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Buffalo Chicken Alfredo Recipe

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★★★★★

4.6 from 88 reviews

Buffalo Chicken Alfredo is a creamy, cheesy pasta dish featuring tender shredded chicken tossed in spicy Buffalo sauce. This recipe combines classic Alfredo flavors with a tangy Buffalo twist, making it a perfect hearty meal for fans of bold, savory dishes.

Ingredients

Scale

Chicken

  • 2 large boneless, skinless chicken breasts (approx. 1.5–2 lbs)
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • ¼ cup buffalo sauce

Pasta

  • 16 cups water
  • 1 pound penne pasta

Alfredo Sauce

  • ½ cup butter, softened
  • 8 oz cream cheese, cubed and softened
  • 1 ½ cups whole milk, room temperature
  • 6 oz fresh Monterey Jack cheese, grated
  • ½ cup crumbled blue cheese

Garnish

  • Fresh parsley or chives, chopped, for garnish (optional)

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry and season both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F. Remove the chicken and let it rest for 5-10 minutes, then shred or dice it. Toss the shredded chicken with ¼ cup buffalo sauce and set aside.
  2. Cook the Pasta: Bring 16 cups of generously salted water to a rolling boil. Add 1 pound of penne pasta and cook according to package instructions until al dente. Reserve 1-2 cups of the pasta cooking water, then drain the pasta without rinsing to retain starch that helps sauce cling.
  3. Make the Alfredo Sauce Base: While pasta cooks, melt ½ cup of softened butter in a large saucepan over medium heat. Add 8 ounces of cubed cream cheese and stir continuously until the cream cheese is completely melted and the mixture is smooth. Gradually whisk in 1 ½ cups of whole milk, continuing to stir until the mixture becomes creamy.
  4. Add Cheeses: Reduce heat to low. Stir in 6 ounces of grated Monterey Jack cheese and ½ cup crumbled blue cheese. Continue to stir until all the cheese is melted and the sauce is smooth. Taste and season the sauce with salt and pepper as needed.
  5. Combine Pasta and Sauce: Add the drained penne pasta directly into the warm cheese sauce. Toss gently to ensure all pasta is evenly coated with the creamy sauce.
  6. Add Buffalo Chicken: Gently fold the Buffalo-coated shredded chicken into the pasta and sauce mixture. If the sauce is too thick, add reserved pasta water a little at a time (¼ cup increments) until you reach your desired consistency.
  7. Adjust Seasonings and Serve: Taste the dish and adjust any seasonings if necessary. Serve immediately, garnished with freshly chopped parsley or chives for a pop of color and fresh flavor if desired.

Notes

  • For spicier heat, increase the amount of buffalo sauce mixed with the chicken or add hot sauce when making the Alfredo sauce.
  • Do not rinse pasta after draining to help the sauce adhere better.
  • If you prefer a smoother sauce, make sure the cream cheese is fully softened before melting.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave with a splash of milk to loosen the sauce.
  • This dish pairs well with a simple green salad or steamed vegetables to balance the richness.

Keywords: Buffalo Chicken Alfredo, creamy pasta, buffalo chicken pasta, spicy Alfredo, easy chicken dinner, comfort food

Find it online: https://amayaharis.com/buffalo-chicken-alfredo-recipe/