Buffalo Chicken Alfredo (Print Version)

# Ingredients:

01 - 1 pound penne pasta.
02 - 1/2 cup unsalted butter.
03 - 8 ounces cream cheese.
04 - 2 teaspoons garlic powder.
05 - 1 1/2 cups whole milk.
06 - 1/4 cup buffalo sauce.
07 - 6 ounces Monterey Jack cheese.
08 - 2 grilled chicken breasts (12 ounces).
09 - 1 tablespoon butter for chicken.
10 - 1/2 cup blue cheese crumbles.
11 - 1/4 cup green onions.
12 - Salt and black pepper to taste.

# Instructions:

01 - Boil pasta in salted water until al dente. Drain and set aside.
02 - Melt butter in saucepan. Add cream cheese and garlic powder, whisk until smooth.
03 - Gradually whisk in milk. Add buffalo sauce and Monterey Jack. Cook until thickened.
04 - Warm chopped chicken in butter until heated through, 6-10 minutes.
05 - Mix sauce with chicken, then fold in pasta until well coated.
06 - Top with extra buffalo sauce, blue cheese, and green onions.

# Notes:

01 - Use room temperature dairy ingredients to prevent sauce separation.
02 - Fresh grated cheese works better than pre-shredded.
03 - Any pasta shape can be used.

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