Buffalo Chicken Pasta Bake

• 12 oz pasta (penne or elbows)
• 1 lb cooked, shredded chicken
• 1 cup buffalo sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup crumbled blue cheese
• 1/4 cup butter
• 2 celery stalks, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Chopped parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain and set aside.
3. 3 In a skillet, melt butter and sauté celery, onion, and garlic until softened.
4. 4 Add shredded chicken and buffalo sauce to the skillet, heating through.
5. 5 In a large bowl, mix sour cream and milk until smooth.
6. 6 Combine pasta, chicken mixture, and sour cream mixture in a greased 9x13 inch baking dish.
7. 7 Top with cheddar, mozzarella, and crumbled blue cheese.
8. 8 Bake for 20-25 minutes, until bubbly and cheese is melted.
9. 9 Garnish with parsley before serving.

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper to the sauce.
• Use rotisserie chicken to save time.
• Let it sit for 5 minutes before serving for easier serving.

Storage

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

Serving Suggestions

• Serve with a side of ranch dressing for dipping.
• Pair with a crisp green salad.

FAQ