Buffalo Chicken Alfredo Penne
A creamy, spicy twist on a classic pasta dish — this Buffalo Chicken Alfredo Penne combines tender chicken, zesty buffalo sauce, and rich Alfredo cream for the ultimate comfort meal.
Equipment
- Large pot
- Skillet or sauté pan
- Wooden spoon or spatula
- strainer
- Mixing bowl
- Whisk
Ingredients
- 12 oz penne pasta
- 2 cups cooked chicken breast shredded or cubed
- 2 tbsp olive oil or butter
- 2 cloves garlic minced
- 1 cup heavy cream
- 1 cup milk
- ¾ cup Buffalo sauce like Frank’s RedHot
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Chopped parsley or green onions for garnish
Instructions
- Bring a large pot of salted water to a boil and cook penne pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté until fragrant.
- Add the cooked chicken to the skillet and toss with buffalo sauce. Let it cook for 2–3 minutes.
- Lower the heat and pour in heavy cream and milk. Stir continuously until the mixture is hot but not boiling.
- Add Parmesan and mozzarella cheese; stir until the sauce thickens and becomes creamy.
- Season with salt and pepper to taste.
- Add the cooked penne pasta to the skillet and toss to coat evenly with the buffalo Alfredo sauce.
- Garnish with chopped parsley or green onions and an extra drizzle of buffalo sauce if desired.
- Serve warm and enjoy!
Notes
Nutrition Facts (per serving, approx.):
- Calories: 640
- Protein: 36g
- Fat: 32g
- Carbohydrates: 52g
- Fiber: 2g
- Sugar: 5g
- Sodium: 980mg