Buffalo Chicken Pasta Dish

Ingredients

• 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

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine until it’s tender but still has a little bite, about 8 minutes. Drain the pasta, give it a quick rinse, and set it aside.

Step 2

While the pasta cooks, preheat your oven to 350°F and grease a baking dish. In a medium saucepan, melt 2 tablespoons of butter with a splash of olive oil over medium-high heat. Add the cubed chicken, chopped onion, and garlic, cooking until the chicken is warmed through, about 2 to 4 minutes.

Step 3

Pour in the cream and buffalo sauce, stirring everything together and heating it through. In a separate bowl, mix the mozzarella and Gouda cheeses with the potato starch, then add this to the sauce. Stir constantly until the cheese melts and the sauce is smooth.

Step 4

Take the cooked pasta and toss it into the sauce, making sure everything is well combined. Transfer this cheesy buffalo chicken pasta mix into your prepared baking dish.

Step 5

In a small bowl, combine 3 tablespoons of melted butter with panko breadcrumbs, then sprinkle this over the pasta. Finish by adding a layer of Colby-Monterey Jack cheese on top.

Step 6

Pop the dish into the oven and bake until the cheese is bubbly and golden brown, about 20 minutes. Let it cool for a few minutes before serving.