Buffalo Chicken Alfredo Penne

Imagine the creamy richness of classic Alfredo sauce colliding with the fiery kick of buffalo chicken—that’s exactly what you’ll experience with this mouthwatering Buffalo Chicken Alfredo Penne. This bold fusion dish combines two beloved comfort foods into one irresistible meal that’s guaranteed to satisfy both your creamy pasta cravings and your spicy food desires. The tender penne pasta coated in velvety Alfredo sauce creates the perfect canvas for spicy buffalo chicken, resulting in a dish that’s simultaneously comforting and exciting. You’ll learn how to balance these distinct flavors for a restaurant-quality pasta that’s surprisingly simple to make at home.

Why You’ll Love This Recipe

This Buffalo Chicken Alfredo Penne is a game-changer for your dinner rotation for so many reasons. First, it delivers an incredible balance of flavors—the rich, garlicky parmesan cream sauce mellows the bold buffalo spice without diminishing its signature tang. The contrast between the silky sauce and the tender chunks of chicken creates a textural experience that keeps every bite interesting.

What makes this buffalo chicken pasta dish truly special is its versatility. It’s elegant enough for a dinner party but quick enough for a weeknight meal, coming together in about 30 minutes. The sauce achieves that perfect consistency—thick enough to cling to each piece of penne but not overly heavy.

Even better, this recipe uses ingredients you likely already have in your pantry, with the buffalo sauce adding that special something that transforms ordinary chicken alfredo into an extraordinary meal. The balance of creaminess and heat makes it appealing to both spice lovers and those who prefer milder flavors—simply adjust the buffalo sauce to suit your taste preferences.

Ingredients

For the Buffalo Chicken Alfredo Penne, you’ll need:

• 1 lb (450g) penne pasta
• 2 tablespoons olive oil
• 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch chunks
• Salt and pepper to taste
• 4 tablespoons butter, divided
• 4 cloves garlic, minced
• 2 cups (480ml) heavy cream
• 1½ cups (150g) freshly grated Parmesan cheese
• ⅓-½ cup (80-120ml) buffalo sauce (like Frank’s RedHot), adjust to taste
• 2 tablespoons fresh chopped parsley
• ¼ cup (25g) crumbled blue cheese (optional)
• 2 green onions, thinly sliced

The buffalo sauce is the star ingredient that gives this spicy chicken penne its signature flavor—look for a high-quality sauce with the right balance of heat and tanginess. For the creamiest results, use freshly grated Parmesan rather than pre-packaged varieties, which contain anti-caking agents that can affect the texture of your sauce.

Pro Tips

Use Room Temperature Ingredients: Allow the heavy cream to come to room temperature before adding it to the sauce. Cold cream can cause the sauce to separate and create an uneven texture in your Buffalo Chicken Alfredo Penne. This simple step ensures your sauce remains silky smooth throughout the cooking process.

Perfect Your Pasta: Cook the penne just until al dente, about 1-2 minutes less than the package directions suggest. The pasta will continue cooking slightly when tossed with the hot sauce, and this prevents it from becoming mushy. Reserve about ½ cup of pasta water before draining—this starchy liquid can help thin the sauce if it becomes too thick.

Layered Buffalo Flavor: For the most balanced flavor in your buffalo chicken pasta, add the buffalo sauce in stages. Mix some with the chicken during cooking, then add more to the Alfredo sauce to taste. This technique creates depth of flavor rather than just surface heat, allowing you to control the spice level while ensuring the buffalo flavor permeates the entire dish.

Instructions

Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually 10-12 minutes. Before draining, reserve ½ cup of the starchy pasta water. Drain the pasta and set aside, but don’t rinse it—the starch helps the sauce adhere better to your Buffalo Chicken Alfredo Penne.

Step 2: Prepare the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken chunks with salt and pepper. Add the seasoned chicken to the hot skillet and cook for 5-7 minutes until golden brown on the outside and no longer pink in the center. Transfer the cooked chicken to a bowl and toss with 2 tablespoons of buffalo sauce to coat. Set aside.

Step 3: Make the Alfredo Sauce
In the same skillet (no need to clean it), reduce heat to medium and add the butter. Once melted, add the minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in the heavy cream, stirring constantly to incorporate any browned bits from the bottom of the pan—this adds amazing flavor to your sauce!

