Cheesy Skillet Creamy Dream (Printer-Friendly)
Tender chicken and pasta simmered in buffalo sauce with a blend of creamy, melty cheeses.
# What You’ll Need:
→ Proteins
01 -
2 cups cooked shredded chicken (rotisserie or leftover turkey)
→ Oils and Fats
02 -
2 tablespoons extra virgin olive oil
03 -
3 ounces cream cheese, softened
→ Dairy
04 -
1 cup heavy cream
05 -
1 cup shredded sharp cheddar cheese
06 -
1 cup shredded mozzarella cheese
→ Liquids and Sauces
07 -
2 cups chicken broth
08 -
1/3 cup buffalo sauce
→ Pasta
09 -
8 ounces uncooked rotini, penne, or cavatappi pasta
→ Spices and Garnishes
10 -
1/2 teaspoon garlic powder
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
13 -
1/4 cup chopped green onions or fresh parsley
# Steps to Make This:
01 -
Heat olive oil in a large heavy-bottomed skillet over medium heat. Add shredded chicken, garlic powder, salt, and pepper. Stir and cook for 2 to 3 minutes until aromatic and well combined.
02 -
Pour in chicken broth, heavy cream, buffalo sauce, and uncooked pasta. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking and ensure even cooking.
03 -
Reduce heat to low and add shredded cheddar, mozzarella, and softened cream cheese. Stir continuously until all cheeses have melted and the sauce achieves a smooth, creamy consistency.
04 -
Taste and adjust salt and pepper as needed. Sprinkle chopped green onions or parsley on top just before serving. Serve immediately for optimal flavor and texture.
# Additional Notes:
01 -
Stir occasionally during simmering to prevent pasta from sticking and promote even cooking.
02 -
Softening cream cheese before adding prevents lumps and ensures a smooth sauce.
03 -
Store leftovers in an airtight container refrigerated up to three days; reheat gently with additional cream or broth to loosen sauce.