Buffalo Chicken Alfredo Pasta Easy Recipe
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.
Servings: 4 servings
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
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Toss in the minced garlic and cook until fragrant, about 1 minute.
- Pour in the heavy cream and Buffalo sauce. Stir together and let the sauce warm up for 2–3 minutes.
- Sprinkle in the Parmesan cheese and stir until the sauce is creamy and smooth. Keep it moving so nothing sticks.
- Add the shredded chicken to the sauce and toss until coated and heated through.
- Fold the cooked pasta into the sauce and chicken, stirring gently so everything gets cozy.
- Taste and season with salt and pepper as needed.
- Serve hot, sprinkled with chopped parsley if you’re feeling fancy.