# Components:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Pasta
02 - 8 ounces penne or rotini pasta, uncooked
→ Vegetables
03 - 1 cup celery, thinly sliced
04 - 1/2 cup red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1/4 cup green onions, sliced (plus extra for garnish)
→ Sauce & Dairy
07 - 2 cups low-sodium chicken broth
08 - 1/2 cup buffalo wing sauce
09 - 4 ounces cream cheese, softened and cubed
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup crumbled blue cheese (optional)
12 - 1/2 cup milk
→ Seasonings
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon smoked paprika
# Preparation Steps:
01 - Heat oil in a large deep skillet over medium heat. Add celery, red bell pepper, and garlic; cook until softened, about 3 to 4 minutes.
02 - Add uncooked pasta, chicken broth, buffalo wing sauce, and milk. Stir thoroughly and bring mixture to a boil.
03 - Reduce heat to a simmer. Cover and cook for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
04 - Stir in cooked chicken, cream cheese, mozzarella, blue cheese if used, salt, black pepper, and smoked paprika. Cook while stirring until cheeses melt and sauce becomes creamy, about 3 minutes.
05 - Fold in sliced green onions. Taste and adjust seasoning if necessary.
06 - Remove from heat and garnish with additional green onions and optional buffalo sauce drizzle. Serve hot.
