The Pioneer Woman Tasty Kitchen
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Baked Buffalo Chicken Pasta

4.88 Mitt(s) 25 Rating(s)25 votes, average: 4.88 out of 525 votes, average: 4.88 out of 525 votes, average: 4.88 out of 525 votes, average: 4.88 out of 525 votes, average: 4.88 out of 5

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Level: Easy

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Description

A delicious, cheesy pasta studded with buffalo chicken and garnished with gorgonzola, fresh cilantro and sliced green onions. Dig in!

Ingredients

  • 1 pound Whole Wheat Pasta
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • 1-½ cup Milk
  • 4 ounces, fluid Grated Monterey Jack Cheese
  • ⅓ cups Grated Sharp Cheddar Cheese Plus More For Topping
  • ⅓ cups Buffalo Wing Sauce Plus More To Serve
  • 3 whole Boneless, Skinless Chicken Breasts, Cooked And Cut Into Chunks
  • ⅓ cups Panko Bread Crumbs
  • ½ cups Crumbled Gorgonzola
  • ¾ cups Chopped Green Onions
  • ½ cups Chopped Fresh Cilantro

Preparation

Preheat oven to 375 degrees F.

Prepare water for pasta and cook according to directions.

While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly, add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

Spray a baking dish (9 x 13 is fine, I used a round 4-inch deep dish) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

8 Comments

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Avatar of Molly

Molly on 7.6.2011

Made this the other night for a big group. They were OBSESSED! Love it!

Avatar of Jan Taylor

Jan Taylor on 6.30.2011

This sounds like a bunco recipe. I can’t wait to try it. Yummo

Avatar of slm82

slm82 on 5.24.2011

I can’t wait to make this tomorrow night! I’m going to omit the gorgonzola and substitute a little ranch dressing in the mix…I’ll let you know how it turns out!! Thanks for sharing :)

Avatar of HowSweetEats

HowSweetEats on 5.24.2011

lillieknits – penne or rigatoni or something shaped as a tube. :) there are some pics of the tubes on the related blog post if you would like to see how it looks!

Avatar of Emily@ So Domesticated

Emily@ So Domesticated on 5.23.2011

Oh my goodness… definitely want to try this recipe!

25 Reviews

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Avatar of Heather @ Dandelion Daze

Heather @ Dandelion Daze on 6.13.2012

I have made this recipe about a half dozen times now and it seems to get better each time I make it. I used half and half instead of milk and that made the sauce much creamier than the times I used milk. Also when I used milk, I had the problem of it turning out too dry. Don’t skip the gorgonzola, it is so good on this. I also season my chicken really well with a cajun seasoning before cooking it up in my cast iron. I find the bolder flavor works well, as you couldn’t even taste the chicken I used the first couple times I made this because of all the flavor from the cheese buffalo sauce. This is a really great recipe that my whole family and company all LOVE!

Avatar of Cheryl Robinson

Cheryl Robinson on 2.7.2012

This was wonderful! Hubby loved it and so did I. THe combination of flavors was wonderful and not overpowering, especially since the gorgonzola isn’t added until the end.

Avatar of thesweetandsalty

thesweetandsalty on 2.4.2012

Buffalo chicken is my guy’s favorite. I made this for him as a special treat. Home Run!

Avatar of bkraemer

bkraemer on 11.5.2011

I didn’t do a lot of measuring and used the cheese I had on hand, still turned out great. I crave it now!

Avatar of amyhen

amyhen on 10.3.2011

This was incredibly good and so easy to make! A recipe I will come back to time and time again!

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