The Kitchn: Buffalo Chicken Pasta Bake
When it comes to comfort food, I can't think anything more satisfying after a busy fall day than coming home to a warm and creamy casserole -- like, say, this ooey-gooey buffalo chicken pasta bake.
This rich dish is equally at home feeding a family of four and fueling a high school football team. And whether you're headed into a late-night study session or a Saturday tailgate, this recipe will provide plenty of energy to get you through.
My husband is the chief of the "casseroles are just vehicles for hot sauce" tribe, and I'm quite surprised the first bite didn't make his head explode from happiness. I mean, it's cheesy, it's noodle-y, it's chicken-y and it's orange -- his most favorite food color.
But let's be honest here. This is really just a good excuse to eat buffalo chicken wings and dip for dinner, because frankly, who hasn't, at some point or another, wanted buffalo chicken wings and nothing else for dinner? Celery is out and noodles are in, my friends. Buffalo chicken wings, aka America's most viral appetizer, just got a makeover in casserole form. The only thing left standing between you and hot sauce nirvana is an ice-cold pitcher of draught beer!
Buffalo Chicken Pasta Bake
Serves 6.
16 ounces short, hollow noodles such as rigatoni or penne
1 cup whole or 2 percent milk, plus more as needed
1 cup sour cream, preferably full-fat
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