This dish is a mix of creamy pasta, shredded chicken, and a spicy buffalo cheese sauce. It’s perfect for a quick dinner or when you have guests over. Every bite is full of bold flavors.
Why You’ll Love This Recipe
The alfredo sauce is rich and creamy. It’s made with Parmesan and mozzarella cheese, mixed with a tangy buffalo sauce.
It’s easy to make and ready in 30 minutes. It’s great for busy nights.
You can make it your own. Adjust the heat or change the protein to suit your taste.
It’s a hit with everyone. It’s perfect for sharing and always gets great reviews.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound penne pasta
2 cups cooked, shredded chicken
1/2 cup buffalo sauce
2 cups heavy cream
1/4 cup butter
2 cloves garlic, minced
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Directions
Cook the Pasta:
Boil a large pot of salted water. Cook the penne pasta until it’s al dente.
Drain the pasta and set it aside.
Prepare the Sauce:
Heat a large skillet over medium heat. Add the butter and let it melt.
Stir in the minced garlic and sauté for about 1 minute until fragrant.
Add the heavy cream, buffalo sauce, and Italian seasoning to the skillet. Stir well and let the mixture simmer gently for 5-7 minutes, stirring occasionally.
Incorporate the Cheese:
Gradually sprinkle in the Parmesan and mozzarella cheeses. Stir continuously until the cheeses are fully melted and the sauce becomes smooth and creamy.
Combine with Chicken and Pasta:
Add the shredded chicken to the skillet, stirring to coat it evenly in the sauce.
Toss in the cooked penne pasta, mixing thoroughly to ensure every piece is coated in the sauce.
Serve:
Plate the Buffalo Chicken Alfredo Penne while hot. For an extra touch, garnish with fresh parsley or a sprinkle of Parmesan.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Variations
Protein swap: Replace chicken with cooked shrimp or ground turkey.
Vegetarian option: Use plant-based chicken alternatives or replace chicken with sautéed mushrooms and spinach.
Heat level: Adjust the buffalo sauce quantity to make it milder or spicier.
Cheese options: Experiment with cheddar or Gouda for a different flavor profile.
Pasta types: Try it with fettuccine, rigatoni, or gluten-free pasta.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove over low heat, adding a splash of milk or cream to restore the sauce’s creamy texture. Or microwave it in 30-second intervals, stirring it in between.
FAQs
Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is perfect for this recipe. It saves time on preparation.
How can I make this dish spicier?
Add a dash of cayenne pepper. Or increase the buffalo sauce to make it hotter.
Can I make this dish ahead of time?
You can make the sauce and cook the pasta ahead. Store them separately. Then, combine and heat before serving.
What’s the best way to thicken the sauce?
If the sauce is too thin, simmer it for a few extra minutes. Or stir in a tablespoon of cornstarch mixed with water.
Can I freeze Buffalo Chicken Alfredo Penne?
Cream-based sauces don’t freeze well. They can separate when reheated. It’s best to enjoy it fresh or within a few days.
Conclusion
Buffalo Chicken Alfredo Penne is a great mix of creamy comfort and bold flavors. It’s perfect for family dinners or gatherings with friends. It’s easy to make and uses simple ingredients. Try it and enjoy the creamy, tangy taste.
Buffalo Chicken Alfredo Penne
Ingredients
- 1 pound penne pasta
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce
- 2 cups heavy cream
- 1/4 cup butter
- 2 cloves garlic minced
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente.
- Drain the pasta and set it aside.
Prepare the Sauce:
- Heat a large skillet over medium heat. Add the butter and let it melt.
- Stir in the minced garlic and sauté for about 1 minute until fragrant.
- Add the heavy cream, buffalo sauce, and Italian seasoning to the skillet. Stir well and let the mixture simmer gently for 5-7 minutes, stirring occasionally.
Incorporate the Cheese:
- Gradually sprinkle in the Parmesan and mozzarella cheeses. Stir continuously until the cheeses are fully melted and the sauce becomes smooth and creamy.
Combine with Chicken and Pasta:
- Add the shredded chicken to the skillet, stirring to coat it evenly in the sauce.
- Toss in the cooked penne pasta, mixing thoroughly to ensure every piece is coated in the sauce.
Serve:
- Plate the Buffalo Chicken Alfredo Penne while hot. For an extra touch, garnish with fresh parsley or a sprinkle of Parmesan.
