Buffalo Chicken Alfredo Pasta is the perfect fusion of creamy, cheesy Alfredo sauce and bold, spicy Buffalo chicken. This creamy, spicy, and easy pasta dish is packed with flavor and comes together in just 30 minutes. Whether you’re looking for a comforting weeknight meal or an impressive dish for guests, this Buffalo Chicken Alfredo Pasta recipe is a must-try!
Ingredients for Buffalo Chicken Alfredo Pasta
For the Pasta:
12 oz fettuccine or penne pasta
1 tbsp salt (for boiling water)
For the Buffalo Chicken:
2 cups cooked and shredded chicken (rotisserie or grilled)
1/3 cup Buffalo sauce (adjust to taste)
1 tbsp butter
For the Alfredo Sauce:
2 tbsp butter
3 cloves garlic, minced
1 1/2 cups heavy cream
1/2 cup whole milk
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
Garnishes (Optional):
Fresh parsley, chopped
Extra Buffalo sauce for drizzling
Crumbled blue cheese or ranch dressing
Substitutions for Buffalo Chicken Alfredo Pasta
Swap fettuccine with penne, rigatoni, or gluten-free pasta. Use shredded turkey instead of chicken. If you prefer a lighter version, replace heavy cream with half-and-half or a mixture of milk and Greek yogurt.
How to Make Buffalo Chicken Alfredo Pasta
Boil pasta according to package instructions. Reserve ½ cup pasta water before draining. In a skillet, melt butter and toss shredded chicken with Buffalo sauce over medium heat for 2-3 minutes. Set aside. In the same skillet, melt butter and sauté garlic until fragrant. Pour in heavy cream and milk, stirring until warm. Add Parmesan, mozzarella, salt, pepper, and smoked paprika. Stir until smooth. Mix in the Buffalo chicken and cooked pasta. If the sauce is too thick, add reserved pasta water a little at a time. Garnish with fresh parsley, extra Buffalo sauce, and optional blue cheese crumbles. Serve hot.
Mix-ins for Buffalo Chicken Alfredo Pasta
Stir in cooked bacon bits for extra crunch. Add sautéed spinach or roasted red peppers for a veggie boost. For extra heat, mix in diced jalapeños or red pepper flakes.
Recipe Tips for Buffalo Chicken Alfredo Pasta
Use freshly grated Parmesan for the smoothest sauce. If the sauce thickens too much, add a splash of milk or reserved pasta water. For an extra Buffalo kick, drizzle more sauce before serving.
Storage for Buffalo Chicken Alfredo Pasta
Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of milk to restore creaminess. Freezing is not recommended as the dairy-based sauce may separate.
Recipe Variations for Buffalo Chicken Alfredo Pasta
Make it low-carb by swapping pasta with zucchini noodles or cauliflower rice. Turn it into a baked dish by transferring to a casserole dish, topping with cheese, and baking at 375°F (190°C) for 15 minutes.
FAQs for Buffalo Chicken Alfredo Pasta
Can I make this ahead of time?
Yes! Prepare the sauce and chicken in advance, then cook the pasta fresh before serving.
What Buffalo sauce brand should I use?
Frank’s RedHot is a classic, but any favorite Buffalo sauce will work.
Can I use store-bought Alfredo sauce?
Yes! Use 2 cups of pre-made Alfredo sauce and warm it before adding Buffalo chicken and pasta.
Buffalo Chicken Alfredo Pasta is the ultimate combination of creamy, spicy, and cheesy goodness. Whether you’re making it for a family dinner or meal prepping for the week, this dish will quickly become a favorite!
Buffalo Chicken Alfredo Pasta Recipe: Creamy, Spicy & Easy!
Equipment
- Large pot
- Large skillet or saucepan
- Whisk
- Tongs
Ingredients
For the Pasta:
- 12 oz fettuccine or penne, rotini
- 1 tablespoon salt for pasta water
For the Buffalo Chicken:
- 2 chicken breasts diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
- ½ cup Buffalo sauce like Frank’s Red Hot
For the Alfredo Sauce:
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 cup whole milk or more heavy cream for extra richness
- 1 cup Parmesan cheese grated
- 4 oz cream cheese softened
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon red pepper flakes optional, for extra heat
Toppings (Optional):
- ¼ cup blue cheese crumbles or ranch dressing
- ¼ cup green onions chopped
- 1 tablespoon fresh parsley chopped
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook fettuccine according to package directions until al dente.
- Drain and set aside, reserving ½ cup of pasta water.
Cook the Buffalo Chicken:
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Sauté for 5-7 minutes, stirring occasionally, until cooked through.
- Pour in Buffalo sauce, toss to coat, and simmer for 2 minutes. Remove from heat and set aside.
Make the Alfredo Sauce:
- In the same skillet, melt butter over medium heat.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in heavy cream and milk, stirring constantly.
- Add cream cheese, whisking until smooth.
- Stir in Parmesan cheese, salt, black pepper, and red pepper flakes.
- Simmer for 3-4 minutes until thickened.
Combine Everything:
- Add the cooked pasta to the Alfredo sauce, tossing to coat.
- Stir in reserved pasta water a little at a time to loosen the sauce if needed.
- Add the Buffalo chicken, tossing to combine.
Serve & Enjoy!
- Top with blue cheese crumbles, green onions, and fresh parsley.
- Drizzle with extra Buffalo sauce or ranch dressing if desired.
Notes
- Make it spicier: Add more Buffalo sauce or a pinch of cayenne pepper.
- Lighter version: Use half-and-half instead of heavy cream and low-fat cream cheese.
- Storage: Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk.
- Best sides: Garlic bread, a fresh green salad, or roasted veggies.
