Buffalo One-Pan Chicken Alfredo
Directions
- 1Season chicken with most of the Italian seasoning, reserving 1 teaspoon.
- 2Heat olive oil in a frying-pan over medium heat. Cook chicken for 3–4 minutes on one side, flip, reduce heat to low, and cook another 4–5 minutes until the chicken reaches 74 °C.
- 3Remove the chicken and in the same skillet, melt butter and cook garlic for 1 minute.
- 4Add chicken broth, milk, buffalo sauce, and remaining seasoning. Bring to a low boil.
- 5Add pasta, submerge in the liquid, and simmer for 8-10 minutes until al dente.
- 6Stir in cream cheese until melted, then add parmesan and green onions.
- 7Top with sliced chicken and drizzle with more buffalo sauce if desired.
Ingredients
- 900 gram chicken breast, flattened to 1/4 inch thick
- 280 gram dry pasta
- 6 cloves garlic, minced
- 2 tablespoons butter
- 45 ml olive oil
- 360 ml chicken broth
- 600 ml milk (room temperature)
- 120 ml buffalo wing sauce
- 113 gram cream cheese (cubes, room temp)
- 3 tablespoons Italian seasoning (divided)
- 75 gram grated parmesan cheese
- 4 stalks green onions, sliced
Equipment
frying-pantongslidspatulagraterbowl
Tips
- This dish is proof that some rules are meant to be broken.
- Save this recipe and prepare to never look at pasta the same way again.
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