Buffalo One-Pot Chicken Alfredo

Ingredients:

• 2 pounds boneless, skinless chicken breasts, pounded to 1/4 inch thickness
• 10 ounces dry long noodles (fettuccine, mafaldine, etc.)
• 3 tablespoons Cajun seasoning, divided
• 3 tablespoons olive oil
• 2 tablespoons butter
• 6 cloves garlic, minced
• 1.5 cups chicken stock
• 2.5 cups milk, room temperature
• 1/2 cup Frank's RedHot buffalo sauce
• 4 ounces cream cheese, cut into cubes and room temperature
• 2/3 cup grated Parmesan cheese
• 3 green onions, sliced

Instructions:

1. Season chicken: Season chicken breasts with most of the Cajun seasoning, reserving 1 teaspoon for the sauce.
2. Cook chicken: Heat olive oil in a large skillet over medium heat. Add seasoned chicken breasts and cook undisturbed for 3-4 minutes per side, or until internal temperature reaches 165°F. Remove from skillet and set aside.
3. Sauté garlic and butter: In the same skillet, add butter and garlic. Cook until fragrant, scraping up any browned bits.
4. Make the sauce: Pour in chicken stock, milk, buffalo sauce, and remaining Cajun seasoning. Bring to a low boil.
5. Cook pasta: Add pasta to the sauce and simmer until al dente, about 8-10 minutes.
6. Add cream cheese: Stir in cubed cream cheese until melted and smooth.
7. Finish and serve: Add Parmesan cheese and green onions. Top with sliced chicken and a drizzle of buffalo sauce, if desired. Serve immediately.

Tips:

• Use room temperature dairy: This will help prevent the sauce from separating. If it does separate, whisk in a small amount of heavy cream to smooth it out.
• Adjust spice level: Adjust the amount of buffalo sauce to your preferred level of heat.
• Add vegetables: For a more nutritious meal, add sautéed vegetables like broccoli, bell peppers, or mushrooms to the pasta.
• Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over the stovetop or in the microwave.

Enjoy your delicious and comforting Buffalo Chicken Pasta!