Spicy Buffalo Chicken Macaroni

Bring a medium saucepan of salted water to the boil for the pasta. Finely chop the carrot and celery. Crush or finely chop 2 garlic cloves. Cut the chicken into bite-sized chunks and season with salt and pepper.

Cook the pasta in the pan of boiling water for 7 mins or until al dente. Reserve 125ml (½ cup) cooking water, then drain the pasta. Reserve the pan.

Meanwhile, melt 10g butter in a medium deep frypan over medium-high heat. Cook the chicken, carrot, celery, garlic and barbecue seasoning, stirring occasionally, for 8 mins or until the chicken is cooked through. Stir in the sriracha sauce and remove the pan from the heat.

While the chicken is cooking, melt 20g butter in the reserved pan over medium-high heat. Add 2 tsp plain flour and cook, stirring, for 2 mins or until foaming. Gradually add 60ml (¼ cup) milk and 60ml (¼ cup) reserved cooking water, stirring constantly to prevent lumps forming. Bring to a simmer and cook, stirring, for 1-2 mins until thickened.

Return the chicken mixture to medium heat. Add the bechamel and pasta and stir to combine. Add the remaining reserved cooking water and stir until the sauce coats the pasta and looks slightly glossy. Taste, then season with salt. Divide the chicken pasta among bowls. Enjoy!

This pasta is inspired by finger lickin' buffalo chicken wings! Crumble your pasta with blue cheese to give an extra nod to this American favourite.