Buffalo Chicken Pasta Bake
A comforting dish featuring tender pasta, creamy sauce, and spicy chicken, perfect for any occasion.
Equipment
- 9×13-inch baking dish
- large pot
- medium saucepan
- Small bowl
Ingredients
Pasta and Sauce Ingredients
- 1 pound dried rigatoni or penne pasta
- 1.25 cups whole or 2% milk
- 1 cup sour cream, preferably full-fat
- 4 ounces cream cheese, at room temperature
- 0.5 cup Frank's RedHot sauce plus extra as needed
- 0.5 teaspoon kosher salt
- 2 cups shredded Monterey Jack cheese
- 4 ounces crumbled blue cheese optional
- 3 cups cooked, shredded chicken
- 0.33 cup panko breadcrumbs
- 2 tablespoons butter, melted
Instructions
Cooking Instructions
- Arrange a rack in the middle of the oven and heat to 375°F. Grease a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than package directions, until just underdone. Drain and return to the pot.
- Meanwhile, bring the milk to a gentle simmer in a medium saucepan over medium heat. Whisk in the sour cream, cream cheese, buffalo sauce, and salt until smooth. Whisk in the Monterey Jack and blue cheese if using until melted and well combined.
- Add the chicken to the pot with the pasta. Pour in the sauce and stir to combine. Transfer the mixture to the prepared baking dish. Place the panko and butter in a small bowl and stir to combine. Sprinkle evenly over the top of the casserole.
- Bake until bubbly and lightly browned on top, 25 to 30 minutes. Let the casserole sit for 5 minutes before serving with more hot sauce if desired.
Notes
For a spicier dish, add more Frank's RedHot sauce before serving.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 600IUVitamin C: 2mgCalcium: 300mgIron: 2mg
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