Ingredients
Scale
- 12 oz rotini pasta
- 2 cups cooked, diced boneless skinless chicken breast
- 1/2 cup buffalo sauce
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup panko breadcrumbs (for topping)
- 2 green onions, sliced (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook rotini until al dente according to package directions. Drain and set aside.
- Prepare the Chicken: In a skillet over medium heat, sauté diced chicken seasoned with salt and pepper until golden brown, about 5–7 minutes. Set aside.
- Create the Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in flour to create a roux, then slowly whisk in milk until smooth. Stir in cream cheese until melted. Add shredded cheddar cheese and buffalo sauce, stirring until creamy and well blended.
- Combine Everything: Add cooked pasta and chicken to the sauce, stirring until evenly coated.
- Add Toppings: Transfer the mixture to a greased baking dish. Sprinkle evenly with panko breadcrumbs.
- Bake: Preheat oven to 350°F (175°C) and bake for 20–25 minutes, until bubbly and golden brown on top. Garnish with green onions before serving.
Notes
- For extra heat, drizzle with more buffalo sauce or add crushed red pepper flakes before baking.
- Use Monterey Jack or mozzarella cheese for a creamier melt.
- Leftovers reheat beautifully with a splash of milk to keep them creamy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American