Buffalo Chicken Pasta


3-Buffalo chicken pasta

By Thisisbossi (Own work) [CC-BY-SA-2.5], via Wikimedia Commons

Having pasta is often an unthinkable thought for weight watchers. Blame it all to the creamy, cheesy sauce which often goes into making this Italian delight. Thanks to our nutrition concept, now even dieters can actually have pasta even without worrying about ruining your health or putting on extra flabs. Apart from making the spaghetti out of squash, Drilldoggy has ditched the creamy sauce completely and smothered it with unique flavors.  Imagine what happens when buffalo chicken blends with pasta – an ultimate culinary magic conjured up by Drilldoggy.

Buffalo chicken pasta involves squash spaghetti and chicken pieces enveloped in garlic-flavored hot sauce and ‘one of a kind’ mayo. While the hot sauce adds a spicy zing to the dish, but its the mayo which steals the show. It doesn’t contain a speck of dairy and uses Dijon mustard plus eggs as the base ingredients.

When added to pasta, it teams up with the hot sauce to create a firework of flavors in your palate. So surprise your guests with this new-age pasta in next Super bowl and get ready to be showered by their rave reviews about your creative culinary skills.


Serves: 4-5

  • 1 lb boneless and skinless chicken breasts, diced
  • 1 large squash, halved longitudinally
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • ½ sweet onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup hot sauce
  • Salt and freshly ground black pepper
  • Dash of red pepper flakes, crushed
  • 2 tbsp olive oil
  • Chopped green onions to garnish

For the mayo:

  • 1 egg
  • ½ ts Dijon mustard
  • 2/3 cup avocado oil
  • ½ tsp garlic powder
  • 1 tsp fresh lemon juice
  • Salt and freshly ground black pepper to taste


  • Warm up your oven to 415 degrees F.
  • Place the squash halves onto a baking sheet with the open side facing down.
  • Roast the veggie in the oven for 25 minutes or until its skin softens.
  • Separate its flesh into fine strands using a fork and set aside to cool.
  • Heat the olive oil in a large pan over moderate heat and dump the chicken chunks into it.
  • Season with a pinch each of salt as well as pepper and sauté them until they brown.
  • Drain them out into a bowl using slotted spoon and set aside.
  • Add the onion, garlic, celery and carrot into the same pan and sprinkle a dash of salt over them.
  • Sauté the veggies, while stirring often, until the onion turns lucid and turn off the heat.
  • To make the mayo, add all its ingredients into a blender and whiz until well combined.
  • Pile up the squash spaghetti into the pan and return the browned chicken into it.
  • Add a dash of hot sauce over them and adjust the seasonings if necessary.
  • Toss to coat well and evenly distribute the ingredients and divide the pasta among serving bowls.
  • Sprinkle a dash of red pepper flakes and green onions on top of each serving to garnish.
  • Serve right away.