Instructions
Step 1: Cook the rotini pasta in salted boiling water according to package instructions. Drain and set aside.
Step 2: In a large skillet over medium heat, heat the olive oil. Add diced chicken, garlic powder, onion powder, paprika, salt, and pepper. Cook until chicken is golden and cooked through, about 5-7 minutes.
Step 3: Lower the heat and pour in the Buffalo sauce, chicken broth, and heavy cream. Stir well, scraping up any bits from the pan.
Step 4: Add the cooked pasta to the skillet and toss to coat. Stir in shredded cheddar cheese and cream cheese, mixing until smooth and creamy.
Step 5: Simmer for 2-3 minutes until everything is heated through and sauce thickens slightly.
Step 6: Garnish with chopped green onions and serve hot with a side of garlic bread if desired.
Storage Information
Store leftover Buffalo Chicken Pasta 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 cream or broth to loosen the sauce if needed.
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