Buffalo Chicken Pasta

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Perfect dish for meal or a party. Add a little spice to the party and everyone will ask for more.


  • 1 12 oz. box Hodgson Mill Whole Wheat Penne
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • 1/8 tsp. garlic powder
  • 1/2 tsp black pepper
  • 1 lb. chicken breast, boneless, skinless, cubed
  • 2 tsp. vegetable oil, divided
  • 1-2 tsp hot sauce
  • 1 cup celery, sliced
  • 1/2 cup red onion, chopped
  • 1 cup mayonnaise, low-fat
  • 1 cup bleu cheese salad dressing, low-fat
  • 3/4 cup skim milk
  • 2 Tbsp. bleu cheese, crumbled


Prepare pasta according to package directions.  While pasta is cooking, combine paprika, salt, garlic powder and pepper.  Sprinkle over chicken, stirring to coat.  Add 1 teaspoon of oil to a large skillet and heat over medium to high heat.  Add chicken to skillet and sauté until golden brown and cooked through, about 4 minutes. Add hot sauce; cook 1 minute.  Remove chicken from skillet, add remaining teaspoon of oil to skillet, add celery and onion, and sauté about 2 minutes. Combine mayonnaise, dressing and milk in a small bowl.  Add to vegetables in skillet.  Add chicken.  Stir constantly and cook until heated.  When pasta is done, drain and return to pot.  Add contents of skillet to pot and mix well.  Transfer to service dish and sprinkle with blue cheese.  Serve immediately

6 servings Print this Recipe

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