Instructions:
Step 1: Cook pasta in salted boiling water until al dente. Drain and set aside.
Step 2: While the pasta cooks, heat olive oil in a skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until golden and cooked through.
Step 3: Reduce heat to low, add minced garlic and Buffalo sauce to the chicken. Stir to coat evenly and simmer for 2 minutes. Remove from heat.
Step 4: In a separate saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in heavy cream, ranch seasoning, and Cajun seasoning. Simmer for 3-4 minutes.
Step 5: Add Parmesan and cheddar cheeses to the sauce, stirring until melted and smooth. Season with salt and pepper to taste.
Step 6: Combine the cooked pasta with the Alfredo sauce, stirring to coat well.
Step 7: Plate the pasta and top with the Buffalo garlic chicken bites. Garnish with parsley, blue cheese crumbles, and celery sticks if desired.
Storage Information:
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 cream to refresh the sauce if needed.
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