Serves 4
Directions
- 1Start by boiling the penne pasta in salt water.
- 2Save a little bit of the pasta water for later.
- 3Dice the chicken breast into cubes.
- 4Add the seasonings: paprika, garlic powder, onion powder, salt and pepper.
- 5Mix well with your hands until fully coated.
- 6Cook the chicken in a pan on high heat with some olive oil until halfway done.
- 7Add diced onions and chopped garlic.
- 8Stir until fragrant.
- 9Add tomato paste and 400ml of chicken stock.
- 10Bring to a boil and simmer for 10 minutes.
- 11Once it has thickened, add cream cheese, 30g of butter, and buffalo sauce.
- 12Stir until creamy.
- 13Add your cooked pasta and the reserved pasta water.
- 14Mix everything together.
- 15Finish with some grated cheddar and mozzarella cheese.
- 16Box it up into four equal servings.
- 17Add optional ranch 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
panpotwooden spoonmeasuring spoonmeal prep boxes
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 until creamy.
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