Buffalo Chicken Pasta

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  Chicken Breast, Boneless Skinless(303g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Garlic powder(3g)
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  Onion powder(3g)
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  Cayenne Pepper, Ground(3g)
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  ¼ tsp salt ($0.02)
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  Vegetable oil(15g)
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  Butter(30g)
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  Pasta, Penne, White, Dry(227g)
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  Canned Diced Tomatoes(425g)
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  Low Sodium Chicken Broth(360g)
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  Cream Cheese(113g)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  Hot Sauce, Frank'S RedHot(60g)
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  Worcestershire Sauce(3g)

  Lea & Perrins is the standard. A little goes a long way.

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  Cheese, Monterey Jack, 2%(120g)
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  Green Onion (Scallion)

Instructions

1. 1Cut the chicken breast into ½–¾ inch pieces. Combine the garlic powder, onion powder, cayenne pepper, and salt in a small bowl, then sprinkle over the chicken and toss until evenly coated.
2. 2Heat the vegetable oil in a large deep skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken and cook 5–7 minutes, stirring occasionally, until golden brown on all sides but not cooked through.
3. 3Add the uncooked penne, canned diced tomatoes with liquid, and chicken broth to the skillet. Stir to scrape up all browned bits from the bottom. Cover with a lid and bring to a strong simmer over medium-high heat, about 3–4 minutes.
4. 4Once simmering, briefly stir the pasta, replace the lid, and reduce heat to medium-low. Simmer 10–12 minutes, stirring once or twice and replacing the lid after each stir, until the pasta is tender and most liquid is absorbed.
5. 5Cut the cream cheese into chunks and add to the skillet along with the salted butter, Frank's RedHot Sauce, and Worcestershire sauce. Cook over medium-low heat for 2–3 minutes, stirring constantly, until the cream cheese melts completely into the sauce.
6. 6Stir in the Monterey Jack cheese and cook 1–2 minutes over medium-low heat until fully melted and incorporated.
7. 7Top with sliced green onions and stir gently to combine.
8. 8Divide the buffalo chicken pasta evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.