I found this recipe here. For someone that loves both cheesy pasta and wing sauce, this one was a win! I halved the recipe since it appears to make a lot but it still made more than enough for two people. Next time I make it, I might try chorizo instead of chicken or even do a vegetarian version.
Baked Buffalo Chicken Pasta
see original recipe and picture here
1 lb Orecchiette pasta
1 Tbsp butter
1 Tbsp flour
1 1/2 cups milk
4 oz monterey jack cheese, shredded (use additional cheese for topping)
1/3 cup sharp cheddar, shredded (use additional cheese for topping)
1/3 cup buffalo wing sauce
3 boneless, skinless chicken breasts, cooked and cut into chunks
1/3 cup panko bread crumbs
salt and pepper to taste
for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce
Preheat oven to 375 degrees.
Cook pasta to al dente.
While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color.
Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in shredded cheeses and continue to stir until mixture is smooth.
Stir in buffalo wing sauce. Season with salt and pepper.
Spray a baking dish with non-stick spray.
Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated.
Sprinkle with additional cheese and bread crumbs.
Bake for 25 minutes.
Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.