Buffalo Chicken Alfredo Pasta
A creamy and spicy twist on classic Alfredo pasta, featuring tender chicken in Buffalo sauce.
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
Notes
For extra spice, drizzle additional Buffalo sauce before serving.