This Buffalo Chicken Pasta is everything wonderful about buffalo chicken, in fettuccine alfredo form! Pasta is coated in a creamy Frank’s bechamel sauce and tossed with chicken and tomatoes.

Buffalo Chicken Alfredo - in Blue Bowl with Tomatoes and Herbs

I freely admit I have an obsession with Frank’s Hot Sauce (you know, the stuff used to dress chicken wings). Cravings will strike anytime, out of my control, and when that happens, I MUST have some. Immediately. Please tell me I’m not the only one.

I have quite a few Buffalo Chicken staples, with my favorites dishes being my Crispy Baked Chicken Wings, Buffalo Chicken Pizza, and Buffalo Chicken Dip, but sometimes I want a Fettuccine Alfredo type of thing, Buffalo Chicken Style! That’s what this is.

The sauce is creamy and wonderful, which is just about my favorite way to enjoy a noodle. I tend to look the creamier fattier sauces like on a Spaghetti Carbonara than a traditional tomato sauce, even though I love that too.

How to Make Buffalo Chicken Pasta:

The first thing we’re going to do is make a Frank’s Hot Sauce Bechamel.

Melt a couple tablespoons of butter in a skillet:

Melted Butter in Skillet

Add a couple tablespoons of flour and whisk it together to blend into a blond paste:

Roux Paste in Skillet

Slowly whisk in milk and heat it up until a creamy thick sauce comes together:

Roux Sauce in Skillet with Whisk for Buffalo Alfredo

Add Frank’s hot sauce, worcestershire sauce, and chopped chicken breast and simmer until the chicken is cooked:

Buffalo Alfredo Sauce with Chicken Pieces

Cut some cherry tomatoes in half:

Halved Cherry Tomatoes on Cutting board

And add cooked fettuccine noodles to the sauce, along with the tomatoes:

Halved Cherry Tomatoes on Pasta with Buffalo Pasta Sauce

Toss it all together and serve with fresh parsley on top.

Buffalo Chicken Fettuccine Recipe in Bowl with Tomato and Herbs

Enjoy!

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Buffalo Chicken Fettuccine with Tomatoes

Buffalo Chicken Fettuccine

Servings: 6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
This Buffalo Chicken Fettuccine is everything wonderful about buffalo chicken, in fettuccine alfredo form! Pasta is coated in a creamy Frank’s bechamel sauce and tossed with chicken and tomatoes.
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Ingredients

  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1 cup cold milk
  • 1/2 cup frank's original hot sauce
  • 1 tsp worcestershire sauce
  • 1.5 lbs uncooked chicken breast diced
  • 1 lb box fettuccine noodles
  • 2 cups halved cherry tomatoes
  • salt and pepper
  • chopped fresh parsley or basil

Instructions 

  • In a large skillet, melt the butter over medium heat.
  • Add the flour to the pan, and whisk together until they form a blond paste.
  • While whisking constantly, add the cold milk and bump the heat up to medium high. Whisk constantly until the liquid thickens, which should only take a few minutes.
  • Add the Frank’s hot sauce, worcestershire sauce, and diced chicken breast. Reduce heat to a simmer and cook the chicken for about 15 minutes, until cooked through.
  • Cook the fettuccine noodles according to the box directions, and add the cooked noodles to the chicken and creamy sauce.
  • Throw in the cherry tomatoes and toss it all together.
  • Season to taste with salt and pepper, and sprinkle on the chopped herbs before serving. Enjoy!

Nutrition

Calories: 497kcal, Carbohydrates: 59g, Protein: 36g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 150mg, Sodium: 214mg, Potassium: 773mg, Fiber: 2g, Sugar: 4g, Vitamin A: 510IU, Vitamin C: 12.7mg, Calcium: 84mg, Iron: 2.4mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: American
Author: Joanne Ozug