Grilled Chicken Buffalo Pasta made with four ingredients, including Moore’s Buffalo Wing Sauce, is delicious and simple to make.
I was fortunate enough to have Moore’s Original Marinade contact me recently to see if I would be interested in trying out some of their products and I quickly agreed after seeing the wonderful flavors they carry.
Moore’s Original Marinade was introduced forty years ago at a local steakhouse in a small town called Jasper, Alabama (just north of Birmingham).
Their original unique hickory flavor marinade was so well received, that they launched other flavors such as Teriyaki Marinade, Buffalo Wing Sauce, Honey BBQ Wing, and the Asian Teriyaki Sauce.
All of Moore’s flavors are gluten free except for the Asian Teriyaki Sauce and can be found in supermarkets across the United States.
Their marinades are available in 16 oz. bottles and gallon sizes and they pride themselves on using a family recipe that is made with the highest quality ingredients around that enhance food flavors instead of covering them. So when I received the package last weekend, I couldn’t wait to get started!
My husband and kids wanted to try the Buffalo Wing Sauce and the Honey BBQ Wing Sauce so I made a small batch of each type and both were FANTASTIC!
You can control the “heat” by simply adding a little butter to the sauce after the wings are cooked, which worked out perfectly since I don’t like things too spicy.
I also baked the wings first, instead of frying them and they were still crispy and delicious without all of those extra calories you get from frying.
Next, I was about to post about the wings but thought, why not create something a little different to share with you also so that it showcases just how good this product was.
So I created this Grilled Buffalo Chicken Pasta, which has all of the elements of a classic Buffalo wing with a little twist and it was AMAZING!
How do you make Grilled Chicken Buffalo Pasta?
For this recipe you’ll need boneless chicken breasts, pasta, Moore’s Buffalo Wing Sauce, chunky Bleu Cheese Dressing and parsley. Cook pasta according to package directions; drain.
While the pasta is cooking, grill your chicken until cooked through; then slice diagonally. This step can be done up to a day ahead of time; then kept refrigerated until ready to reheat.
Add the cooked pasta to a bowl along with the grilled chicken, Moore’s Buffalo Wing Sauce, and dressing; mix well and serve.
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Grilled Chicken Buffalo Pasta
- 2- (6 ounce) Boneless Chicken Breasts, sliced in half horizontally
- 1/2 lb. Penne Pasta
- 1/4 c. Moore's Buffalo Wing Sauce
- 1/2 c. Chunky Blue Cheese Dressing
- Parsley, chopped for garnish
- Cook pasta according to package directions; drain.
- While the pasta is cooking, place your chicken on a heated indoor grill pan and grill both sides until cooked through, then slice diagonally.
- Add the cooked pasta to a bowl along with the grilled chicken, Moore's Buffalo Wing Sauce, and blue cheese dressing. Mix well and serve.
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