Yum Yum Yum!! This
Buffalo Baked Chicken Pasta was delicious!!
Baked Buffalo Chicken Pasta
serves 4-6
1 pound pasta (I used whole wheat mini penne)
3 boneless, skinless chicken breasts, cooked and cut into chunks
2 tablespoon butter
2 tablespoon flour
1 1/2 cups milk
3-4 handfuls of a Mexican Cheese Blend1/6 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 Mozzarella 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 (9 x 13 is fine)
with non-stick spray. Add pasta and chicken, then pour cheese sauce
over and mix thoroughly 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 Mozzarella, green onions and cilantro. Drizzle with buffalo wing sauce.
**I only topped half of the dish with the green onions, cilantro, and extra buffalo sauce, so that Landin would still love it. Since I only put 1/6 cup of buffalo sauce in the cheese sauce the taste was very mild. Landin LOVED it! Trev, of course, had to add extra extra buffalo sauce to make it to his liking. I served the pasta with celery with ranch dip and cheesy mashed potatoes.
*Recipe adapted from
How Sweet it is