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If you love bold flavors and creamy comfort all in one plate, this Smoked Buffalo Chicken Pasta Recipe is an absolute game changer. Tender, smoky chicken thighs marinated in spicy garlic buffalo sauce mingle perfectly with cheesy, saucy pasta for a dish that feels indulgent yet surprisingly approachable. Whether you’re feeding a crowd or just want to treat yourself, this recipe delivers that irresistible combination of heat, creaminess, and smoky depth that keeps you coming back for seconds.
Ingredients You’ll Need
Each ingredient in this Smoked Buffalo Chicken Pasta Recipe plays a crucial role—from the smoky chicken infusing rich, deep flavor to the creamy blend of cheeses and sauces that make every forkful luscious. Let’s break down these essentials that turn simple pantry staples into a meal you’ll crave.
- 1 ½ lbs boneless, skinless chicken thighs: Perfect for smoking because they stay juicy and soak up all that buffalo goodness.
- ½ teaspoon salt: Enhances the natural flavors of the chicken and balances the dish.
- ½ teaspoon black pepper: Adds a subtle bite and complexity to the seasoning.
- ½ teaspoon garlic powder: Boosts the savory notes without overpowering.
- ½ teaspoon onion powder: Adds a mild, sweet aroma that complements the garlic.
- ½ teaspoon paprika: Brings a smoky color and gentle warmth.
- ½ teaspoon Italian seasoning: A herbaceous kick that adds depth and brightness.
- 1 tablespoon minced garlic: Fresh garlic takes the buffalo sauce to the next level.
- ½ cup Buffalo Wild Wings Spicy Garlic Sauce: The heart of the buffalo heat and flavor—choose your favorite buffalo sauce if you like.
- 16 oz cellentani pasta: Twisted shape traps sauce perfectly, but any pasta you love will do.
- 1 (15 oz) jar Alfredo sauce: Creamy base that softens the heat while adding richness.
- 4 oz cream cheese, softened: Makes the sauce luxuriously smooth and velvety.
- 8 oz shredded mozzarella cheese: Melts beautifully throughout for cheesy pulls.
- ¼ cup ranch dressing: Adds a cool, tangy contrast to the spicy buffalo flavors.
- Grated Parmesan cheese: A sharp, nutty garnish that finishes the pasta with elegance.
- Dried parsley: A pop of color and fresh herb flavor on top.
How to Make Smoked Buffalo Chicken Pasta Recipe
Step 1: Marinate the Chicken
Begin by mixing the chicken thighs with salt, black pepper, garlic powder, onion powder, paprika, Italian seasoning, minced garlic, and that delicious Spicy Garlic Buffalo Sauce. This marinade is your flavor powerhouse, infusing every bite with a spicy, garlicky punch. Letting it rest in the fridge for at least two hours allows those bold flavors to sink deep into the meat, setting the stage for tender, smoky perfection.
Step 2: Smoke the Chicken
Preheat your smoker to 250°F. Carefully place your marinated chicken thighs on the rack and smoke them low and slow for about an hour and a half. Smoking at a steady temperature not only cooks the chicken through but imparts that unmistakable smokiness which transforms this pasta from ordinary to unforgettable. Check that the internal temperature reaches 165°F to ensure safety and juiciness. Once smoked, cut the thighs into bite-sized cubes ready to mingle with your pasta.
Step 3: Cook the Pasta
While the chicken works its magic in the smoker, bring a large pot of salted water to a boil and cook your cellentani pasta according to the package instructions. This twisted pasta shape is ideal because it captures more sauce with every bite, making the dish comforting and flavorful all around. Drain and set aside, perfectly al dente and ready to soak up all the creamy buffalo goodness.
Step 4: Combine and Smoke the Pasta
In a smoker-safe dish, blend the cooked pasta with Alfredo sauce, softened cream cheese, ranch dressing, shredded mozzarella cheese, and the smoked chicken cubes. Stir everything until the sauce evenly coats every piece of pasta and chicken. Don’t be shy—top it off with more mozzarella for that irresistible cheesy crust. Pop it back in the smoker for 20 to 30 minutes until the cheese melts into a bubbling, golden delight. This final step melds the flavors and textures beautifully, turning your pasta into a smoky, creamy masterpiece.
Step 5: Garnish and Enjoy
Once out of the smoker, sprinkle your creation with dried parsley and generous amounts of grated Parmesan cheese. If you want an extra kick, drizzle some additional buffalo sauce on top. This is the perfect moment to admire that vibrant orange-cheese gloss before digging in—each bite should bring a heavenly combination of smoky heat and creamy comfort.
How to Serve Smoked Buffalo Chicken Pasta Recipe
Garnishes
A simple garnish can elevate your dish from delicious to spectacular. Freshly grated Parmesan cheese lends a salty, nutty layer, while dried parsley adds a cheerful green hint that brightens the plate visually and flavor-wise. For an extra touch of pizzazz, consider drizzling a bit more buffalo sauce or even a sprinkle of sliced green onions for a fresh crunch.
Side Dishes
This buffalo chicken pasta pairs beautifully with crisp, refreshing sides that cut through the richness. A simple mixed green salad with a light vinaigrette or crunchy celery sticks can provide that needed contrast. Roasted vegetables like asparagus or broccoli also complement the smoky spice without overwhelming the palate, making your meal balanced and wholesome.
