Buffalo Chicken Pasta Bake

  • chickenMainpastaRecipe

  • I LOVE buffalo wing sauce. Something about it just makes me feel like it’s GAME DAY or something. The tangy, zingy, zippy, salty, firework flavor is one of a kind. Add it to plain chicken and cream cheese and you have a fantastic dip. Put that in some dough and bake it and you have cheesy buffalo chicken pockets. But right now, we’re focusing on pasta!

    Buffalo Chicken Pasta Bake
     
    I only wish I came up with this idea. This is adapted from How Sweet Eats. I seriously almost freaked out when I saw her baked buffalo chicken pasta! By the way, I would almost even call this a casserole. Yeah, it’s kinda like that.
    Buffalo Chicken Pasta Bake
    1 lb boneless, skinless chicken breasts, cooked and cut into chunks (or leftover chicken)
    1 lb whole wheat pasta shells
    1 T light butter
    1 T whole wheat flour
    1 1/2 C fat free milk
    2 oz grated monterey jack cheese
    1/4 C fat free ranch
    4 oz aged, sharp cheddar, grated, + more for topping
    1/2 C Louisiana wing sauce (seriously, it’s the best!)
    1/3 C panko bread crumbs
    Cilantro and green onions for topping, + drizzle of wing sauce, optional
    Preheat oven to 375 degrees. Cook pasta according to directions. In a medium sauce pot, melt butter, then add flour. Whisk together to create a golden roux. Add milk, stir and turn down to low heat. Continue stirring a few minutes until the milk thickens. Add in cheeses and ranch and continue. Mixture will be thick but smooth. Stir in wing sauce. Taste and season if needed. 
    I used my french oven to bake this in, but a 9X13 baking dish should work great too. Spray dish and add pasta and chicken. Pour wing sauce mixture over it and mix until everything is coated. Top with additional grated cheese and panko. 
    Bake for 25 minutes or until cheese is golden brown. Remove from oven and top with cilantro, green onions, and extra wing sauce.

    All I have to say is “perfection!”
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