Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 pound boneless, skinless chicken breasts, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup buffalo sauce (adjust to taste)
- 12 ounces fettuccine pasta
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional garnish: chopped parsley, crumbled blue cheese
Instructions
- Heat the butter in a large pot or deep skillet over medium heat.
- Add the diced chicken and season with salt and pepper.
- Cook until the chicken is golden and cooked through, about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Add the chicken broth, heavy cream, and buffalo sauce to the pot. Stir well to combine.
- Bring the mixture to a simmer.
- Add the fettuccine pasta directly into the pot, ensuring it is submerged in the liquid.
- Cook according to the package instructions, stirring occasionally to prevent sticking.
- If the liquid reduces too much, add a bit more chicken broth.
- Once the pasta is cooked, lower the heat and stir in the Parmesan and mozzarella cheese until melted and the sauce is creamy.
- Return the cooked chicken to the pot and toss to combine.
- Taste the dish and adjust the seasoning with additional salt, pepper, or buffalo sauce if desired.
- Serve hot, garnished with chopped parsley and crumbled blue cheese if using.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
