Get ready to fall in love with a creamy, spicy, and utterly delightful pasta dish that’s perfect for any night of the week. The Buffalo Chicken Alfredo Penne Recipe combines tender shredded chicken tossed in bold buffalo sauce with a rich, homemade Alfredo sauce, all wrapped up in perfectly cooked penne pasta. It’s comfort food meeting a burst of flavor in every bite, and trust me, once you’ve tried it, this recipe will quickly become a go-to favorite to impress family and friends alike.
Ingredients You’ll Need
Each ingredient in this Buffalo Chicken Alfredo Penne Recipe is carefully chosen to build layers of flavor, ensuring a dish that’s both rich and vibrant. From the spicy kick of buffalo sauce to the luscious creaminess of Alfredo, every component plays a crucial role.
- 1 lb penne pasta: The ideal pasta shape to hold onto the creamy sauce and chicken bits beautifully.
- 2 chicken breasts, cooked and shredded: A tender protein base that soaks up all the buffalo sauce flavor.
- 1 cup buffalo sauce: Adds that signature spicy tang that energizes the dish.
- 1 ½ cups heavy cream: Creates an ultra-smooth, velvety Alfredo sauce essential for richness.
- 1 cup grated parmesan cheese: Brings salty depth and a nutty finish to the sauce.
- 1 tbsp butter: Adds a silky texture and enhances the sauce’s flavor.
- 2 garlic cloves, minced: Infuses subtle aromatic warmth that complements the other ingredients.
- Salt and pepper, to taste: Simple seasonings that elevate all the layers of flavor.
- Fresh parsley, for garnish: Offers a fresh, herbaceous touch and vibrant color contrast.
How to Make Buffalo Chicken Alfredo Penne Recipe
Step 1: Cook the Penne Pasta
Start by bringing a large pot of salted water to a boil, then add the penne pasta. Stir occasionally to keep the pasta from sticking, and cook until al dente, usually around 10-12 minutes. Cooking it just right ensures your pasta will have the perfect bite to complement the creamy sauce.
Step 2: Prepare the Buffalo Chicken
While the pasta cooks, shred your cooked chicken breasts into bite-sized pieces. Toss the shredded chicken in the buffalo sauce until every morsel is evenly coated with that spicy, tangy goodness that sets this dish apart.
Step 3: Make the Alfredo Sauce
In a large skillet, melt the butter over medium heat, then sauté minced garlic until fragrant but not browned, about 1 minute. Pour in the heavy cream, stirring frequently, and bring it to a gentle simmer. Gradually add the parmesan cheese, stirring until the sauce thickens and becomes silky smooth. Season with salt and pepper to your liking.
Step 4: Combine Everything
Drain the cooked penne pasta and add it directly to the skillet with the Alfredo sauce. Toss gently to coat every piece of penne. Then, fold in the buffalo chicken, mixing well so that the heat from the sauce warms the chicken through and the flavors meld beautifully.
How to Serve Buffalo Chicken Alfredo Penne Recipe
Garnishes
Sprinkle freshly chopped parsley over the dish to add a pop of color and a hint of freshness that balances the richness. For an extra touch, you can also add a few crumbled blue cheese bits or sliced green onions to elevate that classic buffalo flavor profile.
Side Dishes
This dish pairs brilliantly with a crisp green salad dressed with a light vinaigrette to cut through the creaminess. You might also consider serving some garlic bread or roasted vegetables for a hearty, well-rounded meal.
Creative Ways to Present
For a fun twist, serve the Buffalo Chicken Alfredo Penne in individual casserole dishes and top with extra parmesan or breadcrumbs, then place under the broiler for a golden crust. It’s also perfect plated with a drizzle of extra buffalo sauce for those who like an extra kick.
Make Ahead and Storage
Storing Leftovers
Let the Buffalo Chicken Alfredo Penne cool completely, then transfer it to an airtight container. Stored in the fridge, it will keep well for up to 3 days, making it an ideal recipe for leftover lunches or quick dinners.
Freezing
This dish freezes nicely, too. Portion it into freezer-safe containers and it will stay good for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for best texture results.
Reheating
Reheat gently on the stove or in the microwave, adding a splash of cream or milk to loosen the sauce if it thickens too much. Stir often to keep it creamy and delicious just like fresh.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a perfect shortcut and adds extra flavor with minimal effort. Just shred it and toss it with the buffalo sauce as directed.
What if I want less spice?
You can always reduce the amount of buffalo sauce or use a mild version to tone down the heat without sacrificing the tasty punch in this Buffalo Chicken Alfredo Penne Recipe.
Is there a vegetarian version of this recipe?
Yes! Substitute the chicken for crispy tofu or roasted cauliflower, and use a buffalo sauce without anchovies for a delicious vegetarian twist.
Can I make the Alfredo sauce ahead of time?
While fresh Alfredo sauce tastes best, you can prepare it a few hours before and gently rewarm it when ready to combine with pasta and chicken.
What type of pasta works best?
Penne is ideal because its tubes hold the creamy sauce so well, but rigatoni or farfalle would also make excellent choices for this recipe.
Final Thoughts
I cannot recommend the Buffalo Chicken Alfredo Penne Recipe enough for anyone wanting a simple yet impressive meal bursting with flavor and comfort. It’s a perfect balance of spicy and creamy, hearty yet fresh. Give it a try and watch it become a fast favorite that you’ll turn to again and again!
Print
Buffalo Chicken Alfredo Penne Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A creamy and spicy Buffalo Chicken Alfredo Penne pasta that combines tender shredded chicken tossed in zesty buffalo sauce with a rich and cheesy Alfredo sauce, served over perfectly cooked penne. This easy 25-minute recipe is perfect for a comforting weeknight dinner with a flavorful kick.
Ingredients
Pasta
- 1 lb penne pasta
Chicken
- 2 chicken breasts, cooked and shredded
Sauce
- 1 cup buffalo sauce
- 1 ½ cups heavy cream
- 1 cup grated parmesan cheese
- 1 tbsp butter
- 2 garlic cloves, minced
Seasoning and Garnish
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
- Prepare the chicken: If the chicken breasts are not yet cooked, poach or grill them until fully cooked, then shred using two forks.
- Make the Alfredo sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Stir frequently to prevent scorching.
- Add cheese and season: Slowly add the grated parmesan cheese to the cream mixture, stirring continuously until the cheese melts and the sauce thickens. Season with salt and pepper to taste.
- Combine chicken and buffalo sauce: In a separate bowl, toss the shredded chicken with the buffalo sauce until evenly coated.
- Mix everything together: Add the buffalo chicken to the Alfredo sauce in the skillet and stir to combine. Then add the drained penne pasta, folding everything together so the pasta is fully coated with the sauce and chicken mixture.
- Garnish and serve: Remove from heat and garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately while hot.
Notes
- You can adjust the amount of buffalo sauce to control the spiciness according to your preference.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less thick.
- Using freshly grated parmesan cheese provides a better melting texture than pre-grated options.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to prevent sauce separation.
- Chicken can be prepared ahead of time or use rotisserie chicken for convenience.
