• 1 Tbsp olive oil
  • 1 lb medium shells pasta
  • 3 Zweigle’s Buffalo Style chicken sausages, sliced
  • 4 Tbsp all-purpose flour
  • 4 Tbsp butter
  • 1 + ½ cup whole milk
  • 1 cup shredded Monterey Jack cheese, plus ½ cup extra for topping
  • ½ cup shredded sharp cheddar cheese
  • ⅓ cup Buffalo wing sauce
  • ½ cup Panko bread crumbs
  • ¼ tsp pepper
  • ranch or blue cheese dressing to serve it with (optional)


  1. Heat olive oil in a large skillet over medium-high heat until just smoking.
  2. Brown the chicken sausage slices a bit on both sides. Set aside.
  3. Cook pasta to al dente according to package directions and drain.
  4. While the pasta and chicken sausage are cooking, heat saucepan over medium heat and add butter until melted.
  5. Add the flour once the butter is melted.
  6. Whisk the flour and butter together and continue to cook for about 1-2 minutes until golden, whisking continuously.
  7. Slowly add the milk and turn the heat down low. Stir frequently until the the sauce thickens and then add in the cheeses.
  8. Stir until mixture is smooth and cheese is completely melted.
  9. Add Buffalo wing sauce.
  10. In a lightly greased 9X13 baking dish add the pasta and chicken sausage.
  11. Mix together well so that the chicken is evenly distributed.
  12. Pour cheese sauce over the top and make sure to coat the pasta evenly.
  13. Sprinkle with Panko bread crumbs and the extra ½ cup of cheese.
  14. Bake at 375 for 25-30 minutes.
  15. Let rest 10 minutes before serving.
  16. Serve with a side of ranch or blue cheese dressing, if desired. Enjoy!

Watch How to Make It