Buffalo Chicken Mac Recipe

Prepare and coat chicken

Slice the chicken breasts horizontally into 1/2-inch thick cutlets. Pat dry with paper towels. In a shallow bowl combine 1 cup grated Parmesan, 1 tablespoon flour, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge each chicken slice in the Parmesan mixture, pressing to adhere so the cheese forms a crust.

Pan-sear chicken

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add chicken in a single layer (work in batches if needed). Cook 3-4 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into bite-sized strips or bite pieces.

Bring 6 cups water to a rolling boil in a large pot, add 1 tablespoon salt and the fusilli. Cook until al dente according to package directions (usually 9-11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make a roux

In a medium saucepan over medium heat melt 3 tablespoons butter. Add 2 tablespoons flour and whisk continuously for about 1 minute to cook the raw flour taste, forming a smooth paste (roux).

Add milk and cream cheese

Slowly whisk in 2 cups whole milk until smooth. Add 2 ounces softened cream cheese and continue whisking until the mixture is hot and slightly thickened, about 3-4 minutes. If it becomes too thick, add a splash of the reserved pasta water to loosen.

Melt cheeses

Reduce heat to low and stir in 1 1/2 cups shredded sharp cheddar and 1/2 cup shredded Monterey Jack until fully melted and smooth. Keep sauce on low so it does not separate; stir frequently.

Finish sauce with buffalo flavor

Stir in 1/2 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, and 1 teaspoon honey (if using). Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If sauce is too thick for coating the pasta, thin with up to 1/2 cup reserved pasta water, a tablespoon at a time, until desired consistency is reached.

Return drained fusilli to the large pot or a wide skillet over low heat. Pour the buffalo cheese sauce over the pasta and toss gently to coat, adding reserved pasta water as needed to create a glossy sauce that clings to the pasta (about 2-4 tablespoons).

Fold in sliced Parmesan-crusted chicken pieces until evenly distributed and warmed through. Taste and adjust seasoning with additional salt, pepper or hot sauce if desired.

Portion the Buffalo Chicken Mac into bowls or onto plates. Sprinkle with chopped chives or green onions, additional grated Parmesan and blue cheese crumbles if using. Serve immediately.