Description
A bold and creamy baked pasta dish combining tender chicken, tangy buffalo sauce, and a rich cheese sauce topped with crispy panko breadcrumbs. Perfect for weeknights, potlucks, or game days, this spicy comfort food is quick to assemble yet tastes indulgent and crowd-pleasing.
Ingredients
12 oz (340 g) rotini pasta
2 cups (280 g) cooked, diced chicken breast
½ cup (120 ml) buffalo sauce
1 cup (115 g) sharp cheddar cheese, shredded
4 oz (115 g) cream cheese
2 tbsp (30 g) butter
¼ cup (30 g) all-purpose flour
2 cups (480 ml) milk
1 cup (60 g) panko breadcrumbs
2 green onions, sliced
Salt and pepper, to taste
Oil for sautéing chicken (optional)
Instructions
Cook the pasta: Boil salted water, add rotini, and cook until just al dente (8–10 minutes). Drain and set aside.
Sauté chicken: Season diced chicken with salt and pepper. Heat oil in a skillet over medium heat, sauté until golden brown (5–7 minutes). Set aside.
Make the roux: In a saucepan, melt butter over medium heat. Whisk in flour until smooth.
Create sauce base: Slowly whisk in milk, stirring until slightly thickened.
Add cheese and buffalo sauce: Stir in cream cheese until melted. Add shredded cheddar and buffalo sauce. Mix until smooth and creamy.
Combine: In a large bowl, mix pasta, chicken, and buffalo cheese sauce thoroughly. Transfer to a greased baking dish.
Top: Sprinkle panko breadcrumbs evenly over the pasta.
Bake: Bake at 175°C (350°F) for 20–25 minutes, until bubbly and golden on top.
Garnish: Top with sliced green onions before serving.
Notes
Don’t overcook pasta—it continues cooking in the oven.
Adjust buffalo sauce for spice preference.
Mix panko with melted butter for extra crunch.
Assemble ahead of time and refrigerate—add 5–10 minutes to bake time.
Store leftovers in an airtight container for 3 days or freeze for 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American