| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- Kosher salt
- 1 pound rigatoni noodles
- 1 pound cooked chicken, diced (I love using leftover wing meat)
- 4 stalks celery, cut into small dice (about 2 cups), plus chopped leaves, for garnish
- 1/2 bunch green onions, green parts only, sliced (about 1/2 cup)
- 1 1/2 cups mayonnaise
- 1/2 cup crumbled blue cheese
- 5 tablespoons lemon juice
- 3 tablespoons Dijon mustard
- 2 to 4 tablespoons hot sauce
- 2 tablespoons dark, dark, DARK beer
- 2 tablespoons honey
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne (or togarashi if you have it!)
Instructions
- In a large pot of heavily salted boiling water, cook the rigatoni according to the package directions for al dente. Drain and (once cooled) add to a large bowl along with the chicken, celery and green onions. Toss well.
- In a medium bowl, combine the mayonnaise, blue cheese, lemon juice, mustard, hot sauce, beer, honey, black pepper, cayenne and 2 teaspoons salt. Stir until smooth, then add to the bowl with the rigatoni. Taste and adjust the seasoning as needed.
- Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with chopped celery leaves before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 665 |
| Total Fat | 41 g |
| Saturated Fat | 8 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 24 g |
| Cholesterol | 66 mg |
| Sodium | 614 mg |
Reviews
Hate the stupid reviews…”I made this recipe BUT changed this, and this, and this”. So you DIDNT make the recipe. I want to read reviews on the recipe as written not home cooks stupid versions!!!
This was so delicious!! I served it on mixed greens and sliced carrots which I highly recommend. And makes you feel better about having to drink a beer (oh no! ) with you meal.
We made this last night after watching it on The Kitchen on the weekend. We followed the recipe mostly but used steamed cauliflower instead of pasta. It was delicious!
Really great flavor. I used short rigatoni and it was a perfect summer salad.
Great dish! I have made it several times, thanks Damaris!
I added carrots cut into small dice and only 2 stalks celery has a
slight kick not to hot so I serve extra hot sauces on the side (Cholula, Trapatio, Franks etc
,
I made this recipe for a group of guys who love buffalo chicken wings, and they were obsessed! I did modify it though. I omitted the beer (makes the sauce too watery), used Bow Tie pasta instead of Rigatoni, and only measured in one cup of reduced fat mayo. I also added the hot sauce directly to the warm pasta, and then folded that into the rest of the ingredients. Delicious!
I used Chilpotle mayo for an extra kick
I followed the directions for this recipe exactly which is unusual for me. There was too much sauce. The pound of rigatoni wasn’t enough to absorb so much sauce. It tasted okay. Served it with a fruit salad for some balance. We ate it once and I threw out the remainder – a huge waste of time, money, and food. Going to “unsave” this recipe.
I followed this recipe exactly, yet I found the blue cheese overwhelmed everything else. I say that as a blue cheese lover who has no problem eating it by itself. If I was to make this recipe again, I’d half the blue cheese.