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Easy Buffalo Chicken Pasta


  • 2 chicken breasts
  • 2/3 c. buffalo sauce
  • Linguine pasta cooked & drained [3 c. cooked]
  • 2/3 c. Heavy cream
  • 1/2 c. Greek yogurt
  • 1/4 c. Diced red onion
  • 1 T. Butter
  • 2 t. Chopped Basil
  • Salt pepper garlic powder
  • 1 T. Cornstarch
  • 1/ 2 c. Mozzarella cheese
  • Parmesan
  • Dry Parsley


  • Rinse chicken breasts and pat dry.
  • Dice into cubes and place in a freezer bag with the buffalo sauce.
  • Allow to sit on counter for about 20 minutes to an hour.
  • Drain all of the sauce out of the chicken bag.
  • In a large pan drizzled with a bit of olive oil, set on medium heat and allow to heat up.
  • Remove the chicken from the bag and sprinkle with salt and garlic powder.
  • Stir till combined and cook until done. Set aside til needed.
  • In another large pan, sauté the onion in the butter until tender.
  • Once clear and tender, reduce heat to low/medium.
  • Quickly mix in the cornstarch and stir, adding in the heavy cream and yogurt.
  • Continue stirring and add spices (salt, pepper, basil) to your liking.
  • Simmer sauce until thickened and bubbly.
  • Add the chicken and stir. Now add the cooked pasta and combine until well mixed.
  • Gently mix in the mozzarella and stir until well combined and melted.
  • Serve in a large bowl sprinkled with parmesan and a sprinkle of parsley.