Buffalo One-Pan Chicken Alfredo

Pat the chicken breasts dry, then season both sides with 3 Tbsp of Italian seasoning, reserving 1 tsp for later.

Heat 3 Tbsp olive oil in a large skillet over medium heat.

Add the flattened chicken breasts and cook for 3–4 minutes without moving them, then flip.

Reduce the heat to low and continue cooking another 4–5 minutes, or until the internal temperature reaches 165°F; remove chicken and set aside on a plate.

In the same skillet, melt 2 Tbsp butter over medium heat and add the minced garlic; sauté for about 1 minute until fragrant.

Pour in 1½ cup chicken broth, 2½ cup milk, and ½ cup buffalo wing sauce; stir in the remaining 1 tsp Italian seasoning.

Bring the mixture to a gentle boil, then add the dry pasta, ensuring it is fully submerged in the liquid.

Reduce heat to a simmer and cook the pasta for 8–10 minutes, stirring occasionally, until al dente and most of the liquid has thickened.

Stir in the cubed cream cheese until completely melted and the sauce becomes smooth.

Add the grated parmesan cheese and sliced green onions; mix until evenly incorporated.

Slice the cooked chicken into strips and arrange on top of the pasta.

Optional: drizzle additional buffalo wing sauce over the dish for extra heat.

Serve immediately, garnished with any remaining green onion slices if desired.