Grilled: Buffalo Chicken Pasta

Instructions:

1. Prepare the ingredients. Finely chop the basil, slice the tomatoes, and measure out the mozzarella balls and shredded mozzarella. Set these aside for later.

2. Slice the chicken into thin strips and place them in a bowl. Add pepper, salt, garlic powder, paprika, Frank's buffalo sauce (for chicken marinade), and eggs to the chicken. Mix well to ensure each strip is evenly marinated. Let it sit while you prepare the sauce.

3. In a small saucepan over medium-low heat, combine the sauce ingredients: parmesan cheese, minced garlic, unsalted butter, heavy whipping cream, and Frank's buffalo sauce (for sauce). Stir every couple of minutes to ensure the sauce blends well without scorching.

4. Boil pasta in a large pot of water until al dente. Drain the pasta well, then mix in the sauce immediately to prevent the noodles from sticking together. While waiting for this step to be completed, continue to step 5.

5. While the pasta is cooking, coat the marinated chicken in the mixture of flour and cornstarch, ensuring each piece is fully covered.

6. Heat oil in a skillet over medium heat. Fry the marinated chicken strips in batches to avoid overcrowding, until each piece is golden brown and reaches an internal temperature of 178 degrees Fahrenheit (81 degrees Celsius) to ensure they are thoroughly cooked. Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.

7. Add the prepared tomatoes, basil, and shredded mozzarella to the pasta and sauce. Stir well to combine. Don't add the fresh mozzarella balls yet.

8. Gently fold the fried chicken into the pasta, being careful not to remove the breading. Mix until just combined. Now add the fresh mozzarella balls last so they stay relatively intact and dont melt down completely.

9. Serve the pasta dish hot.