This Smoked Buffalo Chicken Pasta is easy to make and so good! I used marinated and smoked chicken thighs for this recipe with pasta, mozzarella cheese, Alfredo sauce, cream cheese, and some ranch dressing.

I like serving this pasta with some veggies smoked on the smoker or a big salad!

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Ingredients

1 1/2 lbs boneless skinless chicken thighs
1/2 tsp each salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning
1 tbsp minced garlic
1/2 cup Buffalo Wild Wings Spicy Garlic Sauce
16 oz Cellentani pasta
15 oz jar Alfredo sauce
4 oz cream cheese
8 oz shredded mozzarella cheese
1/4 cup ranch dressing
Parmesan cheese
Dried parsley

Make the Chicken Marinade

Marinade chicken by adding about 1 1/2 lbs of chicken thighs to a bowl or container.

Season the chicken thighs with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Add 1 tbsp of minced garlic and about 1/2 a cup of Spicy Garlic Sauce or your favorite buffalo sauce.

Stir chicken, seasonings, and sauce all together. Cover with a lid and place in the refrigerator for a couple of hours.

Make Smoked Buffalo Chicken Pasta

Heat the smoker to 250 degrees F. Place the chicken thighs directly on the smoker and let them cook for about 1 hour and 30 minutes.

Once chicken reaches an internal temperature of 165 degrees F with a meat thermometer cut the chicken up into cubes and cook 16 oz of pasta following the directions on the box.

To a smoker safe dish, add 16 oz of cooked pasta, 1 jar of Alfredo sauce (my favorite jarred Alfredo sauce is Rao’s), cream cheese, ranch dressing, shredded mozzarella cheese, and the chopped up chicken thighs.

Stir everything together well and top with a little bit more mozzarella cheese. Place back on the smoker for about 20-30 minutes or until the cheese is melted.

Serve Buffalo Chicken Pasta

Once the cheese has melted, it’s time to eat! I like to stir the pasta well to make sure the cream cheese is well incorporated. Top with dried parsley, Parmesan cheese, and more buffalo sauce if desired.

I served this dish with some veggies that were smoked on the smoker, but it’s also great with a salad!

Tips and Frequently Asked Questions

Always cook chicken until it reaches an internal temperature of 165 degrees F with a meat thermometer.
I used 1 1/2 lbs of boneless skinless chicken thighs for this recipe. The chicken thighs are even great by themselves, if you aren’t feeling the pasta!
Chicken breasts could be used instead of thighs, they may just take a little less time to cook.
I used Buffalo Wild Wing’s Spicy Garlic Sauce for this recipe, but you can use any buffalo sauce you like.
My favorite jarred Alfredo sauce is Rao’s.
I prefer to shred mozzarella cheese from a block for a creamier consistency.
If you don’t have a smoker you could definitely bake the chicken thighs in the oven.

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