Buffalo Chicken Pasta
Ingredients
The pasta
-
16
ounces
short pasta such as penne
-
2 1/2
cups
water
-
4
cups
milk
-
1/2
teaspoon
salt
-
1
tablespoon
ranch powder
-
1/2
teaspoon
smoked paprika
The sauce
-
2
tablespoons
butter
-
2
tablespoons
flour
-
4
cups
shredded cheddar cheese
-
1/2
cup
shredded mozzarella cheese
-
2
ounces
cream cheese
-
1/3
cup
buffalo wing sauce
-
2
tablespoons
buffalo wing sauce
The toppings
-
1/4
cup
diced celery
-
2
tablespoons
sliced green onions
-
12
ounces
frozen breaded chicken tenders
-
cooking spray
Instructions
- Preheat the oven to 375°F and coat a 3-quart baking dish with cooking spray.
- Bake the chicken fingers according to package directions, then chop them coarsely, reserving 1/2 cup for garnish.
- Melt butter in a large pot over medium heat, add flour, and whisk until combined.
- Whisk in water until smooth and slightly thickened, then add milk and combine.
- Stir in pasta, salt, ranch powder, and smoked paprika; bring to a simmer.
- Cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
- Reduce heat to low and stir in 3 cups of cheddar cheese, mozzarella, cream cheese, and 1/3 cup buffalo sauce until smooth.
- Fold in the chopped chicken.
- Transfer the mixture to the baking dish and top with remaining cheddar cheese.
- Bake for 10-15 minutes until cheese is melted and browned.
- Drizzle with remaining buffalo sauce and garnish with reserved chicken, celery, and green onions before serving.
Nutrition Facts (estimated)
Servings
8
Calories
508
Total fat
24g
Total carbohydrates
55g
Total protein
27g
Sodium
780mg
Cholesterol
103mg
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