A spicy, creamy one-pan pasta with tender chicken, buffalo sauce, and melted cheese for quick dinners.
# Components:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Pasta
02 - 8 ounces penne or rotini pasta, uncooked
→ Vegetables
03 - 1 cup celery, thinly sliced
04 - ½ cup red bell pepper, diced
05 - 2 cloves garlic, minced
06 - ¼ cup green onions, sliced (plus extra for garnish)
→ Sauce & Dairy
07 - 2 cups low-sodium chicken broth
08 - ½ cup buffalo wing sauce
09 - 4 ounces cream cheese, softened and cubed
10 - 1 cup shredded mozzarella cheese
11 - ½ cup crumbled blue cheese (optional)
12 - ½ cup milk
→ Seasonings
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - ½ teaspoon smoked paprika
# Method:
01 - Heat a splash of oil in a large deep skillet over medium heat. Add celery, red bell pepper, and garlic, and sauté until softened, about 3 to 4 minutes.
02 - Add uncooked pasta, chicken broth, buffalo sauce, and milk to the skillet. Stir thoroughly and bring the mixture to a boil.
03 - Reduce heat to a simmer. Cover the skillet and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid has been absorbed.
04 - Add cooked chicken, cream cheese, mozzarella, blue cheese if using, salt, black pepper, and smoked paprika. Stir continuously until cheeses melt and the sauce is creamy, approximately 3 minutes.
05 - Fold in sliced green onions. Taste and season with additional salt or buffalo sauce if desired.
06 - Remove from heat. Garnish with extra green onions and a drizzle of buffalo sauce if preferred. Serve immediately while hot.
