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Baked Buffalo Chicken Pasta

If you know me at all you know I love all things that include buffalo sauce and lots of times I'll even add buffalo sauce to things that make people go hmmm.... For example I LOVE a shot of buffalo sauce in my cheese and brocoli soup. I mean the soup is amazing on its own but add some buffalo sauce and its over the top! I also love to dip my pizza in it! I'm not one of those ranch girls so you'll never find that near my pizza I prefer to spice things up instead of down! So when I saw this recipe I knew I had to make it! I found one other that I'm going to make in the near future but for now this is a keeper!

Baked Buffalo Chicken Pasta
serves 4-6

  • 1 pound pasta (I used whole wheat orecchiette)
  • 3 boneless, skinless chicken breasts, cooked and cut into chunks
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • 4 ounces grated monterey jack cheese (I used half a brick) + more for topping
  • 1/3 cup grated sharp cheddar cheese + more for topping
  • 1/3 cup buffalo wing sauce
  • 1/3 cup panko bread crumbs
  • salt and pepper to taste
  • for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.
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