Step 4: Build the Buffalo Alfredo
Bring the cream mixture to a gentle simmer (don’t boil) and cook for about 5 minutes until it begins to thicken slightly. Gradually whisk in the Parmesan cheese until completely melted and smooth. Now comes the signature element—add ¼ cup of buffalo sauce to the Alfredo and stir until fully incorporated. Taste and add more buffalo sauce if desired, depending on your heat preference.

Step 5: Combine and Finish
Add the buffalo-coated chicken to the sauce and stir to combine. Gently fold in the cooked penne pasta, tossing until each piece is coated with the creamy Buffalo Chicken Alfredo sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Garnish with chopped parsley, sliced green onions, and crumbled blue cheese if using. Serve immediately for the best flavor and texture.

Variations

Vegetable-Packed Buffalo Alfredo: Transform this Buffalo Chicken Alfredo Penne into a more nutritious meal by adding vegetables. Sauté bell peppers, spinach, and cherry tomatoes before adding the sauce, or roast broccoli and cauliflower separately and mix them in at the end. The vegetables add wonderful texture while complementing the creamy buffalo sauce.

Seafood Buffalo Alfredo: For a delicious twist, substitute the chicken with grilled shrimp or even lobster for a luxurious buffalo seafood pasta. The sweetness of the seafood creates an intriguing contrast with the spicy buffalo sauce while maintaining the creamy indulgence of the classic dish.

Make It Lighter: Create a lighter version of this spicy chicken penne by using half-and-half instead of heavy cream and reducing the amount of butter. You can also use whole wheat penne for added fiber and a nutty flavor that pairs wonderfully with the tangy buffalo sauce. This variation still delivers on flavor while cutting some calories.

Storage and Serving

Buffalo Chicken Alfredo Penne keeps well in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream and warm gently over low heat, stirring frequently to prevent the sauce from separating. Avoid microwave reheating if possible, as it can make the sauce oily and the pasta mushy.

For serving, pair this buffalo chicken pasta with a simple side salad dressed with a light vinaigrette to balance the richness of the dish. A piece of garlic bread is perfect for soaking up every last bit of the delicious sauce. For an elevated presentation, serve in warmed pasta bowls and finish with an extra sprinkle of Parmesan, a light drizzle of buffalo sauce, and fresh herbs.

This dish makes an excellent centerpiece for casual gatherings—consider setting up a buffalo alfredo bar with extra toppings like crispy bacon bits, additional blue cheese crumbles, and various hot sauce options so guests can customize their heat level.

FAQs

Can I make Buffalo Chicken Alfredo Penne ahead of time?
While best enjoyed fresh, you can prepare the components separately up to a day ahead. Cook the pasta al dente and store it separately from the sauce. Prepare the chicken and sauce, then refrigerate. When ready to serve, gently reheat the sauce, add the chicken, and toss with the pasta.

Is this dish very spicy?
The spice level is customizable. Start with less buffalo sauce and add more to taste. The cream and cheese in the Alfredo sauce naturally temper the heat, making the Buffalo Chicken Alfredo Penne milder than traditional buffalo wings.

What can I substitute for heavy cream?
For a lighter version, use half-and-half or whole milk thickened with a tablespoon of flour. The sauce won’t be as rich but will still be delicious.

Can I use rotisserie chicken to save time?
Absolutely! Shred or cube about 3 cups of rotisserie chicken and toss with buffalo sauce. This is a great time-saving shortcut that still delivers excellent flavor.

What’s the best pasta shape if I don’t have penne?
Any medium pasta shape that traps sauce works well—try fusilli, farfalle, or rigatoni as alternatives for this buffalo chicken pasta recipe.

Conclusion

This Buffalo Chicken Alfredo Penne is comfort food at its finest — a brilliant marriage of creamy indulgence and bold, spicy flavor that transforms an ordinary pasta night into something truly special. It’s the kind of dish that bridges the gap between sophisticated taste and nostalgic comfort, perfect for everything from casual family dinners to entertaining friends. With its balance of familiar flavors reimagined in an exciting new way, this buffalo chicken pasta is sure to earn a permanent place in your recipe collection.

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