Instructions
Step 1 Cook twisted pasta according to package instructions until al dente, then drain and set aside.
/n Step 2 Heat olive oil in a skillet over medium-high heat.
/n Step 3 Season the chicken with salt, pepper, paprika, and garlic powder.
/n Step 4 Add chicken to the skillet and cook until browned and fully cooked.
/n Step 5 Pour buffalo sauce over the chicken and toss to coat evenly, then remove from heat.
/n Step 6 In the same skillet, reduce heat to medium-low and add heavy cream and milk.
/n Step 7 Stir in cream cheese, provolone, and mozzarella until melted and smooth.
/n Step 8 Season with onion powder, Italian seasoning, and red pepper flakes if using.
/n Step 9 Add cooked pasta to the sauce and toss until fully coated.
/n Step 10 Serve buffalo chicken over or alongside the creamy pasta.
/n Step 11 Garnish with parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat with a splash of milk or cream to maintain the sauce’s creaminess.
Microwave in short intervals, stirring between each, until heated through.
Freezing is not recommended as the creamy sauce may separate.
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