Buffalo Chicken Mac and Cheese

Combining the best of both worlds. Buffalo chicken and mac and cheese.

Let's get started.

Buffalo Chicken Mac and Cheese

1 1.5 lbs. Chicken Breast or Thighs, cut into 1 inch pieces

16 oz. Medium Shells

1 Small Onion, diced 

3-4 Cloves Garlic, minced

1 Tsp. Garlic and Herb Seasoning

1 Tsp Cajun Seasoning or Blackened Seasoning

1/2 Cup Franks Red Hot Sauce

2 Cups Heavy Cream

3 Cups Milk

1 1/2 Cups Chicken Broth

4 Oz. Cream Cheese, cubed

1 Cup Sharp Cheddar Cheese

1 Tbsp. Vegetable Oil

2 Tbsp. Butter

Ranch, for topping

Green Onion, for topping

Season the chicken with the Cajun, garlic and herb seasoning, toss until well combined.

In a oven safe pan add in the oil and using medium high heat add in the chicken. Allow to cook on one side for 4 minutes, flip, and allow to cook for another 4 minutes. Add in the franks red hot sauce, toss, then remove the chicken and most of the sauce from the pan.

Using the same pan add in the butter, onion, and garlic. Allow to sauté for a minute. Then add in the heavy cream, milk, chicken broth, pasta, stir, and cover with the lid for 7-8 minutes. 

Remove the lid. At this point your pasta should be al dente. Add in the cream cheese, 1/2 cup of the cheddar cheese, stir until well combined. 

Top with the remaining cheese and broil in the oven until cheese is golden brown and melty. Remove from the oven drizzle with ranch and top with green onions.

Serve and enjoy.

Note: Feel free to swap the cream cheese for blue cheese.