Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 12 oz penne or fusilli pasta
  • 1 tbsp neutral oil
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 0.5 cup Frank's RedHot sauce
  • 4 oz full-fat cream cheese, softened and cubed
  • 0.5 cup heavy cream
  • 2 tbsp dry ranch seasoning mix
  • 1 cup Monterey Jack cheese, freshly shredded
  • 0.25 cup reserved pasta water
  • 2 tbsp blue cheese crumbles
  • 2 tbsp fresh chives or green onions, sliced

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 1 minute less than the package instructions to achieve a true al dente texture.
  2. Before draining the pasta, reserve 1/4 cup of the starchy pasta water (the 'liquid gold') to help emulsify the sauce later.
  3. While pasta boils, pat chicken cubes dry with paper towels. Season with smoked paprika, salt, and black pepper.
  4. Heat oil in a 12-inch heavy-bottomed skillet over medium-high heat. Sear the chicken until browned and cooked through (approx. 6-8 minutes), maximizing the Maillard reaction.
  5. Reduce heat to medium. Add the Frank's RedHot, cubed cream cheese, heavy cream, and dry ranch seasoning to the skillet with the chicken.
  6. Whisk or stir with a silicone spatula until the cream cheese is fully melted and the sauce is a mahogany-hued emulsion.
  7. Fold in the cooked pasta and shredded Monterey Jack cheese. Add the reserved pasta water to reach a velvety consistency.
  8. Garnish with blue cheese crumbles and sliced chives before serving immediately.