Ingredients
- Elbow macaroni
- Boneless, skinless chicken breasts
- Buffalo sauce
- Cheddar cheese
- Heavy cream
Instructions
- Cook elbow macaroni according to package instructions until al dente; drain and set aside.
- In a skillet over medium heat, combine shredded chicken with buffalo sauce; simmer for 5 minutes until heated through.
- Lower the heat and stir in heavy cream, then gradually add cheddar cheese, stirring until melted and creamy.
- Mix cooked macaroni into the skillet until well coated; heat for an additional 2 minutes.
- Serve hot, garnished with extra buffalo sauce if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg