I am always looking for new recipes to try, especially ones that are a healthier option and will be good for dinner and leftover lunch for a couple days. I recently came across a recipe and decided to modify it and make it my own. I have to say it turned out DELICIOUS!!





  • 3 boneless skinless chicken breast (trim fat)
  • 1 jar Texas Pete Mild Buffalo Wing Sauce
  • 1 box Whole Grain Rotini
  • 2 1/4 cups Reduced Fat Sharp Cheddar Cheese
  • 1/2 cup Whole Grain Panko Breading
  • 1 1/2 cups Chicken Broth
  • 1 cup Fat Free Milk
  • Onion Powder
  • Garlic Powder
  • Pepper


Put chicken and jar of buffalo wing sauce in slow cooker on low for 5 hours. When done, it will shred very easily. After you shred, mix in some of the sauce from the slow cooker. More sauce = more flavor, depending on your liking.

Cook box of rotini as per directions, al dente, and drain.

In large pot, cook chicken broth and milk until almost a boil, about 5 minutes. Add onion powder, garlic powder, and pepper. Add in cheese (keep 1/4 cup of cheese aside) and whisk until melted.

Place pasta in a large 9×13 casserole dish coated with cooking spray. Add shredded chicken. Pour cheese sauce and mix until all coated.

Sprinkle panko breading and remaining 1/4 cup of cheese on top. Bake at 350 degrees for 45 minutes or until golden brown.



Ready to go in oven!


**I made the chicken the day before and let it set overnight which I think really helped keep the buffalo flavor.


Β What is your favorite ingredient for a healthy meal?

6 Comments on {Recipe} Healthier Buffalo Chicken Mac ‘n Cheese

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