This Buffalo Chicken Alfredo Penne is a fun mix of creamy pasta with a spicy kick! Juicy chicken, zesty buffalo sauce, and rich Alfredo blend together for a meal that’s sure to please.
It’s like your favorite wing flavor got cozy with pasta! I could eat this every week and still look forward to it. Just cook, mix, and enjoy—easy peasy!
Key Ingredients & Substitutions
Penne Pasta: This tube-shaped pasta holds sauces really well. If you’re out of penne, you can use rigatoni or ziti as alternatives. They work just as great!
Chicken: I love using diced chicken breasts, but leftover rotisserie chicken is a perfect shortcut. Just shred it and add it to the sauce!
Buffalo Wing Sauce: The star of this dish! You can use homemade sauce if you prefer, or try sweet chili sauce if you want a milder kick.
Heavy Cream and Whole Milk: This combination creates a creamy texture. For lighter options, you could substitute half-and-half or even a non-dairy milk like almond milk, but sauce consistency may differ.
How Do I Make a Creamy Alfredo Sauce Without Clumps?
A smooth Alfredo sauce is key to this dish! Here are my tips:
- Always heat the cream slowly. Avoid high heat to keep the sauce from getting lumpy.
- Gradually add the grated Parmesan cheese while whisking. This helps it melt evenly without clumping.
- Mix in the buffalo sauce after the cheese is fully melted to maintain a nice, creamy consistency.
Buffalo Chicken Alfredo Penne
Ingredients You’ll Need:
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1/2 cup buffalo wing sauce (adjust to taste)
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
- Optional: crumbled blue cheese or extra Parmesan for topping
How Much Time Will You Need?
This delicious dish takes about 20 minutes from start to finish! You’ll spend around 10 minutes cooking the pasta and chicken, and another 10 minutes making the creamy sauce and combining everything. Super quick and satisfying!
Step-by-Step Instructions:
1. Cook the Penne Pasta:
Start by boiling a large pot of salted water. Once it’s boiling, add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
2. Sauté the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken breasts, season with salt and black pepper, and sauté for about 5-7 minutes or until the chicken is cooked through and golden. Once done, remove the chicken from the skillet and set it aside.
3. Prepare the Sauce:
In the same skillet, lower the heat to medium and add the butter. Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant, making sure not to brown it.
4. Make it Creamy:
Pour in the heavy cream and whole milk, stirring well. Bring this mixture to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
5. Spice it Up:
Now, stir in the buffalo wing sauce. Feel free to adjust the amount based on how spicy you like it!
6. Combine Everything:
Add the cooked chicken and pasta to the sauce in the skillet. Toss everything together until the pasta and chicken are coated evenly in the buffalo Alfredo sauce. Cook for an additional 2-3 minutes to heat through and let the flavors meld.
7. Serve and Enjoy:
Dish out the Buffalo Chicken Alfredo Penne hot, garnishing with freshly chopped parsley and optionally adding crumbled blue cheese or extra Parmesan on top. Enjoy the perfect blend of creamy Alfredo and spicy buffalo flavors!
Dig in and savor this hearty and delicious dish!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure it’s completely thawed before cooking. Thaw frozen chicken in the fridge overnight or quickly in a sealed plastic bag submerged in cold water. Pat dry with paper towels to avoid extra moisture in the pan.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or full-fat coconut milk. Keep in mind that this might slightly alter the creaminess of the sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Vegetarian?
Absolutely! You can replace the chicken with sautéed mushrooms or a mix of your favorite vegetables. You might also consider using a plant-based protein for added substance. Just adjust the cooking time as necessary for different veggies.