Creamy Buffalo Chicken Pasta with Blue Cheese and Celery

Chef’s secret time: a little trick I picked up in a frantic restaurant kitchen that changed the way I do buffalo chicken forever. Instead of drowning shredded chicken in sauce and praying for magic, I sear bite-sized pieces to get that caramelized, slightly crisp edge, then bathe them in a silky buffalo-cream sauce so the heat and tang sink into every bite. This version leans into contrast — creamy, spicy, and crunchy — with bright celery and bold blue cheese crumbles. I’ll walk you through the quick steps, the tiny chef hacks that save you time, and how to rescue the sauce if it looks like it’s sulking. Trust me: once you try the sear-then-sauce move, you’ll whisper my name every time you make buffalo pasta.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

I love this dish because it balances punchy heat with luxurious creaminess — imagine bright, vinegary buffalo sauce wrapped in a velvety blanket of cream and cream cheese, studded with crunchy celery and tangy blue cheese. It feels fancy but comes together fast, so you get rich textures (crispy chicken edges, silky sauce, crunchy celery) without babysitting the stove. It’s so easy even your takeout app gets jealous.

Ingredients

For the Main Dish:

• 12 oz penne or rigatoni
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 3/4 cup buffalo hot sauce (like Frank’s)
• 1 cup heavy cream
• 4 oz cream cheese, cubed
• 1/2 cup blue cheese crumbles, plus extra for garnish
• 2 celery ribs, finely diced (reserve a few slices for garnish)
• 2 tbsp chopped chives or scallions
• 1/4 cup pasta cooking water (reserved)
• Salt & freshly ground black pepper, to taste
• Lemon wedge (optional, for brightness)

For the Sauce / Garnish (if applicable):

• Extra blue cheese for sprinkling
• Optional: 1/2 cup shredded mozzarella if you want melty stretch

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the 12 oz pasta until just al dente (about 8–10 minutes, check package). While the pasta cooks, heat a large skillet over medium-high heat. The kitchen will smell like starchy steam and promise — you’re off to a good start.

Step 2:

Pat the chicken dry and season with salt and pepper. Add 1 tbsp olive oil and 2 tbsp butter to the hot skillet, then add the chicken in a single layer. Let it sear without fussing for about 4 minutes until the undersides look golden, then toss and cook another 3–4 minutes until cooked through. Aim for golden-browned edges and an internal temp of 165°F. If you see steam but no color, increase the heat slightly — color equals flavor.

Step 3:

Reduce heat to medium, push the chicken to one side, and melt the remaining butter if needed. Add the 3 cloves garlic and sauté until fragrant (you’ll smell toasted garlic, about 30 seconds). Pour in the 3/4 cup buffalo sauce and 1 cup heavy cream, then whisk in the 4 oz cream cheese until smooth. The sauce will bubble and smell bright, tangy, and buttery — a very happy aroma.

Step 4:

Stir in 1/2 cup blue cheese crumbles and 2 diced celery ribs, then add 1/4 cup reserved pasta water to loosen the sauce. Simmer for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon. Toss in the cooked pasta and combine, letting the sauce cling to every ridge. If it looks too thick, add more pasta water by tablespoonfuls.

Step 5:

Finish with chopped chives and a squeeze of lemon if you like brightness. Spoon into bowls and scatter extra blue cheese and celery on top for contrast. If you want bubbly cheese, transfer to an oven-safe dish and broil for 2–3 minutes or bake at 400°F for 8–10 minutes until golden. Serve hot and listen for satisfied slurps.

Pro Tips

• Dry the chicken well before searing — moisture steals your browning. I pat pieces with paper towels until they stop squeaking.
• Reserve pasta water! The starchy water helps the sauce cling and gives silkiness without extra cream.
• Use full-fat dairy (heavy cream, cream cheese) for the creamiest outcome; low-fat versions curdle more easily.
• Want a faster weeknight route? Use shredded rotisserie chicken — toss it into the sauce at the end to heat through for 3–4 minutes.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ tofu: Use extra-firm tofu, press and cube it, then crisp in a hot skillet. Texture becomes chewier and soaks up sauce nicely.
• Heavy cream ↔ Greek yogurt: Stir in full-fat Greek yogurt off the heat to avoid curdling. Sauce tastes tangier and lighter.
• Gluten-free: Use GF pasta — timing may change by a couple minutes.
• Dairy-free option: Use canned full-fat coconut milk and dairy-free cream cheese; omit blue cheese or use a tangy dairy-free alternative and extra lemon and chives for brightness.

Variations & Tips

• Make it kid-friendly: halve the buffalo sauce and add a little tomato paste for color and sweetness.
• Turn up the heat: add a pinch of cayenne or a few dashes of hot sauce to the sauce while simmering.
• Vegetarian: swap chicken for roasted cauliflower florets and pan-fried tofu for a hearty, meaty feel.
• Bacon boost: crumble 4 slices cooked bacon on top for smoky crunch.
• Ranch swap: replace blue cheese with ranch dressing for a familiar backyard-game flavor.
• Add roasted red peppers for sweetness and color contrast.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the pasta and sauce separately, then combine before reheating. Store in an airtight container up to 3 days. Reheat gently on the stove with a splash of water or cream to revive the sauce.

Can I double the recipe?

Sure thing. Use a wider pan so the chicken browns properly; you may need to cook the chicken in two batches to avoid steaming.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken pieces should show golden-brown edges and reach an internal temperature of 165°F. The sauce should thicken enough to coat the pasta — not soupy, but not glued together either.

What if I don’t have ingredient X?

No drama. Swap blue cheese for feta (saltier) or goat cheese for tang. No cream cheese? Use extra cream and a spoonful of Greek yogurt off heat.

How I Like to Serve It

I serve this on cozy weeknights with a simple green salad and crunchy croutons — the salad’s acidity cuts through the richness. For game day, I pile it onto a big platter, scatter extra blue cheese and celery, and let people help themselves. It pairs beautifully with an ice-cold lager or a crisp Sauvignon Blanc. Hot, creamy, and unapologetically bold — perfect for feeding a hungry crowd or indulging solo.

Notes

• Store leftovers in the fridge up to 3 days. Reheat over low heat with a splash of cream or water to loosen the sauce.
• Always cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: You’ve got heat, cream, crunch, and tang all in one bowl — now go impress someone (or just yourself) with this cozy, spicy, totally satisfying buffalo chicken pasta!