Buffalo Chicken and Blue Cheese Campanelle Pasta Bake

Buffalo Chicken & Blue Cheese Pasta Bake with Campanelle

• 1 box Barilla® Campanelle pasta
• 1 tablespoon extra virgin olive oil
• 1/2 cup buffalo wing sauce
• 2 ounces crumbled blue cheese
• Nonstick cooking spray
• 3 cups shredded rotisserie chicken
• 1 1/2 cups shredded mozzarella cheese divided
• Sliced green onions, chopped fresh parsley, minced carrot, minced celery, and/or additional buffalo wing sauce (optional)

Alfredo Sauce:

• 1 cup heavy cream
• 1 teaspoon garlic powder
• 2 tablespoons water
• salt to taste
• 1 cup whole milk
• 2 teaspoons corn starch
• 1/2 cup grated Parmigiano

Alfredo Sauce Procedure:

• Bring the milk and heavy cream to a gentle boil over medium heat. Reduce the heat, add garlic powder, and season with salt to taste. In a small bowl, dissolve the cornstarch in the water, then whisk it into the simmering cream. Cook, whisking, for about 2 minutes until slightly thickened. Remove from heat and stir in the Parmigiano.
• Preheat the oven to 350°F (175°C). Lightly spray a 13×9-inch baking dish with nonstick cooking spray and set aside.
• In a large pot, bring 4 to 6 quarts of water to a rolling boil. Season with salt and add the Campanelle pasta. Cook approximately 8 minutes until tender, then drain well and toss with the olive oil to keep the pasta from sticking.
• In a large mixing bowl, combine the cooked pasta, shredded rotisserie chicken, prepared Alfredo sauce, 1/2 cup buffalo wing sauce, and 1 cup of the shredded mozzarella. Stir until evenly combined, then transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup mozzarella and the crumbled blue cheese over the top.
• Bake uncovered for 15 to 20 minutes, until the casserole is heated through and the cheese is melted and bubbly. Remove from the oven and let rest briefly.
• Before serving, garnish with sliced green onions, chopped parsley, minced carrot or celery, and extra buffalo wing sauce if desired. Serve warm.

Share this Post