Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 8 ounces elbow macaroni
- 1 cup buffalo sauce (adjust for spice level)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
- Chopped green onions for garnish
Instructions
- Cook elbow macaroni according to package instructions until al dente; drain and set aside.
- In a skillet over medium heat, add olive oil. Season chicken with salt and pepper; cook until fully cooked (6-7 minutes per side). Shred the chicken.
- In the same skillet, combine heavy cream and buffalo sauce; simmer for about five minutes.
- Add shredded chicken and cooked macaroni to the skillet; mix until well-coated.
- Stir in shredded cheddar cheese until melted.
- Serve hot, garnished with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 920mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg