Ingredients
Scale
- 0.5 lb. cooked and shredded chicken breast
- 8 oz. pasta (gluten-free pasta is an option)
- 1 tsp olive oil
- 1 green bell pepper, diced (sub jalapeño for extra heat)
- 2 garlic cloves, minced
- 1 cup pasta water or preferred milk
- 1 tsp cornstarch
- 1/2 cup shredded cheddar cheese
- 1/2 cup Buffalo sauce
- 1/4 cup cream cheese, softened
- 1/4 cup yogurt
- 1/2 tsp salt
- Black pepper to taste
- Green onion and/or blue cheese for garnish
Instructions
- Cook chicken and pasta; shred chicken and set pasta aside.
- In a skillet, heat olive oil, sauté bell pepper and garlic until softened.
- Whisk pasta water (or milk) and cornstarch; add to skillet, bring to low boil.
- Add cheese, thickening sauce, then mix in Buffalo sauce, cream cheese, yogurt, and salt.
- Remove from heat; fold in chicken and pasta until well coated.
- Garnish with green onions and/or blue cheese before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Adjust Buffalo sauce for desired spiciness.
Combine different cheeses for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg