Serves 4
Directions
- 1Boil 320g of penne pasta in salt water.
- 2Save 60ml of pasta water for later.
- 3Dice 800g of chicken breast into cubes.
- 4Add 1 tsp of paprika, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of salt & pepper to the chicken and mix well until fully coated.
- 5Cook the chicken in a pan on high heat with 1 tbsp of olive oil until halfway done.
- 6Add 1 medium diced onion and 4 cloves of chopped garlic, then stir until fragrant.
- 7Add 30g of tomato paste and 400ml of chicken stock, then bring to a bubble and simmer for 10 minutes.
- 8Once the sauce has thickened, add 200g of cream cheese, 30g of unsalted butter, and 60ml of buffalo sauce.
- 9Stir until creamy, then add your cooked pasta and the reserved pasta water.
- 10Mix well and finish with 100g of grated cheddar and 100g of grated mozzarella.
- 11Box the pasta into four equal servings.
- 12Drizzle with optional ranch sauce and buffalo sauce on top.
Ingredients
- 320 g penne pasta
- 800 g chicken breast
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt & pepper
- 1 tbsp olive oil
- 1 medium onion
- 4 cloves garlic
- 30 g tomato paste
- 400 ml chicken stock
- 200 g cream cheese
- 30 g unsalted butter
- 60 ml buffalo sauce
- 60 ml pasta water
- 100 g cheddar
- 100 g mozzarella
- ranch sauce
- buffalo sauce
Equipment
potpanmeasuring cupspoonglass containerssqueezy bottles
Tips
- Store in meal prep boxes refrigerated for up to 5 days.
- When it's time to eat, reheat in the microwave for 2-3 minutes, and stir till creamy!
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