If you’re the kind of person who has trouble choosing between spicy and creamy, then this Buffalo Chicken Alfredo Penne will absolutely thrill your taste buds! It’s got all the craveable punch of buffalo chicken wings swirled into an ultra-luxurious, cheesy Alfredo sauce, tossed with tender penne and juicy bites of chicken. Whether you’re feeding a crowd or just want a colorful, comforting dinner for yourself, this dish is equally at home for weeknight meals or festive gatherings. Trust me, one bite of Buffalo Chicken Alfredo Penne and you’ll be hooked!
Ingredients You’ll Need
All you need are a handful of pantry and fridge staples to whip up this crowd-pleasing pasta, and every ingredient plays a starring role. The combination of melty cheese, rich cream, zingy hot sauce, and perfectly cooked pasta is what makes Buffalo Chicken Alfredo Penne so much fun to eat!
- 12 ounces penne pasta: Ideal for holding onto that luscious sauce and plenty sturdy for big bites.
- 2 tablespoons unsalted butter: Adds richness and silkiness to the base of the Alfredo sauce.
- 2 cloves garlic, minced: Gives your sauce that irresistible aromatic kick—don’t skip it!
- 2 cups heavy cream: The secret to an unbelievably creamy, restaurant-worthy Alfredo.
- 1/2 cup grated Parmesan cheese: Salty, nutty flavor that beautifully balances the hot sauce.
- 1 1/2 cups shredded mozzarella cheese: Melts into stretchy, gooey bliss for the perfect cheese pull.
- 1/2 cup buffalo wing sauce: Brings bold heat and tang, infusing the whole dish with classic buffalo flavor.
- 3 cups cooked chicken breast, shredded: Juicy protein that soaks up sauce and adds heartiness.
- 2 tablespoons olive oil: Keeps the chicken moist when tossing in the pan.
- 2 green onions, sliced: For a fresh pop of color and gentle bite at the end.
- Salt and black pepper to taste: Essentials for rounding out all those rich flavors.
- Fresh parsley for garnish: Brightens the finished dish and adds that eye-catching flair.
How to Make Buffalo Chicken Alfredo Penne
Step 1: Cook the Pasta
Start by bringing a hearty pot of salted water to a boil. Add your penne and cook it until perfectly al dente, according to the package directions. Be sure to give the pasta a good stir or two, then drain and set it aside—you want it ready to soak up all that Alfredo goodness!
Step 2: Make the Alfredo Sauce
While your pasta is draining, melt the unsalted butter in a large skillet over medium heat. Toss in the minced garlic and sauté it just until fragrant, about a minute, so it perfumes the whole kitchen. Next, pour in the heavy cream and let it gently simmer, not boil. Once it’s warm and steamy, whisk in the Parmesan and shredded mozzarella. The sauce will quickly turn smooth and outrageously creamy—that’s your cue to smile!
Step 3: Stir in the Buffalo Magic
Once your sauce is velvety, pour in the buffalo wing sauce. Stir it up until everything’s beautifully combined and a gorgeous pink-orange hue forms. At this stage, season with a pinch of salt and black pepper to taste. This is where the flavor fireworks begin—taste a tiny spoonful to check the balance of heat, creaminess, and salt.
Step 4: Warm the Chicken
In a separate skillet (or push your sauce to one side and use the same pan if it’s big enough), heat the olive oil over medium heat. Add your shredded cooked chicken and toss just until it’s warmed through, soaking up a little oil for juiciness. Once hot, add the chicken straight into your Alfredo buffalo sauce and gently fold it in so every piece is coated.
Step 5: Bring It All Together
Now the fun part—stir your cooked penne into the saucy skillet. Toss everything together until the pasta, chicken, and sauce become one bold, cheesy, spicy creation. Make sure the penne is gleaming and the sauce clings to every nook. Serve it up while it’s hot, and prepare for rave reviews from your table!
How to Serve Buffalo Chicken Alfredo Penne
Garnishes
When it comes to topping off Buffalo Chicken Alfredo Penne, colorful garnishes make all the difference! Sprinkle over fresh green onions for a bit of snap, then shower with freshly chopped parsley for herby brightness. If you love an extra kick, a swirl of buffalo sauce or a dust of Parmesan right on top looks—and tastes—incredible.
