Buffalo Chicken Alfredo (Print Version)

# Ingredients:

01 - 8 ounces of softened cream cheese.
02 - 1 1/2 cups full-fat milk.
03 - 1/4 cup hot buffalo sauce.
04 - 6 ounces shredded Monterey Jack cheese.
05 - 1 pound of penne or similar pasta.
06 - 1/2 cup butter, unsalted.
07 - Two cooked chicken breasts (about 12 ounces).
08 - 1 tablespoon butter for reheating chicken.
09 - 1/2 cup crumbled blue cheese.
10 - 1/4 cup chopped green onions.
11 - 2 teaspoons garlic powder.
12 - Salt and black pepper as needed.

# Instructions:

01 - Cook the pasta in boiling salted water. Drain once tender but firm, and set it aside when ready.
02 - In a saucepan, melt butter, then stir in the cream cheese and garlic powder. Whisk to get a smooth consistency.
03 - Slowly add the milk in sections as you whisk. Mix in the buffalo sauce and cheese, then cook until the sauce gets creamy and thicker.
04 - Melt a tablespoon of butter in a pan and warm up the chicken breasts (cut into pieces) for 6-10 minutes.
05 - Stir the chicken into the sauce. Toss everything with the pasta until every piece is coated.
06 - Drizzle extra buffalo sauce on top, then sprinkle blue cheese and a handful of green onions before serving.

# Notes:

01 - Room temp dairy makes a smoother sauce.
02 - Grate cheese fresh for better melting.
03 - Switch up the pasta shape if you'd like.

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