If you love the bold kick of buffalo flavor combined with creamy, cheesy comfort food, you’ve got to try this Smoked Buffalo Chicken Pasta Recipe. It’s a dreamy mash-up of tender smoked chicken thighs bathed in spicy garlic buffalo sauce, intertwined with gooey melted cheese and smooth Alfredo—then tossed with perfectly cooked pasta. Every bite sings with smoky, tangy goodness and a luscious texture that feels like a warm hug on a plate. Whether you’re feeding a crowd or craving something unforgettable for dinner, this recipe promises an absolute flavor home run that’s sure to impress.
Ingredients You’ll Need
The magic of this dish comes from a handful of straightforward ingredients, each bringing something special to the table—whether it’s flavor, texture, or a splash of color. They are easy to find but combine to create something truly unforgettable.
- 1 ½ lbs boneless, skinless chicken thighs: Tender and juicy, perfect for soaking up smoke and sauce.
- ½ teaspoon salt: Enhances all the savory flavors.
- ½ teaspoon black pepper: Adds a subtle heat and depth.
- ½ teaspoon garlic powder: For a fragrant garlic undertone.
- ½ teaspoon onion powder: Gives a mild sweetness and balance.
- ½ teaspoon paprika: Provides a smoky warmth and rich color.
- ½ teaspoon Italian seasoning: A herbal touch to round out the spice mix.
- 1 tablespoon minced garlic: Fresh garlic to punch up that bold flavor.
- ½ cup Buffalo Wild Wings Spicy Garlic Sauce (or your favorite buffalo sauce): The buffalo sauce is the soul of the dish, delivering zesty heat and garlicky flair.
- 16 oz cellentani pasta (or your favorite shape): Twisted pasta catches every bit of sauce beautifully.
- 1 (15 oz) jar Alfredo sauce: Creamy and indulgent, creating the luscious base.
- 4 oz cream cheese, softened: Adds velvety richness and helps bind everything together.
- 8 oz shredded mozzarella cheese: Melts perfectly to give that irresistible gooey texture.
- ¼ cup ranch dressing: Balances the heat with cool, herby notes.
- Grated Parmesan cheese, for garnish: A salty finish that perks up each bite.
- Dried parsley, for garnish: Adds a pop of color and fresh herbal aroma.
How to Make Smoked Buffalo Chicken Pasta Recipe
Step 1: Marinate the Chicken
Start this dish by marinating the chicken thighs in a mixture of salt, pepper, garlic powder, onion powder, paprika, Italian seasoning, minced garlic, and spicy buffalo sauce. Let the chicken soak up all these bold flavors for at least two hours in the fridge—that extra time guarantees juicy, flavorful meat when it’s smoked later.
Step 2: Smoke the Chicken
Set your smoker to 250°F (120°C) and place the chicken thighs inside. Smoke them slowly for about 1½ hours or until an internal thermometer reads 165°F (74°C). This step infuses the chicken with that deep smoky aroma and tender texture that makes this Smoked Buffalo Chicken Pasta Recipe so special.
Step 3: Cook the Pasta
While your chicken smokes, boil the pasta according to package instructions until al dente. Using cellentani or a similarly shaped pasta helps catch the creamy sauce, which means more flavor in every mouthful.
Step 4: Assemble and Smoke the Pasta
Combine cooked pasta, Alfredo sauce, softened cream cheese, ranch dressing, shredded mozzarella, and the smoked, cubed chicken in a smoker-safe dish. Stir everything together thoroughly so every piece gets coated in the luscious sauce. Top with extra mozzarella cheese, then return the dish to the smoker for 20 to 30 minutes until the cheese melts and bubbles beautifully.
How to Serve Smoked Buffalo Chicken Pasta Recipe
Garnishes
Sprinkle grated Parmesan cheese and dried parsley on top right before serving for an added burst of flavor and a visually inviting touch. If you’re a fan of extra heat, drizzle a little more buffalo sauce over the plate to make it pop!
Side Dishes
This dish is rich and flavorful, so pairing it with something light and crisp works wonderfully. Consider a fresh green salad with vinaigrette or roasted vegetables to balance the creamy, spicy pasta.
