A bold, creamy pasta dish with tender chicken and a spicy Buffalo cheese sauce—perfect for a quick, comforting dinner.

12 oz penne or rotini pasta

2 cups cooked chicken breast, shredded or diced

2 tbsp unsalted butter

3 cloves garlic, minced

½ cup Buffalo wing sauce (adjust to taste)

7 oz cream cheese, softened and cubed

½ cup sour cream

½ cup milk

1 cup shredded mozzarella cheese

½ cup shredded cheddar cheese

½ tsp salt

¼ tsp black pepper

½ tsp smoked paprika (optional)

2 green onions, thinly sliced

2 tbsp chopped fresh parsley (optional)

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Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.

In a large skillet or Dutch oven, melt butter over medium heat. Add minced garlic and sauté for 1 minute.

Add Buffalo sauce, cream cheese, sour cream, and milk. Whisk until smooth and creamy, about 3–4 minutes.

Stir in mozzarella and cheddar cheese until melted and sauce is velvety.

Fold in the cooked chicken, salt, pepper, and smoked paprika (if using). Heat until warmed through.

Add drained pasta to the skillet and toss to coat evenly in sauce.

Remove from heat and garnish with green onions and parsley. Serve immediately.

Adjust spiciness to taste by increasing or decreasing the Buffalo sauce.

For extra creaminess, add more cheese or a splash of heavy cream.

Can be made ahead, but pasta may absorb sauce—reheat with extra milk or broth.

Great with rotisserie chicken as a shortcut.