Buffalo Chicken Alfredo
There's nothing better than a creamy, spicy, delicious buffalo chicken pasta - this alfredo certainly hits the spot!
Equipment
- Stovetop
Ingredients
- 12 oz Spiral Noodles
- ½ C Buffalo Sauce
- 1 Packet Ranch Seasoning Mix
- 2 Boneless Chicken Breasts
- Salt
- Black Pepper
- Olive Oil
- 3 Tbsp Butter
- 2 Cloves Garlic Minced
- 6 oz Cream Cheese Softened
- ½ C Mozzarella Grated
- 1 ¼ C Whole Milk
- 2 Tbsp Chives Chopped
Instructions
- Cook noodles according to package direction, drain.
- Meanwhile, in large baking dish, add chicken breasts, ¼ cup buffalo sauce, salt, pepper, and ½ of the packet of ranch seasoning. Toss until chicken is thoroughly coated. Marinate 30 minutes.
- In a large skillet over medium heat, heat olive oil, then add chicken. Cook until no longer pink, about 8 minutes per side. Remove from skillet and let cool, then chop into bite-size pieces.
- In the same skillet, add butter and cook garlic. Add remaining ¼ cup buffalo sauce and cream cheese and whisk until combined. Slowly whisk in milk and remaining ranch seasoning. Add noodles, mozzarella and chicken to skillet.
- Served topped with chives.
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