A creamy, cheesy American-style pasta featuring tender chicken and a spicy-tangy sauce made from salsa and butter.
150 gChicken breasts
80 gMonterey Jack
Opens this recipe in Supa through the internal app-open flow, otherwise sends you to iOS install.
30 gButter
3 tbspMilk
100 gPasta
60 gSalsa
1 gGarlic Powder
Boil the pasta in salted water until tender; drain and set aside.
In a small bowl, whisk the salsa, melted butter, and garlic powder to create the 'Buffalo' sauce.
Toss the shredded chicken in the salsa-butter mixture.
In the same pasta pot over low heat, combine the milk and mozzarella, stirring until melted and smooth.
Fold the pasta and the saucy chicken into the cheese sauce until well coated and creamy.
Serve immediately while the cheese is gooey.