Ingredients
Scale
- 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 (for garnish)
- Chopped fresh parsley (for garnish)
- Minced carrot (optional for garnish)
- Minced celery (optional for garnish)
- Additional buffalo wing sauce (optional for garnish)
- 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 cheese
Instructions
- Boil whole milk and heavy cream until rolling.
- Stir in garlic powder and thicken with corn starch mixture.
- Add grated Parmigiano cheese until melted.
- Preheat oven to 350°F (175°C) and prepare the baking dish.
- Cook Campanelle pasta in salted water for 8 minutes and toss with olive oil.
- Combine pasta, shredded chicken, Alfredo sauce, buffalo wing sauce, and mozzarella cheese.
- Transfer mixture to baking dish, top with mozzarella and blue cheese.
- Bake uncovered for 15 to 20 minutes until cheese is melted.
- Garnish with green onions, parsley, carrot, celery, or extra buffalo sauce.
Notes
Ensure pasta is al dente to avoid mushiness.
Adjust buffalo sauce according to spice preference.
Prepare ahead and store in the refrigerator for easy reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 3
- Sodium: 1200
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 28
- Cholesterol: 90