Buffalo Chicken Alfredo

🧂 Ingredients

• 1 pound boneless skinless chicken breasts

  cubed
• 12 ounces Barilla Protein+ Pasta

  or pasta of choice
• 2 tablespoons avocado oil
• 1-2 teaspoon Cajun seasoning
• 1 tablespoon garlic paste
• ¼ cup Frank's Red Hot Buffalo Sauce
• ⅔ cup Rao's Alfredo Sauce
• Parmesan cheese

  for topping
• fresh parsley

  for garnish

Instructions

• 1 Cube 1 pound boneless skinless chicken breasts into bite-sized pieces on a
  cutting board and set aside.
• 2 Bring salted water to a boil and cook 12 ounces Barilla Protein+ Pasta (or pasta
  of choice) according to package directions.
• 3 Add 2 tablespoons avocado oil to a large skillet over medium-high heat.
• 4 Add in the cubed 1 pound boneless skinless chicken breastshicken and sprinkle
  all over with 1-2 teaspoon Cajun seasoning. I like to go a little heavy, but if
  you prefer a more mild flavor, go ahead and do less.
• 5 Cook the chicken stirring frequently, for about 5 to 6 minutes, until cooked
  through.
• 6 Add in 1 tablespoon garlic paste and stir constantly while cooking for 1 minute.
• 7 Add ¼ cup Frank's Red Hot Buffalo Sauce and ⅔ cup Rao's Alfredo Sauce and stir
  until combined. Let simmer for 2 to 3 minutes.
• 8 Serve over pasta and top with Parmesan cheese and fresh parsley.

Nutrition Info