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Preheat broiler. Bring a large pot of lightly salted water to a boil. Add pasta and cook 8 minutes, or as per package directions; drain.
Meanwhile, season chicken with 1/2 teaspoon celery seed, 1 teaspoon paprika and the salt. In a large skillet, heat oil over medium-high heat. Brown chicken for 3 to 5 minutes, until cooked through; set aside. Lower heat to medium. Add celery to the same pan; sauté 4 minutes. Add garlic; cook 1 to 2 minutes. Set aside with the chicken.
In saucepan, melt 3 tablespoons butter over medium heat. Sprinkle in flour and dry mustard, whisking for 2 minutes. Pour in milk and hot sauce, whisking until it boils. Simmer for 3 minutes. Remove from heat; stir in Cheddar, 1/2 cup blue cheese and the remaining 1 teaspoon paprika.
Add pasta, celery, garlic and chicken. Place in a broiler-safe dish.
Microwave the remaining 1 tablespoon butter in a small bowl for 30 seconds. Stir in breadcrumbs and the remaining 1/2 teaspoon celery seed; sprinkle over the pasta mixture with the remaining 1/4 cup bluecheese. Broil for 2 to 3 minutes, or until browned.