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Creamy Buffalo Chicken Bake

This Creamy Buffalo Chicken bake is a deliciously creamy pasta dish inspired from one of America’s favorite appetizers, Buffalo Chicken Wings.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Servings: 6 -8
Calories: 534kcal
Author: Sandra

Ingredients

  • 1 pound Rigatoni pasta boiled to al dente and drained
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 1 1/4 cup chicken broth
  • 1 cup half-and-half or heavy cream
  • 1 cup Monterrey jack cheese + ¼ cup for topping
  • 1/2 cup cheddar cheese + ¼ cup for topping
  • 2 chicken breast cooked, cut into 1 inch cubes
  • 2/3 cup Frank’s hot sauce
  • 1/2 cup blue cheese or more if desired
  • 3/4 cup panko bread crumbs
  • salt and pepper to taste

Instructions

  • Heat oven to 350. Spray a 4 inch deep baking dish with cooking spray, set aside.
  • Cook pasta as directed and drain.
  • Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, 1 cup Monterrey Jack, and 1/2 cup cheddar cheese, chicken and Frank’s Hot Sauce.
  • Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. 
  • Sprinkle remaining Monterrey Jack, Cheddar, and blue cheese over pasta. Top with panko bread crumbs. Bake uncovered about 30 minutes or until hot in the center.
  • Remove from oven when bread crumbs are golden brown. Serve and enjoy!

Notes

Note: My husband likes this extra saucy, to make extra sauce to have on the side, just 1 ½ times the sauce recipe and you will have enough for those extra saucy people.

Nutrition

Calories: 534kcal | Carbohydrates: 50g | Protein: 28g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 1182mg | Potassium: 455mg | Fiber: 2g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 3.5mg | Calcium: 262mg | Iron: 1.6mg