# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced (approx. 8.8 oz)
→ Pasta
02 - 8 oz uncooked penne or rotini pasta
→ Vegetables
03 - 1 cup sliced celery (approx. 4.2 oz)
04 - 1/2 cup diced red bell pepper (approx. 2.1 oz)
05 - 2 cloves garlic, minced
06 - 1/4 cup sliced green onions (plus extra for garnish)
→ Sauce & Dairy
07 - 2 cups low-sodium chicken broth (16 fl oz)
08 - 1/2 cup buffalo wing sauce (8 fl oz)
09 - 4 oz cream cheese, softened and cubed
10 - 1 cup shredded mozzarella cheese (4 oz)
11 - 1/2 cup crumbled blue cheese, optional (2 oz)
12 - 1/2 cup milk (4 fl oz)
→ Seasonings
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon smoked paprika
# How to make it:
01 - Heat a splash of oil in a large deep skillet over medium heat. Add celery, red bell pepper, and garlic. Sauté until softened, about 3-4 minutes.
02 - Add uncooked pasta, chicken broth, buffalo wing sauce, and milk to the skillet. Stir to combine and bring to a boil.
03 - Reduce heat to a simmer, cover, and cook for 10-12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
04 - Stir in cooked chicken, cream cheese, mozzarella, blue cheese if using, salt, pepper, and smoked paprika. Continue stirring until cheeses melt and sauce is creamy, about 3 minutes.
05 - Fold in sliced green onions. Taste and adjust seasoning as needed.
06 - Remove skillet from heat. Garnish with additional green onions and optional drizzle of buffalo sauce. Serve warm.
