Buffalo Chicken Pasta Bake
A hearty dish combining the fiery essence of buffalo chicken with creamy pasta and gooey cheese, perfect for family dinners or gatherings.
Ingredients
Main Ingredients
- 400 g uncooked boneless skinless chicken thighs or breast, diced
- 1 teaspoon paprika
- 1 cup canned crushed tomatoes
- 1/3 cup hot sauce
- 240 ml chicken stock
- 240 g uncooked penne pasta
- 100 g light cream cheese
- 2 spring onions (green onions) sliced thinly
Seasonings
- 1 clove garlic, minced
- 1 onion diced
- 1 tablespoon cornstarch
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 30 g cheddar, grated
- 50 g mozzarella, grated
- Salt and black pepper to taste
- Cooking oil spray
Optional Ingredients
- Additional hot sauce for serving
Instructions
Preparation
- Prepare all ingredients to streamline the cooking process.
Cooking Chicken
- Spray a frying pan with cooking oil spray and sauté the diced onion over medium heat until golden and softened.
- Add the diced chicken, paprika, minced garlic, and a pinch of salt and pepper. Cook until browned, about 5-7 minutes.
- Deglaze the pan with a splash of water.
- Stir in crushed tomatoes and hot sauce; simmer for a few minutes.
Pasta Cooking
- Cook the penne pasta in boiling salted water until al dente, then drain.
Combining Ingredients
- Combine the cooked pasta with the chicken sauce mixture in an oven-proof dish.
Making the Creamy Sauce
- In a separate pan, mix cream cheese, garlic powder, onion powder, dried parsley, dried dill, and chicken stock until melted.
- Thicken the sauce with a cornstarch slurry and bring to the desired consistency.
- Spread the creamy sauce over the pasta mixture.
Baking
- Preheat the oven to 200°C (400°F) and sprinkle cheddar and mozzarella on top of the dish.
- Bake for about 20 minutes or until golden and bubbly.
- Garnish with sliced spring onions and serve hot.
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Notes
This dish can be prepared ahead and refrigerated before baking. Adjust spice levels according to taste preferences. Leftovers can be stored for 3-4 days in the fridge or frozen for up to 2-3 months.