Description
Skip the boring pasta night and indulge in this Buffalo Chicken Alfredo – where creamy meets spicy for a dinner that’ll make your taste buds do a happy dance.
Ingredients
Scale
- 1 pound (450g) fettuccine pasta
- 2 tablespoons (30ml) olive oil
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 tablespoons (56g) unsalted butter
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 cups (480ml) heavy cream
- 1½ cups (150g) freshly grated Parmesan cheese
- ½ cup (120ml) buffalo sauce (adjust to taste)
- ½ teaspoon salt (plus more for pasta water)
- ¼ teaspoon black pepper
- ¼ cup (15g) chopped fresh parsley for garnish
- Optional: Blue cheese crumbles and diced celery for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente according to package directions. Reserve ½ cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5-6 minutes until golden and cooked through (165°F internal temperature). Transfer to a plate.
- Reduce heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for 30-60 seconds until fragrant.
- Pour in heavy cream, bring to a gentle simmer, then gradually whisk in Parmesan cheese until completely melted and smooth (2-3 minutes).
- Add buffalo sauce to the Alfredo mixture, starting with ¼ cup and adding more to taste. Stir until well incorporated.
- Return cooked chicken to the skillet and toss to coat in the sauce.
- Add drained pasta to the sauce, tossing gently to coat every strand. Add splashes of reserved pasta water if needed to reach desired consistency.
- Simmer together for 1-2 minutes, then remove from heat and serve immediately, garnished with parsley and optional blue cheese crumbles and celery.