One-Pot Creamy Buffalo Cheddar Chicken & Sausage Pasta
Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 pound Italian sausage (sweet or hot), casings removed
1 medium onion, chopped
2 cloves garlic, minced
1 (12 ounce) package pasta (penne, rotini, or similar), broken in half
4 cups chicken broth
1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/4 cup buffalo wing sauce (Frank's RedHot or your favorite brand)
2 tablespoons butter
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: Fresh parsley, chopped, for garnish
Instructions:
1. Melt the butter in a large pot or Dutch oven over medium-high heat. Add the chicken and sausage and cook, stirring occasionally, until the chicken is browned and the sausage is cooked through, about 6-8 minutes. Remove the chicken and sausage from the pot and set aside.
2. Add the onion to the pot and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
3. Add the pasta, chicken broth, diced tomatoes and green chilies, heavy cream, cheddar cheese, buffalo wing sauce, oregano, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
4. Stir in the cooked chicken and sausage. Continue to cook for another 2-3 minutes to heat through and allow the flavors to meld.
5. Serve immediately, garnished with fresh parsley, if desired.