Buffalo Chicken Alfredo Pasta

This Buffalo Chicken Alfredo Pasta has been my go to comfort dish whenever I need something that feels like a warm hug on a plate. There's something magical about combining the familiar creaminess of alfredo with the bold kick of buffalo sauce that creates a dish everyone at the table will devour. I stumbled upon this combination during a particularly busy week when I had leftover rotisserie chicken and a craving for both pasta and something with a little heat. Now it's become our Sunday dinner staple, and even my pickiest eater asks for seconds.

I first made this during a particularly hectic evening when unexpected guests dropped by, and I needed something impressive but quick. The combination of familiar flavors with that buffalo twist had everyone asking for the recipe before they even finished their plates.

Ingredients

• 8 ounces penne pasta: provides the perfect texture to hold onto that creamy sauce in every bite
• 2 tablespoons butter: creates the rich foundation for building a proper roux
• 2 tablespoons all purpose flour: thickens the sauce without making it gummy when whisked properly
• 2 cups whole milk: adds body and smoothness while keeping the sauce from being too heavy
• 1 cup heavy cream: brings that luxurious restaurant quality richness
• 1 cup shredded mozzarella cheese: melts beautifully and provides that perfect stretch
• 1/2 cup grated Parmesan cheese: adds sharp nutty flavor that balances the buffalo heat
• 1 teaspoon garlic powder: infuses every bite with aromatic depth
• 1 teaspoon onion powder: rounds out the savory flavor profile
• 1 1/2 cups cooked shredded chicken: use rotisserie for convenience or leftover grilled chicken
• 1/2 cup buffalo sauce: choose your favorite brand or heat level
• Salt and black pepper to taste: for final seasoning adjustments
• 2 tablespoons fresh chopped parsley: adds a bright pop of color and freshness

Step by Step Instructions

Cook the Pasta to Perfect Al Dente:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea. Add penne pasta and cook according to package directions until al dente, which means it should have just a slight bite when you test it. This usually takes about 8 to 10 minutes. Drain thoroughly in a colander and set aside, but don't rinse as the starch helps the sauce cling better.

Create the Roux Foundation:

In your largest skillet, melt butter over medium heat until it just begins to foam. Sprinkle in the flour and whisk constantly for about one full minute. This cooking step eliminates the raw flour taste and creates a smooth paste that will thicken your sauce beautifully. The mixture should be golden but not brown.

Build the Cream Base Gradually:

Slowly pour in the milk while whisking constantly to prevent any lumps from forming. Add the heavy cream in the same careful manner. Continue cooking and stirring for 3 to 4 minutes until the mixture begins to thicken enough to coat the back of your spoon. Patience here prevents a lumpy sauce.

Melt in the Cheese Mixture:

Remove the skillet from heat temporarily and stir in the mozzarella, Parmesan, garlic powder, and onion powder. Return to low heat and stir continuously until all cheese melts completely and the sauce becomes silky smooth. If it seems too thick, add a splash of milk.

Incorporate the Buffalo Chicken:

Fold in your cooked shredded chicken and buffalo sauce, stirring gently but thoroughly to ensure every piece gets coated with that spicy creamy goodness. Taste and adjust seasoning with salt and pepper. Remember that the buffalo sauce and cheeses already add saltiness.

Combine Everything Together:

Add the drained pasta to your skillet and use tongs to gently toss everything together until every piece of pasta is generously coated. Serve immediately while hot, garnished with fresh parsley for a restaurant worthy presentation.

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The secret ingredient that makes this dish shine is using good quality buffalo sauce. I've tried many brands over the years, and the difference between a cheap bottle and a well made sauce is remarkable. The chicken is also key. I learned the hard way that overcooked chicken becomes rubbery, so if you're using fresh chicken, be gentle with the heat.

Perfect Storage and Reheating

Store any leftovers in airtight containers in the refrigerator for up to three days. When reheating, use the stovetop method over low heat rather than the microwave. Add a tablespoon or two of milk or cream to bring back that silky texture as dairy sauces naturally thicken when cold. Stir gently and heat just until warmed through. The microwave tends to make the sauce grainy, so stovetop reheating is worth the extra few minutes.

Smart Ingredient Substitutions

If you don't have penne on hand, rigatoni, rotini, or even shells work beautifully because they all have ridges or curves that grab onto the sauce. For a lighter version, you can substitute half and half for the heavy cream, though the sauce won't be quite as rich. Greek yogurt whisked in at the end can add tanginess while boosting protein. Those avoiding gluten can use their favorite gluten free pasta, just watch the cooking time as it can vary significantly between brands.

Serving Suggestions That Shine

This pasta is rich enough to be the star of the meal, but it pairs wonderfully with a crisp Caesar salad or simple mixed greens dressed with lemon vinaigrette to cut through the richness. Garlic bread is always welcome, and a glass of Chardonnay or cold beer complements the buffalo flavors perfectly. For family dinners, I like to serve it with roasted broccoli or green beans to add some vegetables to the plate.

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Frequently Asked Questions About Recipes

→ Can I make this dish less spicy?

Yes! You can use a mild buffalo sauce or mix in extra cream to mellow the spice level. Start with less buffalo sauce and add more to taste.

→ Can I use different cheeses?

Absolutely! Try adding sharp cheddar for a tangy twist or even a bit of pepper jack for an extra kick. The cheese combination is very flexible.

→ Is Buffalo Chicken Alfredo Pasta good for leftovers?

It keeps very well in the fridge for up to 3 days. Just reheat gently on the stovetop with a splash of milk to bring back the creaminess.

→ What pasta shapes work best for this dish?

Penne holds sauce beautifully, but rotini or rigatoni work just as well if you want something with more texture. Choose shapes with ridges or tubes.

→ Can I use rotisserie chicken?

Yes! Using rotisserie chicken is a great shortcut that saves time while still delivering excellent flavor and tender texture.

→ How do I prevent the sauce from separating when reheating?

Reheat gently on the stovetop over low heat and add a splash of milk or cream if the sauce thickens too much. Avoid high heat which can cause separation.