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Buffalo Pulled Pork Fettuccini

Thanks to our friends at Dixie Chik Cooks for this great recipe (and solution for something to cook with leftovers)!
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  • 1/2 lb pulled pork (leftover is easiest, or go here for an easy recipe)
  • 1/2 lb fettuccine pasta
  • 4 oz. cream cheese
  • 1/3 cup chicken broth
  • 1/2 cup whole milk
  • 1/2 cup Moore's Original Buffalo wing sauce
  • 1/4 cup blue cheese crumbles (a little goes a long way, so you may want to test it first using a tbsp at a time)
  • 1 tsp garlic powder
  • 1/2 cup bread crumbs
  • Fresh parsley, chopped


  • Preheat oven to 375 degrees.
  • Cook pasta according to package directions; drain and set aside.
  • Melt cream cheese in a sauce pan over medium heat, add the rest of the ingredients and whisk to combine.
  • Turn heat to medium-low and simmer, stirring occasionally to make sure it doesn't scorch, for about 5 minutes.
  • Remove from heat; add the sauce and pork to a large mixing bowl and combine thoroughly using tongs.
  • Pour into a prepared cast iron skillet (a casserole dish will work fine you don't have one), sprinkle with bread crumbs and bake for 20-25 minutes; until bubbly. Top with parsley.