If you love bold flavors and creamy comfort food, this Smoked Buffalo Chicken Pasta Recipe is going to become your new go-to dinner. Picture tender smoked chicken thighs marinated in spicy buffalo sauce, tossed with perfectly cooked pasta and smothered in a rich blend of Alfredo sauce, cream cheese, and mozzarella. Every bite offers that awesome smoky heat complemented by a luscious, cheesy sauce that pulls together an unforgettable dish. Whether you’re cooking for a crowd or just craving something exciting for weeknight dinner, this recipe combines ease and wow-factor in a way that truly shines.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a special role in building layers of flavor and texture. From the smoky spices on the chicken to the creamy sauce and melty cheese, every component counts for a delicious final result.
- 1 ½ lbs boneless, skinless chicken thighs: The juicy, tender base that soaks up all the smoky buffalo goodness.
- ½ teaspoon salt: Balances and enhances the other flavors.
- ½ teaspoon black pepper: Adds mild heat and depth.
- ½ teaspoon garlic powder: Gives a subtle savory kick.
- ½ teaspoon onion powder: Rounds out the seasoning with gentle sweetness.
- ½ teaspoon paprika: Offers a smoky warmth that complements the smoker’s magic.
- ½ teaspoon Italian seasoning: Introduces a touch of herbaceous complexity.
- 1 tablespoon minced garlic: Fresh garlic flavor that infuses the marinade.
- ½ cup Buffalo Wild Wings Spicy Garlic Sauce: The star buffalo sauce that delivers heat and tangy garlic punch.
- 16 oz cellentani pasta: A fun spiral shape that holds sauce beautifully, or any pasta you love.
- 1 (15 oz) jar Alfredo sauce: Provides rich, creamy indulgence that balances the spice.
- 4 oz cream cheese, softened: Adds silky texture and mild tang to the sauce.
- 8 oz shredded mozzarella cheese: Melts into gooey, cheesy perfection.
- ¼ cup ranch dressing: Brings cool creaminess and herb flavor.
- Grated Parmesan cheese: Brightens the dish with salty sharpness when garnished.
- Dried parsley: Adds a pop of color and fresh herbal notes to finish.
How to Make Smoked Buffalo Chicken Pasta Recipe
Step 1: Marinate the Chicken
Begin by mixing your chicken thighs with salt, pepper, garlic powder, onion powder, paprika, Italian seasoning, minced garlic, and that bold Buffalo Wild Wings Spicy Garlic Sauce. Letting the chicken marinate for at least 2 hours (or overnight if you have time) allows every piece to soak up that perfect combo of heat, herb, and garlic flavor.
Step 2: Smoke the Chicken
Set your smoker to 250°F and smoke the chicken thighs for about 1 ½ hours, until they reach an internal temperature of 165°F. Smoking infuses incredible depth and smokiness that lifts this dish way beyond your conventional buffalo chicken pasta. After smoking, cut the chicken into bite-sized cubes, ready to mingle with the rest of the ingredients.
Step 3: Cook the Pasta
While your chicken is getting smoky perfection, boil your pasta according to the package instructions. Cellentani’s spirals are ideal because they hold onto the sauce beautifully, but any favorite pasta shape will work just fine.
Step 4: Combine and Smoke the Pasta Dish
In a smoker-safe dish, toss together the cooked pasta, Alfredo sauce, softened cream cheese, ranch dressing, shredded mozzarella, and the cubed smoky chicken. Stir until everything is evenly combined and creamy. Then, sprinkle extra mozzarella cheese on top and pop it back into the smoker for 20 to 30 minutes. This step lets the cheese melt and become bubbly, locking in all those rich flavors with an irresistible smoked finish.
Step 5: Garnish and Serve
Finish the dish with a sprinkle of dried parsley and grated Parmesan cheese to add fresh color and a savory finish. For an extra kick, drizzle additional buffalo sauce on top – it’s all about customizing to your heat-loving heart’s desire!
How to Serve Smoked Buffalo Chicken Pasta Recipe
Garnishes
Simple garnishes like dried parsley and Parmesan bring pops of green and umami brilliance that make the dish feel fresh and complete. A little drizzle of extra buffalo sauce or a dollop of ranch on the side lets everyone tailor the heat and creaminess just how they like it.
Side Dishes
This pasta pairs wonderfully with light, crisp sides that balance the creamy richness. Think crunchy celery sticks or a refreshing cucumber salad. You could also serve it with garlic bread to soak up all those delicious sauces and smoky bits.
