Description
A creamy, cheesy pasta dish fused with spicy buffalo chicken for a perfect balance of heat and comfort. Quick, hearty, and crowd-pleasing.
Ingredients
1 ½ pounds cooked, shredded chicken breast
12 oz elbow macaroni
1 cup heavy cream or milk
6 tbsp butter
3 tbsp all-purpose flour
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 tbsp buffalo hot sauce (without alcohol, if specified)
1 clove garlic (minced or powder)
1 tsp paprika
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Cook pasta according to package instructions, drain, and set aside
In a large pot, melt butter over medium heat
Whisk in flour to form a roux; cook for 1-2 minutes
Gradually add cream/milk, stirring constantly
Add garlic, paprika, onion powder, salt, and pepper
Cook until sauce thickens (5-7 minutes)
Remove from heat; stir in buffalo hot sauce
Mix in shredded chicken and both cheeses until fully incorporated
Combine cheese sauce with cooked pasta
Transfer to a greased baking dish
Bake for 20-25 minutes until bubbly and golden
Let cool slightly before serving
Notes
Use rotisserie chicken for a time-saving shortcut
Substitute buffalo hot sauce with a vegan version if desired
Top with breadcrumbs or a parmesan crisp for extra texture
Make ahead: Prepare up to 1 day in advance, refrigerate, and bake before serving
- Prep Time: 15
- Cook Time: 30
- Category: chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 3g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 140mg