Ingredients
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12 oz penne pasta
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2 pounds boneless, skinless chicken breasts, diced
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2 tablespoons olive oil
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3 cloves garlic, minced
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1 cup heavy cream (or half-and-half)
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¾ cup buffalo sauce (adjust to taste)
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½ cup chicken broth
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1 cup shredded mozzarella cheese
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½ cup shredded cheddar cheese
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¼ cup grated Parmesan cheese
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1 teaspoon onion powder
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½ teaspoon paprika
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½ teaspoon black pepper
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½ teaspoon salt (adjust to taste)
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2 tablespoons butter
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Optional garnish: chopped parsley, green onions, ranch drizzle
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt, pepper, and paprika, and cook for 5–7 minutes until golden and fully cooked. Remove and set aside.
In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant. Pour in chicken broth and buffalo sauce, stirring to combine.
Reduce heat to medium-low and stir in heavy cream. Simmer gently for 3–4 minutes until slightly thickened.
Add cooked pasta and chicken back to the skillet. Stir in mozzarella, cheddar, and Parmesan cheese until melted and creamy. Mix well and serve hot.
Notes
Keep heat low after adding cream and cheese. High heat can cause the sauce to separate and become grainy. Gentle simmering ensures a smooth, silky texture.