Description
Dinner just got exciting! This Buffalo Chicken Alfredo brings the heat of wings and the comfort of pasta together in one irresistible dish that’s ready in 30 minutes.
Ingredients
Scale
- 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
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta 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 chunks with salt and pepper, then cook for 5-7 minutes until golden and cooked through.
- Transfer cooked chicken to a bowl and toss with 2 tablespoons buffalo sauce. Set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add garlic and sauté for 30 seconds until fragrant.
- Pour in heavy cream, stirring to incorporate any browned bits from the pan. Bring to a gentle simmer and cook for 5 minutes until slightly thickened.
- Gradually whisk in Parmesan cheese until melted and smooth. Add ¼ cup buffalo sauce and stir to incorporate.
- Return the buffalo-coated chicken to the sauce and stir to combine.
- Add the drained pasta to the skillet and toss until evenly coated. If needed, add reserved pasta water to reach desired consistency.
- Garnish with parsley, green onions, and crumbled blue cheese if using. Serve immediately.