Ingredients:

  • 1 lb whole wheat penne
  • 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup buffalo wing sauce
  • ¾ cup plain non-fat Greek yogurt
  • 4 oz light cream cheese, softened
  • 3 cloves garlic, minced
  • 1 cup reserved pasta water
  • ½ cup shredded Monterey Jack cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Before draining, reserve 1 cup of the starchy pasta water.
  2. Heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper, then sear until golden-brown and cooked through (about 5–7 minutes). Remove chicken from the pan and set aside.
  3. Lower skillet heat to medium. Add minced garlic and sauté for 30 seconds. Stir in buffalo sauce and light cream cheese, whisking until the cheese is melted.
  4. Fold in the Greek yogurt and ¼ cup of the reserved pasta water. Stir until the sauce is smooth and glossy.
  5. Add the cooked pasta and seared chicken back into the skillet. Toss gently to coat, adding more pasta water if needed to reach desired consistency.