Buffalo Chicken Pasta Casserole

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 bit of bite, about 8 minutes. Drain it, give it a quick rinse, and set it aside.

Step 2

Preheat your oven to 350°F (175°C) and grease a baking dish.

Step 3

In a medium saucepan, melt 2 tablespoons of butter with a little olive oil over medium-high heat. Add the cubed chicken, chopped onion, and garlic, cooking just until the chicken is warmed through, about 2 to 4 minutes. Pour in the cream and buffalo sauce, stir it all together, and let it heat through.

Step 4

Mix the mozzarella and Gouda cheeses in a bowl, then sprinkle in the potato starch. Add this cheesy mixture to the sauce, stirring constantly until the cheese melts and everything comes together. Take the pan off the heat, toss in the cooked pasta, and stir well to combine. Pour everything into your prepared baking dish.

Step 5

In a small bowl, mix the melted butter with the panko breadcrumbs. Sprinkle this mixture evenly over the pasta, then top with the Colby-Monterey Jack cheese.

Step 6

Pop the casserole in the oven and bake until the cheese is bubbly and golden on top, about 20 minutes. Let it cool for a few minutes before serving.