Buffalo Chicken Pasta Bake – a classic with a twist!
While the holidays can be a time for new, fun and festive recipes, there is nothing more comforting than a hearty and comforting classic! Bring on the cold weather and darker days if that means we can cuddle up and indulge in some extremely flavourful comfort food.
We are adding a twist to this old and familiar favourite by adding a kick – Frank’s RedHot® Buffalo Sauce melts beautifully into the dish and pairs perfectly with the creaminess of the pasta. With this sauce, all you need is salt and pepper, making it a very rich and impressive dish without too many ingredients.
A pasta bake is one of the easiest and most versatile things you can make. If you make a big batch, you have easy lunches for the week. It’s a great go-to weeknight meal (the kids will love it!) or serve it at any holiday gathering for an easy crowd pleaser.
Try your hand at spicing up a classic holiday recipe and join the club! Hot Sauce Club was born out of a love for flavour and heat by a team passionate about connecting a community of like-minded hot sauce lovers. Share your hot sauce recipe and tag @hot.sauce.club.
Pasta Bake Ingredients:
- Frank’s RedHot® Buffalo Sauce
- Pasta (around 450g or 6 portions according to the packet
- 4-6 chicken thighs
- 10g mushrooms
- 1 Onion
- ½ Broccoli head
- 500ml double cream
- 200g cheddar cheese
- 200ml vegetable stock
- Salt and pepper
Pre-heat the oven to 180 degrees. Add the chicken thighs to an oven proof dish with the chicken stock and generous lashings of Frank’s RedHot® Buffalo sauce. Put this in the oven to bake for around 45 minutes.
While this is cooking, part-boil the pasta. While the pasta and chicken is cooking, finely chop the onion and mushrooms, and chop up the broccoli into roughly 1 inch pieces. Fry the vegetables in oil with salt and pepper, remove from the heat, and then add the double cream.
Once the pasta is almost cooked, drain and add into a large oven-proof dish with the creamy vegetable mixture. Grate the cheese (but save some for the top!) and add this to the dish too.
Once the chicken is done, remove from the oven, pull apart with two forks. Add more Frank’s RedHot® Buffalo sauce as required, then add to the oven dish along with the stock and sauce mixture. Stir well to ensure everything is evenly coated.
Bake the chicken pasta for another 20 or until bubbling. Finally, add an extra layer of cheese to the top and finish in the oven for a final 10 minutes.
Serve and enjoy!