Step by step

Method

4 steps

1. 1

   Cook 12 oz penne or rotini in salted water until al dente. Reserve ½ cup pasta water, then drain.

2. 2

   In a large skillet over medium heat, melt 2 tablespoons butter. Add 3 minced garlic cloves and cook 30 seconds until fragrant — don't brown it. Pour in 2 cups chicken broth and add 4 oz cubed cream cheese; whisk until the cream cheese melts smooth, 2–3 minutes.

3. 3

   Stir in ½ cup buffalo-style hot sauce and 2 cups cooked shredded chicken. Simmer 3–4 minutes until the sauce looks glossy and coats a spoon. Add the pasta and 1 cup shredded mozzarella; toss, loosening with pasta water if it gets too thick.

4. 4

   Serve with a drizzle of ranch or blue cheese dressing and green onions (celery on the side if you want the wing-night vibe). You want creamy spicy pasta with tender chicken in every forkful — not a broken sauce or dry under-sauced noodles.