Go Back
A bowl of creamy buffalo chicken mac and cheese garnished with fresh chives.
Print Recipe

High-Protein Buffalo Chicken Mac and Cheese

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 540kcal

Ingredients

  • 16 oz Boneless skinless chicken breast, diced into 1-inch cubes
  • 8 oz High -protein chickpea or lentil rotini pasta
  • 1 cup Fat -free plain Greek yogurt, room temperature
  • 1.5 cups Reduced -fat sharp cheddar cheese, shredded
  • 0.5 cup Buffalo wing sauce
  • 0.25 cup Unsweetened almond milk or skim milk
  • 1 tsp Garlic powder
  • 0.5 tsp Onion powder
  • 0.5 tsp Smoked paprika
  • 2 tbsp Fresh chives, minced
  • Salt and black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil. Cook the high-protein pasta according to package directions until al dente. Drain and set aside.
  • Season the diced chicken breast with salt, pepper, and smoked paprika.
  • Heat a large non-stick skillet over medium-high heat. Cook the chicken for 6-8 minutes or until the internal temperature reaches 165°F (74°C).
  • Reduce the skillet heat to low. Pour 0.25 cup of buffalo sauce over the chicken and toss to coat thoroughly. Remove chicken from the pan and set aside.
  • In the same skillet over low heat, whisk together the Greek yogurt, milk, garlic powder, onion powder, and the remaining 0.25 cup of buffalo sauce.
  • Gradually add the shredded cheddar cheese to the yogurt mixture, whisking continuously until the cheese is completely melted and the sauce is smooth. Do not boil, as yogurt may curdle.
  • Add the cooked pasta and buffalo chicken to the skillet. Gently fold all components together until the pasta is evenly coated in the buffalo cheese sauce.
  • Garnish with minced chives and serve immediately.