast for cheese. Use dairy-free blue cheese alternatives. The texture will differ slightly but remains delicious and creamy.