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a baking dish of medium pasta shells and pale shredded chicken in orange Buffalo cheddar sauce with scattered blue-cheese crumbles and a light golden breadcrumb crust
Rachel Kim

Buffalo Chicken Pasta Bake

Poached shredded chicken and a flour-thickened cheddar sauce make a Buffalo bake that stays creamy through its oven time. Add the hot sauce after the milk sauce has thickened. That keeps the dairy under control and spreads the heat evenly, while blue cheese crumbles on top give the finished pan a sharper bite. The buttered crumbs should form a light crust, with plenty of orange-sauced shells still visible underneath when the casserole comes to the table.
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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 the oven to 375°F. Put chicken, poaching water and chicken salt in a saucepan, bring to a gentle simmer, cover and cook for 20 to 25 minutes until at least 165°F. Drain and shred.
  2. Meanwhile, boil pasta shells in water with the tablespoon salt until 3 minutes short of the package time, then drain. Melt 3 tablespoons butter in a saucepan and whisk in flour for 1 minute.
  3. Gradually whisk in milk and simmer gently for 3 to 4 minutes until lightly thickened. Remove from heat and stir in cheddar, hot sauce, garlic powder and pepper.
  4. Fold in pasta and chicken and transfer to a deep 9-by-13-inch baking dish. Cover with foil and bake for 25 minutes.
  5. Melt remaining butter and mix with panko. Uncover the dish, scatter with blue cheese and crumbs and bake for 8 to 10 minutes until golden and the center reaches 165°F.
  6. Rest for 10 minutes before serving.