There is nothing quite like the soulful, spicy warmth of a homemade Smoked Buffalo Chicken Pasta Recipe to bring comfort and excitement to your dinner table. Imagine tender, smoky chicken thighs bathed in a vibrant Buffalo Wild Wings Spicy Garlic Sauce, mingling with creamy Alfredo and melty cheeses, all tossed through perfectly cooked cellentani pasta. This dish balances smoky, spicy, creamy, and cheesy in a way that feels effortlessly indulgent yet satisfying. If you crave a recipe that delivers big on flavor and satisfaction, this Smoked Buffalo Chicken Pasta Recipe is a must-try that could easily become your new favorite go-to meal for gatherings or cozy nights in.
Ingredients You’ll Need
Getting the ingredients right is the foundation of this dish’s success. Each component is carefully chosen to create the perfect harmony of smoky spice, creaminess, and texture that defines the Smoked Buffalo Chicken Pasta Recipe.
- 1 ½ lbs boneless, skinless chicken thighs: They stay juicy and tender when smoked longer than breasts, absorbing smoky flavor beautifully.
- ½ teaspoon salt: A basic seasoning that enhances every other flavor without overpowering.
- ½ teaspoon black pepper: Adds a subtle warmth and slight bite to the chicken marinade.
- ½ teaspoon garlic powder: Brings a deep, mellow garlic flavor that complements the fresh minced garlic.
- ½ teaspoon onion powder: Elevates the savory notes and adds complexity to the marinade.
- ½ teaspoon paprika: Offers mild smokiness and a rich color to the chicken.
- ½ teaspoon Italian seasoning: A fragrant blend that adds herbaceous undertones.
- 1 tablespoon minced garlic: Fresh garlic brings a bright, pungent layer that wakes up the palate.
- ½ cup Buffalo Wild Wings Spicy Garlic Sauce (or your favorite buffalo sauce): The star of the dish for that iconic Buffalo flavor with a spicy garlic twist.
- 16 oz cellentani pasta (or your favorite pasta shape): Spiral pasta like cellentani holds sauce beautifully and adds a fun twist to presentation.
- 1 (15 oz) jar Alfredo sauce: Creamy and smooth, it tempers the spice and brings luscious richness to the pasta.
- 4 oz cream cheese, softened: Boosts creaminess and helps create a dreamy sauce that clings to the noodles.
- 8 oz shredded mozzarella cheese: Melts into gooey, stretchy goodness throughout the dish.
- ¼ cup ranch dressing: Adds a cooling tang that balances the heat of the buffalo sauce.
- Grated Parmesan cheese, for garnish: A salty, nutty finish that enhances overall flavor and adds texture contrast.
- Dried parsley, for garnish: A pop of herbal freshness and vibrant color to brighten the plate.
How to Make Smoked Buffalo Chicken Pasta Recipe
Step 1: Marinate the Chicken
Start by giving your chicken thighs a flavorful bath. In a large bowl, toss the chicken with salt, pepper, garlic powder, onion powder, paprika, Italian seasoning, minced garlic, and that irresistible Buffalo Wild Wings Spicy Garlic Sauce. Let the magic happen as the chicken marinates in the fridge for at least two hours. This step allows every bite to soak up layers of vibrant, spicy, and savory flavor, prepping the chicken for a mouthwatering smoky finish.
Step 2: Smoke the Chicken
Preheat your smoker to a steady 250°F (120°C). Place the marinated chicken thighs in the smoker and let them slowly cook for about 1 ½ hours. This low and slow method infuses a deep, rich smokiness into the meat while keeping it juicy and tender. The chicken is perfectly done when it reaches an internal temperature of 165°F (74°C). Once out of the smoker, let it rest a few minutes before cubing it into hearty, bite-sized pieces.
Step 3: Cook the Pasta
While your chicken smokes, boil a big pot of salted water and cook the cellentani pasta according to the package instructions until al dente. This ensures the pasta holds its shape and provides the right amount of chewiness to soak up the indulgent sauce later on. Drain the pasta and set it aside, ready to join the smoky, spicy party.
Step 4: Assemble and Smoke the Pasta
Grab a smoker-safe dish and lovingly mix together the cooked pasta, creamy Alfredo sauce, softened cream cheese, ranch dressing, shredded mozzarella, and those smoky cubed chicken pieces. Stir until everything is evenly coated and bubbling with flavor. Sprinkle an extra layer of mozzarella on top for that irresistible cheesy crust. Pop it back into your smoker and let it bake for 20 to 30 minutes until the cheese melts into a bubbly, golden masterpiece that looks as dreamy as it tastes.
Step 5: Serve
Once your smoked buffalo chicken pasta is hot, bubbly, and smelling amazing, it’s time to bring it to the table. Garnish with parsley and grated Parmesan cheese to add freshness and a touch of salty elegance that perfectly complements the dish.
