This Buffalo Chicken Alfredo Penne is a creamy delight that combines tender chicken with a spicy kick! The penne pasta soaks up all the flavors beautifully.
I love how this dish gives you the best of both worlds: comfort from the Alfredo sauce and a fiery twist from the buffalo sauce. Perfect for dinner with friends or a cozy night in!
Key Ingredients & Substitutions
Penne Pasta: This pasta shape is perfect for holding onto the creamy sauce. If you’re out of penne, try using rigatoni or fusilli. Both work well because they have ridges that catch the sauce nicely!
Chicken Breasts: I like using chicken breasts for a lean option. You can also use shredded rotisserie chicken for convenience or swap in turkey for a lighter choice.
Buffalo Wing Sauce: This is what gives the dish its kick! Adjust the amount based on your spice preference. If it’s too spicy, you can mix it with some ranch dressing for a milder flavor.
Heavy Cream & Whole Milk: Heavy cream makes the sauce rich and creamy. If you’re looking for a lighter option, substitute half-and-half or use a plant-based cream. Just be mindful of how it affects the sauce’s thickness.
How Do I Make Sure My Sauce is Smooth and Creamy?
Ensuring a smooth sauce is key to this recipe. Follow these steps for best results:
- When adding cream and milk, stir constantly over medium-low heat to prevent scorching.
- Gradually whisk in the Parmesan cheese to help it incorporate smoothly. Avoid adding it all at once, or it may clump.
- If your sauce seems too thick, you can thin it out with a little pasta water (saved from when you cooked the penne).
These tips should help you create a deliciously creamy dish every time! Happy cooking!
Buffalo Chicken Alfredo Penne
Ingredients You’ll Need:
For the Pasta:
- 12 oz penne pasta
For the Chicken:
- 2 tbsp olive oil
- 2 large chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1/2 cup buffalo wing sauce (adjust to taste)
- 2 tbsp unsalted butter
- 1/4 tsp crushed red pepper flakes (optional for extra heat)
For Garnishing:
- Fresh parsley, chopped
- Paprika, for garnish
How Much Time Will You Need?
This Buffalo Chicken Alfredo Penne will take about 30 minutes from start to finish. You’ll spend around 10 minutes prepping and cooking the chicken, 10 minutes making the sauce, and another 10 minutes to cook the pasta and combine everything. A quick and delicious meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by cooking the penne pasta according to the package instructions. You want it to be al dente, so it has a nice bite to it. Once it’s cooked, drain it and set it aside for later.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken until it’s browned and cooked through, which should take about 7 to 8 minutes. Once it’s done, remove the chicken from the skillet and set it aside.
3. Make the Garlic Base:
Using the same skillet, add the butter and minced garlic. Sauté it for about a minute until it becomes fragrant—yum!
4. Prepare the Creamy Sauce:
Now, reduce the heat to medium-low and add the heavy cream and whole milk to the skillet. Stir everything together and gently bring it to a simmer. This will make your sauce creamy and delicious!
5. Add the Cheese:
Gradually whisk the freshly grated Parmesan cheese into the sauce. Continue stirring until the cheese is fully melted and the sauce is smooth.
6. Mix in the Buffalo Sauce:
Stir in the buffalo wing sauce and, if you like it spicy, add the crushed red pepper flakes. Mix everything well to create a rich and flavorful sauce.
7. Combine Chicken and Sauce:
Return the chicken to the skillet, making sure it’s nicely coated with the sauce. It’s starting to smell amazing!
8. Toss with Pasta:
Add the cooked penne pasta to the skillet. Toss everything together until the pasta is well-coated in the creamy buffalo Alfredo sauce.
9. Serve:
Plate your Buffalo Chicken Alfredo Penne hot from the skillet. Garnish with chopped parsley and a sprinkle of paprika for a touch of color and extra flavor. Dig in and enjoy this delightful dish!
Enjoy your spicy, creamy Buffalo Chicken Alfredo Penne!
Can I Use Frozen Chicken for This Recipe?
Absolutely! Just make sure to thaw it completely before cooking. You can thaw frozen chicken in the fridge overnight or submerge it in cold water in a sealed bag for quicker results. Pat it dry before cooking to help it brown nicely!
How Can I Make This Recipe Vegetarian?
If you’d prefer a vegetarian version, you can substitute the chicken with diced tofu or tempeh, and sauté it until golden. You can also add sautéed vegetables like bell peppers and mushrooms for extra flavor and texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stove over low heat, adding a splash of milk or cream to revive the sauce’s creaminess if needed.
Can I Adjust the Spice Level?
Yes, you can easily control the spice! Start with just a little buffalo sauce and taste as you go. You can also mix in some ranch dressing to tone down the heat or use a milder wing sauce if preferred.