Ingredients
Scale
- 12 oz short pasta (such as cavatappi or elbow macaroni)
- 3 cups cooked chicken, shredded (rotisserie chicken works great)
- 1/2 cup hot sauce (like Frank's RedHot)
- 1/4 cup unsalted butter or ghee, melted
- 2 cloves garlic, minced
- 1 (8 oz) block cream cheese, softened
- 1/2 cup sour cream or plain full-fat yogurt
- 1/2 cup chicken broth
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1-2 fresh jalapeños, seeded and diced (use 2 for more heat)
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter or ghee (for topping)
- Fresh cilantro or sliced green onions, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cook the pasta according to package directions until al dente. Drain well and set aside. In a large bowl, combine the shredded chicken with the hot sauce, 1/4 cup melted butter/ghee, and minced garlic. Toss to coat evenly and set aside to marinate slightly.
- In a separate large bowl, whisk together the softened cream cheese, sour cream or yogurt, chicken broth, onion powder, garlic powder, and black pepper until smooth and creamy. Stir in the diced jalapeños and 1 cup of the shredded cheddar cheese. Add the cooked pasta and the buffalo chicken mixture to the cream cheese mixture, stirring gently until everything is well combined.
- Pour the mixture into a 9×13-inch baking dish, spreading it evenly. In a small bowl, combine the remaining 1 cup of shredded cheddar cheese, the Monterey Jack cheese, and the panko breadcrumbs. Drizzle with 2 tablespoons of melted butter or ghee and toss to combine. Sprinkle this cheesy breadcrumb mixture evenly over the top of the casserole.
- Bake for 25-30 minutes, or until the casserole is bubbling around the edges and the topping is golden brown and crispy. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh cilantro or sliced green onions, if desired.
Notes
For extra heat, leave some seeds in one of the jalapeños or add a pinch of red pepper flakes. This casserole can be assembled a day ahead, covered, and refrigerated; add an extra 10-15 minutes to the baking time. Leftovers store well in an airtight container in the fridge for up to 3 days. Serve with a crisp side salad or cool ranch dressing to balance the spice.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg