Buffalo Chicken Pasta
I particularly like a sprinkle of celery, as it provides a nice crunch and naturally complements the hot wing and blue cheese theme.

Yields 6 servings


  • 3 cups cooked chicken, shredded or chopped (leftovers work well; use about 1 pound if starting from uncooked chicken)
  • 1 (12-ounce) package penne, rigatoni, or similar shape pasta (use gluten-free pasta if necessary)
  • 1 cup non-fat milk (might try with chicken broth)
  • 1 (8-ounce) block 1/3-less fat cream cheese
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 1/2 cup buffalo wing sauce (I like Frank’s)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • Optional toppings: additional blue cheese, chopped celery, chopped green onions


  1. Cook the pasta according to package directions, and then drain, reserving 1/4 cup of the cooking liquid.
  2. While pasta is cooking, combine the milk, cream cheese, and blue cheese in a large skillet over medium heat, stirring until fully melted and combined, about 5 minutes.
  3. Stir the reserved pasta cooking liquid, the wing sauce, and the spices.
  4. Add the shredded chicken and pasta, and cook another minute or two until heated through.
  5. Top as desired and serve immediately.

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