High-Protein Creamy Buffalo Chicken Pasta
A delightful and creamy pasta dish packed with protein, combining the bold flavor of buffalo sauce with shredded chicken and creamy cheese.
Ingredients
Main Ingredients
- 8 oz cooked protein pasta (penne or rotini) Any pasta you love will work, but those curves hold the sauce splendidly!
- 1 lb cooked, shredded chicken breast This ingredient is your main protein source, adding heartiness to every bite—perfect for using up leftovers!
- ½ cup plain Greek yogurt This elevates the creaminess while giving you a protein boost— a great alternative to heavy creams!
- ¼ cup buffalo hot sauce (like Frank’s RedHot) The star of the show! Adjust according to your spice tolerance for the perfect zing—it’s flavor magic!
- ¼ cup light cream cheese or Neufchâtel, softened Imparts a luscious creamy texture that melds effortlessly with the other ingredients—don't skip it!
- ½ cup reduced-fat shredded cheddar Adds a wonderful melty layer of cheese that makes the dish oh-so-cozy!
- 2 cloves garlic, minced The aromatic foundation that brings warmth and flavor excellence to your creamy sauce!
- to taste salt & pepper Essential for balancing flavors—always taste and adjust!
- Green onions or parsley for garnish (optional) Provides a fresh pop of color and flavor—make it pretty!
Instructions
Preparation
- Cook the pasta according to package instructions, making sure to reserve ¼ cup of pasta water before draining.
- In a large skillet, heat a drizzle of olive oil over medium heat and sauté the minced garlic until fragrant—about 30 seconds.
- Stir in the buffalo sauce, cream cheese, and Greek yogurt until the mixture is smooth and creamy.
- Add your shredded chicken and cooked pasta to the skillet. Toss to coat everything well, adding a splash of reserved pasta water if needed.
- Stir in the shredded cheddar and watch it melt into the beautiful sauce.
- Garnish with green onions or parsley before serving hot.
Notes
This dish can be made ahead of time by cooking the pasta and shredding the chicken in advance. Store the creamy sauce separately and combine when you’re ready to cook. It will keep well in the fridge for about 3-4 days in an airtight container. You can freeze this dish for up to three months.