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Buffalo Chicken Pasta Recipe

Tonight I made my yummy buffalo chicken pasta that I told you about in my menu plan post yesterday. I thought I had the recipe memorized and just threw everything in the pot.  My regular recipe calls for small shells but I didn’t have any on hand so I used elbow macaroni instead.  It also calls for 2 cans of Rotel tomatoes and green chilies but silly me forgot and only used one and I didn’t drain it. I also added maybe 1/4 cup of ketchup tonight because I added a touch more Frank’s Red Hot than I should have for it to be kid friendly.  It still turned out delicious!

Whenever I make this for my family I always make it on the mild side if I know the kids are going to eat it. Then, when I serve it I drizzle on more hot sauce to each individual serving for those that can handle it and mix it in well.

Buffalo Chicken Pasta
Buffalo Chicken Pasta

(2) 10 oz. cans Rotel tomatoes and green chilies (drained)
8 oz. tomato sauce
1/4 to 1/2 cup Frank’s Red Hot Wings Buffalo Sauce (1/4 to 1/3 cup makes for a mild dish, 1/2 cup or more raises the heat intensity)
(1) 15 oz. can black beans
shredded chicken about 2 large breasts or 3 medium to small (you can substitute 2 big cans of chicken)
16 oz. Small shells or whatever pasta you like
Shredded cheddar cheese to taste
Sour cream to taste

I poach my chicken in seasoned broth and shred it once it cools.  (I’ve also used leftover shredded chicken that I put in the freezer and leftover rotisserie chicken.) Start pasta water and while that comes to a boil put the tomatoes, tomato sauce, black beans, chicken, and hot sauce in another pan.  Allow the tomato chicken mixture to simmer. Cook your pasta to just shy of al dente because it will continue to cook once you add it to the sauce.  Drain your pasta and add it to the sauce in the other pan.  Mix thoroughly.  Serve with sour cream and shredded cheese to garnish. Diced onions might also be a nice addition to this recipe for garnish. Remember to add more buffalo sauce to those servings that need it.

I hope you enjoy this recipe.  I’d love to hear what your family thinks of this dish.  Let me know or share your own ideas.

4 Responses to “Buffalo Chicken Pasta Recipe”

  1. Sara Leanne says:

    This sounds so delicious. My husband would go crazy for it because of the franks. I’m not super big on spice, so we would have to compromise on the amount :). BTW – I’m Sara, and I’ve subscribed to your blog through Tough Cookie Mommmy’s Monday Mingle. I would be honored if you would check out my new blog – http://www.faketillmake.com. I’m writing about frugal living and career advice. Thank you!

  2. Cari says:

    Sara thanks for dropping by. I like spicy food but I hate it when all it does is burn my mouth so I don’t get to enjoy it. I would suggest starting with maybe 1/3 cup and then having him add more to his helping.

  3. Krystyn @ Really, Are You Serious? says:

    This looks delicious. I love Franks!

    (Thanks for linking up to Mommy and Me Monday. You linked to your homepage and I wasn’t sure where your Mommy and Me post was to comment on it…let me know where it was and I can edit the linky).

  4. […] I’ve tried in the past a second chance to see if they will stick around in rotation. Monday: Buffalo Chicken Pasta – I’m going to make this with veggie pasta to make it a bit healthier. Also, instead of […]

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