PREP TIME: 20 MINS | COOK TIME: 10 MINS | TOTAL TIME: 30 MINS | YIELDS: 1
This is a pretty smart move! A fusion of two of my faves in one – cheesy chicken Alfredo plus buffalo sauce. When I first saw this recipe, my first thought was, “why did I not think of this before?”. Lightly pan-fried chicken tenders and no yolk noodles smothered in a light yet luscious Alfredo sauce and infused with buffalo sauce. It’s a must-try and for keeps!
INGREDIENTS
2 boneless, skinless chicken breasts
12 ounces No Yolks® Extra Broad Noodles
1 packet ranch seasoning mix, divided
1/2 cup buffalo sauce, divided
3 tablespoons butter
Extra virgin olive oil
2 cloves garlic, minced
1 1/4 cup whole milk
6 ounces cream cheese, softened
1/2 cup mozzarella, grated
2 tablespoons chives, chopped
kosher salt
Freshly ground black pepper
How to make Buffalo Chicken Alfredo
Step 1: Following the package directions, prepare the No Yolks noodles. Drain when done.
Step 2: In the meantime, add the chicken breasts in a large baking dish along with ¼ cup buffalo sauce, salt, pepper, and half packet ranch seasoning. Toss well to evenly coat the chicken and leave to marinate for 30 minutes.
Step 3: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken to the skillet and cook for about 8 minutes on each side or until no longer pink. When done, remove the chicken from the skillet. Once cooled, chop the chicken into bite-size pieces.
Step 4: Add the butter to the same skillet. Once the butter has melted, add the garlic and cook until fragrant. Then, add the rest of the 1/4 cup buffalo sauce and cream cheese. Stir until well mixed.
Step 5: Gradually stir in the milk and the rest of the Ranch seasoning. Keep whisking until combined. Now, add the noodles followed by the mozzarella and chicken.
Step 6: Serve garnished with chives. Enjoy!
Ingredients
- 2 boneless, skinless chicken breasts
- 12 ounces No Yolks® Extra Broad Noodles
- 1 packet ranch seasoning mix, divided
- 1/2 cup buffalo sauce, divided
- 3 tablespoons butter
- Extra virgin olive oil
- 2 cloves garlic, minced
- 1 1/4 cup whole milk
- 6 ounces cream cheese, softened
- 1/2 cup mozzarella, grated
- 2 tablespoons chives, chopped
- kosher salt
- Freshly ground black pepper
Instructions
Step 1: Following the package directions, prepare the No Yolks noodles. Drain when done.
Step 2: In the meantime, add the chicken breasts in a large baking dish along with ¼ cup buffalo sauce, salt, pepper, and half packet ranch seasoning. Toss well to evenly coat the chicken and leave to marinate for 30 minutes.
Step 3: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken to the skillet and cook for about 8 minutes on each side or until no longer pink. When done, remove the chicken from the skillet. Once cooled, chop the chicken into bite-size pieces.
Step 4: Add the butter to the same skillet. Once the butter has melted, add the garlic and cook until fragrant. Then, add the rest of the 1/4 cup buffalo sauce and cream cheese. Stir until well mixed.
Step 5: Gradually stir in the milk and the rest of the Ranch seasoning. Keep whisking until combined. Now, add the noodles followed by the mozzarella and chicken.
Step 6: Serve garnished with chives. Enjoy!
