Ingredients

The following ingredients have 8 Servings
  • 12 ounces bowtie or farfalle pasta
  • ¼ cup pasta water
  • 3 cups cooked chicken (chopped or 1 rotisserie chicken chopped up with the skin and bones removed. )
  • 1 bell pepper (large, seeded and diced)
  • ½ cup chopped green onions or scallions (divided)
  • 2 cloves garlic (grated or finely minced)
  • 8 ounces cream cheese (softened or at room temperature)
  • 1 cup blue cheese or ranch dressing (works best with homemade or refrigerated dressing)
  • ⅓ cup crumbled blue cheese
  • ½ cup Buffalo Hot Wing Sauce (I like Frank's)
  • 3 cups sharp cheddar cheese (shredded and divided)
  • ¾ cup Panko bread crumbs
  • 2 tablespoons butter

Instruction

  • Preheat the oven to 350 degrees F.
  • Cook the pasta al dente according to the directions on the pasta box. When finished cooking, reserve ¼ cup of the pasta water before placing the pasta in a colander to drain.
  • While the pasta is cooking, combine the chicken, bell pepper, ¼ cup of the chopped scallions, and two cups shredded cheese. Set aside.
  • Place the cream cheese, garlic, blue cheese, or ranch dressing and the hot wing sauce in a food processor fitted with a metal blade. Process until smooth. If you like your food spicy, you can add up to ¼ cup more hot wing sauce. Mix well.
  • Place the drained pasta in a 9x13 baking dish that has been sprayed with non-stick cooking spray. Add the chicken mixture, reserved pasta water, and cream cheese mixture and combine.
  • Melt butter and mix with the panko bread crumbs.
  • Top with the crumbled blue cheese, remaining one cup of shredded cheese, panko bread crumbs, and the remaining scallions.
  • Bake for approximately 35 minutes, or until the mixture is bubbling and the panko is crispy. Let sit for a few minutes and serve hot. Enjoy! ¼