Ingredients
Scale
- 10 ounces (300 grams) uncooked penne or other short pasta
- 2 cups chopped cooked chicken
- 1 jar (15 ounces/490 grams) alfredo or white sauce
- ½ cup hot sauce
- ⅓ cup crumbled blue cheese
- 2 tablespoons ranch seasoning
- 2 cups shredded mozzarella, divided
- 2 green onions, chopped, green parts only
Instructions
- Preheat your oven to 375 F (190 C) and put a large pot of water on to boil.
- When your water is boiling, add a fat pinch of salt and cook your pasta, stirring occasionally, for one minute less than the packet instructions. Drain pasta.
- While the pasta is cooking, add your chopped chicken, alfredo sauce, hot sauce, blue cheese, and 1 cup of the shredded mozzarella to your casserole dish. Stir to combine.
- When the pasta is drained, add it to the casserole dish, and stir until well incorporated. Spread the pasta evenly, and top with remaining mozzarella.
- Bake for 15 minutes until the cheese is melted and the sauce is bubbly. Sprinkle with green onions and let it cool for at least 10 minutes before serving hot.
Notes
- Use rotisserie chicken for convenience.
- Adjust hot sauce to your preferred spice level.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg