Buffalo Chicken Pasta Bake
Cook Time
45
mins
Calories
509
Serving Size
6
Carbs
40.7
Fat
21.9
Protein
36.5
Photo by:
12Tomatoes.com
description
Had me at Buffalo!
ingredients
- 8 ounces rotini noodles (any noodle works though)
- 1 pound chicken breasts, chopped into bite-sized pieces
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1-1/2 cups milk
- 6 ounces plain Greek yogurt (or substitute sour cream)
- 4 ounces shredded cheddar cheese
- 2 ounces of blue cheese crumbles
- 3 tablespoons light cream cheese, softened
- 1/4 cup plus 2 tablespoons Buffalo wing sauce, divided
- 1/2 cup panko bread crumbs
- 1/2 onion, finely chopped
- Salt and pepper to taste
directions
- Preheat the oven to 350 degrees.
- Cook the rotini until just al dente, drain, and set aside (you don’t want to overcook since it’ll cook a bit more in the oven).
- Grease a large skillet with cooking spray and set it to medium-high heat. Add the chicken and onion, season with salt and pepper, and sauté until the chicken is cooked through. Set Aside
- Turn the heat down to medium and melt the butter in the skillet. Add the garlic and sauté it for 30 seconds. Sprinkle in the flour and whisk until the mixture is smooth, cooking for about a minute.
- Slowly pour the milk into the flour mixture while whisking and let it thicken for about 2 to 3 minutes.
- Turn off the heat and add the yogurt, cheddar, blue cheese, and cream cheese. Stir the mixture until smooth, then mix in the 1/4 cup of Buffalo sauce.
- Add the cooked pasta and chicken to the skillet and stir everything together until evenly combined.
- Move the mixture into a greased 8x8 baking dish and top with the panko breadcrumbs and drizzle with the 2 tablespoons of wing sauce. Bake for 25-30 minutes, or until the breadcrumbs are a light golden-brown and the cheese is bubbly.
submitted by 12Tomatoes.com - more/full details here!