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cathy's buffalo chicken pasta

(2 ratings)
Blue Ribbon Recipe by
Cathy LaFay
Cape Coral, FL

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

Blue Ribbon Recipe

All the flavor of Buffalo wings without the mess! A delicious dinner during football season when your favorite team is playing late. This chicken pasta is very filling. We added extra chicken breast and it was a great pasta-to-chicken ratio. The Buffalo sauce is creamy and delicious. Serve with a side of celery and ranch, and cheer on your favorite team while enjoying a comforting dinner.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 4 -6
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For cathy's buffalo chicken pasta

  • 1 lg
    chicken breast, cut into bite-size pieces (boneless and skinless; you can use more I only had one)
  • 1 jar
    Buffalo chicken wing sauce (12 oz, mine is Hooters brand)
  • 1 lb
    pasta shell (or any med size pasta)
  • 2 stalk
    celery, diced
  • 1 md
    onion, diced
  • handful of parsley, minced
  • 2 c
    warm milk
  • 2 Tbsp
    all-purpose flour
  • 2 Tbsp
  • 1/2 c
    Panko bread crumbs
  • 1 1/2 c
    mozzarella cheese, Blue cheese, or Feta cheese

How To Make cathy's buffalo chicken pasta

  • Chicken coated in Buffalo sauce baking in the oven.
    Cut 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.
  • Cooked pasta added to the baking dish.
    In the meantime cook pasta just short of done. Drain and add to the baking dish you cooked chicken in.
  • Sauteed onions and celery added to pasta.
    When you drain your pasta add a small amount of EVOO to saute your onion & celery. Add it to the pasta.
  • Butter, flour, and wing sauce in a saucepan.
    In the pot you just used, add butter until melted (I always add once around the pan of EVOO so the butter won't burn). Add 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 it's too thick add a bit more milk (or water). Then add the rest of your wing sauce.
  • Sauce added to the pasta and chicken.
    I 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 you're mixing it in there).
  • Baking the Buffalo chicken casserole.
    Add some grated cheese and bread crumbs. Put into a 375 oven for about 20 mins or until the top gets kind of golden. You can also add blue cheese, if you have, to the top. I only had Feta so that's what I added if you don't have either you can leave it off.

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