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
Scale
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.
