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
Scale
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.
