Buffalo Chicken Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Buffalo Chicken Pasta
Description
Buffalo Chicken Pasta starts by baking breaded chicken tenders and chopping them roughly, reserving some for garnish. The sauce develops from a roux of butter and flour, combined with water and milk, into which pasta is cooked until al dente. Seasoned with salt, ranch powder, and smoked paprika, the sauce also incorporates several cheeses—cheddar, mozzarella, and cream cheese—and buffalo wing sauce for a creamy, spicy finish. The cooked chicken is stirred in before transferring the pasta mixture into a baking dish.
The layered cheddar cheese sprinkled on top melts during a final bake, forming a golden crust over the spicy, creamy pasta. The diced celery and sliced green onion garnish add fresh and mild crunch to the dish. This pasta works well as a filling main course, especially for fans of buffalo chicken flavors combined with cheesy comfort food.
Ingredients
- 12 ounces chicken tenders frozen, breaded
- 2 tablespoons butter
- 2 tablespoons flour
- 2 1/2 cups water
- 4 cups milk
- 16 ounces short pasta such as penne
- 1/2 teaspoon salt
- 1 tablespoon ranch powder
- 1/2 teaspoon smoked paprika
- 4 cups cheddar cheese divided use, shredded
- 1/2 cup mozzarella cheese shredded
- 2 ounces cream cheese cut into cubes
- 1/3 cup buffalo wing sauce plus 2 tablespoons for garnish
- 1/4 cup celery diced
- 2 tablespoons green onion sliced
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a 3 quart baking dish with cooking spray.
- Bake the chicken fingers according to package directions. Coarsely chop the chicken. Reserve 1/2 cup of chicken pieces for garnish.
- Melt the butter in a large pot over medium heat. Add the flour, then whisk until combined.
- Pour in the water and whisk until smooth and just thickened.
- Add the milk and whisk until combined.
- Stir in the pasta, salt, ranch powder and smoked paprika, then bring the mixture to a simmer.
- Cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
- Turn the heat to low, then stir in the 3 cups of cheddar cheese, the mozzarella and cream cheeses, and 1/3 cup of buffalo sauce. Keep stirring until the sauce is smooth. If you need to thin the sauce, add more milk, 1 tablespoon at a time, until desired consistency is reached.
- Stir in the diced chicken.
- Pour the pasta mixture into the baking dish. Sprinkle the remaining cup of cheddar cheese over the top.
- Bake for 10-15 minutes until cheese is melted and browned.
- Drizzle the remaining 2 tablespoons of buffalo sauce over the pasta. Add the reserved chopped chicken, celery and green onions on top, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 55g | 18% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 103mg | 34% |
| Sodium | 780mg | 33% |
| Potassium | 376mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 995IU | 20% |
| Calcium | 497mg | 50% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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