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You guys, I promise. This pasta is way better than it looks.

Some foods looks especially pretty on camera (i.e ravioli, cookies, bagels) and some foods just don’t. I think this is one of those foods.

But it tastes good. Really good. Homemade buffalo sauce mixed with cheddar cheese and blue cheese to create a creamy and delicious alfredo-like sauce! One word. Yum.

I am embarrassed to say how easy this pasta is. It comes together in less than and hour! But with all the hustle and bustle of the holidays I figure it is perfect for those busy holiday weeknight’s we are all experiencing right now. It gives extra time to make all those yummy Christmas treats we have been dreaming about all year!

I used a fun, new to me, pasta shape (Gigli), but you could use any pasta you would like. I bet even fettuccine would be great! What ever you do you should make this pasta…….then you won’t feel so bad about downing all that cookie dough!

Buffalo Broccoli Pasta

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 Servings
Calories Per Serving: 588 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 4 cups broccoli fresh or frozen
  • 1 tablespoon olive oil
  • salt + pepper
  • 1 pound italian gigli or other short cut pasta
  • 1 cup stick butter 1/2
  • 4 ounces cream cheese
  • 1/2 cup milk
  • 1 cup Frank's hot sauce
  • 2 teaspoons seasoned salt
  • 1 1/2 cups sharp cheddar cheese
  • 4 ounces crumbled blue cheese plus more for topping


  • Preheat the oven to 425 degrees.
  • Toss the broccoli with olive oil, salt and pepper. Roast for 25 to 30 minutes or until it begins to brown and caramelize.
  • While the broccoli roasts make the sauce. In a medium sauce pan over medium heat melt the butter. Add the cream cheese and whisk until combined. Add the milk, hot sauce, and seasoned salt. Bring to a boil and then remove from heat. Stir in the cheddar cheese until melted. If needed return to the stove to fully melt the cheese.
  • Toss in the blue cheese.
  • Boil pasta according the package directions. Before draining the pasta reserve 1 cup of the pasta water.
  • Place the hot pasta in a large serving bowl. Pour the sauce over the pasta and toss. If needed add some of the pasta water to thin the sauce. Add the roasted broccoli and toss to combine.
  • Serve hot with extra blue cheese.
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OMG, 15 days till Christmas? How did that happen….

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  1. I just made this tonight and it was insanely good! Like top 5 things I’ve ever made good. My husband and I don’t like blue cheese so I left it out and just did a sprinkle of shredded cheddar at the end. I wish I would’ve had more broccoli because that was like the icing on the cake. The crispness of the broccoli really complimented the creaminess of the pasta and the flavors of both went perfectly together. This recipe will definitely become a regular.

    1. Hey Meaghan,
      Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan

  2. I made this, and while it tasted very good, it was way too salty even before I added the blue cheese. I made some buffalo chicken meatballs with Frank’s over the holidays and had the same problem. I wonder if there is a just as tasty but less salty hot sauce that would work well? The other brands that I had were too vinegary to be a good substitute.

    Anyway, the second night I had it I paired it with a salad, which helped quite a bit. I want to try making it again though. Good recipe, as always!

    1. Hi! I so glad you enjoyed this. I also use franks so I am not sure about other hot sauces. If there is one you love, I would try that. Thank you! 🙂