Baked Buffalo Chicken Pasta

• 12 oz dried penne pasta
• 2 cups shredded cooked chicken
• 1 cup buffalo wing sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1 cup sour cream
• 1 cup milk
• 1/2 cup crumbled blue cheese
• 1/4 cup melted butter
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup panko breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions until al dente; drain.
3. 3 In a large bowl, mix cooked pasta, shredded chicken, and 3/4 cup buffalo wing sauce.
4. 4 Transfer to a greased 9x13 inch baking dish.
5. 5 In a medium bowl, whisk together sour cream, milk, remaining wing sauce, garlic, salt, and pepper.
6. 6 Pour sauce over pasta mixture.
7. 7 Sprinkle mozzarella, cheddar, and blue cheese over the top.
8. 8 Combine breadcrumbs with melted butter and sprinkle over the cheese.
9. 9 Bake for 25-30 minutes or until bubbly and golden on top.
10. 10 Garnish with chopped green onions before serving.

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the sauce.
• Use rotisserie chicken for a quick protein option.
• Add a handful of diced celery for a crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a side of celery sticks and carrot sticks.
• Pair with a crisp, cool coleslaw for a refreshing contrast.

FAQ