Creamy Buffalo Chicken Pasta (Print Version)

# Ingredients:

→ Base

01 - 16 ounces gemelli pasta

→ Chicken

02 - 3 boneless skinless chicken breasts (1½ pounds)
03 - 1 teaspoon onion powder
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon black pepper
08 - 2 tablespoons vegetable oil

→ Sauce

09 - 2 tablespoons unsalted butter
10 - 1 small yellow onion, diced
11 - 1 tablespoon minced garlic
12 - 1½ cups (357g) heavy whipping cream
13 - ½ cup (128g) buffalo sauce
14 - ½ cup (50g) parmesan cheese, grated
15 - ½ cup (56.5g) mozzarella, shredded
16 - 1 packet (1 ounce) dry ranch seasoning
17 - ½ teaspoon kosher salt
18 - ½ teaspoon black pepper
19 - Parsley for garnish

# Instructions:

01 - Cook gemelli in salted water until al dente, about 8-10 minutes.
02 - Season chicken with spice mix. Cook in oil 4-5 minutes per side until 165°F.
03 - Sauté onions in butter, add garlic. Stir in cream, buffalo sauce, cheeses, and seasonings until smooth.
04 - Toss pasta with sauce, top with sliced chicken and garnishes.

# Notes:

01 - Creamy and slightly spicy
02 - Can adjust buffalo sauce to taste

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