Cheesy Skillet Creamy Dream (Printer-Friendly)
A creamy skillet with shredded chicken, pasta, buffalo sauce, and melted cheddar, mozzarella, and cream cheese.
# What You’ll Need:
→ Proteins
01 -
2 cups cooked shredded chicken (rotisserie preferred)
→ Oils and Fats
02 -
1 tablespoon extra virgin olive oil
03 -
3 ounces cream cheese, softened
04 -
2 tablespoons buffalo sauce
05 -
120 milliliters heavy cream
→ Cheeses
06 -
1 cup shredded sharp cheddar cheese
07 -
1 cup shredded mozzarella cheese
→ Dry Goods
08 -
2 cups uncooked rotini, penne, or cavatappi pasta
→ Liquids
09 -
480 milliliters chicken broth
→ Seasonings and Garnish
10 -
1 teaspoon garlic powder
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
13 -
2 tablespoons chopped green onions or fresh parsley
# Steps to Follow:
01 -
Heat extra virgin olive oil in a large heavy-bottomed skillet over medium heat. Add shredded chicken, garlic powder, salt, and pepper. Stir and cook for 2 to 3 minutes until fragrant and well combined.
02 -
Pour in chicken broth, heavy cream, buffalo sauce, and uncooked pasta. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking and ensure even pasta cooking.
03 -
Reduce heat to low. Stir in shredded cheddar, mozzarella, and softened cream cheese until fully melted and sauce is smooth and creamy.
04 -
Adjust seasoning with additional salt and pepper if needed. Sprinkle chopped green onions or parsley on top and serve immediately.
# Helpful Hints:
01 -
Occasionally stir during simmering to prevent pasta from sticking. Softening cream cheese beforehand ensures a smooth, lump-free sauce. Leftovers can be stored refrigerated up to three days and reheated gently with a splash of broth or cream.
02 -
Using rotisserie chicken saves time and adds flavor; alternative cooked poultry such as turkey may be substituted.