Pin it
Get ready for a mind-blowing combo of smooth and spicy with this Buffalo Chicken Alfredo Penne. We've mixed the silky goodness of traditional Alfredo with the punch of buffalo chicken, making an unforgettable pasta that turns simple stuff into something amazing. The mix of perfectly cooked penne, juicy shredded chicken, and a rich cheese sauce with buffalo kick creates a flavor party that'll have everyone asking for more.
I've cooked this pasta tons of times for family get-togethers, and it always brings smiles to the dinner table. Even my picky teenager who usually avoids spicy stuff asks for this dish all the time – that's how well-balanced the flavors are.
Complete Ingredients Breakdown
- Penne Pasta: Go for good pasta with ridges that'll grab onto all that creamy sauce.
- Heavy Cream: This makes your sauce super smooth – don't try lighter options as they might break apart.
- Buffalo Sauce: Pick a good brand with the right mix of heat and tang, Frank's RedHot works great.
- Parmesan and Mozzarella: Grate them yourself for smoother melting and better taste than the pre-shredded stuff.
- Chicken: Grab a rotisserie chicken to save time or cook chicken breasts yourself for the best texture.
Whipping Up Your Buffalo Chicken Alfredo
- Nailing the Pasta:
- Get your water boiling with plenty of salt. Toss in your penne and cook until it's got a little bite to it, around 11 minutes, but give it a taste to make sure it's just right.
- Making the Sauce:
- Grab a big, thick skillet and melt your butter until it's bubbly but not brown. Throw in your minced garlic and stir it around for just a minute so it won't burn.
- Adding the Cream:
- Pour your heavy cream in while you keep whisking. Add your buffalo sauce and Italian seasoning, then let everything bubble gently until it starts getting thicker and sticks to your spoon.
- Mixing in Cheese:
- Slowly add both cheeses while stirring in a figure-eight. Keep going until your sauce gets silky smooth and coats your spoon like velvet.
- Putting it Together:
- Mix in your shredded chicken so every piece gets covered in sauce. Add your cooked penne and gently toss until all the pasta is coated nicely.
Pin it
My family can't get enough of the buffalo sauce part – it adds that perfect zing without being too much. We've tried lots of brands, but Frank's RedHot Buffalo sauce always gives us the best results, and we now consider it our family favorite.
Tasty Side Suggestions
Make this a full meal by adding some garlic bread and a crisp Caesar salad. For something fancier, try some roasted Brussels sprouts or asparagus on the side.
Make It Your Own
Try using grilled shrimp instead of chicken or add some cooked mushrooms for extra texture. If you want something lighter, you can use half-and-half instead of heavy cream, though it won't be quite as rich.
Storage Smarts
Any leftovers will keep in an airtight container for up to three days. When you're ready to eat it again, add a little splash of cream and warm it up slowly on medium-low heat, stirring now and then to keep the sauce creamy.
I've made tons of pasta dishes through the years, but this Buffalo Chicken Alfredo Penne is extra special to me. It's that perfect mix of cozy and exciting, classic and new. Whenever I make it, I'm reminded that simple food done right often makes the most memorable meals.
Pin it
Frequently Asked Questions
- → Is this dish spicy?
- It's got a kick, but adjust the buffalo sauce to your liking for more or less heat.
- → Can I substitute rotisserie chicken?
- Absolutely! Just shred it up and toss it in for a quick shortcut.
- → What pairs well with this meal?
- A fresh salad or roasted veggies make a nice, light companion to balance the creamy pasta.
- → Can I make this vegetarian-friendly?
- Sure thing! Swap the chicken with sautéed veggies or plant-based protein.
- → What's the best way to reheat leftovers?
- Heat gently in the microwave or on the stove, adding a bit of milk if the sauce thickens.