# Ingredients:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Pasta
02 - 8 ounces uncooked penne or rotini pasta
→ Vegetables
03 - 1 cup celery, thinly sliced
04 - 1/2 cup red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1/4 cup green onions, sliced (plus extra for garnish)
→ Sauce & Dairy
07 - 2 cups low-sodium chicken broth
08 - 1/2 cup buffalo wing sauce
09 - 4 ounces cream cheese, softened and cubed
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup crumbled blue cheese (optional)
12 - 1/2 cup milk
→ Seasonings
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1/2 teaspoon smoked paprika
# Instructions:
01 - Heat a splash of oil in a large, deep skillet over medium heat. Add celery, red bell pepper, and garlic; cook until softened, about 3 to 4 minutes.
02 - Stir in uncooked pasta, chicken broth, buffalo wing sauce, and milk. Bring mixture to a boil, stirring well.
03 - Reduce heat to low and cover. Simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
04 - Add cooked chicken, cream cheese, mozzarella, blue cheese (if using), salt, black pepper, and smoked paprika. Stir continuously until cheeses melt and sauce turns creamy, about 3 minutes.
05 - Fold in sliced green onions. Adjust seasoning to taste, then remove skillet from heat.
06 - Garnish with extra green onions and a drizzle of buffalo sauce if desired. Serve immediately while hot.
