If you love bold flavors and creamy comfort food, this Buffalo Chicken Alfredo Pasta is calling your name! It combines the rich goodness of Alfredo sauce with the fiery kick of buffalo chicken—all baked into one cheesy, satisfying dish.
It’s easy to throw together and always a hit at the dinner table. Whether you’re serving a hungry family or just treating yourself, this pasta has your back.
Why You’ll Love It
- Quick to prep
- Great for leftovers
- Combines spicy and creamy flavors in one dish
- Perfect for potlucks, game nights, or weeknight dinners
How to Cook Pasta Just Right:
- Cook until al dente—firm with a bite.
- Don’t overcook! It’ll bake in the oven and continue softening.
- Skip rinsing. The starch helps sauce cling to the pasta.
Mix Like a Pro:
- Use a large bowl for easy mixing.
- Combine sauces and chicken first, then fold in pasta.
- Use a spatula to gently mix—this keeps the pasta from breaking.
Ingredients & Easy Swaps
Pasta: I use elbow macaroni for classic comfort, but penne, rotini, or fusilli work too—just pick something that holds sauce well!
Chicken: Shredded rotisserie chicken is a major time-saver. Grilled or leftover chicken works fine too. For a vegetarian version, try shredded jackfruit or tofu!
Buffalo Sauce: Adjust the heat level to your liking. Milder? Mix it with ranch. Spicier? Add hot sauce or use extra buffalo sauce.
Alfredo Sauce: Store-bought makes things easy, but feel free to use homemade if you want to level up the flavor. Dairy-free? Cashew cream or vegan Alfredo works well.
Cheese: Cheddar + mozzarella = gooey perfection. Add Parmesan for extra flavor. Going dairy-free? Use plant-based cheese or nutritional yeast.
How to Make Buffalo Chicken Alfredo Pasta!
Ingredients:
Pasta & Sauce:
- 8 oz elbow macaroni or penne
- 1 cup buffalo sauce (adjust to taste)
- 1 cup Alfredo sauce (store-bought or homemade)
Chicken & Cheese:
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasoning & Garnish:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- Chopped green onions or parsley, for garnish (optional)
Instructions:
1. Preheat Your Oven:
Set your oven to 350°F (175°C) to get it ready for baking.
2. Cook the Pasta:
Boil the pasta according to the package until it’s al dente. Drain it and set aside.
3. Make the Sauce Mix:
In a large mixing bowl, combine the buffalo sauce, Alfredo sauce, garlic powder, onion powder, salt, pepper, and shredded chicken. Stir until everything is coated evenly.
4. Add Pasta:
Gently fold the cooked pasta into the sauce mixture until everything is well mixed.
5. Transfer to a Baking Dish:
Grease a 9×13-inch dish and pour in the pasta mixture. Spread evenly. Top with cheddar, mozzarella, and Parmesan.
6. Bake:
Bake for 25–30 minutes, or until the cheese is melted and bubbling.
7. Garnish and Serve:
Let cool slightly. Sprinkle with chopped green onions or parsley, and serve warm!
Can I use a different pasta shape?
Yes! Try shells, rotini, or even ziti. Just cook to al dente and you’re good to go.
No time to cook chicken?
Rotisserie chicken is a great shortcut. Just shred it and mix it right in!
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven with a splash of milk or cream to revive the creamy texture.
Can I adjust the spice level?
Definitely. Use less buffalo sauce or mix it with ranch for a milder flavor. Want it hotter? Add more buffalo or a dash of hot sauce.
