Baked-from-frozen crispy chicken chunks paired with chickpea pasta, a simple but delicious buffalo pasta sauce, and blue cheese crumbles.
Bake or air fry the chicken according to its packaging and bring a pot of salted water to a boil to cook the pasta.**
Heat a large skillet with the olive oil over medium-high heat. Add the onions and sauté for 3-4 minutes until they begin to soften and slightly brown.
Add the garlic and cook for another 30-60 seconds until fragrant.
Add the milk, buffalo sauce, and black pepper to the skillet and continue cooking over medium-high heat, stirring often, to reduce the mixture to a thick sauce. This should take around 4-6 minutes. Once the sauce has thickened, remove from the heat.
Drain the cooked pasta and add to the sauce, tossing everything together, before adding the chicken. Fold everything together until the chicken is fully coated in the sauce.
Top with blue cheese crumbles and fresh green onion, if desired.
**Cook the pasta for 2 minutes less than instructed on its packaging. And I like the chicken extra crunchy so I air fry for a few extra minutes.