Pâtes crémeuses au poulet Buffalo

Ingrédients

• 300 g (10.5 oz) pasta
• 1 tablespoon olive oil
• 30 g (2 tablespoons) unsalted butter
• 450 g (1 lb) chicken breast fillets, cut into bite-sized pieces
• 1 medium shallot, diced
• 2 large garlic cloves
• 1 tablespoon tomato paste
• 250 ml (1 cup) chicken stock
• 150 g (5.5 oz) light cream cheese
• 2 tablespoons buffalo wing sauce
• 2 tablespoons ranch sauce
• 100 g (1 cup) cheddar cheese, grated
• 100 g (1 cup) Monterey jack (or gouda) cheese, grated
• Salt and pepper to taste

Préparation

1. 1

   Bring a large pot of water to a...: Bring a large pot of water to a boil and cook the pasta 1 minute less than recommended on the package Reserve a cup of the pasta water before draining.

2. 2

   Meanwhile, heat the olive oil in a large...: Meanwhile, heat the olive oil in a large pan or Dutch oven and melt the butter in it. Add the chicken and cook for 6-7 minutes over medium heat until cooked through.

3. 3

   Stir in the shallot and garlic and continue...: Stir in the shallot and garlic and continue to cook for 1-2 minutes. Next, add the tomato paste and chicken stock. Bring to a simmer, then lower the heat and stir in the cream cheese until it melts completely.

4. 4

   Allow the sauce to bubble for 1-2 minutes,...: Allow the sauce to bubble for 1-2 minutes, then add the buffalo sauce and ranch sauce. Stir to combine, then stir in the cooked pasta. Add a splash of pasta water if it looks too thick.

5. 5

   Stir in the cheddar and Monterey jack, season...: Stir in the cheddar and Monterey jack, season to taste and serve immediately.