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
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 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.
