There is something so comforting about grabbing a juicy, spicy buffalo wing, slathering it with blue cheese dressing, and shoving it in your mouth.
Just thinking about it makes me feel so satisfied, so fat and happy.
Now imagine taking that same satisfying, comforting bite…and adding even more feel good-ness.
This colorful dish is quite the exciting combo! The intense spice of the buffalo sauce is cut by the creamy, cool sour cream, creating a wonderful, velvety alfredo. The blue cheese and the chives provide a perfect tangy, refreshing balance.
And intertwined with all that crazy, awesome sauce are noodles and chicken that soak up the amazing flavors and really make your tongue dance and sing.
Plus? Dinner in under a half hour.
TAKE THAT MONDAY.
BUFFALO CHICKEN ALFREDO
3/4 pound your favorite pasta (I used whole wheat linguine.)
3 tablespoons butter
1 small onion, diced
1 teaspoon garlic powder
1 large boneless skinless chicken breast, diced
1/2 cup hot sauce (I used Frank’s Buffalo Wing Sauce.)
1 cup sour cream
1/3 cup blue cheese crumbles + more for topping
salt and pepper
1 tablespoon chopped chives + more for topping
In a large pot, cook pasta according to package directions. (Make sure you salt your pasta water when it reaches a boil!) Drain your pasta and set aside.
While your pasta is cooking, melt butter over medium heat in a large skillet. Add onions and saute for about 3 minutes. Then, stir in garlic powder and cook for another minute. Add in chicken and cook all the way through. Next stir in hot sauce, sour cream, blue cheese. Once smooth, toss in pasta, salt, pepper, and chives.
Spoon into bowl and top with more blue cheese crumbles and chives. Devour that deliciousness!
Inspired by Lauren’s Latest.