Spicy wing-inspired tagine is a delicious “Buffalo” dish – Hillsborough Free Press

Buffalo Chicken Casserole combines Alfredo sauce and pasta with Buffalo Wing sauce and chicken to create a spicy, cheesy dish that comes together quickly for dinner.

I went for a few days last week, and while Joe and I have been catching up on our adventures since we were apart, I learned he made homemade buffalo wings. Without me.

Now, I will forgive him for his betrayal, because in his defence, I am not a big fan of eating meat off the bone. But chicken wings tend to be a bit of an exception.

I love to spice up buffalo sauce with some crunchy celery or some cold ranch dressing. The wings are very nice all the way around.

I kept thinking about how I missed it, when I remembered I had a recipe with buffalo sauce that I was going to try. I was hoping it was just a trick to finally get rid of my cravings.

The recipe I tried comes from the “Back For Seconds” blog. You can find the original post at https://backforseconds.com/buffalo-chicken-alfredo-bake/2/. I changed the quantities of many of the ingredients and used breaded chicken instead of the rotisserie in my version.

buffalo chicken casserole


16 ounces cooked pasta (I used penne)

1/3 cup buffalo sauce, plus more for drizzling

2 cups cooked chicken, diced (I used frozen chicken patties)

16 oz Alfredo sauce

12 ounces shredded mozzarella cheese

Salt and pepper to taste


While the pasta is boiling, preheat the oven to 350 degrees. Prepare a 3-quart baking dish by spraying it with cooking spray and setting it aside.

When draining the pasta, reserve about 1/3 cup of the cooking liquid.

In a bowl, combine the buffalo sauce with the chicken and toss to coat evenly.

In another bowl, mix together the Alfredo sauce, pasta, and about a quarter of the amount of cheese. Pour the reserved pasta water into the empty Alfredo jar, put the lid on, and shake to loosen any remaining sauce in the jar. Pour it into the bowl as well. Add salt and pepper if desired. Stir to mix it well.

Spread half of the pasta mixture on the prepared baking sheet. Spread the chicken evenly, then add the other half of the pasta mixture.

Add the rest of the cheese.

Cover the baking tray with a lid or foil and bake for 30 minutes. Remove the lid and bake for another 10 minutes or until the cheese turns light brown.

Leave the casserole for five minutes, sprinkle with a little buffalo sauce, and serve.

I was really happy with how that turned out. It was a bit spicy with lots of good cheese flavours mixed in. I was also happy with my decision to cut up the chicken patties to use in this rather than stripping the roasted chicken. It took less time, and I loved the added flavor of the rusks in the casserole.

It’s not a complete replacement for Buffalo wings, but it certainly did a good job of bringing out the main flavors.

Joey may still have to make up for me by cooking some wings again sometime in the near future, but I think that will stop me for now.

Spice Up Your Life is a weekly recipe column by Lindsey Young, who describes herself as an enthusiastic amateur chef and can be accessed through her website spiceupkitchen.net.

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