Directions
- 1Season the chicken with garlic and herb seasoning, and black pepper.
- 2Sauté chicken in butter and olive oil until 75% cooked.
- 3Add shallot to the chicken and cook until softened.
- 4Add minced garlic and cook for 30 seconds.
- 5Add buffalo sauce and cook for a few seconds.
- 6Set the cooked chicken aside.
- 7In the same pan, add milk, cream, and chicken stock and bring to a boil.
- 8Add Cavatappi pasta to the boiling liquid and stir.
- 9Add half of the cheddar cheese and stir until melted.
- 10Add the cooked chicken to the pasta mixture.
- 11Add the rest of the cheddar cheese and top with scallions and parsley.
- 12Broil until cheese is melted and bubbly.
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 lb chicken breast, cut into bite size pieces
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 garlic and herb seasoning
- 1 paprika or Cajun seasoning
- 0.33 cup buffalo sauce
- 12 oz Cavatappi pasta
- 3 cups whole milk
- 1 cup chicken stock
- 1 cup heavy cream
- 2 cups grated sharp cheddar
Equipment
shallow Dutch ovenknifespoonmeasuring cups
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