Buffalo Chicken Pasta Bake

This spicy pasta bake is so simple -- a quick and easy dish that everyone will love. In lieu of baking, you can also just mix the pasta with the creamy, cheesy sauce and have dinner ready even faster. This recipe basically gives you the directions for two different meals!

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 558 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons melted butter
• 2 tablespoons olive oil
• ½ cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 8 ounces dry fettuccine pasta
• ¾ cup heavy cream
• 1 small onion, diced
• ½ cup shredded Gouda cheese
• 1 teaspoon potato starch
• 1 cup panko bread crumbs
• ¼ cup shredded Colby-Monterey Jack cheese
• 2 chicken breasts, cubed
• ½ cup Buffalo wing sauce (such as Frank's RedHot®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.

Step 2

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse, and set aside.

Step 3

Melt 2 tablespoons butter and warm olive oil together in medium saucepan over medium-high heat. Add cubed chicken, onion, and garlic and cook until chicken is heated through, 2 to 4 minutes. Pour in cream and buffalo sauce. Mix well and heat through.

Step 4

Combine mozzarella and Gouda cheeses in a bowl. Sprinkle in potato starch. Add mixture to sauce and stir constantly until cheese is melted. Remove from heat. Add fettuccine and mix to combine. Transfer mixture to the prepared baking pan.

Step 5

Combine 3 tablespoons melted butter and panko bread crumbs in a small bowl and sprinkle on top of the noodles. Top with Colby-Monterey Jack cheese.

Step 6

Bake in the preheated oven until cheese is melted and browned, about 20 minutes.