Description
Creamy baked buffalo chicken pasta loaded with tender shredded chicken, melted cheese, bold buffalo sauce, and a crispy golden topping.
Ingredients
1 pound rigatoni or penne pasta
1 1/4 cups whole or 2% milk
1 cup full-fat sour cream
4 ounces cream cheese, softened
1/2 cup buffalo-style hot sauce, plus more for serving
1/2 teaspoon kosher salt
2 cups shredded Monterey Jack cheese
4 ounces crumbled blue cheese, optional
3 cups cooked shredded boneless chicken
1/3 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
Cooking spray
Instructions
1. Preheat the oven to 375°F. Lightly coat a 9×13-inch baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Add the pasta and cook it 1 minute less than the package directions so it stays slightly firm. Drain well and return it to the pot.
3. While the pasta cooks, warm the milk in a medium saucepan over medium heat until it gently simmers. Whisk in the sour cream, cream cheese, buffalo-style hot sauce, and salt until smooth.
4. Stir in the Monterey Jack cheese and the blue cheese, if using, until melted and creamy.
5. Add the shredded chicken to the pasta, then pour the sauce over the top. Stir until everything is evenly coated.
6. Transfer the mixture to the prepared baking dish. In a small bowl, mix the panko breadcrumbs with the melted butter, then sprinkle the mixture evenly over the pasta.
7. Bake for 25 to 30 minutes, until the pasta bake is bubbling and the topping is lightly golden. Let it rest for 5 minutes before serving. Add extra hot sauce at the table, if desired.
Notes
Cook the pasta slightly under al dente so it finishes perfectly in the oven.
Rotisserie chicken works especially well for quick preparation.
Serve with extra buffalo sauce or ranch dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Baked
- Cuisine: American