Creamy, spicy skillet dish with tender chicken, buffalo sauce, and melted cheese for a quick meal.
# Components:
→ 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 - 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 Steps:
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 - Stir in uncooked pasta, chicken broth, buffalo wing sauce, and milk. Mix thoroughly and bring to a boil.
03 - Reduce heat to low and cover. Cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
04 - Add shredded chicken, cream cheese, mozzarella, optional blue cheese, salt, pepper, and smoked paprika. Stir until cheeses melt and sauce becomes creamy, approximately 3 minutes.
05 - Fold in sliced green onions. Adjust seasoning to taste.
06 - Remove skillet from heat. Garnish with additional green onions and drizzle of buffalo sauce if desired. Serve immediately.
