Buffalo Chicken Fettuccine

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.
Course Main Course
Cuisine American
Keyword buffalo chicken alfredo pasta, buffalo chicken pasta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 497kcal


  • 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


  • 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!


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