Ingredients:

  • 1 lb Penne or Fusilli pasta
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup buffalo hot sauce
  • 4 oz full-fat cream cheese, softened and cubed
  • 1 cup heavy cream
  • 1 tbsp dry ranch seasoning mix
  • 2 cloves garlic, minced
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup blue cheese crumbles
  • 2 stalks celery, finely diced
  • 2 green onions, thinly sliced

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the pasta 1 minute less than the package instructions for al dente. Reserve 1 cup of the pasta water before draining.
  2. Pat the chicken cubes dry. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and sear until golden-brown and cooked through (about 5-6 minutes). Remove chicken from the pan and set aside.
  3. Reduce heat to medium. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Whisk in the heavy cream, buffalo sauce, and ranch seasoning.
  4. Bring to a gentle simmer, then whisk in the cubed cream cheese and Monterey Jack cheese until the sauce is smooth and melted.
  5. Toss the cooked pasta and chicken into the sauce. Gradually add reserved pasta water as needed to reach your desired consistency. Garnish with diced celery, blue cheese, and green onions before serving.