Baked Buffalo Chicken Pasta with Cheese Sauce
A creamy, spicy baked pasta casserole combining tender chicken, tangy buffalo sauce, and a triple-cheese blend in a rich roux-based sauce. Monterey Jack and cheddar create the base while gorgonzola adds depth. Panko topping crisps during baking. Perfect for weeknight dinners or casual entertaining. The buffalo wing sauce cuts through the cream while fresh tomatoes and green onions provide brightness. This version bridges comfort food and bold flavors without overwhelming heat.
Ingredients
- 1 lb pasta (penne or rotini), cooked
- 3 boneless skinless chicken breasts, cooked and cut into chunks
- 1 tablespoon butter
- 1 tablespoon flour
- 1 ½ cups milk, fat free
- 1 cup monterey jack cheese, grated
- ½ cup cheddar cheese, grated
- ⅓ cup buffalo wing sauce
- ⅓ cup panko breadcrumbs
- salt, to taste(optional)
- black pepper, to taste(optional)
- ½ cup tomato, chopped(optional)
- ¾ cup green onion, chopped(optional)
- ½ cup gorgonzola(optional)
- buffalo wing sauce, additional, for serving(optional)
- non-stick cooking spray
Instructions
- 1
Cook pasta according to package directions; drain and set aside.
- 2
Preheat oven to 375°F.
- 3
Melt butter in medium saucepan over medium heat.
- 4
Whisk in flour and cook 1-2 minutes until golden.
- 5
Pour in milk while stirring until thickened.
- 6
Stir in monterey jack and cheddar until smooth.
- 7
Add buffalo sauce and stir to combine.
- 8
Taste and season with salt and pepper.
- 9
Combine pasta and chicken in sprayed 9x13 baking dish.
- 10
Pour sauce over and mix until coated.
- 11
Top with additional cheese and panko breadcrumbs.
- 12
Bake 25 minutes until cheese is golden brown.
- 13
Top with tomatoes, green onions, and gorgonzola before serving.
Tips
Make the roux with hot butter before adding flour to prevent lumps; whisk constantly when adding cold milk to ensure smooth thickening.
Don't skip the rest period before serving; let the pasta cool 2-3 minutes so cheese sets slightly and slices cleanly.
Reserve 1/2 cup cooking liquid before draining pasta to loosen sauce if it seems too thick after cheese melts.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 160C for 15-20 minutes or until warmed through.
Assemble entire casserole (without baking) up to 12 hours ahead. Cover tightly and bake when ready, adding 5 minutes to baking time.
Serve hot directly from baking dish. Offer additional buffalo sauce, extra gorgonzola, and fresh green onions on the side for customization.
Common Mistakes
Add flour too quickly without whisking to avoid lumps in the roux.
Use cold milk from the fridge to prevent curdling the sauce.
Don't skip the 1-2 minute roux cook time or flour will taste raw in the finished dish.
Stir constantly when adding milk to achieve smooth thickening instead of breakup.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
high conf
FAQ
Can I use pre-cooked rotisserie chicken?
Yes, use about 3 cups shredded meat. Rotisserie chicken will be more flavorful and tender than boiled breasts. Add to casserole directly without additional cooking.
What if my sauce breaks or becomes grainy?
Remove from heat and whisk in cold milk 1 tablespoon at a time. If still grainy, strain through fine sieve. Ensure you're cooking cheese on medium not high heat to prevent separation.
Can I freeze this casserole?
Freeze unbaked casserole up to 2 months in an airtight container. Thaw overnight in refrigerator before baking. Add 5-10 minutes to baking time if baking from partially frozen state.