How to Serve Smoked Buffalo Chicken Pasta Recipe
Garnishes
The right garnishes can lift this dish from fantastic to unforgettable. Freshly grated Parmesan cheese adds a sharp, nutty contrast, while dried parsley provides a little verdant brightness and a pop of color. For an extra kick, drizzle a bit of extra buffalo sauce over the top to personalize your spice level and keep every bite thrilling.
Side Dishes
This hearty pasta pairs wonderfully with simple, fresh sides. Think crunchy celery sticks and carrot sticks tossed with a cool ranch dip to echo the creamy cooling notes in the dish. A crisp green salad with vinaigrette helps balance the richness, or roasted vegetables can bring earthy depth alongside the bold flavors.
Creative Ways to Present
Serve the Smoked Buffalo Chicken Pasta Recipe straight from a rustic smoker-safe dish for a cozy, communal vibe that invites sharing. For a more polished presentation, plate individual servings in shallow bowls, topped with an extra sprinkle of Parmesan and a sprig of fresh parsley. Consider pairing with mini sliders made from leftover smoked chicken for a fun, casual party option that lets guests enjoy the flavors in new ways.
Make Ahead and Storage
Storing Leftovers
Store any leftover Smoked Buffalo Chicken Pasta Recipe in an airtight container in the refrigerator. It will stay delicious for up to 3 to 4 days, making it perfect for quick lunches or easy dinners throughout the week. The flavors continue to meld and intensify as it rests in the fridge.
Freezing
If you want to save portions for longer, this pasta freezes well. Place cooled portions in freezer-safe containers or bags, removing as much air as possible. It will keep well for up to 2 months. Just thaw overnight in the fridge before reheating for a convenient, flavorful meal anytime.
Reheating
To reheat, cover the pasta loosely with foil and warm it in the oven at 350°F (175°C) until heated through, or microwave in short bursts, stirring occasionally to ensure even warming. Reheating slowly helps maintain creaminess and keeps the chicken juicy rather than drying it out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used if you prefer leaner meat, but be mindful of their tendency to dry out when smoked. Consider reducing smoking time slightly and marinate well to keep them tender.
What if I don’t have a smoker?
No smoker? No problem! You can bake the chicken in the oven at 375°F until it reaches 165°F internal temperature, then assemble the pasta as directed. You’ll still get tasty results, though the smoky depth will be less pronounced.
Can I adjust the spice level?
Definitely! Adjust the amount of buffalo sauce you use according to your heat tolerance. You can also swap the spicy garlic sauce for a milder buffalo sauce or add more ranch dressing to balance the heat.
What pasta works best?
Cellentani is ideal due to its spiral shape that traps sauce, but feel free to use penne, rotini, or even elbow macaroni. Choose a shape that holds sauce well and you enjoy!
Is this recipe suitable for meal prepping?
Yes! This Smoked Buffalo Chicken Pasta Recipe is excellent for meal prep since it stores and reheats beautifully, offering a delicious, satisfying lunch or dinner option that saves time on busy days.
Final Thoughts
If you’re longing for a dish that’s creamy, smoky, spicy, and downright comforting all at once, this Smoked Buffalo Chicken Pasta Recipe hits every mark. It’s a celebration of bold flavors and textures that come together in one satisfying, crowd-pleasing meal. Give it a whirl in your kitchen, and prepare for rave reviews and happy plates around the table!
Print
Smoked Buffalo Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 55 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Description
This Smoked Buffalo Chicken Pasta recipe combines tender, smoky chicken thighs with creamy Alfredo sauce, mozzarella, and a spicy buffalo kick. Smoked to perfection, this comforting pasta dish is layered with flavors from marinated chicken and melted cheeses, making it an irresistible crowd-pleaser perfect for gatherings or a hearty family dinner.
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 mixing bowl, combine the chicken thighs with salt, pepper, garlic powder, onion powder, paprika, Italian seasoning, minced garlic, and the buffalo sauce. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to infuse deeply.
- 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 chicken reaches an internal temperature of 165°F (74°C). Once smoked thoroughly, remove from the smoker and cut the chicken into bite-sized cubes.
- Cook Pasta: While the chicken is smoking, bring a large pot of salted water to a boil and cook the cellentani pasta according to the package instructions 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 smoked cubed chicken. Stir everything together until well mixed. Add extra mozzarella cheese on top for a cheesy crust. Place the dish back into the smoker and let it smoke for 20-30 minutes, or until the cheeses have melted completely and the mixture is bubbly and infused with smoky flavor.
- Serve: Remove the pasta from the smoker and garnish with dried parsley, grated Parmesan cheese, and extra buffalo sauce if desired. Serve hot and enjoy the rich smoky, creamy, and spicy flavors in every bite.
Notes
- Use a digital meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- For a less spicy version, reduce the amount of buffalo sauce or use a mild flavor.
- If you do not have a smoker, you can use a grill with indirect heat and wood chips to mimic smoking.
- Softening the cream cheese before mixing helps it blend smoothly into the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
