CREAMY CHICKEN PASTA

INGREDIENTS

Skinless, boneless chicken breast
¾ cup ranch dressing or blue cheese sauce
½ cup buffalo sauce
2 tablespoons olive oil 98 7 1 onion with minced garlic
2 baskets minced garlic
4 cups chicken
300 grams celentani pasta
240 grams soft cream cheese
2 cups grated cheddar cheese
Salt and pepper to taste
1 cup Monterey Jack Cheese
Minapine jalapeno (garnish)

Deep Bring a pan of water to boil on the stove over medium heat. After cooking, add the chicken breasts in a single layer and boil again.
As soon as it boils again, close the lid and remove it from the stove. Let sit, covered, for 20 minutes or until chicken is fully cooked. Remove the chicken from the water and let it rest on a cutting board for 10 minutes before cutting it into 2 pieces. Mix shredded chicken, ranch dressing, and venison sauce in a medium bowl. Preheat the oven to 400°F (
). Meanwhile, heat the olive oil in a large ovenproof skillet, such as a Dutch oven, over medium heat. Add the onion and cook until it softens. Reduce the heat to low and add the garlic. Cook for 1 minute, stirring occasionally.
Now add the chicken stock and bring the mixture to a gentle boil. Add pasta, cover and cook until pasta is al dente; approximately 12-15 minutes. Stir the pasta a few times while cooking to prevent it from sticking to the bottom of the pan.
Once the pasta is cooked, add the chicken mixture, cream cheese, and 1 cup of the cheese. Animate the connection. Season to taste with kosher salt and freshly ground black pepper. Spread the remaining cheese on the plate. Sprinkle frozen jalapenos on top and bake in the uncovered oven for 10-15 minutes or until the cheese melts.