Ingredients:
- 8 oz Short pasta (I used GF fusilli)
- 1 boneless/skinless chicken breast, cubed or shredded
- 2T butter
- 1/2 cup red hot
- 8 oz block extra sharp cheddar cut into pieces, or use shredded
- 1/4 cup cottage chz
- 1/2 cup crumbled bleu chz
- 1/4 onion, diced
Directions:
- Preheat oven 425 degrees
- Cook pasta according to package directions minus 2 minutes. Pasta will continue to cook in oven
- Preheat skillet, add onion and sautee 2 mins
- add chicken, cook 3 mins on each side to brown. Chicken will continue to cook in oven
- While chicken and pasta cook, combine red hot and melted butter to create buffalo sauce
- Drain pasta and return to pot.
- Stir in buffalo sauce, bleu cheese, cottage cheese, and half of the cheddar.
- Add shredded or cubed chicken and onion to pot, then stir in the rest of the cheddar saving a few pieces to put on top.
- Transfer everything to a 8×8 glass baking dish.
- Top with the remaining cheese and bake for 25 mins or until cheese is bubbling.
This might be the most delicious thing I’ve ever made/eaten. As with most of my recipes, I tend to use whatever is in the fridge, so feel free to change up the kinds of cheese you use.
A few tips
Instead of milk or butter for the base, I used cottage cheese.
The buffalo sauce is simply Franks Red Hot and butter. That’s all it takes! (And sometimes I use Sriracha)
I cooked the chicken whole and then cut it up, but dicing it prior to cooking would make it cook even faster.
Before transferring to the baking pan, I find it easiest to mix all the ingredients together in the same pan I used for the pasta.
Be sure to reserve some cheese to put on top!
Makes about 4 servings as a main course, probably 8 as a side dish.
