Creamy Buffalo Chicken Pasta
A delicious diabetic-friendly recipe using boneless chicken breast, cream cheese, pasta, and hot sauce.
Equipment
- 1 Large pot (for boiling pasta)
- 1 Large skillet (for cooking chicken and making the sauce)
- cutting board
- knife
- measuring cups and spoons
- Tongs or spatula (for handling chicken)
- Strainer (for draining pasta)
Ingredients
- 2 boneless, skinless chicken breasts
- 4 oz cream cheese (preferably reduced-fat)
- 8 oz whole-grain or low-carb pasta
- 1/4 cup hot sauce (adjust to taste)
- 1/4 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: Chopped green onions or parsley for garnish
Instructions
Cook the Pasta:
- Bring a large pot of water to a boil. Add a pinch of salt and cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Chicken:
- While the pasta is cooking, season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked through. Remove the chicken from the skillet and set aside.
Make the Creamy Sauce:
- In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
- Lower the heat and add the cream cheese, stirring constantly until it melts and combines with the garlic.
- Slowly pour in the chicken broth while stirring, creating a smooth, creamy sauce.
- Stir in the hot sauce and mix well. Adjust the amount based on your spice preference.
Combine the Chicken and Pasta:
- Slice the cooked chicken breasts into thin strips or bite-sized pieces.
- Add the chicken and cooked pasta into the skillet with the sauce. Toss everything together until the pasta and chicken are well coated with the creamy sauce.
Serve:
- Serve the creamy buffalo chicken pasta hot, garnished with chopped green onions or parsley if desired.
Notes
Nutritional Information (per serving):
- Calories: 350-400
- Protein: 30g
- Carbohydrates: 30-35g
- Fat: 12-15g
- Fiber: 5-7g