Buffalo Chicken Pasta Bake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">350g penne pasta</li> <li class="ingredients-single-item">500g chicken breast, cubed</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">3 garlic cloves, minced</li> <li class="ingredients-single-item">120ml buffalo sauce (Frank's RedHot or similar)</li> <li class="ingredients-single-item">250g cream cheese, softened</li> <li class="ingredients-single-item">120ml sour cream</li> <li class="ingredients-single-item">60ml milk</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">1 tsp garlic powder</li> <li class="ingredients-single-item">200g mozzarella cheese, grated and divided</li> <li class="ingredients-single-item">100g cheddar cheese, grated</li> <li class="ingredients-single-item">3 spring onions, sliced (for garnish)</li> <li class="ingredients-single-item">Salt and black pepper to taste</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">25cm (10-inch) baking dish</li> <li class="equipment-single-item">Large pot for boiling pasta</li> <li class="equipment-single-item">Large frying pan</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (375°F) and lightly grease a 25cm (10-inch) baking dish. This preparation ensures your pasta bake will cook evenly and won't stick to the dish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Cook the penne pasta in a large pot of salted boiling water for 2 minutes less than the package instructions indicate. You want the pasta to be slightly underdone (very al dente) as it will continue cooking in the oven. Drain and set aside, reserving 60ml of pasta water in case your sauce needs thinning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the pasta cooks, heat olive oil in a large frying pan over medium-high heat. Season the chicken cubes with salt and pepper, then add to the hot pan. Cook for 5-6 minutes until golden brown on all sides and just cooked through. Remove the chicken to a plate. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In the same pan, reduce heat to medium and add the diced onion. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. This builds a flavor foundation for your sauce. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Reduce heat to medium-low and add the softened cream cheese to the pan. Stir continuously until the cream cheese has melted and combined with the onions and garlic. The low heat prevents the dairy from separating or curdling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Gradually stir in the buffalo sauce, sour cream, and milk until you have a smooth, creamy sauce. Add the dried oregano and garlic powder, then season with salt and pepper to taste. Remember that buffalo sauce is already salty, so adjust accordingly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Return the cooked chicken to the pan, along with half of the grated mozzarella and all of the cheddar cheese. Stir until the cheese begins to melt and everything is well combined. If the sauce seems too thick, add a splash of the reserved pasta water. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Add the cooked pasta to the sauce and toss gently until all pasta is evenly coated. The slightly underdone pasta will absorb some of the sauce flavors as it finishes cooking in the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Transfer the pasta mixture to your prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella cheese over the top. This will create a gorgeous, golden cheesy crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake uncovered in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and beginning to brown on top. For a more golden top, you can switch to the grill/broiler for the final 2-3 minutes, but watch carefully to prevent burning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Remove from the oven and let the pasta bake rest for 5 minutes before serving. This resting time allows the sauce to set slightly, making it easier to portion. Garnish with sliced spring onions before serving for a fresh pop of color and flavor. </li> </ol>