Baked Buffalo Chicken Feta Pasta is a one-pan baked mac and cheese that combines feta, cream cheese, and cheddar with spicy buffalo sauce and rotisserie chicken for a creamy, tangy comfort dish inspired by the baked feta trend.
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Preheat your oven to 350°F (175°C).
Place a block of feta cheese and a block of cream cheese in the center of a large baking dish.
Pour the dry elbow macaroni around the cheese blocks, followed by the shredded cheddar cheese.
Pour the milk over everything in the dish.
Add the minced garlic and a generous amount of salt.
Gently stir the macaroni and milk mixture around the cheese blocks to combine.
Pour the buffalo sauce over the top of the feta and cream cheese.
Season with freshly cracked black pepper.
Bake for 50 minutes.
Remove from the oven and stir everything together, breaking up the melted cheese blocks, until a creamy sauce forms and is fully combined with the pasta.
Stir in the shredded rotisserie chicken until evenly distributed.
Serve immediately.
Store leftovers covered in the refrigerator up to 3 days. Reheat in a 350°F oven covered with foil until warmed through, or microwave individual portions in 1–2 minute intervals.
Yes. Assemble the pasta in the baking dish, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.
Use cooked shredded chicken from poached or grilled breasts, or swap for diced turkey or leftover cooked chicken in the same amount.
Reduce buffalo sauce to 1/4 cup for mild, or increase to 3/4 cup for extra heat. Taste the sauce before baking and adjust.
Yes. Penne, shells, or cavatappi work well; use the same weight and adjust bake time slightly if the shape is significantly thicker.
