Ingredients
Scale
- 12 ounces dry cavatappi pasta
- 2 1/2 cups fully cooked shredded chicken (about 12 ounces), plain or lightly seasoned
- 6 ounces low-moisture mozzarella cheese, freshly shredded
- 6 ounces Colby Jack cheese, freshly shredded
- 4 ounces sharp cheddar cheese, freshly shredded
- 2 tablespoons unsalted butter, plus a little for the baking dish
- 2 tablespoons all-purpose flour
- 1 (12-fluid-ounce) can unsweetened evaporated milk
- 1 1/2 cups 2% milk, plus more as needed
- 1/3 cup prepared Buffalo wing sauce, divided
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- Fine salt, to taste, after checking the sauce
- 2 tablespoons sliced green onions, optional garnish
Instructions
- Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish. Reserve about one quarter of the combined shredded cheeses for the topping.
- Bring a pot of water to a boil. Cook cavatappi about 2 minutes shy of the package’s al dente time. Drain well; do not rinse. Toss the fully cooked shredded chicken with 2 tablespoons Buffalo sauce.
- Melt butter in a wide saucepan over medium-low heat. Whisk in the flour and cook for 1 minute, stirring, without browning.
- Gradually whisk in evaporated milk and then the 2% milk. Simmer gently, stirring, until the base lightly coats a spoon. Avoid a vigorous boil.
- Reduce heat to the lowest setting or remove from the burner. Stir in Dijon, garlic powder, smoked paprika, black pepper, and the remaining Buffalo sauce.
- Add the cheeses reserved for the sauce one handful at a time, stirring until smooth. Taste before adding any salt. If the sauce is very thick, add a tablespoon or two of warm milk.
- Fold the drained pasta and Buffalo-coated cooked chicken into the cheese sauce. Transfer to the prepared dish, spread evenly, and scatter the reserved cheese on top.
- Bake uncovered for about 20 to 25 minutes, until bubbly and lightly golden; confirm the center reaches 165°F with a food thermometer. If the top browns before the center is hot, cover loosely with foil.
- Rest for 5 minutes, add optional sliced green onions, and serve warm.
Notes
- Tini-inspired only: this is not an official Tini Younger recipe.
- Use cooked chicken. If preparing raw chicken separately, cook poultry to 165°F before shredding.
- For the smoothest sauce, add freshly shredded cheese off high heat and never boil after adding cheese.
- For milder flavor, begin with 3 tablespoons total Buffalo sauce and serve extra on the side.
- Timing is approximately 20 minutes prep, 35 minutes cook (including sauce, pasta, and baking), plus 5 minutes resting; total 60 minutes.
- Nutrition is estimated per 1/8 of the entire prepared bake from typical ingredient values; specific brands and sauce sodium vary considerably.
- Refrigerate leftovers promptly at 40°F or below for 3 to 4 days; reheat to 165°F.
- Prep Time: 20 minutes
- Resting: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Omnivore