This Buffalo Chicken Alfredo Penne is a fun mix of bold flavors! Creamy Alfredo sauce meets spicy buffalo chicken, all tossed with delicious penne pasta. Yum!
It’s like having pasta and wings at the same time! I love making this for a quick weeknight dinner – it’s ready in no time and packed with tasty goodness. Perfect for spice lovers!
Key Ingredients & Substitutions
Penne pasta: This pasta shape holds the sauce really well! If you don’t have penne, you can use rotini or rigatoni as great alternatives. They both have ridges that help catch the creamy sauce.
Chicken: For convenience, I often use rotisserie chicken. It’s already cooked and just needs to be tossed in buffalo sauce. If you’re vegetarian, consider using tofu or chickpeas instead for a hearty protein option.
Buffalo wing sauce: The star of this dish! Adjust the amount based on your spice preference. If you prefer a milder flavor, try mixing it with ranch dressing for a creamy buffalo sauce combo.
Heavy cream: This adds richness to the Alfredo. If you want a lighter option, you can use half-and-half or a dairy-free alternative like coconut cream, but adjust the flavor accordingly.
Cheeses: Parmesan brings saltiness, while mozzarella adds creaminess. If you’re out of Parmesan, pecorino Romano works too. Cheddar can be a nice substitute for mozzarella if you want a sharper flavor.
How Do I Make Sure My Alfredo Sauce Is Creamy and Smooth?
Getting that perfect Alfredo sauce can sometimes be tricky! Here’s how to do it:
- Use medium heat when melting your butter and sautéing garlic. High heat can scorch the butter and garlic.
- When you add the heavy cream, stir it gently as it warms up. Avoid boiling it, as that can cause it to separate.
- Add cheese gradually while stirring. This helps to create a smooth sauce. If you notice any lumps, you can use an immersion blender for a quick fix.
- Don’t forget to taste! You may need a bit more salt or cheese to get the flavor just right.
With these tips, you’ll enjoy a rich and creamy Buffalo Chicken Alfredo Penne every time!
Buffalo Chicken Alfredo Penne
Ingredients You’ll Need:
For the Pasta:
- 12 oz penne pasta
For the Chicken:
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 1/2 cup buffalo wing sauce (adjust for heat preference)
For the Alfredo Sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
For Garnish:
- 1/2 tsp smoked paprika
- 3 green onions, sliced
How Much Time Will You Need?
This delicious Buffalo Chicken Alfredo Penne will take about 30 minutes from start to finish. You’ll spend around 10 minutes preparing and cooking the chicken and sauce, and about 20 minutes boiling the pasta and combining everything. It’s a quick and satisfying meal perfect for busy evenings!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the penne pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Drain the pasta and set it aside while you prepare the rest of the dish.
2. Prepare the Chicken:
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper, and then add it to the hot skillet. Cook the chicken until it’s browned and cooked through, which should take about 5-7 minutes. Once done, remove it from heat and set it aside.
3. Coat the Chicken:
Toss the cooked chicken pieces in a bowl with the buffalo wing sauce until they are well coated. This gives the chicken that delicious spicy flavor we love!
4. Make the Alfredo Sauce:
In the same skillet (to keep all that flavor), melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until it is fragrant, but be careful not to burn it.
5. Add Cream and Cheese:
Pour the heavy cream into the skillet and bring it to a gentle simmer, stirring frequently to avoid scorching. Once it’s simmering, reduce the heat to low. Add the grated Parmesan cheese gradually, stirring until it melts completely and the sauce becomes smooth. Season with salt and pepper to taste.
6. Combine Everything:
Add the cooked penne and the buffalo chicken into the Alfredo sauce in the skillet. Stir everything together until well combined and heated through. This is where all the flavors blend beautifully!
7. Melt the Mozzarella:
Sprinkle the shredded mozzarella cheese over the pasta mixture. Cover the skillet with a lid and let it sit for 2-3 minutes, or until the cheese has melted to gooey perfection.
8. Garnish and Serve:
Once melted, remove the skillet from heat. Garnish your dish with sliced green onions and a light sprinkle of smoked paprika for a pop of color and flavor. Serve it hot, and enjoy your creamy, spicy Buffalo Chicken Alfredo Penne!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the frozen chicken before dicing and cooking it. Thawing can be done overnight in the fridge or quickly using the microwave. Pat it dry before cooking for the best results!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, gently reheat on the stove over low heat, adding a splash of cream or broth to loosen the sauce if needed.
Can I Make This Recipe Vegetarian?
Absolutely! You can substitute the chicken with tofu or tempeh for a vegetarian option. Just season and cook it similarly to how you would with chicken, and toss it in the buffalo sauce. You could also use cooked chickpeas for a protein-packed alternative!
What Should I Serve with Buffalo Chicken Alfredo Penne?
This dish is hearty on its own, but if you want to add more to your meal, consider serving it with a side salad or some roasted vegetables to balance out the flavors and add some freshness!
