This is quick weeknight pasta where the buffalo spread doubles as both sauce and protein thickener. The spicy tang of the spread comes alive when melted with pasta water and chicken, with no extra work needed.

Serves 2. 25 minutes, 20 at the stove.

About 930 calories a serving, 62 g protein, 93 g carbohydrate, 33 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to boil and cook 8 oz pasta until al dente, about 9 minutes. Reserve 1 cup pasta water before draining.10 min
2. While the pasta cooks, cut 12 oz chicken breasts into bite-sized pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook the chicken, stirring often, until cooked through, about 8 minutes.8 min
3. Reduce heat to medium and stir 8 oz buffalo spread into the chicken until melted, about 1 minute. Add the drained pasta and toss, adding reserved pasta water in 2-tablespoon increments until you reach a light sauce consistency.2 min
4. Season with salt and pepper to taste. Divide between two bowls and top with sliced scallions.

Note Swap rotisserie chicken shredded for faster cooking. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with blue cheese crumbles and a simple green salad on the side.