Ingredients
Pasta
- 8 ounces penne pasta (gluten free or regular)
Sauce
- 8 ounces cream cheese (regular or dairy free)
- ⅓ cup hot sauce
- ¾ cup chicken broth
- 1 teaspoon minced garlic
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
Protein
- 1 pound cooked shredded chicken
Garnish
- Fresh parsley (optional)
Instructions
- Cook the pasta: Boil the penne pasta according to the package instructions. Once cooked to al dente, drain the pasta and set it aside.
- Prepare the sauce: In a large skillet over medium heat, combine the cream cheese, hot sauce, and chicken broth. Stir continuously until the mixture is smooth, creamy, and well blended.
- Add seasonings and chicken: Stir in minced garlic, sea salt, ground pepper, and the cooked shredded chicken. Reduce the heat to low and cook the mixture for about 2 minutes, allowing the flavors to meld.
- Combine pasta and sauce: Add the drained pasta to the skillet and stir well to coat the pasta with the buffalo sauce. Cook for an additional 3 minutes on low heat so the pasta absorbs the flavors.
- Garnish and serve: Remove the skillet from heat and garnish with fresh parsley if desired. Serve warm immediately for the best taste and texture.
Notes
- You can use dairy-free cream cheese to make this dish dairy free.
- Adjust the amount of hot sauce to control the spice level.
- For added texture, top with some shredded cheddar or mozzarella cheese before serving.
- This dish can be prepared ahead by cooking the pasta and sauce separately, then combining just before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg
