Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup buffalo sauce
- 2 cups elbow or shell pasta
- 2 cups sharp cheddar cheese, grated
- 4 oz cream cheese
- 1 tsp garlic powder
- 2 tbsp butter
- 1 cup whole milk
- Salt to taste
- Pepper to taste
- Green onions, chopped (for garnish)
Instructions
- Cook the Pasta: Boil a large pot of salted water. Add pasta and cook until al dente according to package instructions. Drain and set aside.
- Sauté Chicken: In a skillet, melt butter over medium heat. Season diced chicken with salt, pepper, and garlic powder, then cook until golden brown.
- Add Buffalo Sauce: Pour buffalo sauce over the cooked chicken and stir to coat evenly.
- Create Cheese Sauce: In another pot, melt butter over low heat; add cream cheese until smooth. Gradually mix in milk while stirring until creamy.
- Combine Ingredients: Toss cooked pasta into the cheese sauce along with the buffalo chicken mixture until well combined.
- Bake: Preheat oven to 350°F (175°C). Transfer the mixture to a greased baking dish, sprinkle cheddar on top, and bake for about 20 minutes or until bubbly.
Notes
- For an extra kick, add diced jalapeños before baking.
- Substitute chicken with turkey or add vegetables like spinach for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg