Categories: chicken, dinner, pasta

Ingredients

• 8oz rotini
• 1lb chicken breasts, chopped into bite-sized pieces
• salt and pepper
• 2 Tablespoons butter
• 2 garlic cloves, minced
• 2 Tablespoons flour
• 1-1/2 cups milk (I used skim)
• 6oz plain Greek yogurt
• 4oz shredded cheddar cheese
• 3 Laughing Cow Blue Cheese Wedges, crumbled into pieces
• 1/4 cup + 2 Tablespoons buffalo wing sauce, divided
• 1/2 cup panko bread crumbs

Directions

1. Preheat oven to 350 degrees. Cook rotini in a big pot of salted, boiling water until just under al dente. Pasta should still have a bit of a bite to it as it will finish cooking in the oven. Drain then set aside.
2. Meanwhile spray a large skillet over medium-high heat with nonstick spray then add chicken, season with salt and pepper, and then saute until no longer pink. Remove to a plate then set aside.
3. Turn heat down to medium then melt butter in the skillet, add garlic, and saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly pour in milk while whisking then cook until thickened, 2-3 minutes. Turn off heat then add in Greek yogurt, cheddar cheese, and Laughing cow cheese. Stir until smooth then stir in 1/4 cup buffalo wing sauce.
4. Add cooked pasta and chicken to the skillet then stir to combine. Transfer mixture to an 8×8 baking dish then top with panko bread crumbs and drizzle over remaining 2 Tablespoons buffalo wing sauce. Bake at 350 degrees for 25-30 minutes, or until cheese is bubbly and bread crumbs are light golden brown. Let rest for 5 minutes before serving.

Email to a friend | Print this recipe | Back