One Pot Buffalo Chicken Pasta Bake
Aug 27, 2021 21:55:29 GMT -5
Post by Honoria on Aug 27, 2021 21:55:29 GMT -5
One Pot Buffalo Chicken Pasta Bake
Prep Time: 8 Minutes
Cook Time: 22 Minutes
Yield: 6 Servings
Ingredients
1 lb. chicken breast, cubed
1 and 1/2 tsp. salt, divided
3/4 tsp. pepper, divided
2 Tbsp. olive oil, divided
1 onion, chopped
3 ribs celery, chopped
3 carrots, finely chopped
2 cloves garlic, minced
3 cups low-sodium chicken stock
1 cup heavy cream
1 (14.5 oz.) can diced tomatoes, drained
1/2 cup buffalo wing sauce
12 oz. dried penne
1 cup shredded mozzarella
1 and 1/2 cup shredded cheddar, divided
1/2 cup panko breadcrumbs
Cooking spray
Ranch or blue cheese dressing, to top
Instructions
Use a wide-bottomed oven and broiler-safe pot. Season cubed chicken breast liberally with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat 1 tablespoon of the oil over medium-high heat. Add the chicken breast to the pot and cook, stirring occasionally until cooked through. Transfer it to a plate.
Add remaining 1 tablespoon of oil to the pot. Add the onion, celery, and carrots. Cook until softened, stirring occasionally.
Add the garlic. Cook and stir for 30 seconds.
Add remaining 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, heavy cream, diced tomatoes, and buffalo wing sauce. Heat to a simmer stirring frequently and then immediately add the pasta.
Reduce the temperature to keep it at a low simmer, stirring often until the pasta is cooked, 13-15 minutes. If the pasta has soaked up a lot of the liquid and seems dry, add an extra ½ cup of stock.
Move the oven rack so the top of the pan will be 6-8 inches under the broiler then turn on the broiler.
Once the pasta is cooked, stir in your cooked cubed chicken breast. Heat through. Add shredded mozzarella cheese and 1/2 cup of shredded cheddar and stir until it melts. Smooth out the pasta in the pot.
Top with remaining shredded cheddar and panko breadcrumbs. Spray with cooking spray. Put under the broiler so the breadcrumbs are 6-8 inches from heat source, until breadcrumbs are toasted and cheese is melted. Keep an eye on your dish as the cheese melts and bread crumbs toast quickly.
Distribute among dinner plates and drizzle with ranch or blue cheese dressing. Serve extra buffalo sauce on the side.
You can cut back on the buffalo wing sauce for a little less heat. I recommend cutting back to 1/4 cup of sauce if you’re worried it’ll be too hot. You can also leave the buffalo wing sauce out of the dish altogether and just drizzle it on top if you’re serving it to people who are very sensitive to heat. If you choose to skip the sauce, replace that 1/2 cup with more chicken stock to ensure there is enough liquid in the dish.
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Prep Time: 8 Minutes
Cook Time: 22 Minutes
Yield: 6 Servings
Ingredients
1 lb. chicken breast, cubed
1 and 1/2 tsp. salt, divided
3/4 tsp. pepper, divided
2 Tbsp. olive oil, divided
1 onion, chopped
3 ribs celery, chopped
3 carrots, finely chopped
2 cloves garlic, minced
3 cups low-sodium chicken stock
1 cup heavy cream
1 (14.5 oz.) can diced tomatoes, drained
1/2 cup buffalo wing sauce
12 oz. dried penne
1 cup shredded mozzarella
1 and 1/2 cup shredded cheddar, divided
1/2 cup panko breadcrumbs
Cooking spray
Ranch or blue cheese dressing, to top
Instructions
Use a wide-bottomed oven and broiler-safe pot. Season cubed chicken breast liberally with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat 1 tablespoon of the oil over medium-high heat. Add the chicken breast to the pot and cook, stirring occasionally until cooked through. Transfer it to a plate.
Add remaining 1 tablespoon of oil to the pot. Add the onion, celery, and carrots. Cook until softened, stirring occasionally.
Add the garlic. Cook and stir for 30 seconds.
Add remaining 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, heavy cream, diced tomatoes, and buffalo wing sauce. Heat to a simmer stirring frequently and then immediately add the pasta.
Reduce the temperature to keep it at a low simmer, stirring often until the pasta is cooked, 13-15 minutes. If the pasta has soaked up a lot of the liquid and seems dry, add an extra ½ cup of stock.
Move the oven rack so the top of the pan will be 6-8 inches under the broiler then turn on the broiler.
Once the pasta is cooked, stir in your cooked cubed chicken breast. Heat through. Add shredded mozzarella cheese and 1/2 cup of shredded cheddar and stir until it melts. Smooth out the pasta in the pot.
Top with remaining shredded cheddar and panko breadcrumbs. Spray with cooking spray. Put under the broiler so the breadcrumbs are 6-8 inches from heat source, until breadcrumbs are toasted and cheese is melted. Keep an eye on your dish as the cheese melts and bread crumbs toast quickly.
Distribute among dinner plates and drizzle with ranch or blue cheese dressing. Serve extra buffalo sauce on the side.
You can cut back on the buffalo wing sauce for a little less heat. I recommend cutting back to 1/4 cup of sauce if you’re worried it’ll be too hot. You can also leave the buffalo wing sauce out of the dish altogether and just drizzle it on top if you’re serving it to people who are very sensitive to heat. If you choose to skip the sauce, replace that 1/2 cup with more chicken stock to ensure there is enough liquid in the dish.
link