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Buffalo Chicken Pasta Bake
Andrew Fowler

Buffalo Chicken Pasta Bake

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry medium pasta shells
  • 1 tbsp fine salt for pasta water
  • 1 1/2 lbs boneless skinless chicken thighs
  • 3 cups water for poaching
  • 1/2 tsp fine salt for chicken
  • 4 tbsp unsalted butter divided
  • 3 tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 1/3 cup cayenne hot sauce
  • 6 oz cheddar grated
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/3 cup crumbled blue cheese
  • 1/2 cup panko breadcrumbs

Method
 

  1. Heat oven to 375°F. Gently simmer chicken, poaching water, and chicken salt in saucepan; cover and cook 20 to 25 minutes to at least 165°F. Drain; shred.
  2. Meanwhile, boil shells with tablespoon salt to 3 minutes short of package time; drain. Melt 3 tablespoons butter in saucepan; whisk flour 1 minute.
  3. Gradually whisk in milk; gently simmer 3 to 4 minutes until lightly thickened. Remove from heat; add cheddar, hot sauce, garlic powder, and pepper.
  4. Fold in pasta and chicken; transfer to deep 9-by-13-inch dish. Foil-cover; bake 25 minutes.
  5. Melt remaining butter; mix with panko. Uncover; add blue cheese and crumbs. Bake 8 to 10 minutes until golden and center 165°F.
  6. Rest 10 minutes before serving.