Ingredients
Equipment
Method
- Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces, seasoning with garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes.
- Reduce heat to low and pour in the buffalo sauce, stirring to coat the chicken evenly. Let simmer for 2 minutes.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Gradually add the shredded cheddar cheese, stirring until melted and smooth.
- Add the cooked pasta to the skillet, tossing to combine with the sauce. If using, sprinkle in blue cheese crumbles and mix well. Serve hot, garnished with chopped green onions.
Notes
Chef's Tips:
• For a lighter version, substitute half-and-half for the heavy cream.
• Avoid overcooking the pasta to maintain its texture in the creamy sauce.
• Serve with a side salad to balance the richness of the dish.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) to be fully cooked and safe to eat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.