Baked Buffalo Chicken Pasta

We love Buffalo Chicken wings at our home... I mean who doesn't. But those wings can be really messy, both to fix and to eat. When I came across this recipe, I thought what a great recipe to try. 

Start with one pound of fully cooked pasta. Okay, I used Halloween pasta with black bats, so don't be scared of the black pasta. 

While that is cooking, melt 2 T. of butter and 2 T. of flour. Whisk the butter and flour for several minutes to cook off the flour taste. Let the mixture slightly brown. Add 1 1/2 c. of milk, very slowly and turn the heat to very low. Once the milk starts to thicken, add in the grated Monterrey Jack cheese and cheddar cheese until the cheese is melted and the mixture is smooth. 

 

Stir in buffalo wing sauce. Season with salt and pepper. 

Once the pasta is fully cooked, al dente, pour the pasta into a greased baking dish. Add chicken and sauce. Stir mix it thoroughly. 

Top with additional grated cheddar cheese and panko bread crumbs. Have you tried panko bread crumbs... oh they are delicious. 

 

Bake at 350 degrees for 25 minutes or until cheese is golden brown. 

Top with green onions, cilantro and drizzle with a little buffalo wing sauce. 

Delicious.  

Baked Buffalo Chicken Pasta

serves 4-6

1 pound pasta

3 boneless, skinless chicken breasts, cooked and cut into chunks

1 tablespoon butter

1 tablespoon flour

1 1/2 cups milk

4 ounces grated monterey jack cheese (I used half a brick) + more for topping

1/3 cup grated sharp cheddar cheese + more for topping

1/3 cup buffalo wing sauce

1/3 cup panko bread crumbs

salt and pepper to taste

for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Preheat oven to 375 degrees F.