Easy Cheesy Buffalo Chicken Pasta recipe made with wagon wheels pasta will satisfy both your craving for cheese & some heat!
Course Entree
Cuisine American
Keyword buffalo chicken pasta
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4
Calories
Author Robin Gagnon
Ingredients
8ouncespastapenne, macaroni, bow ties or wagon wheel pasta
1tablespoonbutter
1clovegarlicminced
¾cupbuttermilk
1tablespoonflour
8ouncesVelveeta cheesecubed
¼cupbuffalo hot sauceadjust according to heat of brand
1 ½cupsshredded chickenfrom rotisserie chicken or leftover cooked chicken breast,*
¼cupcrumbled blue cheese
1tablespoonchives or scallionssliced thin
Instructions
Boil pasta to al dente.
While the pasta is cooking, put butter in a large non-stick skillet over medium heat. Once melted add the garlic and lightly saute until tender.
In small bowl, whisk the flour into the buttermilk, then pour into pan, and add the Velveeta and Buffalo hot sauce.
Stir until Velveeta is completely melted, then add chicken and blue cheese, reduce temperature to med-low and gently stir. The goal is not to melt the blue cheese.
Add the drained pasta as soon as it is ready. Fold into the sauce until thoroughly coated.
Serve with chives or scallions sprinkled on top.
Notes
* If you don't have cooked chicken breast on hand, thin sliced chicken breast could be quickly sauteed with the garlic, just pull it out to make the sauce then add back in later.