Buffalo Chicken Pasta

Add a review

Dietary: Peanut-Free, Tree-Nut Free, Whole Grain

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

Prep: 10 min
Total Time: 30 min
Yield: 6-8 servings


  • 1 12 oz pkg. 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 tsp 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
  • Heat remaining tsp of oil in skillet, add celery and onion, and sauté about 2 minutes.
  • Combine mayonnaise, dressing, and milk in a small bowl
  • Add mayo /dressing mixture to vegetables in skillet.
  • Add chicken. Stir constantly and cook until heated.
  • When pasta is done, drain and return to pot.
  • Add chicken and vegetables to pasta and mix well.
  • Transfer to serving dish and sprinkle with blue cheese.
  • Serve immediately.