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.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
- 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