I love how this recipe turns classic Alfredo into something totally new and exciting. The buffalo sauce adds a zesty edge without overpowering the creamy base, and using cooked shredded chicken makes it super fast to pull together. I can easily adjust the heat to match the crowd, and the result is always a cozy bowl of bold flavor and melty goodness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz penne pasta
2 tbsp butter
2 tbsp flour
2 cups milk
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1½ cups cooked shredded chicken
½ cup buffalo sauce
Salt and pepper, to taste
2 tbsp chopped parsley (optional, for garnish)
Directions
I bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Then I drain it and set it aside.
In a large skillet, I melt the butter over medium heat. I stir in the flour and cook for about a minute until it forms a smooth paste.
Gradually, I whisk in the milk and heavy cream, stirring constantly to avoid lumps.
Once the sauce thickens slightly, I stir in the mozzarella, Parmesan, garlic powder, and onion powder. I keep stirring until everything is melted and creamy.
I fold in the shredded chicken and buffalo sauce, mixing well until all the chicken is coated in the creamy, spicy sauce. I season it with salt and pepper to taste.
I add the cooked pasta to the skillet and gently toss everything together until the pasta is fully coated.
I serve it hot, garnished with fresh parsley if I want a pop of color and freshness.
Servings and timing
This recipe makes 4 hearty servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I adjust the spice level by adding more or less buffalo sauce, depending on who’s eating.
For a lighter version, I use half-and-half instead of heavy cream.
Sometimes I stir in cooked broccoli or spinach to sneak in some greens.
I swap out penne for rotini, rigatoni, or even fettuccine if that’s what I have on hand.
When I want extra richness, I drizzle a bit of ranch or blue cheese dressing on top before serving.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat with a splash of milk to loosen the sauce. The microwave works too—I just heat it in short bursts, stirring in between to keep the sauce smooth and creamy.
FAQs
Can I make this ahead of time?
Yes, I make the sauce and pasta ahead, then combine and reheat before serving. I add a little extra milk or cream to refresh the texture.
What kind of buffalo sauce should I use?
I use my favorite store-bought brand, but any classic buffalo-style hot sauce works. I adjust the amount based on how spicy I want it.
Can I use rotisserie chicken?
Absolutely. I often use rotisserie chicken to save time—just shred it and stir it in when the sauce is ready.
Is this dish very spicy?
It has a mild to medium kick, depending on the amount of buffalo sauce. I taste and adjust as I go to get the heat just right.
Can I freeze this pasta?
I don’t recommend freezing it, as creamy sauces can separate. It’s best fresh or eaten within a few days from the fridge.
Conclusion
Buffalo Chicken Alfredo Pasta is the perfect mashup of spicy and creamy that I always come back to when I want comfort food with a twist. It’s quick, filling, and easy to make with ingredients I usually have on hand. Whether it’s game night or just a cozy dinner at home, this recipe brings the heat and the comfort all in one bowl.
