Cheesy Skillet Creamy Dream (Printable Version)

Speedy skillet with shredded chicken, tender pasta, and a creamy cheese sauce with buffalo flavor.

# Ingredients:

→ Oils and Fats

01 - 15 ml extra virgin olive oil

→ Proteins

02 - 300 g cooked shredded chicken (rotisserie or leftovers)

→ Seasonings

03 - 2 g garlic powder
04 - to taste salt
05 - to taste freshly ground black pepper

→ Liquids

06 - 240 ml low sodium chicken broth
07 - 120 ml heavy cream
08 - 60 ml buffalo sauce

→ Pasta

09 - 160 g uncooked short pasta (rotini, penne, or cavatappi)

→ Cheeses

10 - 100 g shredded cheddar cheese
11 - 100 g shredded whole milk mozzarella cheese
12 - 60 g cream cheese, room temperature

→ Garnish

13 - 15 g chopped green onions or parsley

# Steps:

01 - Warm olive oil in a heavy-bottomed skillet over medium heat until shimmering.
02 - Add shredded chicken, garlic powder, salt, and black pepper to the skillet. Stir and cook for 2-3 minutes until warmed through and aromatic.
03 - Pour in chicken broth, heavy cream, and buffalo sauce, then add uncooked pasta. Stir thoroughly to combine and evenly distribute pasta.
04 - Bring the mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 10-12 minutes, stirring occasionally to prevent sticking and ensure even cooking.
05 - Lower heat, then add shredded cheddar, mozzarella, and cream cheese. Stir continuously until cheeses fully melt into a smooth, creamy sauce coating the pasta and chicken.
06 - Taste and adjust seasoning with additional salt or pepper if desired according to buffalo sauce spiciness.
07 - Sprinkle chopped green onions or parsley over the skillet and serve immediately while hot and creamy.

# Notes:

01 - Use room temperature cream cheese to avoid lumps and freshly shredded cheese for a smooth sauce.
02 - Leftovers keep well refrigerated up to three days; reheat gently with added broth or milk to loosen sauce.
03 - Short pasta shapes with ridges like rotini, penne, or cavatappi best capture the creamy sauce.
04 - Adjust buffalo sauce quantity to control the dish's spiciness.

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