BUFFALO CHICKEN ALFREDO PENNE
Creamy Alfredo meets spicy buffalo sauce in this bold, cheesy pasta dish. Tender chicken and penne are tossed in a rich, zesty sauce—perfect for weeknight dinners, potlucks, or game day comfort food.
Ingredients
For the Pasta:
- 12 oz penne pasta
- 2 tablespoons butter
- 2 cups cooked chicken shredded or cubed
- 2 cloves garlic minced
- 1 cup buffalo wing sauce
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1 tablespoon chopped parsley optional, for garnish
Instructions
Cook the Pasta:
- Boil penne according to package instructions. Drain and set aside.
Make the Sauce:
- In a large skillet, melt butter over medium heat. Add garlic and sauté 1 minute. Stir in buffalo sauce and heavy cream. Bring to a simmer.
Add Cheese and Chicken:
- Stir in Parmesan and mozzarella cheeses until melted. Add cooked chicken and let simmer for 2–3 minutes.
Combine with Pasta:
- Add cooked pasta to the sauce and toss to coat evenly. Season with salt and pepper to taste.
Serve:
- Garnish with chopped parsley if desired. Serve hot with garlic bread or a side salad.
Notes
Spice Level: Adjust buffalo sauce to your heat preference.
Protein Options: Substitute chicken with cooked shrimp or tofu.
Make Ahead: Sauce can be made 1 day in advance and stored in the fridge.
Storage Tips: Refrigerate leftovers for up to 3 days. Reheat gently with a splash of cream or milk.
Protein Options: Substitute chicken with cooked shrimp or tofu.
Make Ahead: Sauce can be made 1 day in advance and stored in the fridge.
Storage Tips: Refrigerate leftovers for up to 3 days. Reheat gently with a splash of cream or milk.