Buffalo Chicken Pasta Bake

This Buffalo Chicken Pasta Bake is a flavorful casserole dish with savory chicken, Colby and Monterey Jack cheese, and rigatoni pasta.

Buffalo Chicken Pasta Bake
Makes 6 to 8 servings
Write a review
Print
Ingredients
  1. 8 tablespoons butter, divided
  2. 1 cup chopped onion
  3. 1 cup chopped celery
  4. 1 cup chopped carrot
  5. 1 tablespoon minced garlic
  6. 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon ground black pepper
  9. 3/4 cup buffalo wing sauce, divided
  10. 1/4 cup all-purpose flour
  11. 1 1/2 cups milk
  12. 1 1/2 cups chicken broth
  13. 4 cups shredded Colby cheese
  14. 2 cups shredded Monterey Jack cheese
  15. 1 (16-ounce) box rigatoni pasta, cooked according to package directions
  16. 1 cup panko (Japanese bread crumbs)
  17. 1/2 cup crumbled blue cheese
  18. 3 tablespoons chopped fresh parsley
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
  2. In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, carrot, and garlic; cook, stirring occasionally, until tender, about 10 minutes. Remove vegetables from skillet using a slotted spoon.
  3. In same skillet, melt 2 tablespoons butter over medium heat. Sprinkle chicken with salt and pepper; add to skillet. Cook, stirring occasionally, for 6 to 8 minutes. Return vegetables to skillet, and stir in 1/2 cup wing sauce. Remove from heat.
  4. In a large saucepan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour; cook, whisking constantly, for 2 minutes. Gradually whisk in milk, broth, and remaining 1/4 cup wing sauce until smooth. Cook, whisking occasionally, until thickened, 8 to 10 minutes. Gradually stir in Colby and Monterey Jack until melted and smooth. Stir chicken mixture and cooked pasta into cheese sauce until well combined; spoon mixture into prepared pan. In a small bowl, stir together bread crumbs, blue cheese, and parsley; sprinkle onto casserole.
  5. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
Paula Deen Magazine https://www.pauladeenmagazine.com/

Get more great traditional Southern recipes by ordering your subscription to Cooking with Paula Deen today!

pdc-jf17-cover-s

2017-01-18T12:35:21+00:00