Buffalo Chicken Pasta Bake

Ingredients

• ounce sdry fettuccine pasta
• tablespoon sbutter
• tablespoon solive oil
• chicken breasts, cubed
• small onion, diced
• clove sgarlic, minced
• 3/4 cup heavy cream
• 1/2 cup Buffalo wing sauce (such as Frank's RedHot®)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Gouda cheese
• teaspoon potato starch
• cup panko bread crumbs
• tablespoon smelted butter
• 1/4 cup shredded Colby-Monterey Jack cheese

Instructions

1. Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain, rinse, and set aside.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.
3. Melt 2 tablespoons butter and warm olive oil together in medium saucepan over medium high heat. Add cubed chicken, onion, and garlic and cook until chicken is heated through, 2 to 4 minutes. Pour in cream and buffalo sauce. Mix well and heat through.
4. Combine mozzarella and Gouda cheeses in a bowl. Sprinkle in potato starch. Add mixture to sauce and stir constantly until cheese is melted. Remove from heat. Add fettuccine and mix to combine. Transfer mixture to the prepared baking pan.
5. Combine 3 tablespoons melted butter and panko bread crumbs in a small bowl and sprinkle on top of the noodles. Top with Colby Monterey Jack cheese.
6. Bake in the preheated oven until cheese is melted and browned, about 20 minutes.

Tips

If you want to make a pasta dish versus a pasta bake, stop at step 5 and add 1/4 cup of milk slowly to the sauce until desired consistency is reached. Serve with the pasta.