Ingredients
Scale
- 12 oz pasta (penne or rotini)
- 1 lb boneless skinless chicken breasts
- 2 tbsp olive oil
- 4 tbsp butter
- 1 small onion
- 5 cloves garlic
- 1¼ cups chicken broth
- 1¼ cups heavy cream
- ½ cup buffalo sauce
- 8 oz Velveeta cheese
- ½ cup cream cheese
- 1 cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, black pepper, and smoked paprika. Cook until golden-brown; set aside.
- In the same skillet, lower heat to medium and melt butter. Sauté diced onion until translucent, then add minced garlic until fragrant.
- Stir in flour to create a smooth base. Gradually add chicken broth and heavy cream; simmer until slightly thickened.
- Mix in buffalo sauce, then add Velveeta and cream cheese until melted.
- Stir in mozzarella, cheddar, and Parmesan until thick and cheesy.
- Add uncooked pasta and cooked chicken; cover and simmer until pasta is tender.
- Finish with remaining butter and garnish with parsley or green onions before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg