Ingredients:

  • 1 lb cooked chicken breast, shredded or cubed
  • 12 oz dry cavatappi or fusilli pasta
  • 3/4 cup buffalo sauce (cayenne pepper sauce)
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup ranch dressing
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/4 cup panko breadcrumbs
  • 1/4 cup blue cheese crumbles
  • 2 tbsp fresh chives, sliced

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13 inch casserole dish.
  2. Bring a large pot of salted water to a boil. Cook the pasta for exactly two minutes less than the package directions to maintain an al dente texture. Drain thoroughly.
  3. In a large mixing bowl, whisk together the softened cream cheese, buffalo sauce, ranch dressing, garlic powder, onion powder, smoked paprika, and black pepper until a smooth, stable emulsion is formed.
  4. Fold the cooked chicken and the under-boiled pasta into the buffalo cream mixture until every piece is evenly coated.
  5. Transfer the mixture into the prepared casserole dish, spreading it into an even layer.
  6. Top the casserole with shredded sharp cheddar cheese and a uniform layer of panko breadcrumbs.
  7. Bake for 20 minutes until the cheese is bubbling and the panko is golden.
  8. Remove from the oven and garnish with blue cheese crumbles and fresh chives. Let rest for 5 minutes before serving to allow the sauce to set.