Buffalo Chicken Alfredo Penne
This Buffalo Chicken Alfredo Penne is a delicious fusion of spicy buffalo chicken and creamy alfredo sauce, tossed with tender penne pasta. It makes for a satisfying meal that's perfect for a weeknight dinner or a gathering with friends.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 wooden spoon or spatula
- 1 whisk
- 1 measuring cups and spoons
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup buffalo sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ¼ cup chopped green onions For garnish
- optional blue cheese crumbles For topping
Instructions
- Cook the penne pasta according to package instructions in a large pot of salted boiling water. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken, garlic powder, onion powder, salt, and pepper. Sauté for 6-8 minutes, or until the chicken is cooked through and no longer pink in the center.
- Pour in the buffalo sauce and stir to combine with the chicken. Let it simmer for 3-4 minutes.
- Reduce the heat to low and add the heavy cream to the skillet. Stir to combine and allow it to heat through.
- Gradually whisk in the grated Parmesan cheese until the sauce is creamy and smooth.
- Add the cooked penne pasta to the skillet and toss until the pasta is well coated in the buffalo alfredo sauce.
- Serve immediately, garnished with chopped green onions and optional blue cheese crumbles if desired.
Notes
Adjust the level of buffalo sauce according to your spice tolerance.
This dish can be made ahead of time and reheated in a skillet with a splash of cream or broth to loosen the sauce.
For a lighter version, consider using grilled chicken breast and reducing the amount of cream.