Chicken wings just got the best makeover! I adore hot wings, but I can live without buffalo sauce dripping from my chin.
This pasta, covered in rich creamy blue cheese alfredo sauce and topped with sweet, hot buffalo chicken hits all the important flavor notes of hot wings, but leaves all the mess behind.
Think it looks tasty? Wait until you try it! And then take with you for lunch and watch your co-workers drool, because this recipe serves 6 – yay for leftovers!
Serves 4 - 6
Buffalo Chicken Penne with Blue Cheese Alfredo Sauce - can be made with rotisserie chicken for a quick and easy meal. Perfect for hot wing lovers who hate the mess! #gameday
10 minPrep Time
15 minCook Time
25 minTotal Time
10 oz crumbled blue cheese
16 oz heavy cream
1 lb penne or semolina pasta
4 Cups cooked chicken
1/2 Cup Frank's Red Hot
2 Tbsp brown sugar
1/4 Cup unsalted butter
- Fill a 5 quart pot with 4 quarts of water. Bring to a boil over high heat.
- Add penne to the pot. Cook 10 minutes or until the desired level of 'bite' is reached. Not sure what this means? Fish a piece of pasta out of the pot, blow on it until it cools, and bite into it ~ I promise that you'll know when it's done!
- While the penne is boiling, get a 2 - 3 quart pot. Add the heavy cream. Bring to a boil, stirring constantly, then reduce heat to low and add the blue cheese. Whisk until smooth and remove from heat.
- When penne is cooked, drain the water and then put the pasta back in the pot.
- Pour the blue cheese alfredo sauce over the penne and stir to combine.
- Put butter in a large microwave safe bowl and melt it - about 45 seconds. Add hot sauce and brown sugar. Heat an additional 30 seconds. Stir until sugar is dissolved.
- Chop, slice, or shred the chicken. Add chicken to buffalo sauce and stir until coated in hot sauce.
- Pile buffalo chicken on top of the blue cheese penne.
I almost always use rotisserie chicken for this recipe because it's already cooked and it's less expensive than chicken breasts per pound, but any cooked chicken will work.