Buffalo Chicken & Blue Cheese Pasta Bake with Campanelle

Unique flavors abound in this buffalo chicken pasta bake recipe.

Blue Box Campanelle

Made with

Barilla Campanelle

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  • Prep
  • Cook
  • Skill
    Casual


  • 461
    Calories
  • 20g
    Total Fat
  • 43g
    Total Carbohydrate
  • 26g
    Protein
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Ingredients

Ingredients for 8 people

  • 1 box Barilla® Campanelle pasta
  • 1 jar Barilla® Creamy Alfredo sauce
  • Nonstick cooking spray
  • 1 tablespoon extra virgin olive oil
  • 3 cups shredded rotisserie chicken
  • ½ cup buffalo wing sauce
  • 1 ½ cups shredded mozzarella cheese, divided
  • 2 ounces crumbled blue cheese
  • Sliced green onions, chopped fresh parsley, minced carrot, minced celery, and/or additional buffalo wing sauce, optional

Instructions

  • Heat oven to 350°F; spray a 13x9-inch baking dish with cooking spray; set aside.
  • In a large pot, bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the pasta. Stir gently, then cook pasta 8 minutes; remove from heat. Drain well, and toss with olive oil.
  • In a large mixing bowl, combine the pasta, chicken, Alfredo sauce, ½ cup buffalo wing sauce, and 1 cup of the mozzarella cheese. Stir until well combined and transfer to baking dish. Top with the remaining 1/2 cup shredded mozzarella and the blue cheese. Bake 15 to 20 minutes, uncovered, or until mixture is hot and cheese is melted.
  • Before serving, top with sliced green onions, chopped fresh parsley, minced carrot, minced celery, and/or additional buffalo wing sauce, if desired.
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