Buffalo Chicken Pasta

This buffalo chicken pasta is crispy chicken pieces tossed with penne pasta in a spicy and creamy cheese sauce, then baked to golden brown perfection. A unique baked pasta dish that's great for serving a large crowd!

Course Main

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 508kcal

Author Sara Welch

Ingredients

12 ounces frozen breaded chicken tenders
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 shredded cheddar cheese divided use
1/2 cup shredded mozzarella cheese
2 ounces cream cheese cut into cubes
1/3 cup buffalo wing sauce plus 2 tablespoons for garnish
1/4 cup diced celery
2 tablespoons sliced green onions
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.

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