Buffalo Chicken Alfredo Penne (Creamy, Cheesy & So Easy!)
why make this recipe
Buffalo Chicken Alfredo Penne brings together the best of two worlds: the bold flavor of buffalo chicken and the creamy comfort of alfredo sauce.
This dish is perfect for weeknight dinners or gatherings with friends. It’s easy to make, packed with flavor, and the pasta makes it so satisfying. Plus, you can customize it with your favorite toppings!
Buffalo Chicken Alfredo Penne
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 3 cloves garlic minced
- 1/4 cup buffalo sauce
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese shredded
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley chopped (optional, for garnish)
- 1/2 cup blue cheese crumbles optional, for topping
- Additional buffalo sauce for drizzling optional
Instructions
- Begin by cooking the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and cook until it’s no longer pink inside and nicely browned on the outside, about 7-10 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the buffalo sauce and heavy cream. Stir to combine and bring the mixture to a gentle simmer.
- Reduce the heat to low, and stir in the Parmesan and mozzarella cheese. Continue stirring until the cheeses have melted and the sauce is smooth and creamy.
- Return the cooked chicken to the skillet and add the penne pasta. Stir everything together to ensure the pasta and chicken are well-coated with the sauce.
- Stir in the lemon juice and adjust seasoning with salt and black pepper to taste.
- Optional: Garnish with chopped parsley and top with blue cheese crumbles if desired.
- Drizzle additional buffalo sauce over the top for an extra kick, if preferred.
- Serve hot and enjoy your creamy, flavorful Buffalo Chicken Alfredo Penne!
how to make Buffalo Chicken Alfredo Penne
Ingredients:
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 1/4 cup buffalo sauce
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1/2 cup blue cheese crumbles (optional, for topping)
- Additional buffalo sauce for drizzling (optional)
Directions:
- Begin by cooking the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and cook until it’s no longer pink inside and nicely browned on the outside, about 7-10 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the buffalo sauce and heavy cream. Stir to combine and bring the mixture to a gentle simmer.
- Reduce the heat to low, and stir in the Parmesan and mozzarella cheese. Continue stirring until the cheeses have melted and the sauce is smooth and creamy.
- Return the cooked chicken to the skillet and add the penne pasta. Stir everything together to ensure the pasta and chicken are well-coated with the sauce.
- Stir in the lemon juice and adjust seasoning with salt and black pepper to taste.
- Optional: Garnish with chopped parsley and top with blue cheese crumbles if desired.
- Drizzle additional buffalo sauce over the top for an extra kick, if preferred.
- Serve hot and enjoy your creamy, flavorful Buffalo Chicken Alfredo Penne!
how to serve Buffalo Chicken Alfredo Penne
Serve Buffalo Chicken Alfredo Penne hot from the skillet. This dish pairs well with a simple green salad or garlic bread.
Don’t forget to sprinkle some extra parsley or drizzle more buffalo sauce on top for added flavor!
how to store Buffalo Chicken Alfredo Penne
To store leftovers, let the pasta cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.
tips to make Buffalo Chicken Alfredo Penne
- Use fresh ingredients for the best flavor. Fresh parsley, garlic, and high-quality cheeses make a big difference.
- Adjust the buffalo sauce to your spice preference. Add more for heat or less for a milder taste.
- Make it a one-pan meal by adding vegetables like broccoli or bell peppers to the skillet when cooking the chicken.
variation
You can switch up the pasta type if you prefer. Other pasta shapes like rigatoni or fettuccine will work well. Additionally, consider adding shredded carrots or spinach for a nutritional boost.
FAQs
Can I use other types of cheese?
Yes, you can use different cheeses like cheddar or gouda for a unique flavor.
Is this recipe gluten-free?
To make it gluten-free, use gluten-free pasta and ensure that your buffalo sauce and other ingredients are gluten-free.
Can I make this dish in advance?
Yes, you can prepare the chicken and sauce ahead of time, then simply add the pasta before serving. This helps save time when you’re ready to eat!
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