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
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 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.