Creative Ways to Present
Want to impress your guests? Serve the pasta family-style in a rustic cast-iron skillet for a cozy, communal feel. Alternatively, plate individual portions in shallow bowls, topping each with a sprig of fresh herbs and a Parmesan wedge for an elegant touch. If you’re feeling festive, offer mini bowls alongside an extra bowl of buffalo sauce for dipping or drizzling, letting everyone customize their spice level.
Make Ahead and Storage
Storing Leftovers
Your smoked buffalo chicken pasta makes fabulous leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to four days. The flavors actually deepen a bit overnight, making the next-day meal just as satisfying. Just be sure to cool it completely before sealing to maintain freshness.
Freezing
This recipe freezes quite well if you want to prep in advance. Portion it into freezer-safe containers and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge for best texture. Keep in mind the fresh garnishes are best added after reheating.
Reheating
To reheat, place the pasta in a microwave-safe dish and warm it gently in short bursts, stirring occasionally to ensure even heating. For the best results preserving texture and flavor, warming in a 350°F oven covered with foil for 15-20 minutes works wonderfully. Add fresh Parmesan and parsley after reheating to refresh the dish.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs stay extra juicy and tender when smoked low and slow, chicken breasts can work if you watch the cooking time closely so they don’t dry out. Consider brining the breasts beforehand to add moisture or marinate a bit longer.
What if I don’t have a smoker? Can I bake the chicken instead?
Yes! You can bake the marinated chicken at 375°F for about 25-30 minutes until fully cooked. While you won’t get the smokiness, the buffalo marinade still delivers fantastic flavor.
Is this recipe very spicy?
This Smoked Buffalo Chicken Pasta Recipe strikes a nice balance of spicy and creamy. If you prefer less heat, reduce the buffalo sauce amount or choose a mild version. You can always add more buffalo sauce at the table for those who like it hotter.
What pasta shapes work best?
Cellentani is ideal because its shape helps hold onto the sauce, but feel free to use penne, rotini, or shells if that’s what you have on hand.
Can I make this recipe vegetarian?
To keep the buffalo flavor without chicken, use smoked or grilled vegetables like cauliflower bites or mushrooms and follow the same steps. The creamy buffalo sauce and cheese will still shine.
Final Thoughts
This Smoked Buffalo Chicken Pasta Recipe is one of those ultimate crowd-pleasers that’s as comforting as it is exciting. Combining smoky, spicy chicken with layers of creamy, cheesy goodness creates a meal that’s truly special. Whether it’s game day, a family dinner, or a casual get-together, I encourage you to give this recipe a try—you might just find your new favorite comfort dish.
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Smoked Buffalo Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8-9 servings
- Category: Main Course
- Method: Smoking
- Cuisine: American
Description
This Smoked Buffalo Chicken Pasta recipe combines tender, smoky chicken thighs marinated in a spicy garlic buffalo sauce with creamy Alfredo pasta, cream cheese, mozzarella, and ranch dressing. Slow smoked to infuse rich flavor, this decadent dish is perfect for game day or a comforting dinner that serves 8 to 9 people.
Ingredients
Chicken Marinade
- 1 ½ lbs boneless, skinless chicken thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- 1 tablespoon minced garlic
- ½ cup Buffalo Wild Wings Spicy Garlic Sauce (or your favorite buffalo sauce)
Pasta and Sauce
- 16 oz cellentani pasta (or your favorite shape)
- 1 (15 oz) jar Alfredo sauce
- 4 oz cream cheese, softened
- 8 oz shredded mozzarella cheese
- ¼ cup ranch dressing
Garnish
- Grated Parmesan cheese, for garnish
- Dried parsley, for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs with salt, black pepper, garlic powder, onion powder, paprika, Italian seasoning, minced garlic, and the Buffalo Wild Wings Spicy Garlic Sauce. Mix until the chicken is evenly coated. Cover and marinate in the refrigerator for at least 2 hours to infuse the flavors.
- Smoke the Chicken: Preheat your smoker to 250°F (120°C). Place the marinated chicken thighs inside and smoke them for 1 ½ hours, or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the smoker and cut it into cubes.
- Cook the Pasta: While the chicken is smoking, bring a large pot of salted water to a boil and cook the cellentani pasta according to the package directions until al dente. Drain and set aside.
- Combine and Smoke the Pasta Dish: In a smoker-safe dish, mix the cooked pasta with Alfredo sauce, softened cream cheese, ranch dressing, shredded mozzarella cheese, and the cubed smoked chicken. Stir thoroughly to combine. Top with additional mozzarella cheese. Place the dish back into the smoker and cook for 20-30 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove the pasta from the smoker. Garnish with dried parsley, grated Parmesan cheese, and extra buffalo sauce if desired. Serve warm and enjoy the smoky, creamy buffalo flavor.
Notes
- Marinating the chicken for at least 2 hours helps deepen the buffalo flavor.
- Using a smoker adds a distinct smoky taste, but if unavailable, you can bake the chicken at 350°F (175°C) for 25-30 minutes until cooked through.
- Adjust the amount of buffalo sauce according to desired spice level.
- For a quicker version, pre-cooked rotisserie chicken can be used instead of smoked chicken.
- Leftovers can be refrigerated and reheated; the pasta thickens, so adding a splash of milk when reheating can restore creaminess.
