Baked Buffalo Chicken Pasta

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine until it’s tender but still has a bit of bite, about 8 minutes. Drain the pasta, give it a quick rinse, and set it aside. Meanwhile, heat your oven to 350°F (175°C) and grease a baking dish.

Step 2

In a medium saucepan, melt the butter with a splash of olive oil over medium-high heat. Toss in the cubed chicken, chopped onion, and garlic, cooking until the chicken is cooked through, around 2 to 4 minutes. Pour in the cream and buffalo sauce, stirring everything together and warming it through.

Step 3

In a small bowl, mix the mozzarella and Gouda cheeses with the potato starch. Add this cheesy mix to your sauce, stirring constantly until the cheese melts and the sauce becomes smooth. Take the pan off the heat, then fold in the cooked fettuccine until it’s all nicely coated. Transfer this to your prepared baking dish.

Step 4

Mix the melted butter with the panko breadcrumbs in a small bowl, then sprinkle this mixture evenly over the top of the pasta. Finish off by sprinkling the Colby-Monterey Jack cheese on top.

Step 5

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

Best Pairings For This Dish

Serve with a side of crunchy celery sticks or a simple green salad to balance the heat. Ranch or blue cheese dressing on the side also pairs perfectly and adds a cool, creamy contrast.

Storing This Dish

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the pasta from drying out. You can also freeze portions for up to 2 months and thaw overnight before reheating.