Directions
- 1Boil 320g penne pasta in salted water and set aside 60ml of pasta water.
- 2Dice 800g of chicken breast into cubes and season with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and 1 tsp salt & pepper. Mix well.
- 3Cook the chicken in a pan on high heat with 1 tbsp olive oil until halfway done.
- 4Add 1 medium chopped onion and 4 cloves of diced garlic, stir until fragrant.
- 5Add 30g tomato paste and 400ml of chicken stock, bring to a boil and simmer for 10 minutes.
- 6Once thickened, add 200g cream cheese, 30g unsalted butter and 60ml buffalo sauce.
- 7Stir until creamy then add the cooked pasta and pasta water.
- 8Mix and finish with 100g grated cheddar and 100g grated mozzarella.
- 9Box it up into four servings with optional ranch and buffalo sauce on top.
Ingredients
- 320 g penne pasta
- 1 tsp salt
- 800 g chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt & pepper
- 1 tbsp olive oil
- 1 medium onion
- 4 cloves garlic
- 30 g tomato paste
- 400 ml chicken stock
- 200 g cream cheese
- 30 g unsalted butter
- 60 ml buffalo sauce
- 60 ml pasta water
- 100 g cheddar
- 100 g mozzarella
- 0 ranch sauce
- 0 buffalo sauce
Equipment
panpotwooden spoonmeasuring cupglass dish
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