Lazy, dazy comfort food days. That’s what weekends are made of. And that’s when my man takes charge in the kitchen.
I’ve told you before about how my guy (I call him G-Dawg, because we’re gangstas like that) makes appearances here on the blog as a pretty good hand model, a stellar dish washer and super cute sous chef who can dice an onion so precisely it puts Bobby Flay to shame.
But his real talent is in front of the stove creating crazy mash-ups of our favorite foods. And this Buffalo Chicken Fettuccine is sure to be one that will go down as one of his masterpieces.
The recipe is inspired by three of our favorite food groups: pasta, chicken and hot sauce. Yes, you heard it right, hot sauce IS a food group. I’m claiming it now.
G-Dawg creates his signature buffalo chicken wings, which are really drumsticks doused with blackening spices, with the intent that there will be plenty of finger-licking and lots of heat. The perfect reason to dunk them into homemade blue cheese dressing.
But this pasta’s buffalo sauce owns it’s perfectly balanced mellowness thanks to the addition of cream and chicken broth to mellow the blaze.
The classic buffalo chicken wings additions of celery and carrots are diced up and Of course if you live on the wild side and like your food hot and spicy, go ahead and add more to suit your taste buds.
If you’re a buffalo chicken purist, feel free to garnish with a few crumbles of Blue Cheese on top instead of Parmesan. Or why not both?
Buffalo Chicken Fettuccine
- 1 pound fettuccine noodles
- 4 tablespoons butter divided
- ¾ pound skinless and boneless chicken breasts about 1 large or 2 small breasts
- Kosher salt
- Freshly ground black pepper
- 1 leek white and light green part only, diced
- 4 garlic cloves minced
- 3 carrots peeled and diced, plus 1 carrot peeled and cut into sticks
- 2 ribs celery 1 rib diced, 1 cut into sticks
- 1 ½ cups chicken stock
- 1 ½ cups heavy cream
- 5 tablespoons hot sauce or to taste
- 1 cup Parmesan Cheese grated, plus more for serving
- Parsley leaves for garnish
- Cook fettuccine noodles according to package directions, reserve ½ cup cooking water, drain and set aside.
- Bring large pan to medium high heat and melt 1 tablespoon butter. Season chicken breasts with kosher salt and black pepper and cook for 5-7 minutes on each side, turning once or twice, until browned and juices run clear. Remove from pan, cover with foil and set aside to rest.
- Reduce heat to medium and add 1 tablespoon butter to same pan. Add leeks and cook for about 3 minutes or until they begin to soften. Add garlic, diced carrots and diced celery, season with kosher salt and cook 2 minutes, stirring frequently so vegetables soften but don’t brown.
- Add chicken stock, bring to boil then reduce to low boil until liquid is reduced by half, leaving about 1 cup.
- Add heavy cream and bring to simmer. Reduce heat to medium and cook 5-7 minutes or until sauce is thickened.
- Stir in hot sauce and Parmesan and cook 1-2 minutes. Remove from heat and add remaining 2 tablespoons butter. Slice chicken breast into thin slices and add to sauce with fettuccine noodles and toss to coat. Cook another 1-2 minutes. Season with more salt if desired. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until it’s the desired consistency. Garnish with parsley. Serve with additional Parmesan, carrot and celery sticks.
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