14Ingredients
590Calories
55Minutes

Ingredients

  • 1 pound pasta (I used whole wheat orecchiette)
  • 3 boneless skinless chicken breasts (cooked and cut into chunks)
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • 4 ounces grated Monterey Jack cheese (freshly, I used half a brick + more for topping)
  • 1/3 cup sharp cheddar cheese (freshly grated, + more for topping)
  • 1/3 cup buffalo wing sauce
  • 1/3 cup panko bread crumbs
  • salt
  • pepper
  • 3/4 cup green onions
  • 1/2 cup fresh cilantro
  • 1/2 cup gorgonzola cheese
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NutritionView more

590Calories
Sodium40%DV950mg
Fat23%DV15g
Protein71%DV36g
Carbs26%DV78g
Fiber16%DV4g

PER SERVING *

Calories590Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat7g35%
Trans Fat
Cholesterol75mg25%
Sodium950mg40%
Potassium760mg22%
Protein36g71%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate78g26%
Dietary Fiber4g16%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(3)

Yummly User
Abigail B 17 May
This was a delicious weeknight recipe! It was a little complicated to put together, but the more you know the recipe the faster you can make it. It had good flavor, and a hint of spice. Personally, I would add more cheese next time, but that's just a recommendation not a criticism.
Christina Israel 3 Oct 2017
Super delicious! I soaked the chicken in the buffalo sauce before mixing it with the pasta, made the pasta very moist.
Peggy S. 6 Aug 2017
This was a very delicious recipe...but I did do some tweeking to it! I loved the Gorgonzola cheese mixed with green onions and panko crumbs on top