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Buffalo Chicken Alfredo Pasta Recipe: Creamy, Spicy & Easy!

Buffalo Chicken Alfredo Pasta Recipe: Creamy, Spicy & Easy!

This Buffalo Chicken Alfredo Pasta is the perfect mix of creamy, cheesy Alfredo and bold, spicy Buffalo chicken. Ready in just 30 minutes, it's a comforting yet flavorful meal for any night of the week!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Italian-American
Servings 5

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.
Keyword buffalo chicken pasta, creamy pasta, easy dinner, spicy alfredo
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