Creative Ways to Present
Serve the pasta in individual rustic bowls topped with a sprig of fresh herbs or a sprinkle of crushed red pepper flakes for extra flair. You could even hollow out mini bread bowls for a playful, shareable presentation that’s sure to wow guests!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Smoked Buffalo Chicken Pasta Recipe to an airtight container and refrigerate. It will keep well for up to 3 days while maintaining most of its deliciousness.
Freezing
If you want to save this for longer, freeze the pasta in a freezer-safe container for up to 2 months. Be sure to leave some space at the top since the sauce will expand slightly when frozen.
Reheating
Reheat leftovers gently in a microwave or on the stove over low heat, stirring occasionally. Add a splash of milk or cream if it seems too thick, to bring back that creamy, saucy texture we all love.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, though thighs tend to stay juicier and more tender when smoked. Just watch the cooking time so they don’t dry out.
What if I don’t have a smoker?
You can bake the chicken in an oven at 275°F (135°C) for about 1 hour, then broil briefly for a smoky finish. The dish will still be delicious, just less intensely smoky.
Can I use a different buffalo sauce?
Yes, feel free to swap in your favorite buffalo sauce. Just pick one with a good balance of heat and flavor to keep that spicy garlic essence shining through.
Is this dish very spicy?
It has a nice kick, but the cream cheese, Alfredo, and ranch dressing mellow out the heat. You can always adjust the amount of buffalo sauce to make it milder or fierier according to your taste.
What pasta shapes work best?
Chunkier, twisted shapes like cellentani, fusilli, or rotini are ideal because they hold onto the creamy sauce and bits of chicken perfectly.
Final Thoughts
This Smoked Buffalo Chicken Pasta Recipe is a game-changer for anyone craving bold, comforting flavors with a smoky twist. It’s the kind of dish you’ll want to make again and again, especially when you want to wow friends or cozy up with something really satisfying. Trust me, once you try it, this recipe will quickly become a cherished favorite in your cooking rotation. Go ahead and dive into that perfect blend of smoky, spicy, and creamy deliciousness—you won’t regret it!
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Smoked Buffalo Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Description
This Smoked Buffalo Chicken Pasta combines tender smoked chicken thighs marinated in a spicy garlic buffalo sauce with creamy Alfredo-coated pasta, baked to melty perfection in a smoker. It’s a smoky, cheesy, and flavorful dish perfect for game day or a comforting family meal.
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 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 bowl, combine the chicken thighs with salt, black pepper, garlic powder, onion powder, paprika, Italian seasoning, minced garlic, and buffalo sauce. Mix well until all chicken pieces are evenly coated. Cover and refrigerate for at least 2 hours to allow the flavors to infuse.
- Smoke Chicken: Preheat your smoker to 250°F (120°C). Place the marinated chicken thighs in the smoker and cook for about 1 ½ hours, or until the internal temperature reaches 165°F (74°C). Once cooked, remove from the smoker and cut the chicken into bite-sized cubes.
- Cook Pasta: While the chicken smokes, cook the pasta according to the package instructions until al dente. Drain the pasta 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. Mix well to ensure everything is evenly combined. Top the mixture with additional shredded mozzarella cheese. Place the dish back into the smoker and smoke for an additional 20-30 minutes, or until the cheese has melted and is bubbly.
- Serve: Remove the pasta from the smoker and garnish with dried parsley, grated Parmesan cheese, and extra buffalo sauce if desired. Serve warm and enjoy the smoky, spicy, and creamy flavors.
Notes
- Ensure the chicken reaches a safe internal temperature of 165°F (74°C) before serving.
- The smoking time may vary depending on your smoker; monitor the temperature closely.
- You can substitute cellentani pasta with other pasta shapes like penne or rotini.
- If you do not have a smoker, you can cook the chicken on a grill with smoke chips or bake the assembled pasta in an oven at 350°F for 25-30 minutes.
- For extra heat, add more buffalo sauce to the mixture or on top before serving.
