1½ pounds boneless skinless chicken breasts, cut into ½-inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup buffalo wing sauce, divided
¼ cup all-purpose flour
1½ cups milk
1½ cups chicken broth
4 cups shredded Colby cheese
2 cups shredded Monterey Jack cheese
1 (16-ounce) box rigatoni pasta, cooked according to package directions
1 cup panko (Japanese bread crumbs)
½ cup crumbled blue cheese
3 tablespoons chopped fresh parsley
Instructions
Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray.
In a large skillet, melt 2 tablespoons butter over medium heat. Add onion, celery, carrot, and garlic; cook, stirring occasionally, until tender, about 10 minutes. Remove vegetables from skillet using a slotted spoon.
In same skillet, melt 2 tablespoons butter over medium heat. Sprinkle chicken with salt and pepper; add to skillet. Cook, stirring occasionally, for 6 to 8 minutes. Return vegetables to skillet, and stir in ½ cup wing sauce. Remove from heat.
In a large saucepan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour; cook, whisking constantly, for 2 minutes. Gradually whisk in milk, broth, and remaining ¼ cup wing sauce until smooth. Cook, whisking occasionally, until thickened, 8 to 10 minutes. Gradually stir in Colby and Monterey Jack until melted and smooth. Stir chicken mixture and cooked pasta into cheese sauce until well combined; spoon mixture into prepared pan. In a small bowl, stir together bread crumbs, blue cheese, and parsley; sprinkle onto casserole.
Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.