Ingredients:

  • 450 g (16 oz) Penne or Rotini Pasta, cooked al dente and drained
  • 900 g (2 lbs) Cooked Chicken Breast, shredded or diced
  • 1 tbsp (15 ml) Olive Oil or Neutral Cooking Oil
  • 115 g (8 tbsp / 1 stick) Unsalted Butter
  • 180 ml (¾ cup) Frank’s RedHot Original Sauce
  • 115 g (4 oz) Full-Fat Cream Cheese, softened and cubed
  • 120 ml (½ cup) Full-Fat Sour Cream or Plain Greek Yogurt
  • 1 tsp Garlic Powder
  • ½ tsp Smoked Paprika (optional, for depth)
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 180 g (1½ cups) Sharp Cheddar Cheese, grated
  • 120 g (1 cup) Monterey Jack Cheese, grated
  • 60 g (½ cup) Blue Cheese Crumbles (optional)
  • 4 tbsp (60 g) Melted Unsalted Butter
  • 75 g (1 cup) Panko Breadcrumbs

Instructions:

  1. Preheat oven to 190°C (375°F). Lightly grease the 9x13-inch baking dish.
  2. Cook the pasta until just al dente (about 1-2 minutes less than package directions). Drain well and set aside.
  3. Prepare Topping: In a small bowl, combine the Panko breadcrumbs with the 4 tablespoons of melted butter. Set aside.
  4. Start the Buffalo Base: Melt the 115 g (1 stick) of butter in a large saucepan over medium heat. Stir in the Frank’s RedHot sauce, garlic powder, smoked paprika, salt, and pepper. Bring to a very gentle simmer.
  5. Create Creaminess: Reduce the heat to low. Whisk in the cubed cream cheese until fully melted and the sauce is smooth.
  6. Temper the Sour Cream: Remove the pan from the heat. Stir in the sour cream or Greek yogurt. The sauce should be smooth and thick.
  7. Add Chicken: Fold the shredded chicken into the creamy Buffalo sauce, ensuring every piece is coated thoroughly.
  8. Combine Ingredients: Transfer the cooked pasta and half of the grated Cheddar and Monterey Jack cheese blend into a large mixing bowl. Pour the Buffalo chicken mixture over the pasta and cheese. Toss gently until everything is evenly combined.
  9. Transfer to Dish: Pour the entire mixture into the prepared baking dish, spreading it out evenly.
  10. Layer Topping: Sprinkle the remaining grated Cheddar and Monterey Jack cheese evenly over the top of the casserole. If using, sprinkle the Blue Cheese crumbles over the top.
  11. Finish Topping: Evenly distribute the buttered Panko breadcrumbs over the cheese layer.
  12. Bake: Bake for 25–30 minutes, or until the sauce is bubbly around the edges, and the topping is golden brown and crisp.
  13. Rest: Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the sauce to set up properly.