My own dish. This a wonderful take on Buffalo chicken and blue cheese dipping sauce. Enjoy.


Recipe Summary

15 mins
30 mins
2 hrs
2 hrs 45 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine chicken, hot sauce, and melted butter in a bowl and marinate for 2 hours.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

589 calories; protein 31.9g; carbohydrates 64.6g; fat 23.8g; cholesterol 80.7mg; sodium 1109.7mg. Full Nutrition

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Rating: 5 stars
Simple and amazing flavor!!! Super creamy! Sprinkled with blue cheese for a final touch. Read More