Ingredients
- 8 ounces whole grain penne pasta
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon smoked paprika
- Neutral oil, for cooking chicken
- 1 1/4 cups Buffalo wing sauce
- 8 ounces low-fat cream cheese, softened
- 1/3 cup low-fat ranch dressing
- 3/4 cup plain Greek yogurt
- 1 cup shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- Green onions, thinly sliced for garnish
Instructions
- Preheat your oven to 375°F. Grease a 9x13-inch baking dish. Boil salted water and cook pasta until al dente, then drain.
- Season the chicken cubes with salt, pepper, garlic powder, onion powder, and smoked paprika. In a large skillet over medium heat, heat a small amount of oil and sauté the chicken pieces until they are fully cooked, reaching an internal temperature of 165°F. Set aside.
- In a bowl, whisk Buffalo wing sauce, cream cheese, ranch dressing, and Greek yogurt until smooth.
- Combine the browned chicken and drained pasta with the sauce. Stir gently until everything is well-coated, then add in the shredded mozzarella cheese and mix to combine.
- Transfer the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly on top. Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the cheese is melted.
- Remove the casserole from the oven. Garnish with sliced green onions and serve warm.