Creative Ways to Present
For a party or potluck, serve this pasta in a big rustic cast iron skillet or a vibrant casserole dish straight from the smoker. Garnish with a handful of chopped scallions or even some crushed blue cheese crumbles for an extra flavor punch that mimics classic buffalo wings flavor profiles.
Make Ahead and Storage
Storing Leftovers
Any leftover Smoked Buffalo Chicken Pasta Recipe stores well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after a day, making it perfect for next-day lunches or dinners.
Freezing
If you want to stash some away, freeze the cooled pasta in a freezer-safe container for up to 2 months. Just thaw in the refrigerator overnight before reheating.
Reheating
To reheat, warm your leftovers gently in the oven or on the stovetop to preserve the creamy texture. Adding a splash of milk or cream while reheating helps restore the saucy consistency without drying it out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but thighs stay juicier and more flavorful after smoking, which makes a big difference in this pasta. If using breasts, watch the cooking time carefully to avoid drying out.
What if I don’t have a smoker?
No smoker? No problem! You can bake the chicken thighs in the oven at 275°F until they reach 165°F internal temperature, then finish under the broiler to get a bit of a char and smoky flavor by adding smoked paprika or liquid smoke to the marinade.
Can I make this dish spicier or milder?
Definitely customize the heat by adjusting the buffalo sauce amount or choosing mild buffalo sauce for less heat. Adding more ranch dressing or cream cheese can also mellow out the spice if you need to.
What pasta shapes work best?
Cellentani spirals are perfect for holding sauce, but penne, rotini, or fusilli would all be great substitutes. Just pick a pasta shape that grabs onto the creamy sauce well.
Can I prepare this recipe ahead of time?
You can marinate the chicken a day ahead and keep it refrigerated. The pasta and sauce mixture can also be assembled earlier and smoked just before serving for best texture.
Final Thoughts
This Smoked Buffalo Chicken Pasta Recipe is one of those dishes that makes you want to invite everyone over for dinner just to share how amazing it tastes. The smoky, spicy, and creamy combo is a winner every time, and once you’ve tried it, you’ll be hooked on recreating those smoky buffalo vibes at home. Trust me, this is a recipe you’ll make again and again!
Print
Smoked Buffalo Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 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. Smoked to perfection, then tossed with cheeses and ranch dressing, this crowd-pleasing dish offers a perfect balance of smoky, spicy, and creamy flavors—ideal for gatherings or comforting weeknight dinners.
Ingredients
Chicken and 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 large bowl, combine the chicken thighs with salt, black pepper, garlic powder, onion powder, paprika, Italian seasoning, minced garlic, and Buffalo Wild Wings Spicy Garlic Sauce. Mix well to evenly coat the chicken. Cover and refrigerate for at least 2 hours to allow flavors to meld.
- Smoke the Chicken: Preheat your smoker to 250°F (120°C). Place the marinated chicken thighs on the smoker rack and smoke for approximately 1 ½ hours, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and infused with smoky flavor. Remove from smoker and cut the chicken into cubes.
- Cook the Pasta: While the chicken is smoking, bring a large pot of salted water to a boil. Cook the cellentani pasta according to the package instructions until al dente. Drain and set aside.
- Combine and Smoke the Pasta Dish: In a smoker-safe dish, mix together the cooked pasta, Alfredo sauce, softened cream cheese, ranch dressing, shredded mozzarella cheese, and the smoked cubed chicken. Stir well to combine all ingredients thoroughly. Top the mixture with additional shredded mozzarella cheese. Place the dish back in the smoker and cook for 20-30 minutes, or until the cheese is fully melted and bubbly.
- Garnish and Serve: Remove the pasta from the smoker and garnish with dried parsley and grated Parmesan cheese. For extra heat, drizzle additional buffalo sauce over the top if desired. Serve immediately and enjoy the rich, smoky, and creamy flavors.
Notes
- Marinating the chicken overnight enhances the flavor even more.
- If you don’t have a smoker, you can bake the chicken and then bake the pasta mixture in the oven at 375°F until bubbly.
- Adjust the amount of buffalo sauce for milder or spicier heat according to your preference.
- Use any pasta shape you prefer if cellentani is unavailable.
- Make sure to use a smoker-safe dish for the final melting of cheese to avoid melting or warping.
