Buffalo Chicken Pasta Bake
TOTAL TIME: Prep: 30 min. Bake: 25 min.
YIELD: 8 servings.
Sure, 10-cent wing night at your local pub is a blast, but a night at home with a clever casserole can’t be beat. Not fond of blue cheese? Use ranch salad dressing on this buffalo chicken pasta bake instead. —Lindsay Sprunk, Noblesville, Indiana
Ingredients
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1 package (16 ounces) penne pasta
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1 pound boneless skinless chicken breasts, cubed
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1/8 teaspoon salt
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1/8 teaspoon pepper
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2 tablespoons olive oil, divided
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2 medium carrots, finely chopped
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2 celery ribs, finely chopped
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3/4 cup finely chopped red onion
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4 garlic cloves, minced
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3/4 cup blue cheese salad dressing
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3/4 cup mayonnaise
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1/2 cup Louisiana-style hot sauce
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1-1/2 cups shredded Swiss cheese
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1/2 cup dry bread crumbs
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3 tablespoons butter, melted
Directions
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1.
Cook pasta according to package directions.
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2.
Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove from skillet. In same skillet, saute carrots, celery and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from heat.
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3.
Preheat oven to 350°. Stir in salad dressing, mayonnaise and hot sauce into skillet. Drain pasta. Add pasta and chicken to skillet; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese and bread crumbs. Drizzle with butter.
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4.
Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.
Nutrition Facts
1-1/2 cups: 719 calories, 45g fat (12g saturated fat), 73mg cholesterol, 586mg sodium, 53g carbohydrate (6g sugars, 3g fiber), 27g protein.
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