Buffalo Chicken Pasta Bake with Blue Cheese and Celery Crunch

How to Make Buffalo Chicken Pasta Bake with Blue Cheese and Celery Crunch

1. 1

   Step 1: Cook the pasta

   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne until just al dente according to package directions, about 1–2 minutes shy of the indicated time. Drain well and set aside, reserving 1/4 cup (60 ml) of pasta water in case you need to loosen the sauce later.

   For this step

   • 12 ozDry penne pasta
   
2. 2

   Step 2: Make the buffalo cream sauce with chicken

   In a large skillet over medium heat, melt 3 tablespoons of the butter and add the cream cheese and buffalo sauce, stirring until smooth and slightly glossy. Add the shredded cooked chicken and toss until every piece is coated and heated through; if the mixture feels too thick, stir in a tablespoon or two of reserved pasta water to reach a saucy consistency. Taste and adjust with a pinch of salt and black pepper if desired.

   For this step

   • 3 cupsCooked, shredded chicken (rotisserie or leftover)
   • 3/4 cupBuffalo hot sauce
   • 4 ozCream cheese, softened
   
3. 3

   Step 3: Combine pasta, cheeses and topping

   Return the drained pasta to the pot or a large bowl and fold in the buffalo chicken mixture until evenly distributed. Stir in the shredded cheddar and about two-thirds of the blue cheese crumbles so some pockets of tang remain. Transfer everything to a lightly greased 9x13-inch (or equivalent) baking dish, then toss the panko with the remaining 1 tablespoon butter and sprinkle evenly over the top.

   For this step

   • 1 1/2 cupsSharp cheddar, shredded
   • 1 cupPanko breadcrumbs
   
4. 4

   Step 4: Bake until bubbly

   Bake the assembled dish in the preheated oven for 18–22 minutes, until the cheese is melted and the panko is golden brown. If you like a deeper crust, broil on high for 1–2 minutes—watch carefully to prevent burning. Remove from the oven and let rest for 4–5 minutes to set.
   
5. 5

   Step 5: Finish with celery and serve

   Scatter the diced celery and the remaining blue cheese crumbles over the warm bake just before serving so the celery retains its crispness. Cut into portions (about 1 1/2 cups per serving) and serve warm, with extra hot sauce on the side if desired.

   For this step

   • 1 cupCelery, finely diced (for crunch)
   

1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne until just al dente according to package directions, about 1–2 minutes shy of the indicated time. Drain well and set aside, reserving 1/4 cup (60 ml) of pasta water in case you need to loosen the sauce later.
2. In a large skillet over medium heat, melt 3 tablespoons of the butter and add the cream cheese and buffalo sauce, stirring until smooth and slightly glossy. Add the shredded cooked chicken and toss until every piece is coated and heated through; if the mixture feels too thick, stir in a tablespoon or two of reserved pasta water to reach a saucy consistency. Taste and adjust with a pinch of salt and black pepper if desired.
3. Return the drained pasta to the pot or a large bowl and fold in the buffalo chicken mixture until evenly distributed. Stir in the shredded cheddar and about two-thirds of the blue cheese crumbles so some pockets of tang remain. Transfer everything to a lightly greased 9x13-inch (or equivalent) baking dish, then toss the panko with the remaining 1 tablespoon butter and sprinkle evenly over the top.
4. Bake the assembled dish in the preheated oven for 18–22 minutes, until the cheese is melted and the panko is golden brown. If you like a deeper crust, broil on high for 1–2 minutes—watch carefully to prevent burning. Remove from the oven and let rest for 4–5 minutes to set.
5. Scatter the diced celery and the remaining blue cheese crumbles over the warm bake just before serving so the celery retains its crispness. Cut into portions (about 1 1/2 cups per serving) and serve warm, with extra hot sauce on the side if desired.