Buffalo Chicken and Noodle Ramekins Rsc
Get ready to indulge in the ultimate comfort food with a zesty twist—Buffalo Chicken and Noodle Ramekins, a dish that combines creamy macaroni, tender chicken, and the bold flavors of buffalo wing sauce. Perfectly portioned in individual ramekins, this recipe layers gooey cheddar and mozzarella cheese with a rich homemade buffalo sauce, complete with a crispy panko breadcrumb topping. The combination of ranch dressing and garlic powder adds depth, while green onion garnishes provide freshness and a pop of color. Perfect for game day, weeknight dinners, or entertaining, these ramekins bake to golden, bubbly perfection in just 30 minutes, delivering the ultimate balance of creamy, spicy, and savory in every bite.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 8 oz Elbow macaroni
- 4 oz Cream cheese
- 0.5 cup Buffalo wing sauce
- 0.25 cup Ranch dressing
- 1 cup Shredded cheddar cheese
- 1 cup Shredded mozzarella cheese
- 2 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1 cup Milk
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 cup Chopped green onions
- 0.5 cup Panko breadcrumbs
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease 4 individual ramekins with nonstick cooking spray.
Cook the elbow macaroni in a pot of salted boiling water according to package instructions. Drain and set aside.
In a medium frying pan, cook the chicken breast over medium heat until fully cooked, about 6-8 minutes per side. Once cooled, dice or shred the chicken into bite-sized pieces.
In a saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1 minute.
Gradually whisk in the milk, ensuring there are no lumps, and cook until the mixture thickens, about 2-3 minutes.
Stir in the cream cheese until fully melted and smooth, then add the buffalo wing sauce, ranch dressing, garlic powder, salt, and pepper. Mix thoroughly to create a creamy buffalo sauce.
Combine the cooked macaroni, shredded chicken, buffalo sauce, shredded cheddar cheese, and shredded mozzarella cheese in a large mixing bowl. Stir until all ingredients are evenly coated.
Spoon the mixture evenly into the greased ramekins and top each with a sprinkle of panko breadcrumbs.
Drizzle olive oil over the breadcrumbs to help them crisp up during baking.
Bake the ramekins in the preheated oven for 20-25 minutes or until the tops are golden and bubbly.
Remove from the oven, allow to cool slightly, and garnish with chopped green onions before serving.
Nutrition Facts
Calories |
3860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 91.0 g | 455% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 805 mg | 268% | |
| Sodium | 7668 mg | 333% | |
| Total Carbohydrate | 243.7 g | 89% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 31.3 g | ||
| Protein | 254.2 g | 508% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 2202 mg | 169% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1978 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
