Baked BBQ Buffalo Chicken

This will probably be the simplest recipe I ever post on LLB!

I grew up eating the baked BBQ chicken version of this recipe, but you all keep asking for more and more buffalo chicken recipes and I love to eat them so I added the delicious buffalo sauce to make a delectable sweet and spicy chicken dish!

Ingredients (serves four)

• 4 chicken breasts (boneless, skinless)
• 1/2 cup BBQ sauce
• 1/3 cup buffalo sauce

Place the chicken breasts in an oven-safe dish with lid, top with BBQ sauce.

Then add the buffalo sauce.

Mix the sauce’s together on top of the chicken breast.

Cover and place in the oven at 375° for one hour.

That’s all! Just wait for it to cook and soak in all the sauces. After one hour, remove the lid and the sauce will be bubbling and chicken cooked through.

Baked Buffalo Potato Wedges are the perfect side to throw in the oven along side the chicken!

Loaded Baked Potato Bread is also an awesome option as a side!

♦ Gluten Free Option: This recipe is gluten-free.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.

Buffalo Chicken Cheesy Penne

This is the first recipe I’ve posted while simultaneously eating the dish!

Ok, so maybe it’s the leftovers from yesterdays lunch, but it’s just as good the second time around!!

For six months now I have been obsessed with all things buffalo chicken thanks to my friend Lindsay who first introduced me to Buffalo Chicken Dip! I now think of all the ways I can incorporate buffalo chicken into new recipes. From wraps to salads to this new yummy dish, I’ve found some interesting ways to spread out my obsession over several genres of food!

Today I will be sharing with you my newest creation, Buffalo Chicken Cheesy Penne.

Ingredients (serves 2)

• 2 cups shredded chicken breasts (boil or pressure cook 1 lb of chicken and shred)
• 8 oz cream cheese
• 1/3 cup buffalo Sauce
• 1/2 cup chicken broth
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 3/4 cup blue cheese dressing
• 12 oz uncooked penne pasta

Begin making the cheesy, buffalo sauce by melting the cream cheese, Franks Buffalo Sauce and chicken broth together.

Don’t mind my naked nails, I’ve been busy cooking people

Next, add in the paprika, garlic powder, black pepper and salt.

Cook for 5 minutes over medium heat or until all of the ingredients are combined and the sauce is creamy!

Next, add in the blue cheese dressing.

Then add the shredded chicken.

Allow the sauce to cook for an additional 10 minutes over low heat.

In the meantime boil a large pot of water and cook the penne pasta for 10-12 minutes, drain and serve.

Next, combine the cheesy buffalo chicken sauce with the penne pasta.

Lastly, finish it off with your choice of additional toppings.  I added them both!

Crushed red pepper (because it can never be too spicy!) and green onions (because it looks pretty and adds a little crunch on top!)

Now let’s do a little zoom action…

Oh yeah, that is one pretty bowl of spicy chicken pasta that this girl can dig!

Click here for printer-friendly version: Buffalo Chicken Cheesy Penne

♣ Vegetarian Option: Omit the chicken.  The spicy, cheesy buffalo sauce is so good on its own, you could definitely do it without chicken! Also, use vegetable broth instead of chicken broth.

♦ Gluten Free Option: Use gluten-free pasta. Make sure the blue cheese dressing is gluten-free. Ken’s (pictured above) is my favorite blue cheese dressing EVER and it is gluten-free! Yay!

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.