Buffalo Chicken Pasta

This might be the most delicious thing I've ever made/eaten. As with most of my recipes, I tend to use whatever is in the fridge, so feel free to change up the kinds of cheese you use.

Instead of milk or butter for the base, I used cottage cheese.

This is simply Franks Red Hot and butter. That's all it takes to make buffalo sauce!

I cooked the chicken whole and then cut it up, but dicing it prior to cooking would make it cook even faster.

Before transferring to the baking pan, I find it easiest to mix all the ingredients together in the same pan I used for the pasta.

 

Be sure to reserve some cheese to put on top!

Ingredients:
8 oz Short pasta (I used fusilli)
1 boneless/skinless chicken breast, cubed or shredded
2T butter, melted
1/2 cup red hot
8 oz block extra sharp cheddar cut into pieces, or use shredded
1/4 cup cottage chz
1/2 cup crumbled bleu chz
1/4 onion, diced

Directions:
Preheat oven 425 degrees
Cook pasta according to package directions, minus 2 minutes. Pasta will continue to cook in oven.
Preheat skillet, add onion and saute 2 mins.
Add chicken, cook 3 mins on each side to brown. Chicken will continue to cook in oven, as well.
While chicken and pasta cook, combine red hot and melted butter to create buffalo sauce.
Drain pasta and return to pot. Stir in buffalo sauce, bleu cheese, cottage cheese, and half of the cheddar.
Add shredded or cubed chicken and onion to pot, then stir in the rest of the cheddar saving a few pieces to put on top.
Transfer everything to an 8x8 glass baking dish. Top with the remaining cheese and bake for 25 mins or until cheese is bubbling.
Makes about 4 servings as a main course, probably 8 as a side dish.