Spicy Alfredo Pasta (Printable Version)
This dish mixes buffalo chicken with a rich alfredo sauce, topped with fresh green onions and crumbly blue cheese.
# What You'll Need:
01 -
1/2 cup blue cheese crumbles.
02 -
1 tablespoon butter for chicken.
03 -
1/4 cup buffalo sauce.
04 -
2 teaspoons garlic powder.
05 -
2 grilled chicken breasts (12 ounces).
06 -
1 pound penne pasta.
07 -
6 ounces Monterey Jack cheese.
08 -
1/4 cup green onions.
09 -
1 1/2 cups whole milk.
10 -
Salt and black pepper to taste.
11 -
1/2 cup unsalted butter.
12 -
8 ounces cream cheese.
# Steps to Follow:
01 -
Cook pasta in water with salt just until firm, then drain, and let it sit aside.
02 -
On medium heat, melt butter. Stir in garlic powder and cream cheese until it's silky.
03 -
Slowly pour in the milk, then mix in the buffalo sauce and Monterey Jack. Let it thicken up nicely.
04 -
In a skillet, heat the chopped chicken with butter for roughly 6-10 minutes, till it's warmed through.
05 -
Combine the pasta and warmed chicken with the sauce until every bite is covered.
06 -
Drizzle on some buffalo sauce, sprinkle blue cheese, and finish with green onions.
# Additional Notes:
01 -
Let your dairy ingredients sit out until they're not cold to avoid a split sauce.
02 -
Shredding cheese at home melts better than store-bought shreds.
03 -
Pick any type of pasta to suit your taste.