I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Buffalo Chicken Penne
...in your mind.
Buffalo Chicken Penne

Buffalo Chicken Penne

Not sure this needs much of a description, cuz the title says it all. Other than you can make this in under 15 minutes for under 15 dollars - and that has to make you happy.

Serves 4-6


  • 3/4 - 1 pound chicken breast, cut into bite size pieces
  • Oil
  • Kosher salt & coarse ground black pepper
  • 2 tablespoons + 1/4 cup Frank’s Red Hot sauce
  • 1 small onion (or 1/2 large) sliced
  • 1/2 pound penne, or whatever pasta you have
  • 1 tablespoon garlic paste, or 2 large cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/3 cup crumbled blue cheese
  • 1/2 teaspoon (or more) cayenne pepper
  • Chopped parsley for garnish


  1. Lightly oil chicken, season with salt & pepper and drizzle with 2 tablespoons of the Franks - mix well
  2. Heat a cast iron pan to just smoking and add a tablespoon of oil and the chicken
  3. Cook until charred and cooked through 4-5 minutes, then remove from the pan
  4. Add a squeeze of oil, then put in the onion and cook until a bit charred and softened, 2 to 3 minutes then add the garlic and stir until fragrant
  5. Add the pasta to a pot of salted boiling water
  6. Cook, stirring about a minute and add the butter
  7. When the butter with the onions has melted, sprinkle flour over the top and stir constantly about a minute
  8. Add the milk 1/2 cup at a time, begin to stir until smooth before adding more
  9. When smooth, start adding the cheeses a little at a time (or else it will clump) and stir until smooth
  10. Stir in 1/4 cup of the Frank’s and the cayenne, mix well
  11. Add back the chicken, and when nicely combined, season to taste with salt and pepper.
  12. Serve garnished with parsley