Ingredients
Method
Preparation
- Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente.
- Meanwhile, melt the butter in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for about a minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Reduce heat and gradually whisk in the Parmesan cheese until melted into a smooth mixture.
Combining
- Stir in the cooked chicken and buffalo sauce into the sauce, then season with salt and pepper to taste.
- Once the pasta is ready, drain it and add it to the skillet, tossing to coat the noodles with the sauce.
- If the sauce is too thick, add a splash of pasta water to loosen it.
Serving
- Plate the pasta and garnish with chopped green onions or a sprinkle of parsley.
Nutrition
Notes
This dish pairs well with a crisp garden salad, warm crusty bread, or a side of celery sticks for crunch. For a vegan option, substitute chicken with sautéed mushrooms or lentils and use a plant-based cream alternative. You can also add vegetables like spinach or roasted bell peppers.