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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt butter and stir in flour until combined.
Whisk in milk and double cream, then season with salt, pepper, garlic powder, and onion powder.
Stir in cream cheese, cheddar cheese, and red Leicester cheese until melted and smooth.
Stir in sriracha sauce until well combined.
Add shredded chicken and cooked pasta, mixing through the sauce until evenly coated.
Transfer the pasta mixture into a greased tray, then top with extra cheese and bread crumbs.
Bake at 190 degrees for 20 minutes until the top is golden and crispy. Garnish with dried parsley before serving.
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For a spicier kick, increase the amount of sriracha sauce.
Use any pasta shape you prefer, such as macaroni or penne.
Can I use a different type of cheese?
Yes, you can substitute with any cheese that melts well, like mozzarella or gouda.
How can I make this dish gluten-free?
Use gluten-free pasta and substitute the flour with a gluten-free alternative.
Can I prepare this dish in advance?
Yes, you can assemble the dish and refrigerate it. Bake just before serving.
What can I use instead of sriracha sauce?
You can use any hot sauce or omit it for a milder flavor.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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