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Buffalo Chicken Pasta

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Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz Short pasta I used GF fusilli
  • 1 boneless/skinless chicken breast cubed or shredded
  • 2 T 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

Method
 

  1. Preheat oven 425 degrees
  2. Cook pasta according to package directions minus 2 minutes. Pasta will continue to cook in oven
  3. Preheat skillet, add onion and sautee 2 mins
  4. add chicken, cook 3 mins on each side to brown. Chicken will continue to cook in oven
  5. While chicken and pasta cook, combine red hot and melted butter to create buffalo sauce
  6. Drain pasta and return to pot.
  7. Stir in buffalo sauce, bleu cheese, cottage cheese, and half of the cheddar.
  8. 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.
  9. Transfer everything to a 8×8 glass baking dish.
  10. Top with the remaining cheese and bake for 25 mins or until cheese is bubbling.

Notes

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!