Buffalo Chicken Alfredo Pasta
A delightful fusion of spicy buffalo chicken and creamy alfredo sauce, perfect for weeknight dinners and gatherings.
Ingredients
Pasta
- 2 cups uncooked pasta (penne or rotini) Opt for pasta shapes that hold sauce well.
Chicken
- 1 pound boneless, skinless chicken breasts, diced You can use rotisserie chicken for quicker prep.
Seasonings
- 1 tablespoon olive oil For sautéing the chicken.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Sauce
- 1 cup buffalo sauce (store-bought or homemade) Adjust spice levels as desired.
- 1 cup heavy cream For a richer sauce, a cream cheese twist is optional.
- 1 cup grated Parmesan cheese Add gradually to avoid clumping.
- ½ cup shredded mozzarella cheese Stir in until melted.
Garnish
- Fresh parsley, chopped For garnish.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to package instructions until al dente. Drain and set aside.
Preparing the Chicken
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, paprika, salt, and black pepper. Sauté the chicken for about 5-7 minutes, or until it is cooked through and lightly browned.
Adding the Buffalo Sauce
- Reduce the heat to low and pour in the buffalo sauce. Stir well to coat the chicken evenly and simmer for about 2-3 minutes.
Creating the Alfredo Sauce
- In the same skillet, pour in the heavy cream, scraping up any bits from the bottom of the skillet. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Cook for an additional 2-3 minutes, stirring constantly until slightly thickened.
Combining the Ingredients
- Add the cooked pasta to the skillet and toss to combine. Stir in the shredded mozzarella cheese until melted and fully incorporated.
Serving
- Remove from heat and garnish with fresh parsley. Drizzle additional buffalo sauce on top if desired. Serve hot.
Notes
For extra garnishes, consider adding crumbled blue cheese or scallions. Store any leftovers in an airtight container in the fridge for up to 3 days, reheating as needed.