Buffalo Chicken Pasta
Rotisserie chicken, buffalo hot sauce, penne pasta and blue cheese dressing come together to make this creamy Buffalo Chicken Pasta.
Ingredients
- 3 cups pasta , cooked and drained
- 1 cup celery, chopped
- 1/2 cup onion, diced
- 6 tablespoons butter, divided
- 3 tablespoons flour
- 3 cups milk
- 8 ounces cream cheese, softened and cubed
- 3 cups Monterey Jack cheese, shredded
- 1/3 cup hot sauce
- salt and pepper to taste
- 4 cups chicken breast, chopped
- 1 cup blue cheese dressing
- 1/4 cup hot sauce , for topping
- 1 cup mild cheddar, shredded
Instructions
- Boil the pasta until tender, about 8-10 minutes. Drain and rinse in cool water. Set aside. Add 3 tablespoons of butter, the chopped celery and onion to a large skillet or a Dutch oven. Cook over medium heat until the veggies are soft.
- Add the flour to the veggie mixture and continue to sauté for 2 minutes until flour is absorbed.
- Add the milk and the cream cheese to the pan. Whisk the mixture gently until the cream cheese has melted.
- Add the shredded cheese and continue to stir until all is thick and melted and bubbly. Smells so good!
- Add the chopped chicken breast and the pasta to the pot and stir until combined. This recipe makes 8 servings, so the skillet or pot will be full. Add 1/3 cup hot sauce to the pasta mixture and stir.
- Pour the pasta into a deep 13x9-inch baking dish. Add the blue cheese dressing to the top of the pasta mixture. Spread it around evenly. Drizzle with remaining hot sauce and sprinkle one cup of shredded cheddar cheese on the top before baking.
- Bake at 350 degrees for 30 minutes until the dish is bubbly and golden on top. Recipes makes 8 servings.
Equipment
- 1 large skillet or Dutch oven
Nutrition
Calories: 662kcalCarbohydrates: 28gProtein: 40gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 162mgSodium: 1.387mgPotassium: 627mgFiber: 1gSugar: 8gVitamin A: 1.367IUVitamin C: 15mgCalcium: 603mgIron: 1mg