Buffalo Chicken Alfredo Pasta
Creamy Alfredo meets spicy buffalo chicken in this bold, cheesy pasta dish that’s ready in 30 minutes—perfect for comfort food with a kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 bowls
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Ingredients
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)
Instructions
Bring a large pot of salted water to a boil. Cook penne pasta according to package directions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in milk and heavy cream, stirring constantly to avoid lumps.
Once the sauce begins to thicken, stir in mozzarella, Parmesan, garlic powder, and onion powder. Stir until smooth and creamy.
Add cooked shredded chicken and buffalo sauce. Stir to coat chicken evenly in the sauce. Season with salt and pepper to taste.
Add the drained pasta to the skillet and toss gently to combine everything.
Serve hot, garnished with chopped parsley if desired.
Notes
Adjust spice level by using more or less buffalo sauce.
For a lighter option, substitute half-and-half for the heavy cream.
Rotisserie chicken works great for convenience.
Add blue cheese crumbles or green onions for extra flavor.
Store leftovers in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
Find it online: https://allrecipesmade.com/buffalo-chicken-alfredo-pasta/
