High-Protein Buffalo Blue Chicken Pasta

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

I’m still on a seriously blue cheese kick over here! I just can’t get enough of it lately. And when combined with buffalo sauce, it’s the greatest flavor combination ever. My taste buds get all amped up! Can taste buds get amped up? Maybe? Probably? Ya, let’s go with it. (Side note: Have you ever tried blue cheese with honey? OMGGG. It’s also an incredible flavor combination. Try it if you haven’t!)

We’re also loving Banza pasta in our house – even Quinn will eat it! Never heard of Banza? Well, here comes your new favorite pasta!

Banza is a high-protein and high-fiber pasta made from chickpeas. A lot of “alternative” pastas on the market have a weird taste and texture, but Banza is the closest to tradition pasta I’ve tried. Once cooked, it’s soft and chewy just like the real deal. In fact, it’s so darn delicious, it’s become a staple for a quick dinners in our house, including this Buffalo Blue Chicken Pasta.

If you prep the chicken and onions ahead of time, the meal comes together in no time with very little effort – basically, you just need to cook the pasta. It’s easy-peasy and the end result is a well-balanced and satisfying meal!

High-Protein Buffalo Blue Chicken Pasta

  • 4 ounces Banza shells (uncooked)
  • 4 ounces shredded chicken breast
  • 1/4 cup onion
  • 2 ounces blue cheese crumbles
  • 3 tbsp buffalo wing sauce
  • 1/2 tsp ghee/butter
  1. Cook chicken in an instant pot or crockpot; shred with a fork. (Best prepped ahead of time.)
  2. Cook pasta as directed; drain water.
  3. Meanwhile, sauté onion in ghee/butter (or other cooking fat of choice) until soft and translucent.
  4. When pasta is finished cooking, pour it into a large mixing bowl. Combine with buffalo sauce, onions, and shredded chicken.
  5. Divide pasta between 2 plates (or glass containers). Top with blue cheese crumbles.

Macros per serving: P 32 C 36 F 18

P.S. If you haven’t yet, be sure to enter my giveaway to win a pair of CNC leggings. I’ll pick the winners tomorrow morning! If you’re thinking about purchasing a pair, you can get 10% off with promo code carrotsncake. They’re only available for a limited time, so be sure to hop on it! 🙂



  1. I’m also a huge Banza pasta fan. My husband hates wheat pasta but if I serve him Banza he eats it, raving about the meal. Definitely a go-to in our house for quick dinners and even lunches!

  2. This sounds amazing! I have a kid with food allergies and I think I can tweak this and make it work for her!!!

  3. This looks delish! We probably need to adjust the amount of hot sauce because my husband is very sensitive to spicy food -but I would scarf this in an instant!

  4. I’m on a buffalo and blue cheese kick right now too! I’ve been making chicken salad (diced chicken, greek yogurt, buff sauce, blue cheese crumbles, diced celery and green onion) and scooping it up on nut thins – so good! I’ll have to try this recipe!

  5. this looks great! I love chicken wings, but they are obviously the worst, so i’m always looking for a better alternative. we do the “cauliflower wings” sometimes, too. thanks for this! Amy

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