Buffalo Chicken Alfredo Penne
This Buffalo Chicken Alfredo Penne is a creamy, spicy, and indulgent dish that combines the bold flavors of buffalo sauce with the rich, comforting goodness of Alfredo pasta. Perfect for weeknight dinners or a crowd-pleasing potluck dish, it’s sure to satisfy any craving.
Ingredients
For the Chicken:
- 2 medium chicken breasts, diced into bite-sized pieces
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Buffalo Alfredo Sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup buffalo sauce (adjust to taste)
- 1/4 tsp smoked paprika (optional)
- Salt and black pepper, to taste
For the Pasta:
- 12 oz penne pasta
- 1/4 cup reserved pasta water (optional, for thinning the sauce)
Optional Toppings:
- 1/2 cup shredded mozzarella or cheddar cheese
- 1/4 cup blue cheese crumbles
- 2 green onions, finely sliced
- Fresh parsley or cilantro, chopped
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.
- Reserve 1/4 cup of pasta water before draining. Set the cooked pasta aside.
2. Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Add the diced chicken.
- Sprinkle the chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from skillet and set aside.
3. Make the Buffalo Alfredo Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer.
- Stir in the Parmesan cheese, a little at a time, until melted and smooth.
- Add the buffalo sauce and smoked paprika, stirring to combine. Adjust the spice level by adding more or less buffalo sauce. Season with salt and pepper to taste.
4. Combine the Pasta, Chicken, and Sauce:
- Reduce the heat to low and add the cooked penne pasta to the skillet, tossing to coat the pasta evenly in the sauce.
- Return the cooked chicken to the skillet and mix well. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
5. Optional Toppings and Baking:
- Preheat your oven to 375°F (190°C) if baking.
- Transfer the pasta mixture to a large baking dish. Top with shredded mozzarella or cheddar cheese.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve and Garnish:
- Garnish with blue cheese crumbles, green onions, and fresh parsley or cilantro before serving.
- Serve hot with a side of garlic bread or a fresh salad for a complete meal.
Tips for Success
- Customize the Heat: Use mild buffalo sauce for a less spicy dish or amp it up with extra hot sauce.
- Make It Ahead: Prepare the dish up to the baking step and refrigerate. When ready to serve, bake for 20-25 minutes until heated through.
- Protein Alternatives: Swap the chicken for shrimp, tofu, or cooked shredded rotisserie chicken for variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce if needed.
This Buffalo Chicken Alfredo Penne is the ultimate comfort food with a fiery twist. It’s creamy, cheesy, and packed with bold flavor—perfect for any occasion!
Creamy Buffalo Chicken Alfredo Penne
This Buffalo Chicken Alfredo Penne is a creamy, spicy, and indulgent dish that combines the bold flavors of buffalo sauce with the rich, comforting goodness of Alfredo pasta.
Ingredients
- For the Chicken:
- 2 medium chicken breasts diced into bite-sized pieces
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the Buffalo Alfredo Sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup buffalo sauce adjust to taste
- 1/4 tsp smoked paprika optional
- Salt and black pepper to taste
- For the Pasta:
- 12 oz penne pasta
- 1/4 cup reserved pasta water optional, for thinning the sauce
- Optional Toppings:
- 1/2 cup shredded mozzarella or cheddar cheese
- 1/4 cup blue cheese crumbles
- 2 green onions finely sliced
- Fresh parsley or cilantro chopped
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.
- Reserve 1/4 cup of pasta water before draining. Set the cooked pasta aside.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium heat. Add the diced chicken.
- Sprinkle the chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from skillet and set aside.
- Make the Buffalo Alfredo Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer.
- Stir in the Parmesan cheese, a little at a time, until melted and smooth.
- Add the buffalo sauce and smoked paprika, stirring to combine. Adjust the spice level by adding more or less buffalo sauce. Season with salt and pepper to taste.
- Combine the Pasta, Chicken, and Sauce:
- Reduce the heat to low and add the cooked penne pasta to the skillet, tossing to coat the pasta evenly in the sauce.
- Return the cooked chicken to the skillet and mix well. If the sauce is too thick, use the reserved pasta water to thin it out to your desired consistency.
- Optional Toppings and Baking:
- Preheat your oven to 375°F (190°C) if baking.
- Transfer the pasta mixture to a large baking dish. Top with shredded mozzarella or cheddar cheese.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Serve and Garnish:
- Garnish with blue cheese crumbles, green onions, and fresh parsley or cilantro before serving.
- Serve hot with a side of garlic bread or a fresh salad for a complete meal.