Buffalo Chicken Fettuccini

1⁄4 cup butter

2 tablespoons cream cheese

1 cup heavy cream

¼ cup Frank’s hot sauce

1 teaspoon Worcestershire sauce

2 cups cooked chicken breast, cubed


Black pepper

1⁄3 cup freshly grated Parmesan cheese

6 ounces fettuccine, prepared as directed


Additional hot sauce

Bleu Cheese Crumbles


In a medium saucepan over low heat melt butter. When butter is melted, add cream cheese, stirring until combined. Add heavy cream, hot sauce, Worcestershire, salt, and pepper. Simmer over low heat, stirring constantly until sauce thickens, 15-20 minutes. Remove from heat and stir in Parmesan. Toss with cooked and drained fettuccine noodles. Serve immediately with extra hot sauce and bleu cheese crumbles. Makes 2 large servings.