Spicy, creamy one-pan dish with tender chicken, buffalo sauce, and melted cheese, ready in 35 minutes.
# What You Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Pasta
02 - 8 ounces uncooked penne or rotini pasta
→ Vegetables
03 - 1 cup celery, thinly sliced
04 - 1/2 cup red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1/4 cup green onions, sliced
→ Sauce & Dairy
07 - 1 cup low-sodium chicken broth
08 - 1/2 cup buffalo wing sauce
09 - 4 ounces cream cheese, softened and cubed
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup crumbled blue cheese (optional)
12 - 1/2 cup milk
→ Seasonings
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon smoked paprika
# How to Make:
01 - Heat a splash of oil in a large, deep skillet over medium heat. Add celery, red bell pepper, and garlic. 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 to a boil.
03 - Reduce heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed.
04 - Stir in cooked chicken, cream cheese, mozzarella, blue cheese if using, salt, black pepper, and smoked paprika. Continue stirring until cheeses fully melt and the sauce becomes creamy, approximately 3 minutes.
05 - Fold in the sliced green onions. Taste and adjust seasoning as needed.
06 - Remove from heat, garnish with additional green onions and a drizzle of buffalo sauce if desired. Serve immediately.
