Buffalo Chicken Pasta

My roommate came home one night craving wings but we had no chicken wings, just leftover rotisserie and a half-empty bottle of buffalo sauce shoved in the fridge door. I boiled some pasta, melted cheese into the sauce, and tossed everything together in one skillet. She took one bite and said it tasted like game day in a bowl. We've made it at least a dozen times since then, usually on nights when we need comfort more than we need fancy.

I made this for a potluck once and watched three people go back for seconds before I even got a plate. One of them asked if I used a secret ingredient, and I had to laugh because the secret was just not being afraid to use enough buffalo sauce. There's something about the sharpness of blue cheese cutting through all that creamy heat that makes people lean in and pay attention. It's the kind of dish that starts conversations and ends with recipe requests.

Ingredients

• Penne or rotini pasta: The ridges and tubes grab onto the sauce better than smooth noodles, and they hold up to stirring without turning mushy.
• Cooked, shredded chicken breast: Rotisserie chicken is your best friend here for speed and flavor, but any leftover cooked chicken works just as well.
• Buffalo wing sauce: This is the soul of the dish, so pick a brand you actually like eating straight because that flavor will shine through.
• Unsalted butter: It mellows the sharpness of the buffalo sauce and adds a silky richness that makes the sauce cling to everything.
• Heavy cream: This brings body and smoothness to the sauce, turning it from thin and tangy into something luscious.
• Shredded mozzarella cheese: It melts into the sauce without clumping and adds a mild, stretchy creaminess that balances the heat.
• Cream cheese, softened: This is what makes the sauce truly creamy and thick enough to coat every piece of pasta.
• Garlic powder: A little goes a long way to deepen the flavor without overpowering the buffalo tang.
• Onion powder: It adds a subtle savory sweetness that rounds out the spice.
• Smoked paprika: This brings a whisper of smokiness that makes the dish taste like it spent time on a grill.
• Salt and freshly ground black pepper: Taste as you go because buffalo sauce can vary wildly in saltiness.
• Blue cheese, crumbled: The funky, tangy punch of blue cheese is traditional and ties the whole buffalo flavor together.
• Chopped fresh chives or green onions: A pop of color and a mild oniony bite that freshens up each forkful.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, then drain it well. Don't rinse it because you want that starchy surface to help the sauce stick.

Start the sauce base:

Melt the butter in a large skillet over medium heat and stir in the buffalo sauce until it's bubbling gently and fragrant. The butter will tone down the heat just enough.

Add the cream cheese:

Lower the heat and whisk in the softened cream cheese until the sauce is completely smooth with no lumps. This takes a minute or two of patient whisking.

Pour in the cream:

Add the heavy cream slowly while whisking constantly so it blends into the sauce without breaking. The sauce should look silky and pale orange.

Melt in the mozzarella and seasonings:

Stir in the mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper, and keep stirring until the cheese melts completely. Taste it now and adjust the salt or heat to your liking.

Toss in the chicken:

Add the shredded chicken and stir until every piece is coated and warmed through. The chicken should soak up some of that spicy, creamy goodness.

Combine with pasta:

Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated and glistening. If it looks too thick, add a splash of pasta water to loosen it up.

Serve and top:

Transfer to serving bowls and sprinkle with crumbled blue cheese and chopped chives or green onions. Serve immediately while it's hot and creamy.

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One Sunday afternoon I made this for my brother who claimed he didn't like spicy food, and he ate two bowls without saying a word. When he finally looked up, he just nodded and said he got it now. That's when I realized this dish doesn't just feed people, it changes their minds about what comfort food can be.

Adjusting the Heat Level

If you're nervous about spice, start with less buffalo sauce and add more at the end after you've tasted it. You can always stir in extra hot sauce or a pinch of cayenne for more kick, but you can't take it back once it's in. I've learned to keep a bowl of sour cream on the side for anyone who needs a cooling swipe between bites. The blue cheese topping also helps temper the heat, so don't skip it if you're spice-sensitive.

Storing and Reheating

This pasta keeps in the fridge for up to three days in an airtight container, and the flavors actually meld and deepen overnight. When you reheat it, add a splash of milk or cream and warm it gently on the stove, stirring frequently so the sauce doesn't separate. I've microwaved it in a pinch, but stovetop reheating gives you back that silky texture. If it looks dry, a little butter stirred in at the end works wonders.

Swaps and Substitutions

Rotisserie chicken is my go-to shortcut, but you can also use leftover grilled chicken, turkey, or even cauliflower florets for a vegetarian version. If blue cheese isn't your thing, ranch dressing or extra mozzarella works just fine and keeps the creamy vibe going. I've swapped in Greek yogurt for half the cream when I wanted to lighten it up, and it still tasted rich and satisfying.

• Try penne, rigatoni, or even bowtie pasta if you don't have rotini on hand.
• Use a dairy-free cream cheese and plant-based milk if you need to make it lactose-free.
• Add diced celery or bell peppers to the sauce for extra crunch and freshness.

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This is the kind of meal that turns a regular Tuesday into something worth sitting down for. It's messy, bold, and unapologetically satisfying, and I hope it becomes your go-to too.

Recipe Questions

→ Can I use different pasta shapes?

Yes, any pasta works well. Penne and rotini are ideal for holding the creamy sauce, but fettuccine, rigatoni, or even spaghetti are excellent alternatives.

→ How do I make this less spicy?

Reduce the buffalo sauce amount and replace it partially with ranch dressing or a milder wing sauce. You can also add more heavy cream to mellow the heat while maintaining the flavor profile.

→ Can I prepare this ahead of time?

The sauce can be made a few hours ahead and reheated gently. Cook pasta fresh just before serving and toss everything together to prevent mushiness. Store leftovers in an airtight container for up to 2 days.

→ What's the best substitute for buffalo wing sauce?

Mix hot sauce with melted butter in a 1:1 ratio, or use Frank's RedHot sauce as a direct substitute. For milder versions, blend hot sauce with ranch dressing instead.

→ Is rotisserie chicken suitable for this dish?

Absolutely. Rotisserie chicken saves time and works perfectly. Shred the meat and use about 2 cups, just as the main ingredient calls for. You'll have a restaurant-quality dish ready even faster.

→ What wines or beverages pair well with this dish?

A crisp lager or pilsner cuts through the richness beautifully. For non-alcoholic options, serve with iced tea or a cold celery juice. A simple celery salad on the side complements the spicy flavors perfectly.