Ingredients
- 12 oz rotini pasta
- 2 cups cooked, diced boneless skinless chicken breast
- 1/2 cup buffalo sauce (plus extra for drizzling)
- 2 cups shredded sharp cheddar cheese
- 4 oz cream cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 cup panko breadcrumbs
- 2 green onions, sliced (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet, sauté the diced chicken until golden and cooked through (5–7 minutes).
- In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk, whisking until smooth.
- Stir in cream cheese until melted, then add shredded cheddar and buffalo sauce. Stir until creamy.
- Fold cooked pasta and chicken into the buffalo cheese sauce until well-coated.
- Pour into the baking dish, top with panko breadcrumbs, and bake for 20–25 minutes until bubbly and golden.
- Garnish with green onions and an extra drizzle of buffalo sauce before serving.
Notes
- Swap chicken for roasted cauliflower or mushrooms for a vegetarian version.
- Add jalapeños or hot sauce for more heat, or use mild buffalo sauce for a gentler flavor.
- Try a cheese blend with mozzarella or Monterey Jack for a gooey texture.
- Stir in steamed broccoli, spinach, or peppers to boost nutrition.
- Reheat with a splash of milk for creaminess, or bake to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of dish
- Calories: 540
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
