Instructions
- Preheat oven to 375°F (190°C).
- Marinate chicken in buttermilk, hot sauce, and salt for at least 2 hours.
- Sous vide chicken breast at 145°F (63°C) for 1.5 hours. Shred the chicken.
- Combine all Sauce ingredients in a small saucepan and heat over low heat until melted and combined.
- Cook pasta according to package directions. Drain.
- Make béchamel sauce: Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat and stir in Gruyere, Gorgonzola, and Parmesan cheeses until melted. Stir in heavy cream.
- In a large bowl, combine cooked pasta, shredded chicken, béchamel sauce.
- Pour Buffalo Sauce over the pasta mixture and stir to combine.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until bubbly and golden brown.
