Instructions
Step 1 Cook the penne according to package instructions until al dente, then drain and set aside.
/n Step 2 Season the chicken with salt, black pepper, and garlic powder.
/n Step 3 Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through.
/n Step 4 Add buffalo sauce to the chicken and toss to coat, then remove and set aside.
/n Step 5 In the same skillet, melt butter and sauté minced garlic until fragrant.
/n Step 6 Pour in heavy cream and chicken broth, stirring to combine.
/n Step 7 Add provolone cheese, Parmesan cheese, and Italian seasoning, stirring until smooth and creamy.
/n Step 8 Add the cooked penne to the sauce and toss until fully coated.
/n Step 9 Return the buffalo chicken to the skillet and gently mix with the pasta.
/n Step 10 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce. Avoid overheating to maintain the creamy texture.
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