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
Scale
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.
