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Looking for a pasta dish that’s creamy, spicy, and downright irresistible? This Buffalo Chicken Alfredo Pasta takes everything you love about traditional Alfredo and kicks it up a notch with bold buffalo flavor. It’s a one-pan comfort meal that combines the rich creaminess of classic Alfredo sauce with the zesty punch of buffalo chicken—creating a dinner that’s both indulgent and exciting.
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Perfect for weeknight meals, potlucks, or game-day gatherings, this dish delivers a restaurant-quality taste right from your kitchen. With tender pasta, shredded chicken, and a silky, cheesy sauce, it’s bound to become a family favorite.
Why You’ll Love This Recipe
This Buffalo Chicken Alfredo Pasta brings comfort and spice together in perfect harmony. Here’s why you’ll want to make it again and again:
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- One-pan convenience: Minimal cleanup with maximum flavor.
- Quick and easy: Ready in about 30 minutes, ideal for busy evenings.
- Rich and spicy: Creamy Alfredo meets tangy buffalo sauce for an unforgettable flavor combo.
- Family favorite: Mild enough for everyone, yet customizable for spice lovers.
- Restaurant-quality results: Creamy, cheesy, and perfectly seasoned.
Ingredients Breakdown
Let’s take a closer look at the ingredients that make this pasta shine:
- Penne pasta: Holds the sauce beautifully and provides a hearty texture.
- Butter and flour: Create the base for the creamy Alfredo sauce through a simple roux.
- Milk and heavy cream: Combine for that signature smooth and silky consistency.
- Mozzarella and Parmesan cheeses: Add creaminess, melt beautifully, and deliver rich flavor.
- Garlic and onion powder: Enhance the sauce with subtle savory notes.
- Cooked shredded chicken: A great way to use up leftovers or rotisserie chicken.
- Buffalo sauce: The star of the dish—adds a tangy, spicy kick that transforms the Alfredo.
- Salt and pepper: Balance and enhance all the flavors.
- Chopped parsley: Optional, but adds a fresh, colorful finish.
Tips and Tricks for the Best Results
- Use freshly grated cheese: It melts smoother than pre-shredded cheese and gives a better texture.
- Adjust the heat: Add more or less buffalo sauce depending on your spice preference.
- Avoid curdling: Keep the sauce on medium heat and stir constantly when adding milk and cream.
- Add extra protein: Mix in crispy bacon bits or grilled chicken pieces for extra flavor.
- Make it baked: Sprinkle mozzarella on top and broil until golden and bubbly for a baked version.
Variations and Customizations
This pasta is endlessly versatile—try these fun variations to make it your own:
- Veggie-loaded version: Add steamed broccoli, spinach, or peas for added color and nutrition.
- Low-carb option: Swap pasta for zucchini noodles or cooked spaghetti squash.
- Extra cheesy twist: Mix in cheddar cheese for more depth and creaminess.
- Ranch style: Drizzle with ranch dressing or sprinkle with ranch seasoning for a cool, tangy contrast.
- Buffalo shrimp Alfredo: Replace chicken with shrimp for a seafood-inspired version.
Pairing Suggestions
Complement your Buffalo Chicken Alfredo Pasta with these tasty pairings:
- Garlic bread: Perfect for soaking up the creamy buffalo sauce.
- Crisp garden salad: A fresh, crunchy contrast to the rich pasta.
- Roasted vegetables: Try roasted carrots, Brussels sprouts, or asparagus.
- Cold drinks: A glass of iced tea, lemonade, or even a light beer balances the spice beautifully.
Storage Instructions
This creamy pasta reheats surprisingly well if you store it properly:
- Refrigerator: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Warm on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce.
- Freezer: Store for up to 1 month in a freezer-safe container. Thaw overnight in the fridge before reheating.
Popular Questions
Can I use store-bought Alfredo sauce?
Yes, if you’re short on time, you can start with a jar of Alfredo sauce. Just heat it and stir in the buffalo sauce before adding chicken and pasta.
What type of buffalo sauce should I use?
Use your favorite—Frank’s RedHot or any mild to medium buffalo sauce works perfectly.
Can I use a different type of pasta?
Absolutely! Fettuccine, rotini, or shells also hold the sauce well.
How can I make it less spicy?
Use less buffalo sauce or add a bit more cream and cheese to mellow out the heat.
Buffalo Chicken Alfredo Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Whisk in flour and cook for about one minute to form a smooth roux. Gradually pour in milk and heavy cream, whisking constantly to avoid lumps.
- Once the sauce thickens slightly, stir in mozzarella and Parmesan cheeses until melted. Add garlic powder, onion powder, salt, and pepper. Mix until the sauce is smooth and creamy.
- Fold in the shredded chicken and buffalo sauce. Stir well to ensure every piece of chicken is coated in the creamy, spicy sauce. Adjust seasoning if needed.
- Add cooked pasta to the skillet and toss everything together gently, ensuring each piece of pasta is evenly coated.
- Serve immediately, topped with freshly chopped parsley if desired. For extra indulgence, sprinkle additional cheese or drizzle more buffalo sauce on top.
Notes
- To make a baked version, pour the pasta into a casserole dish, top with shredded mozzarella, and broil for 3–4 minutes until bubbly.
- Add veggies like spinach or broccoli for extra color and nutrition.
- Store leftovers covered in the fridge for up to 3 days. Reheat slowly for the best texture.
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