This Buffalo Chicken Alfredo Penne is a creamy and bold pasta dish that’ll make your taste buds dance! With tender chicken coated in spicy buffalo sauce and rich alfredo, it’s a total winner!
Honestly, who doesn’t love a little heat with their pasta? I often serve it with a sprinkle of cheese on top, and everyone goes for seconds—it’s that good! 🥳
Key Ingredients & Substitutions
Penne Pasta: This pasta shape works great for holding onto sauce. If you’re out of penne, you can easily swap in rigatoni, fusilli, or even whole wheat pasta for a healthier option.
Chicken: I use boneless, skinless chicken breasts, but you can also use thighs for juicier meat. Leftover rotisserie chicken is a fantastic shortcut!
Buffalo Wing Sauce: Adjust the heat based on your preference! If you prefer a milder flavor, try a combination of hot sauce and melted butter. Vegan options can use a plant-based butter and tofu instead of chicken.
Heavy Cream: For a lighter version, consider using half-and-half or a non-dairy milk like almond or coconut cream. Just be cautious of consistency — you want it creamy!
How Do I Make Creamy Alfredo Sauce Without Clumps?
Creating a smooth Alfredo sauce can be tricky, but following these tips will make it easy! Start by making sure your heat is medium, not high, to avoid burning the garlic.
- Melt the butter and sauté the minced garlic for no more than a minute — just until fragrant.
- When you add heavy cream, do it slowly while stirring continuously. This helps combine it with the butter without clumping.
- Gradually incorporate the cheese into the sauce, stirring until melted. If it seems too thick, a splash more cream or water can help loosen it!
Remember, low and slow is the key to a creamy consistency.
Buffalo Chicken Alfredo Penne
Ingredients You’ll Need:
- 12 oz penne pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup buffalo wing sauce (adjust for desired heat level)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon smoked paprika (optional, for topping)
- 2 green onions, chopped (for garnish)
- Fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This delicious Buffalo Chicken Alfredo Penne will take you about 30 minutes from start to finish. About 10 minutes for prep and 20 minutes for cooking. It’s quick, easy, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling a pot of salted water. Once it’s boiling, add the penne pasta and cook it according to the package instructions until it’s al dente. Drain the pasta and set it aside, but don’t forget to keep a little pasta water in case you need to thin out the sauce later!
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Season the bite-sized chicken pieces with garlic powder, salt, and pepper. Add the chicken to the skillet and cook until it’s golden brown and cooked through, which should take about 5-7 minutes. Once done, remove it from the skillet and toss the chicken with the buffalo wing sauce until well coated. Set aside.
3. Make the Alfredo Sauce:
In the same skillet, reduce the heat to medium and add the butter. Once melted, toss in the minced garlic and sauté for about a minute until it becomes fragrant. Now, slowly pour in the heavy cream while stirring continuously. Bring the mixture to a gentle simmer.
4. Add the Cheeses:
Gradually stir in the grated Parmesan cheese and shredded mozzarella cheese, mixing until everything is melted and the sauce becomes smooth and slightly thickened. Don’t rush this part; you want a nice creamy sauce!
5. Combine Everything:
Add the cooked penne and buffalo chicken (along with any leftover sauce) into the skillet. Toss everything together gently to ensure that the pasta is coated evenly with the spicy alfredo sauce.
6. Final Touches:
Sprinkle the smoked paprika on top for a touch of color and a delicate smoky flavor. Garnish with chopped green onions and, if you’d like, some fresh parsley or chives.
7. Serve and Enjoy:
Serve your Buffalo Chicken Alfredo Penne immediately and enjoy the creamy, spicy goodness! This dish is sure to be a hit with everyone!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s important to thaw it first. The best way to do this is to leave it in the fridge overnight, or you can place it in a sealed plastic bag and immerse it in cold water for faster thawing. Pat it dry before cooking to get a nice sear!
How Can I Adjust the Heat Level?
If you prefer a milder dish, reduce the amount of buffalo wing sauce or choose a milder variety. You can also mix the buffalo sauce with some melted butter to tone down the heat while keeping the flavor.
Can I Make This Ahead of Time?
Absolutely! You can prepare the chicken and sauce ahead of time. Store them separately in the fridge for up to 2 days. When you’re ready to eat, reheat everything gently on the stove, adding a splash of cream or reserved pasta water to loosen the sauce if needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, use low heat on the stovetop or the microwave, making sure to stir occasionally to heat evenly and keep the sauce creamy. You might want to add a bit more cream or pasta water during reheating if the sauce has thickened.
