If you have a craving for something rich, smoky, and packed with just the right amount of spicy kick, this Smoked Buffalo Chicken Pasta Recipe is about to become your new favorite comfort food. Juicy, tender chicken thighs marinated in bold buffalo sauce, smoked to perfection, then tossed with creamy Alfredo, mozzarella, and pasta create a dish bursting with flavor and texture. This recipe elevates classic buffalo chicken by blending it with the smoky goodness of the grill and silky creamy pasta, making each bite a harmonious party of tastes you’ll want to share with everyone you love.
Ingredients You’ll Need
This Smoked Buffalo Chicken Pasta Recipe uses simple, yet thoughtfully chosen ingredients that each play a special role, from adding bold spice and smokiness to creamy, cheesy decadence and satisfying pasta texture. Having these essentials in your kitchen turns a few hours of preparation into a memorable meal everyone will rave about.
- 1 ½ lbs boneless, skinless chicken thighs: Known for their juicy tenderness, perfect for absorbing smoky, spicy flavors.
- ½ teaspoon salt: Enhances all the ingredients’ natural flavors with just the right amount of seasoning.
- ½ teaspoon black pepper: Adds a subtle heat and depth to the marinade.
- ½ teaspoon garlic powder: Gives a savory background note that elevates the buffalo profile.
- ½ teaspoon onion powder: Adds a subtle sweetness and savory complexity.
- ½ teaspoon paprika: Brings a smoky, slightly sweet undertone that complements the smoker’s natural flavor.
- ½ teaspoon Italian seasoning: A herby twist that brightens the overall profile.
- 1 tablespoon minced garlic: Fresh garlic adds pungency and richness to the marinade.
- ½ cup Buffalo Wild Wings Spicy Garlic Sauce (or your favorite buffalo sauce): The signature spice base that gives this recipe its trademark buffalo heat and tang.
- 16 oz cellentani pasta (or your favorite pasta shape): Spiral-shaped pasta that holds sauce beautifully, adding fun texture.
- 1 (15 oz) jar Alfredo sauce: Creamy base that balances spicy buffalo with silky smoothness.
- 4 oz cream cheese, softened: Adds extra creaminess and a slight tanginess for richness.
- 8 oz shredded mozzarella cheese: Melts into a lovely stretch and gooey texture, perfect for smoker finishing.
- ¼ cup ranch dressing: Provides a cooling contrast to the heat and ties the sauce ingredients together.
- Grated Parmesan cheese, for garnish: Adds a salty, nutty finish that enhances every bite.
- Dried parsley, for garnish: Adds a pop of color and subtle herbal notes.
How to Make Smoked Buffalo Chicken Pasta Recipe
Step 1: Marinate the Chicken
First off, mix together the salt, pepper, garlic powder, onion powder, paprika, Italian seasoning, minced garlic, and Buffalo Wild Wings Spicy Garlic Sauce in a bowl. Toss your chicken thighs into this spicy, aromatic marinade, making sure each piece is well-coated. Cover and refrigerate for at least 2 hours. This step infuses the chicken with a deep buffalo kick that will shine through even after smoking.
Step 2: Smoke the Chicken
Get your smoker preheated to 250°F (120°C) and place the chicken thighs inside. Smoke them low and slow for about 1 ½ hours until they reach an internal temperature of 165°F (74°C). Smoking allows that savory buffalo goodness to soak even deeper, adding that signature wood-fired aroma that makes this dish truly special. Once done, slice or cube the chicken for mixing later.
Step 3: Cook the Pasta
While your chicken is smoking away, boil your pasta according to the package directions until it’s al dente. This will ensure the pasta maintains a delightful bite once mixed with the creamy sauce and chicken, keeping the texture perfectly balanced with the rich components.
Step 4: Assemble and Smoke the Pasta
Grab a smoker-safe dish and combine your cooked pasta with the Alfredo sauce, softened cream cheese, ranch dressing, shredded mozzarella, and the smoked, cubed chicken. Mix everything until beautifully blended. Then, sprinkle extra mozzarella cheese on top for that bubbly, golden finish. Place the dish back into the smoker for another 20-30 minutes, letting the cheese melt and the flavors marry beautifully. This final smoked step takes the dish from delicious to downright irresistible.
Step 5: Serve
Once perfectly melted and bubbling, your pasta is ready to be devoured! Garnish with a sprinkle of dried parsley and grated Parmesan cheese for an elegant touch and a boost of flavor. If you like a little extra heat, drizzle some more buffalo sauce on top before serving.
How to Serve Smoked Buffalo Chicken Pasta Recipe
Garnishes
A sprinkle of dried parsley adds a vibrant green hue and subtle herbal freshness that lightens the rich, smoky dish beautifully. Parmesan cheese adds a salty, nutty bite that makes every mouthful pop. Don’t be shy to add an extra drizzle of buffalo sauce for those who truly crave heat.
