Serves 4
Directions
- 1Boil penne pasta in salt water.
- 2Save 60ml of pasta water for later.
- 3Dice chicken breast into cubes.
- 4Add paprika, garlic powder, onion powder, salt & pepper to the chicken.
- 5Mix well with your hands until fully coated.
- 6Cook the chicken in a pan on high heat with olive oil until halfway done.
- 7Add diced onions and chopped garlic to the pan.
- 8Stir until fragrant.
- 9Add tomato paste and 400ml of chicken stock.
- 10Bring to a bubble and simmer for 10 minutes.
- 11Once thickened, add cream cheese, unsalted butter, and buffalo sauce.
- 12Stir until creamy.
- 13Add cooked pasta and reserved pasta water.
- 14Mix well.
- 15Finish with grated cheddar and mozzarella cheese.
- 16Box it up into four equal servings.
- 17Drizzle with optional ranch and buffalo sauce on top.
Ingredients
- 320 g penne pasta
- 800 g chicken breast
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 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 cheese
- 100 g mozzarella cheese
- drizzle ranch sauce
- drizzle buffalo sauce
Equipment
panpotmeal prep containers
Tips
- Store in meal prep boxes refrigerated for up to 5 days.
- Reheat in the microwave for 2-3 minutes, and stir till creamy.
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