Save The smell of buffalo sauce hit me before I even opened the front door that night. My roommate had turned our tiny kitchen into a cloud of butter, heat, and tang, and when I walked in, she was standing over a skillet, grinning like she'd just cracked a secret code. She'd dumped leftover roasted chicken into a pan of bubbling orange sauce and tossed it with pasta, and somehow it worked. We ate straight from the pan with mismatched forks, and I've been making my own version ever since.
I made this for a group of friends during a football game once, and it disappeared so fast I barely got a second bowl. One friend who claimed she didn't like spicy food went back three times, each time mumbling something about the creaminess making it okay. By halftime, the skillet was scraped clean, and I had four people asking me to text them the recipe. It became my unofficial game day dish after that.
Ingredients
- Penne or rotini pasta: These shapes cling to the sauce better than spaghetti, creating little pockets of creamy heat in every bite.
- Cooked, shredded chicken breast: Rotisserie chicken is your best shortcut here, but leftover roasted or poached chicken works just as well.
- Buffalo wing sauce: This is the soul of the dish, so use a brand you actually enjoy eating with wings.
- Unsalted butter: It mellows the sharpness of the buffalo sauce and adds a silky richness to the base.
- Heavy cream: This turns the sauce from punchy to luxurious, smoothing out the vinegar bite.
- Shredded mozzarella cheese: It melts into the sauce without clumping and keeps things stretchy and cohesive.
- Cream cheese, softened: This thickens the sauce and adds a subtle tang that plays nicely with the buffalo flavor.
- Garlic powder, onion powder, smoked paprika: These seasonings deepen the flavor and add warmth without overpowering the heat.
- Blue cheese, crumbled: The tangy, funky bite on top is the classic buffalo pairing, and it cuts through the richness beautifully.
- Chopped fresh chives or green onions: A handful of green at the end brightens the whole dish and adds a fresh contrast.
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:
- Melt the butter in a large skillet over medium heat, then pour in the buffalo sauce and stir until they blend into a glossy, orange pool. The kitchen will smell amazing and a little dangerous.
- Add the cream cheese:
- Lower the heat and whisk in the softened cream cheese until it dissolves completely into the sauce. It might look broken at first, but keep whisking and it will smooth out.
- Pour in the cream:
- Add the heavy cream slowly, whisking constantly to keep everything silky and prevent any curdling. The sauce will lighten in color and thicken slightly.
- Melt in the mozzarella and season:
- Stir in the shredded mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper, and keep stirring until the cheese melts into a creamy, cohesive sauce. Taste it now and adjust the heat or salt if needed.
- Toss in the chicken:
- Add the shredded chicken to the skillet and stir until every piece is coated and warmed through. Let it simmer gently for a minute or two so the flavors marry.
- Combine with pasta:
- Add the drained pasta to the skillet and toss everything together, making sure the sauce clings to every twist and tube. If it looks too thick, splash in a little pasta water to loosen it.
- Serve and top:
- Transfer the pasta to bowls and sprinkle each serving with crumbled blue cheese and a handful of chopped chives or green onions. Serve it hot, while the cheese is still melty and the sauce is clinging.
Save One winter evening, I made this for my sister after she'd had a long, frustrating day at work. She sat at the counter with a blanket around her shoulders, and I watched her take the first bite and close her eyes. She didn't say anything for a few seconds, just chewed slowly and nodded. Then she looked up and said it tasted like comfort with a backbone, which might be the best compliment I've ever gotten in the kitchen.
How to Store and Reheat
This pasta keeps well in the fridge for up to three days in an airtight container. The sauce thickens as it cools, so when you reheat it, add a splash of milk or cream and warm it gently on the stove over low heat, stirring often. You can also microwave individual portions in 30 second bursts, stirring between each one to keep the texture smooth. I avoid freezing it because the cream can separate, but if you must, undercook the pasta slightly and freeze it in portions, then thaw and reheat with extra liquid.
Ways to Make It Your Own
If blue cheese isn't your thing, swap it for a drizzle of ranch dressing or a sprinkle of shredded cheddar on top. You can dial up the heat by adding cayenne pepper or a few dashes of your favorite hot sauce directly into the sauce. For a lighter version, use half and half instead of heavy cream and reduce the butter slightly. I've also made this with whole wheat pasta and added sauteed celery for crunch, and it still tasted like the original but with a little more bite and texture.
What to Serve Alongside
This dish is rich and bold, so it pairs beautifully with something cool and crisp to balance it out. A simple celery and carrot slaw with a tangy vinegar dressing cuts through the creaminess, and a cold lager or pale ale is the classic drink pairing. If you want something green, a quick arugula salad with lemon juice and olive oil works wonders. Garlic bread is tempting, but honestly, this pasta is filling enough on its own.
- Serve with celery sticks and ranch on the side for a nod to traditional buffalo wings.
- A scoop of coleslaw on the plate adds crunch and a vinegar pop that refreshes your palate.
- Keep a pitcher of iced water or lemonade nearby, the heat sneaks up on you halfway through the bowl.
Save This pasta has pulled me out of dinner ruts more times than I can count, and it never feels like I'm settling for easy. It tastes like I put in effort, even on nights when I really didn't have much to give.
Recipe FAQ
- → Can I use rotisserie chicken instead of cooking chicken from scratch?
Yes, rotisserie chicken is an excellent shortcut. Simply shred about 2 cups of meat from a store-bought rotisserie chicken to save preparation time without compromising flavor.
- → How do I make this dish spicier?
For extra heat, add a dash of cayenne pepper, increase the buffalo sauce amount, or drizzle hot sauce before serving. Adjust seasonings gradually to reach your preferred spice level.
- → What's a good substitute for blue cheese?
Ranch dressing works beautifully as an alternative topping, offering a creamy, herb-forward flavor that complements the buffalo sauce well.
- → Can I prepare this ahead of time?
Cook the pasta and prepare the sauce separately, storing them in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of cream to restore creaminess before combining and serving.
- → What pasta shapes work best for this dish?
Penne and rotini are ideal as their ridges and curves trap the creamy sauce well. Rigatoni or farfalle also work nicely, though any medium-sized pasta holds the sauce effectively.
- → What side dishes pair well with this pasta?
A crisp celery salad, fresh green salad with ranch dressing, or steamed broccoli balance the richness. A cold lager or light beer complements the bold buffalo flavors perfectly.