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Buffalo Chicken Pasta with Blue Cheese

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"My own dish. This a wonderful take on Buffalo chicken and blue cheese dipping sauce. Enjoy."
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2 h 45 m servings 589
Original recipe yields 6 servings


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  1. Combine chicken, hot sauce, and melted butter in a bowl and marinate for 2 hours.
  2. Heat oil in a skillet over medium-high heat. Saute mushrooms, onion, and garlic in the pan until soft, 3 to 4 minutes. Stir in balsamic. Set aside.
  3. Heat another skillet over medium-high heat. Pour in Buffalo sauce marinade and chicken; saute until no longer pink in the centers, 5 to 7 minutes.
  4. Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 5 to 10 minutes. Transfer immediately to a bowl of ice water to shock so they stay nice and green.
  5. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; reserving 1 ladleful of pasta water. Stir Buffalo chicken mixture, asparagus, and reserved pasta water into pasta. Add ricotta cheese, Gorgonzola cheese, and Cheddar cheese.
  6. Heat pasta mixture over low heat until all cheese is melted and looks like a cream sauce, 3 to 5 minutes. Toss in parsley, salt, and pepper and serve.


  • Cook's Notes:
  • You can use heavy cream instead of ricotta cheese. You can use 10 ounces of green beans, cooked al dente, instead of asparagus.
  • I like to use balsamic glaze instead of vinegar.

Nutrition Facts

Per Serving: 589 calories; 23.8 64.6 31.9 81 1110 Full nutrition

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