Old favorites are favorites for a reason. But they’re also, well, old. I first made this creamy and spicy Buffalo Chick’n Pasta six years ago and while it was (really, really) good, the 2018 version was ready for a bit of an update. It’s still delicious though! Very creamy, with that wonderful buffalo sauce heat. What gives it the creaminess? Why, cream cheese of course! Oh and those soy curls… Still one of my favorite mock meats – not least because it keeps so well in the pantry.
Originally I made this with spaghetti, but nowadays I go more for a smaller pasta shape and one that really holds the sauce. Shells would be good, or penne. My personal fave though are cellantani: cute little twisty tubes that are bite-sized but hold a whole ‘lotta creamy goodness in them!
YUM.
Check out the (updated) original post for the recipe and some fun facts about soy curls!
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