Pin It My roommate tossed a bottle of buffalo sauce on the counter one night and said, make something with this. I had leftover chicken, a box of penne, and zero plan. What came out of that skillet was so good we stood there eating it straight from the pan, laughing at how fast it disappeared. That messy, spontaneous dinner became this recipe, and now it's the thing I make when I want bold flavor without the fuss.
I brought this to a potluck once, worried it might be too bold for the crowd. Within twenty minutes, three people asked for the recipe, and someone scraped the dish clean with a piece of garlic bread. One friend told me it tasted like game day and comfort food had a baby. I knew then this wasn't just a quick dinner, it was a keeper.
Ingredients
- Penne or rotini pasta: The ridges and tubes catch every bit of that creamy, spicy sauce, making each bite satisfying.
- Cooked, shredded chicken breast: Using rotisserie chicken here is a total time saver, and the flavor is already built in.
- Buffalo wing sauce: This is where the heat and tang come from, so pick a brand you genuinely like.
- Unsalted butter: It smooths out the sauce and adds a rich, silky base that balances the spice.
- Heavy cream: This turns the sauce luscious and tempers the heat without washing it out.
- Shredded mozzarella cheese: It melts beautifully and gives the sauce body without overpowering the buffalo flavor.
- Cream cheese, softened: This thickens the sauce and adds a subtle tang that makes everything creamier.
- Garlic powder: A little goes a long way in adding depth without needing to chop fresh garlic.
- Onion powder: It brings a savory sweetness that rounds out the spice.
- Smoked paprika: This adds a hint of smokiness that makes the dish feel more complex.
- Salt and freshly ground black pepper: Season to taste, but go easy since the buffalo sauce and cheeses are already salty.
- Blue cheese, crumbled: The tangy, funky bite is classic buffalo pairing and cuts through the richness perfectly.
- Chopped fresh chives or green onions: A pop of color and fresh sharpness that brightens every forkful.
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're fully combined. The kitchen will start smelling amazing right about now.
- Make it creamy:
- Lower the heat and whisk in the softened cream cheese until it dissolves into a smooth base. Pour in the heavy cream slowly, whisking constantly so it turns velvety and rich.
- Add the cheese and spices:
- Stir in the mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper, cooking until the cheese melts completely. The sauce should be glossy and thick enough to coat the back of a spoon.
- 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.
- Combine with pasta:
- Add the drained pasta to the skillet and toss everything together until the noodles are evenly coated. Use tongs or a big spoon to make sure nothing gets left behind.
- Finish and serve:
- Transfer the pasta to serving bowls and top with crumbled blue cheese and a sprinkle of chives or green onions. Serve it hot, because this is best enjoyed fresh from the pan.
Pin It One winter evening, I made this for my sister after a long week, and she sat at my tiny kitchen table with a bowl in her lap, eyes closed, just savoring it. She said it felt like a hug in food form. That's exactly what this dish is, bold and comforting at the same time, the kind of meal that makes you feel taken care of.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to three days. When you reheat it, add a splash of cream or milk to loosen the sauce, since it thickens as it sits. Microwave it in short bursts, stirring in between, or warm it gently in a skillet over low heat. I've found the flavors deepen overnight, making leftovers something to look forward to.
Swaps and Substitutions
If blue cheese isn't your thing, swap it for ranch dressing drizzled on top or extra mozzarella. You can use any short pasta shape you have on hand, like shells, ziti, or even bowtie. For a lighter version, swap heavy cream for half and half, though the sauce won't be quite as rich. If you want more heat, toss in some cayenne or a few dashes of your favorite hot sauce.
Serving Suggestions
This pasta is rich and bold, so I like to serve it with something crisp and cool to balance it out. A simple celery and carrot stick platter with ranch works perfectly, just like at a wing joint. A cold lager or an iced tea cuts through the creaminess beautifully. If you want to make it a full spread, add garlic bread or a light green salad with a tangy vinaigrette.
- Serve with celery sticks and ranch for that classic buffalo vibe.
- Pair it with a cold beer or sparkling water with lime.
- Add garlic bread on the side to soak up every last bit of sauce.
Pin It This recipe has pulled me out of countless dinner ruts and impressed more friends than I can count. Make it once, and I promise it will become one of those dishes you turn to again and again.
Recipe FAQ
- → Can I use frozen chicken for this dish?
Yes, thawed and cooked frozen chicken works perfectly. You can also use rotisserie chicken for convenience, which saves preparation time while maintaining the dish's flavor and texture.
- → How can I adjust the heat level?
For milder results, use less buffalo sauce or a milder wing sauce variety. For extra heat, add cayenne pepper, hot sauce, or increase the buffalo sauce amount. Start conservatively and adjust to your preference.
- → What are good substitutes for blue cheese?
Ranch dressing works wonderfully as mentioned, offering cooling contrast to the spice. You can also use gorgonzola for stronger flavor or crispy bacon bits for a different textural element.
- → Can I make this ahead or reheat it?
Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat with a splash of cream or milk to restore creaminess, as the sauce can thicken when cold. Avoid high heat, which may break the sauce.
- → What pasta shapes work best?
Penne and rotini are excellent choices due to their ridged surfaces that catch and hold the creamy sauce. Farfalle, rigatoni, or fusilli also work well. Avoid thin shapes like spaghetti, which don't hold the sauce as effectively.
- → What side dishes pair well with this pasta?
A crisp celery salad provides refreshing contrast to the richness. Steamed or roasted vegetables like broccoli or green beans add balance. A cold lager or crisp white wine complements the bold flavors beautifully.