This spicy pasta bake is so simple -- a quick and easy dish that everyone will love. In lieu of baking, you can also just mix the pasta with the creamy, cheesy sauce and have dinner ready even faster. This recipe basically gives you the directions for two different meals!

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan.

  • 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.

  • 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.

  • 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.

  • Bake in the preheated oven until cheese is melted and browned, about 20 minutes.

Cook's Note:

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.

Nutrition Facts

558 calories; protein 22.3g 45% DV; carbohydrates 46.3g 15% DV; fat 34.2g 53% DV; cholesterol 110.6mg 37% DV; sodium 926mg 37% DV. Full Nutrition
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