Creamy pasta mixed with spicy Buffalo sauce, tender chicken, and melty cheese for a quick, indulgent dinner.
# What You'll Need:
→ Pasta
01 - 12 ounces penne or rotini pasta
→ Chicken
02 - 2 cups cooked chicken breast, shredded or diced
→ Sauce
03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 1/2 cup Buffalo wing sauce
06 - 7 ounces cream cheese, softened and cubed
07 - 1/2 cup sour cream
08 - 1/2 cup milk
09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup shredded cheddar cheese
→ Seasonings
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon smoked paprika (optional)
→ Garnish
14 - 2 green onions, thinly sliced
15 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Cook the pasta in a large pot of salted boiling water until al dente, following package directions. Drain thoroughly and set aside.
02 - Melt butter over medium heat in a large skillet or Dutch oven. Add minced garlic and sauté for 1 minute until aromatic.
03 - Add Buffalo wing sauce, cream cheese, sour cream, and milk to the skillet. Whisk continuously until the mixture is smooth and beginning to thicken, approximately 3 to 4 minutes.
04 - Add mozzarella and cheddar cheeses to the sauce. Stir until both are fully melted and the sauce achieves a creamy consistency.
05 - Fold in shredded or diced cooked chicken along with salt, black pepper, and smoked paprika if desired. Heat for 2 to 3 minutes until chicken is warmed through.
06 - Transfer drained pasta into the skillet. Toss well until pasta is evenly coated with the Buffalo cream sauce.
07 - Remove the pan from heat. Top with sliced green onions and fresh parsley before serving immediately.