Side Dishes
This penne is hearty, so serve it with something fresh and light for balance. A crisp green salad with tangy vinaigrette is a natural match, and garlic bread is almost mandatory for sopping up any sauce left behind. For a crunchier option, roasted broccoli or simple steamed veggies work beautifully alongside.
Creative Ways to Present
Ladle Buffalo Chicken Alfredo Penne into a big, shallow bowl and top with a pile of colorful garnishes for that wow factor. For parties, try spooning it into individual ramekins or serving it family-style in a big skillet at the center of the table. You can even bake leftovers in a casserole dish with extra cheese on top for a bubbly, golden-topped twist!
Make Ahead and Storage
Storing Leftovers
Buffalo Chicken Alfredo Penne keeps surprisingly well! Let any leftovers cool, then store them in an airtight container in the refrigerator for up to three days. If you plan ahead, divide into single-serving containers for the easiest grab-and-go lunch or dinner.
Freezing
If you’d like to freeze, portion cooled penne into freezer-safe containers or zip-top bags. It freezes for up to two months, making it a fabulous meal prep option. When ready to reheat, thaw overnight in the fridge to maintain the best texture and creamy sauce.
Reheating
Reheat Buffalo Chicken Alfredo Penne gently on the stovetop or in the microwave. Add a splash of cream or milk before warming to restore the sauce to its original creaminess. Heat in short bursts and stir frequently to avoid any separation.
FAQs
Can I use rotisserie chicken instead of cooking chicken breast?
Absolutely! Rotisserie chicken is a perfect shortcut that saves time and adds extra flavor. Just shred and add it in as you would the cooked chicken breast.
Is there a way to make Buffalo Chicken Alfredo Penne less spicy?
Definitely—just use less buffalo wing sauce, or choose a mild version. You can also add a bit of extra cream or cheese to mellow the heat for a family-friendly version.
What type Main Course, Pasta
Use your favorite store-bought buffalo wing sauce—Frank’s RedHot is a classic, but feel free to choose one with your preferred level of heat and tang. Homemade works too if you love making sauces from scratch!
Can I prepare this ahead for a party?
Yes! Assemble Buffalo Chicken Alfredo Penne up to a day ahead, cover, and refrigerate. When ready to serve, gently reheat, adding a little cream or milk to keep the sauce perfectly creamy.
Is there a gluten-free version?
You can easily make this dish gluten-free by simply swapping in your favorite gluten-free penne pasta—the rest of the ingredients are gluten-friendly as written!
Final Thoughts
There’s just something irresistible about the combo of spicy buffalo sauce wrapped up in a rich, cheesy pasta—Buffalo Chicken Alfredo Penne is truly comfort food perfection. I hope you give this recipe a whirl and share it with your favorite people. The smiles (and clean plates) will speak for themselves!
Print
Buffalo Chicken Alfredo Penne Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course, Pasta
- Method: Stovetop, Simmering
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the ultimate comfort food with this Buffalo Chicken Alfredo Penne. Creamy, cheesy, and packed with spicy buffalo flavor, this pasta dish is a crowd-pleaser that’s perfect for a cozy night in.
Ingredients
Penne Pasta:
12 ounces
Unsalted Butter:
2 tablespoons
Garlic:
2 cloves, minced
Heavy Cream:
2 cups
Parmesan Cheese:
1/2 cup, grated
Mozzarella Cheese:
1 1/2 cups, shredded
Buffalo Wing Sauce:
1/2 cup
Cooked Chicken Breast:
3 cups, shredded
Olive Oil:
2 tablespoons
Green Onions:
2, sliced
Salt and Black Pepper:
to taste
Fresh Parsley:
for garnish
Instructions
- Cook Penne Pasta: Cook penne pasta according to package directions until al dente. Drain and set aside.
- Prepare Sauce: In a large skillet, melt butter over medium heat, sauté garlic, then add heavy cream. Bring to a simmer and whisk in Parmesan and mozzarella until creamy.
- Add Buffalo Sauce: Stir in buffalo sauce, season with salt and pepper.
- Combine Chicken and Pasta: In a separate pan, heat oil, warm chicken, then add to the sauce. Mix in cooked pasta.
- Serve: Garnish with green onions and parsley. Serve hot.
Notes
- For extra heat, add more buffalo sauce or cayenne pepper.
- Pair with garlic bread and a side salad.
- Rotisserie chicken can be substituted for convenience.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 610
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 145 mg
