Cathy's Buffalo Chicken Pasta Recipe

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Cathy's Buffalo Chicken Pasta

Cathy LaFay


I wanted something different for dinner and had buffalo chicken wing sauce that was about to expire but no wings in the house. So heres what I came up with...

★★★★★ 1 vote


1 large
chicken breasts, boneless and skinless (you can use more i only had one) cut up into bite size pieces
1 jar(s)
buffalo chicken wing sauce (mine is hooters brand)
1 lb
pasta shell (or any med size pasta)
celery stalks diced
1 medium
onion diced
handful of parsley minced
2 c
warm milk
2 Tbsp
2 Tbsp


1Cut chicken into bite size pieces, put into a baking dish (I used the one I was going to put the pasta into to bake) Spray the baking dish add cut up chicken and add enough of the sauce to coat the chicken pieces. Put in a 375 oven for about 25 mins.
2In the mean time cook pasta just short of done. Drain and add to baking dish you cooked chicken in. When you drain your pasta add a small amount of EVOO to saute your onion & celery. Add it to the pasta.
3In the pot you just used add butter until melted (I always add once around the pan of EVOO so the butter wont burn)
4Add flour to melted butter. Your basically making a roux. When the flour is cooked out a few minutes add the warm milk and start whisking until your white sauce starts to thicken. If its too thick add a bit more milk (or water) Then add the rest of your wing sauce.
5I add the sauce to the pasta (or you can add everything back to the pot to mix it'll be easier)Then put it all in your baking dish (unless your mixing it in there)
6Add some grated cheese, and breadcrumb. Put into a 375 oven for about 20 mins or until the top gets kind of golden. You can also add bluecheese, if you have, to the top. I only had feta so thats what I added if you dont have either you can leave it off

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: American