Buffalo Chicken Pasta in 30 Minutes

Instructions:

1. Pat the chicken dry and season with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet or deep pot over medium-high heat until shimmering.
3. Add chicken in a single layer. Cook without moving for 3 minutes to achieve a golden-brown crust, then flip and cook for another 3 minutes until cooked through. Remove chicken and set aside.
4. Reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
5. Stir in the softened cream cheese and heavy cream. Whisk constantly until the mixture is smooth and bubbling.
6. Pour in the buffalo wing sauce. Stir until the sauce turns a vibrant, uniform orange and reaches a velvety consistency.
7. Boil pasta in salted water until just under-done (al dente). Reserve ¼ cup of pasta water before draining.
8. Add the cooked pasta and seared chicken back into the buffalo sauce.
9. Fold in the Monterey Jack cheese and reserved pasta water. Stir gently until the cheese is melted and the sauce is clinging to the noodles.
10. Remove from heat and garnish with fresh parsley.