Side Dishes
This pasta pairs wonderfully with crisp, refreshing sides that cut through the richness. A simple green salad with a tangy vinaigrette, crunchy celery sticks, or roasted vegetables bring balance and texture contrasts. For a heartier meal, soft garlic bread or buttery cornbread complements the smoky weighted flavors perfectly.
Creative Ways to Present
Try serving the pasta in individual oven-safe ramekins, topped with fresh scallions or chives for a pop of color and oniony brightness. You could also bake it in a casserole dish, allowing guests to scoop generous helpings straight from a communal favorite, encouraging sharing and smiles.
Make Ahead and Storage
Storing Leftovers
Place leftover Smoked Buffalo Chicken Pasta in an airtight container and refrigerate. It will keep well for 3-4 days, making it a perfect make-ahead meal for busy weeknights or lunch the next day.
Freezing
This dish freezes beautifully. Portion it into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge for best results. Freezing locks in flavors while allowing you to enjoy this smoky, spicy delight anytime.
Reheating
Reheat leftovers gently either in the microwave or stovetop. For the stove, warm it slowly over low heat, stirring occasionally to prevent sticking and to revive the creamy texture. A quick sprinkle of additional mozzarella or Parmesan when reheating keeps it luscious and cheesy.
FAQs
Can I use chicken breasts instead of thighs for this Smoked Buffalo Chicken Pasta Recipe?
You absolutely can, but thighs tend to stay juicier and more flavorful when smoked. If you prefer breasts, consider brining them first or monitoring closely to avoid drying out.
What if I don’t have a smoker? Can I bake the chicken and pasta instead?
Definitely! Marinate and bake your chicken at 375°F until cooked through, then assemble the dish and bake until bubbly and melted. You’ll miss the smoky notes, but the flavor will still be delicious.
Is there a substitute for Buffalo Wild Wings Spicy Garlic Sauce?
You can use any buffalo sauce with a spicy garlic profile or mix hot sauce with a little minced garlic and butter for a homemade alternative that works just as well.
Can I make this recipe vegetarian?
For a vegetarian spin, swap the chicken for smoked tofu or roasted cauliflower, and use a dairy-free buffalo sauce and cheese alternatives. The smoky, spicy pasta experience remains impressive!
How spicy is this dish, and can I adjust the heat level?
This recipe brings a moderate spicy kick thanks to the buffalo sauce. You can easily tailor it by reducing the buffalo sauce amount or adding more ranch dressing and cream cheese to mellow the heat.
Final Thoughts
This Smoked Buffalo Chicken Pasta Recipe is one of those fantastic meals that feels like a special occasion but comes together with accessible ingredients and straightforward steps. Each smoky, spicy, creamy forkful tells a story of comfort food with a bold twist. Trust me, once you try it, you’ll want to make it again and again, sharing it with every friend and family member who craves that perfect balance of heat and richness.
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 combines tender smoked chicken thighs marinated in spicy buffalo sauce with creamy Alfredo and cheeses, all smoked to perfection for a rich, smoky flavor. It’s an indulgent comfort food perfect for gatherings or game day, boasting a beautiful balance of smoky, spicy, and cheesy elements in every bite.
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 pasta 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
- Extra buffalo sauce, optional
Instructions
- Marinate 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. Toss until the chicken is fully coated. Cover the bowl and refrigerate for at least 2 hours to let the flavors penetrate the meat.
- Smoke Chicken: Preheat your smoker to 250°F (120°C). Place the marinated chicken thighs on the smoker rack and smoke for 1 ½ hours, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the smoker and cut into bite-sized cubes.
- Cook Pasta: While the chicken smokes, cook the pasta in a large pot of boiling salted water according to the package directions until al dente. Drain and set aside.
- Assemble and Smoke Pasta: In a smoker-safe dish, combine the cooked pasta, Alfredo sauce, softened cream cheese, ranch dressing, shredded mozzarella cheese, and the cubed smoked chicken. Stir well to mix all the ingredients evenly. Top the mixture with additional shredded mozzarella cheese for extra cheesy goodness. Place the dish back into the smoker and smoke for an additional 20 to 30 minutes or until the cheese on top is melted, bubbly, and slightly golden.
- Serve: Remove the smoked pasta from the smoker. Garnish with dried parsley, a generous sprinkle of grated Parmesan cheese, and extra buffalo sauce if desired. Serve warm and enjoy the smoky, spicy, and creamy flavors of this Buffalo Chicken Pasta dish.
Notes
- For a milder flavor, reduce the amount of buffalo sauce in the marinade.
- If you don’t have a smoker, you can cook the chicken in an oven at 250°F for 1 ½ hours and then broil the assembled pasta for 5-10 minutes to melt the cheese.
- Cellentani pasta works well because its spiral shape holds the sauce nicely, but feel free to substitute with rotini, penne, or rigatoni.
- Ensure the cream cheese is softened for easy mixing into the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
