Save My daughter came home from college one weekend craving wings but too tired to go out. I had leftover chicken, a jar of buffalo sauce, and no plan. What started as improvisation turned into something we now make on purpose. The kitchen smelled like a sports bar, but in the best way possible.
The first time I served this to friends, I worried it might be too spicy. One of them grabbed seconds before finishing his first bowl. Another asked if I could teach her how to make it. That night I realized comfort food doesnt have to be quiet or mild, it just has to feel right.
Ingredients
- Penne or rotini pasta (350 g): These shapes grab onto the sauce better than smooth noodles, and they hold up to tossing without breaking apart.
- Cooked, shredded chicken breast (2 cups): Rotisserie chicken works perfectly here and saves you 20 minutes, or poach your own if you have the time.
- Buffalo wing sauce (120 ml): This is where the personality comes from, so use a brand you actually enjoy eating with wings.
- Unsalted butter (60 g): It mellows the acidity of the buffalo sauce and adds a silky richness to the base.
- Heavy cream (120 ml): The cream turns sharp heat into something luscious and cling-worthy.
- Shredded mozzarella cheese (120 g): Melts smoothly and stretches beautifully without overpowering the buffalo flavor.
- Cream cheese (60 g, softened): This thickens the sauce and gives it body, make sure its soft or it will clump.
- Garlic powder (1 tsp): Adds a warm, savory undertone that balances the vinegar tang.
- Onion powder (½ tsp): A subtle sweetness that rounds out the spice.
- Smoked paprika (½ tsp): Just a hint of smokiness that makes the sauce taste more complex.
- Salt and black pepper: Taste before you add, the buffalo sauce and cheeses are already salty.
- Blue cheese, crumbled (75 g): The classic pairing, sharp and funky, it cuts through the richness like nothing else.
- Chopped fresh chives or green onions (2 tbsp, optional): A pop of color and a mild bite that freshens 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, no need to rinse.
- Start the Sauce:
- While the pasta cooks, melt the butter in a large skillet over medium heat and stir in the buffalo sauce until combined. The kitchen will start to smell like game day.
- Add the Cream Cheese:
- Lower the heat and whisk in the softened cream cheese until the mixture is smooth and no lumps remain. Pour in the heavy cream slowly, whisking constantly until everything turns creamy and thick.
- Melt in the Mozzarella:
- Stir in the mozzarella, garlic powder, onion powder, smoked paprika, salt, and pepper. Keep stirring until the cheese melts completely and the sauce looks glossy.
- Toss in the Chicken:
- Add the shredded chicken to the skillet and stir until every piece is coated and warmed through. The chicken should soak up some of that tangy, creamy sauce.
- Combine with Pasta:
- Add the drained pasta to the skillet and toss everything together until the noodles are evenly coated. Use tongs or a wooden spoon to make sure nothing sticks to the bottom.
- Serve and Top:
- Transfer the pasta to serving bowls and sprinkle with crumbled blue cheese and chopped chives or green onions if you like. Serve immediately while its still steaming hot.
Save One winter evening, I made this after shoveling snow for an hour. My hands were still cold when I sat down with a bowl. The heat from the sauce, the steam rising, the sharpness of the blue cheese, it all felt like exactly what I needed. Food like this doesnt just fill you up, it brings you back to yourself.
Make It Your Own
If blue cheese isnt your thing, swap it for a drizzle of ranch dressing or a handful of shredded cheddar. You can dial up the heat with cayenne pepper or tone it down by mixing in a little more cream. I have also stirred in diced celery at the end for crunch, or added a squeeze of lime juice to brighten everything up.
What to Serve Alongside
This pasta is bold enough to stand alone, but it pairs beautifully with a crisp celery and carrot slaw dressed in buttermilk ranch. A cold lager or a glass of sparkling water with lemon cuts through the richness. If you want something green, roasted broccoli or a simple arugula salad with lemon works wonders.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce, microwaving works too but stir halfway through. The flavors deepen overnight, and honestly, I think it tastes even better the next day.
- Add a tablespoon of cream or milk when reheating to bring back the silky texture.
- Store the blue cheese topping separately so it stays crumbly and fresh.
- Freeze individual portions in freezer-safe containers for up to two months.
Save This dish has become one of those recipes I make when I need something fast, satisfying, and a little bit exciting. It never gets old, and it always delivers exactly what I am craving.
Recipe FAQ
- → Can I use rotisserie chicken instead of cooking my own?
Absolutely. Rotisserie chicken is an excellent time-saving substitute. Simply shred about 2 cups of meat from a store-bought bird and follow the rest of the instructions as written.
- → How can I adjust the heat level?
For extra spiciness, add a dash of cayenne pepper or a drizzle of additional hot sauce before serving. For milder flavor, reduce the buffalo sauce amount or use a milder wing sauce variety.
- → What can I substitute for blue cheese?
Ranch dressing works well as a creamy alternative. You can also use crumbled gorgonzola, feta, or simply omit it if you prefer. The dish remains delicious with just the mozzarella and cream cheese base.
- → Can I make this dish ahead?
This dish is best served immediately while hot. However, you can prepare components individually and assemble quickly when ready to serve. Store leftovers in an airtight container for up to 2 days and reheat gently over low heat with a splash of cream.
- → What pairs well with this pasta?
A crisp celery salad complements the spice beautifully, while a cold lager provides excellent beverage pairing. Garlic bread or a simple green salad also work wonderfully alongside this rich, flavorful dish.
- → Is this suitable for gluten-free diets?
The dish as written contains gluten from traditional pasta. To make it gluten-free, substitute with gluten-free penne or rotini, and verify that your buffalo sauce and cheeses are gluten-free certified.