Creamy Buffalo Chicken Pasta made in one skillet with bold flavor and rich texture.

1 boneless, skinless chicken breast (about 2/3 lb.)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cayenne pepper

1/4 tsp salt

1 Tbsp cooking oil

2 Tbsp butter

8 oz penne pasta (uncooked)

1 can (15 oz) petite diced tomatoes, with juice

1 1/2 cups low-sodium chicken broth

4 oz cream cheese, cubed

1/4 cup vinegar-based cayenne hot sauce

1/2 tsp Worcestershire sauce

1/2 cup shredded Monterey Jack cheese

2 green onions, sliced (optional)

Cook Mode Prevent your screen from going dark

1. Cut chicken into small chunks and coat with spices.

2. Brown chicken in oil over medium-high heat.

3. Add pasta, tomatoes, and broth, then simmer until pasta is tender.

4. Stir in cream cheese, butter, hot sauce, and Worcestershire sauce.

5. Add shredded cheese and stir until melted.

6. Garnish and serve hot.

Adjust hot sauce to control heat. Add broth when reheating to loosen sauce.