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
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 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.
