Ingredients
Scale
- 12 oz rotini pasta
- 2 cups cooked, diced boneless skinless chicken breast
- 1/2 cup buffalo sauce
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese
- 2 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup panko breadcrumbs (for topping)
- 2 green onions, sliced (for garnish)
Instructions
- Cook the pasta: Boil salted water in a large pot and cook rotini until al dente; drain and set aside.
- Prepare the chicken: Sauté diced chicken in a skillet over medium heat until golden brown (approx. 5-7 minutes).
- Create the cheese sauce: Melt butter in a saucepan, whisk in flour to create a roux, then gradually add milk. Stir in cream cheese until melted, followed by cheddar cheese and buffalo sauce.
- Combine: Mix the cooked pasta with the cheese sauce and sautéed chicken.
- Add toppings: Transfer mixture to a greased baking dish, top with panko breadcrumbs.
- Bake: Preheat oven to 350°F (175°C) and bake for 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg