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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!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 4491 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Medium Saucepan For preparing the chicken and sauce
  • 1 Baking Pan Suitable for a pasta bake
  • 2 Mixing Bowls One for cheese, one for panko
  • 1 Whisk or Spatula For stirring sauces and cheese

Ingredients
  

Main

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

Instructions
 

  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
  • 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.
  • 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.
  • 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.
  • Bake in the preheated oven until cheese is melted and browned, about 20 minutes.

Notes

To elevate this Buffalo Chicken Pasta Bake, consider searing the cubed chicken breasts thoroughly to develop a rich, browned crust before adding aromatics; this builds a deeper flavor foundation. While potato starch works, a quick roux with butter and flour would yield a more stable and consistently creamy sauce. For an authentic Buffalo kick, incorporate a small amount of crumbled blue cheese into the sauce or as a garnish post-bake. Ensure your pasta is cooked truly al dente, as it will continue to cook in the oven, preventing a mushy texture. For the panko topping, mix it thoroughly with melted butter for maximum crispness and golden-brown perfection. A touch of smoked paprika in the panko can also add a subtle depth of flavor.