Description:
Ingredients:
1 box of pasta of choice
For the chicken:
6-8 chicken tenders
2 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne
1 tsp adobo seasoning
½ tsp chicken bouillon
½ tbsp salt
½ tbsp pepper
Sauce:
2 C heavy cream
1 C mozzarella
3 tbsp butter
¼ pasta water
⅓ C Franks Hot Sauce
3-4 garlic cloves, minced
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cayenne
1 tsp adobo seasoning
½ tsp chicken bouillon
½ tbsp salt
½ tbsp pepper
Garnish: Parsley & more cheese
Directions:
Boil a large pot of water & salt heavily. Bring to a boil before adding in your pasta of choice.
In a med size bowl, add in your chicken tenders. Drizzle with olive oil & add in your seasonings. Mix until chicken is coated.
In a large pan, on med-high heat, drizzle in more olive oil. Sear your chicken on both sides & cook for 4-5 mins e/s. (until chicken reaches an internal temp of 165F) Remove chicken from heat.
Lower temp to med-low. Add in your butter, then add in half of your seasonings & allow them to bloom (for about 30 secs). Toss in your minced garlic & cook for 2-3 mins before adding in your heavy cream
Let heavy cream come to a simmer for about 3-4 mins (should be bubbling & look creamier), toss in your shredded cheese, a little at a time. If your sauce seems to clump, the heat may be too high. mix.
Add in the rest of your seasonings, then add in your pasta water, & your pasta. Mix. Finally add in your hot sauce.
Cut your chicken into cubes & drizzle lightly with frank’s hot sauce. Toss into your pasta. Shred more cheese & garnish with parsley. Enjoy 🙂
Credit: AelenCooks