Name: Buffalo Chicken Alfredo Pasta Easy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz penne pasta; 2 tablespoons butter; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup Buffalo wing sauce; 1 cup grated Parmesan cheese; 2 cups cooked shredded chicken (rotisserie works great); Salt and pepper, to taste; Fresh parsley, chopped, for garnish

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There’s something pretty magical about a creamy bowl of pasta that kicks back a little, don’t you think? This Buffalo Chicken Alfredo Pasta mashes together two comfort food icons: rich, velvety Alfredo and spicy, crave-worthy Buffalo chicken. If your taste buds have been feeling a little too safe lately, well, it’s time we shook things up. The creamy sauce hugs each piece of pasta while that zesty Buffalo heat sneaks in at the end, giving you that cozy-but-sassy experience in every forkful. We keep it simple around here, no fancy ingredients, just real, hearty flavors that feel like a big warm hug after a long day. Whether you’re feeding a houseful of hungry folks or just want a Netflix-and-carb evening, this dish checks every box.

1) Key Takeaways
2) Easy Buffalo Chicken Alfredo Pasta Recipe
3) Ingredients for Buffalo Chicken Alfredo Pasta
4) How to Make Buffalo Chicken Alfredo Pasta
5) Tips for Making Buffalo Chicken Alfredo Pasta
6) Making Buffalo Chicken Alfredo Pasta Ahead of Time
7) Storing Leftover Buffalo Chicken Alfredo Pasta
8) Try these Dinners next!
9) Buffalo Chicken Alfredo Pasta
10) Nutrition

1) Key Takeaways

If you’re craving creamy comfort with a little spicy twist, Buffalo Chicken Alfredo Pasta is the answer. You get tender chicken, rich sauce, and a Buffalo zing that wakes up your tastebuds. It’s quick to make, perfect for weeknights, and easily customizable to match your heat tolerance. A total win for cozy dinners or lively gatherings!

2) Easy Buffalo Chicken Alfredo Pasta Recipe

Some nights, I just want comfort without all the chaos, and that’s when Buffalo Chicken Alfredo Pasta hits the table. We pull together the creamy richness of Alfredo with the bold kick of Buffalo sauce, and somehow it feels like a warm hug and a high-five at the same time. This easy recipe takes a few pantry staples and turns them into magic in about 30 minutes. No need for complicated steps or rare ingredients; this is real food that tastes like you tried harder than you did. And if you are like me, leftovers the next day might just be the highlight.

When you make Buffalo Chicken Alfredo Pasta easy and quick, it opens up your whole evening. You can even tweak it based on what’s hanging around in the fridge. Extra veggies, different kinds of pasta, swap shredded turkey for chicken — go wild. Either way, it ends up creamy, spicy, and absolutely satisfying.

We all need those dishes that impress without the stress. Buffalo Chicken Alfredo Pasta is that for me, and it just might become your new go-to when you need something bold but still buttery smooth.

3) Ingredients for Buffalo Chicken Alfredo Pasta

Penne Pasta: Penne holds onto all that saucy goodness in every little tube, so every bite is perfect. Cook it just until al dente for best results.

Butter: A couple of tablespoons get everything silky and rich, setting the perfect base for flavor.

Garlic: Fresh minced garlic brings a punch of flavor that ties the whole sauce together. We are talking real depth with almost no effort.

Heavy Cream: This is where the Alfredo magic happens. Creamy, dreamy, and impossible to fake.

Buffalo Wing Sauce: Pick your favorite brand, but don’t be shy. This is where the kick comes from, and it’s worth it.

Parmesan Cheese: Fresh grated if you can, but even the pre-shredded stuff will melt into delicious strings of goodness in the sauce.

Cooked Shredded Chicken: Rotisserie chicken is the fastest shortcut, but leftover grilled chicken works too. It soaks up the sauce like a champ.

Salt and Pepper: Always taste and adjust right at the end. A little seasoning brings everything into focus.

Fresh Parsley: Optional, but it adds a pop of color and just the right hint of freshness on top of all that richness.

4) How to Make Buffalo Chicken Alfredo Pasta

Step 1: Bring a big pot of salted water to a boil. Cook your penne until al dente, then drain and set aside. Trust me, the sauce clings better when the pasta’s just a touch firm.

Step 2: In a wide skillet over medium heat, melt the butter. Toss in the garlic and cook until it smells amazing but isn’t brown, about a minute.

Step 3: Pour in the heavy cream and Buffalo sauce. Stir gently as it warms up and starts to thicken slightly. You’ll see the sauce get glossy — that’s your cue.

Step 4: Stir in the Parmesan cheese until fully melted. It turns the sauce into a smooth, creamy dream you will probably want to stick a spoon in right away. Hold strong.

Step 5: Add the cooked shredded chicken. Let it hang out in the sauce until warmed through and well-coated.

Step 6: Fold in the pasta, making sure every piece gets coated in that spicy, creamy sauce. Taste and adjust the salt and pepper if needed.

Step 7: Plate it up with a sprinkle of chopped parsley if you feel fancy, or dive right in. No judgment either way.

5) Tips for Making Buffalo Chicken Alfredo Pasta

Start with good pasta. I know it sounds basic, but better pasta makes a difference. You want it chewy, not mushy.

Control the Buffalo sauce heat. Everyone’s spice tolerance is a little different. Start with less if you’re unsure, and add more once you taste the sauce. It’s way easier to spice up than calm down.

Use fresh Parmesan if you can swing it. Pre-grated cheese works, but a fresh block gives a richer flavor and melts more beautifully into the sauce.

6) Making Buffalo Chicken Alfredo Pasta Ahead of Time

Making Buffalo Chicken Alfredo Pasta easy ahead of time works really well. Cook the pasta and the sauce separately, then keep them chilled in airtight containers.

When ready to eat, toss them together in a skillet with a splash of extra cream or milk to loosen things up. This trick keeps the pasta from getting mushy and the sauce from drying out.

If you want to prep even further, the shredded chicken can be seasoned and stored separately too. Having everything ready to go makes dinner almost too easy.

7) Storing Leftover Buffalo Chicken Alfredo Pasta

Pop your leftover pasta into an airtight container and stash it in the fridge. It should stay fresh and tasty for three to four days.

When you reheat it, add a splash of cream or milk before microwaving to keep things creamy. No one wants dry Alfredo.

This dish also freezes okay for about a month, but fair warning: creamy sauces tend to change texture a bit after freezing and thawing. It’s still delicious, just not quite as silky.

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9) Buffalo Chicken Alfredo Pasta