Buffalo Chicken Pasta Bake: A Creamy, Comforting Delight
This Buffalo Chicken Pasta Bake is a creamy, comforting dish packed with flavor, perfect for any dinner.
Equipment
- oven
- large pot
- medium saucepan
- 9x13-Inch Baking Dish
- whisk
- small bowl
Ingredients
Pasta and Sauce
- 1 pound dried rigatoni or penne pasta
- 1.25 cups whole or 2% milk
- 1 cup sour cream preferably full-fat
- 4 ounces cream cheese at room temperature
- 0.5 cup Frank's RedHot sauce plus extra as needed
- 0.5 teaspoon kosher salt
- 2 cups shredded Monterey Jack cheese
Instructions
Cooking Instructions
- Arrange a rack in the middle of the oven and heat to 375°F. Grease a 9x13-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than package directions, until just underdone. Drain and return to the pot.
- Meanwhile, bring the milk to a gentle simmer in a medium saucepan over medium heat. Whisk in the sour cream, cream cheese, buffalo sauce, and salt until smooth. Whisk in the Monterey Jack until melted and well combined.
- Add the chicken to the pot with the pasta. Pour in the sauce and stir to combine. Transfer the mixture to the prepared baking dish. Place the panko and butter in a small bowl and stir to combine. Sprinkle evenly over the top of the casserole.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 300mgIron: 2mg
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