Are you ready for a dish that combines the spicy kick of Buffalo wings with the creamy richness of Alfredo pasta? Look no further! Today, I’m excited to share with you a recipe for Buffalo Chicken Alfredo Pasta that’s quick, delicious, and perfect for a weeknight dinner. This dish is a perfect marriage of flavors, blending the best of both worlds into one crowd-pleasing meal. Whether you’re a fan of spicy food or just looking for a twist on classic Chicken Alfredo, this recipe is sure to become a favorite.
Why You’ll Love This Recipe
- Ready in just 30 minutes, making it perfect for quick family dinners.
- A quick family dinner solution that’s both satisfying and flavorful.
- A creative spin on traditional easy pasta recipes that your family will love.
- The combination of Buffalo sauce and Alfredo creates a creamy garlic pasta that’s hard to resist.
- It’s a crowd-pleaser that’s perfect for weeknights or special occasions.
Ingredients
Here’s what you’ll need to make this delicious Buffalo Chicken Alfredo Pasta:
- 300g penne pasta
- 450g boneless, skinless chicken breasts, cut into bite-sized pieces
- 15g olive oil (1 tablespoon)
- 5g salt (1 teaspoon)
- 2g black pepper (1/2 teaspoon)
- 5g garlic powder (1 teaspoon)
- 120g Buffalo sauce (about 1/2 cup, like Frank’s RedHot)
- 30g unsalted butter (2 tablespoons)
- 3 cloves garlic, minced
- 240ml heavy cream
- 120ml whole milk
- 100g grated Parmesan cheese
- 100g shredded mozzarella cheese
- Salt and pepper to taste
- Extra Buffalo sauce for drizzling
- Chopped fresh parsley
- Extra Parmesan or mozzarella (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process for making this Buffalo Chicken Alfredo Pasta. It’s easier than you think, and you’ll have it ready in no time!
Step 1: Cook the Pasta
Start by cooking your penne pasta according to the package instructions until al dente. Drain and set aside. This is a great base for our easy pasta recipes.
Step 2: Cook the Chicken
In a large skillet, heat the olive oil over medium-high heat. Add the chicken breast pieces and season with salt, black pepper, and garlic powder. Cook until the chicken is fully cooked, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Step 3: Make the Alfredo Sauce
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and whole milk, stirring continuously to prevent lumps. Bring the mixture to a simmer and let it cook for about 3-4 minutes until it thickens. Stir in the Parmesan and mozzarella cheese until melted and smooth. Add the Buffalo sauce and mix well to combine.
Step 4: Assemble
Add the cooked pasta to the skillet with the Alfredo sauce, tossing everything together until the pasta is well coated. Return the chicken to the skillet and toss to combine. Season with additional salt and pepper if needed.
Step 5: Serve
Transfer the Buffalo Chicken Alfredo Pasta to serving dishes. Drizzle with extra Buffalo sauce if desired, and garnish with chopped fresh parsley and extra Parmesan or mozzarella cheese. Serve immediately and enjoy the delightful combination of spicy and creamy flavors!
Pro Tips for Making the Recipe
- For an extra creamy sauce, ensure you don’t skip the step of simmering the cream mixture—it’s key for thickening.
- If you prefer a milder dish, you can reduce the amount of Buffalo sauce or substitute it with a milder hot sauce.
- Don’t overcook the pasta; al dente is best for holding onto the sauce.
- Want to add some color? Toss in some steamed vegetables like broccoli or spinach at the end for a balanced meal.
How to Serve
This Buffalo Chicken Alfredo Pasta is a complete meal on its own, but if you want to add some sides, here are a few ideas:
- A fresh green salad with a light vinaigrette
- Garlic bread for dipping in the extra sauce
- A side of roasted vegetables for a healthier option
Make Ahead and Storage
While this recipe is best served fresh, you can prepare the components ahead of time:
- Cook the pasta and store it in an airtight container in the fridge for up to 2 days.
- Prepare the chicken and sauce separately and combine them just before serving.
- Store leftovers in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of milk if the sauce thickens too much.
There you have it—a quick family dinner that’s both indulgent and flavorful. This Buffalo Chicken Alfredo Pasta is a perfect marriage of spicy and creamy, making it a crowd-pleaser for any occasion. Whether you’re a fan of Chicken Alfredo or just looking for new weeknight dinner ideas, this recipe is sure to hit the spot. Give it a try and let me know what you think!
Looking for more easy pasta recipes? Check out these other delicious options:
- How to Make Chicken Alfredo a Creamy Quick Recipe
- Best Chicken Alfredo Pasta Recipe Creamy Quick
- How to Make Easy Olive Garden Chicken Alfredo at Home
Buffalo Chicken Alfredo Pasta
Ingredients
- 300 g penne pasta
- 450 g boneless, skinless chicken breasts, cut into bite-sized pieces
- 15 g olive oil 1 tablespoon
- 5 g salt 1 teaspoon
- 2 g black pepper 1/2 teaspoon
- 5 g garlic powder 1 teaspoon
- 120 g Buffalo sauce about 1/2 cup, like Frank’s RedHot
- 30 g unsalted butter 2 tablespoons
- 30 g unsalted butter 2 tablespoons
- 3 cloves garlic, minced
- 240 ml heavy cream
- 120 ml whole milk
- 100 g grated Parmesan cheese
- 100 g shredded mozzarella cheese
- Salt and pepper to taste
- Extra Buffalo sauce for drizzling
- Chopped fresh parsley
- Extra Parmesan or mozzarella (optional)
Instructions
- Step 1: Cook the Pasta
- Step 2: Cook the Chicken
- Step 3: Make the Alfredo Sauce
- Step 4: Assemble
- Step 5: Serve
