This Creamy Buffalo Chicken bake is a deliciously creamy pasta dish inspired from one of America’s favorite appetizers, Buffalo Chicken Wings.
Course: Main Course
1poundRigatoni pastaboiled to al dente and drained
1 1/4cupchicken broth
1cuphalf-and-halfor heavy cream
1cupMonterrey jack cheese+ ¼ cup for topping
1/2cupcheddar cheese+ ¼ cup for topping
2chicken breastcooked, cut into 1 inch cubes
2/3cupFrank’s hot sauce
1/2cupblue cheeseor more if desired
3/4cuppanko bread crumbs
salt and pepper to taste
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!
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.