Slowly pour in milk and cream, whisking constantly to avoid lumps.
Bring to a simmer and cook until the mixture thickens slightly, about 4–5 minutes.
Reduce heat to low and stir in Buffalo sauce and cream cheese until smooth.
Add shredded cheddar cheese and whisk until fully melted and the sauce is creamy.
Tip: If sauce becomes too thick, stir in a splash of reserved pasta water or milk.
Step 4: Combine Pasta, Chicken, and Sauce
Add the cooked chicken, pasta, and broccoli into the skillet with the sauce.
Stir gently to coat everything evenly in the cheesy Buffalo cream.
Let it simmer for 2–3 minutes to heat everything through and slightly thicken.
Step 5: Serve & Garnish
Spoon into bowls and garnish with chopped green onions, blue cheese crumbles, extra cheddar, or a drizzle of more hot sauce.
Serve warm with a side of garlic bread or a crisp salad.
Storage & Reheating
Storing:
Fridge: Store in airtight containers for up to 4 days.
Freezer: Freeze individual portions in freezer-safe bags for up to 2 months. Let thaw in the fridge before reheating.
Reheating:
Stovetop: Add a splash of milk to loosen the sauce and stir over medium-low heat.
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