Pin My neighbor knocked on the door one Tuesday night holding a casserole dish and a bottle of wing sauce. She'd made too much buffalo chicken dip for her book club and wondered if I could turn it into dinner. I boiled pasta, melted in some cream and mozzarella, and tossed it all together. We ate it standing at the counter, laughing about how good accidents happen when you're willing to experiment.
I started making this for my husband after football games, and it became a ritual. He'd sit at the table still wearing his jersey, and I'd bring out bowls piled high with creamy, spicy pasta. The blue cheese crumbles on top always sparked a debate, he loved them, I preferred extra chives, but we agreed the dish itself was a winner every single time.
Ingredients
- Penne or rotini pasta: The ridges and tubes catch the creamy sauce beautifully, and they hold up well without getting too soft.
- Cooked, shredded chicken breast: Rotisserie chicken is your best friend here, it saves time and adds a hint of seasoning that blends right in.
- Buffalo wing sauce: This is the star, bringing heat and tang, so choose a brand you actually enjoy eating on wings.
- Unsalted butter: It mellows the sharpness of the buffalo sauce and adds richness to the base.
- Heavy cream: This creates the luscious, velvety texture that coats every piece of pasta.
- Shredded mozzarella cheese: It melts smoothly and gives the sauce body without overpowering the buffalo flavor.
- Cream cheese, softened: This thickens the sauce and adds a subtle tang that complements the heat.
- Garlic powder, onion powder, smoked paprika: These seasonings deepen the flavor and give the sauce a more complex, layered taste.
- Blue cheese, crumbled: The tangy, pungent bite cuts through the richness and is classic with buffalo flavors.
- Fresh chives or green onions: A bright, fresh garnish that adds color and a mild onion note to finish the dish.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it's al dente, with just a bit of bite left. 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 stir in the buffalo sauce until it's smooth and fragrant. The kitchen will start to smell amazing at this point.
- Make it creamy:
- Lower the heat and whisk in the softened cream cheese until it's completely smooth and no lumps remain. Pour in the heavy cream slowly, whisking constantly so the sauce stays silky.
- Add the cheese and spices:
- Stir in the mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper, and cook until the cheese melts into the sauce. Taste and adjust the seasoning if needed.
- Toss in the chicken:
- Add the shredded chicken to the skillet and stir until every piece is coated in the creamy buffalo sauce and warmed through. This is when it really starts to come together.
- Combine with pasta:
- Add the drained pasta to the skillet and toss everything together, making sure the sauce clings to every piece. If it looks too thick, add a splash of pasta water to loosen it up.
- Serve and garnish:
- Transfer the pasta to serving bowls and sprinkle generously with crumbled blue cheese and fresh chives or green onions. Serve it immediately while it's still steaming hot.
Pin One evening, my friend who swore she hated anything spicy tried this and went quiet after the first bite. She looked up and said it wasn't scary heat, it was the kind that made you want more. That's when I realized this dish doesn't just feed people, it changes their minds about what comfort food can be.
What to Serve Alongside
A crisp celery salad with a lemony vinaigrette cuts through the richness and echoes the classic buffalo pairing. I also love serving this with a cold lager or even a glass of iced tea, something refreshing to balance the creamy, spicy flavors. Garlic bread on the side is never a bad idea, especially for soaking up any extra sauce left in the bowl.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to three days, and don't be surprised if the flavors deepen overnight. Reheat gently on the stovetop with a splash of milk or cream to bring back that silky texture, or microwave in short intervals, stirring between each one. The pasta will soak up some of the sauce as it sits, so a little extra liquid goes a long way.
Easy Swaps and Variations
If blue cheese isn't your thing, swap it for a drizzle of ranch dressing or a sprinkle of parmesan instead. You can also use bowtie pasta or even rigatoni, anything with enough surface area to hold the sauce. For a lighter version, substitute half and half for the heavy cream, though the sauce won't be quite as luscious.
- Add a dash of cayenne or extra hot sauce if you want to turn up the heat.
- Toss in some sautéed bell peppers or onions for extra texture and sweetness.
- Use leftover turkey instead of chicken for a post holiday twist that's just as satisfying.
Pin This pasta has become my go to when I want something bold and satisfying without spending hours in the kitchen. It's proof that the best meals often come from happy accidents and a willingness to let flavor lead the way.
Recipe Questions
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred the meat and add it to the sauce. This reduces hands-on cooking time even further.
- → How do I adjust the spice level?
Add cayenne pepper, red pepper flakes, or extra hot sauce before serving for increased heat. Alternatively, reduce the buffalo sauce amount if you prefer milder flavor. The blue cheese topping also adds pungency that balances the spice.
- → What pasta shapes work best?
Penne and rotini are ideal because their ridges and curves hold the creamy sauce well. Farfalle, fusilli, or rigatoni also work nicely. Avoid thin pastas like angel hair that may become overwhelmed by the heavy sauce.
- → Can I substitute the blue cheese?
Absolutely. Ranch dressing provides a cooling effect, or try crumbled feta, gorgonzola, or even crispy bacon bits for different flavor profiles. Some prefer leaving off the topping entirely for a milder finish.
- → What sides pair well with this dish?
A crisp celery salad with light dressing provides cooling contrast. Cold lager or pale ale complement the spicy, creamy flavors. Roasted vegetables like broccoli or Brussels sprouts add nutrition and texture variety.
- → How should I store leftovers?
Keep covered in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to restore sauce consistency. The dish is best enjoyed fresh but remains flavorful when properly stored.