One pot weeknight dinner, Buffalo Chicken Pasta is quick, easy and sure to please everyone!
Season the chicken with salt and pepper.
Heat the oil in a large skillet over medium heat.
Add the chicken to the skillet and cook until golden brown on all sides. Transfer the chicken to a plate and keep warm.
Add the onions to the pan and cook for 2-3 minutes or until softened. Stir in the garlic and cook for 1 more minute.
Stir in the pasta, milk, chicken stock and buffalo sauce. Bring the mixture to a boil and then turn the heat to low. Cover and simmer for 10 minutes or until the pasta is al dente and about half the liquid has been absorbed.
Remove the lid. Return the chicken to the pan and stir.
Add the cream cheese, blue cheese dressing, 1/2 cup blue cheese crumbles and the cheddar cheese stirring to incorporate. Cook for 4-5 minutes or until the sauce is smooth and slightly thickened.
Top with the remaining blue cheese, scallions and parsley. Serve immediately