Have you ever stood in front of your fridge, caught in a culinary crossroads? On one hand, you’re craving the spicy, tangy kick of Buffalo wings. On the other, the creamy, comforting hug of a good Alfredo pasta is calling your name.
It’s a classic dilemma. A real “why not both?” moment that usually ends with picking one and dreaming of the other. Well, I’m here to tell you that you can stop dreaming.
We’re about to end that debate for good by smashing these two iconic comfort foods together. Get ready for a dish that’s rich, creamy, spicy, and everything you could possibly want on a Tuesday night or a lazy Sunday afternoon.
This Buffalo Chicken Alfredo Penne is the hero you didn’t know you needed. It’s surprisingly simple and delivers a flavor punch that will make you wonder why you never tried this before.
What You’ll Need
Here are the simple ingredients that come together to create this masterpiece. Nothing too fancy, just pure deliciousness.
For the Chicken and Pasta:
- 1 lb penne pasta
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Buffalo Alfredo Sauce:
- 6 tbsp unsalted butter
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 cup Buffalo-style hot sauce (like Frank’s RedHot)
- 4 oz cream cheese, softened and cubed (optional, for extra creaminess)
For Garnish:
- Crumbled blue cheese
- Chopped chives or green onions
Recipe at a Glance
Here’s a quick look at the time commitment. Don’t worry, it’s worth every single minute.
| Details | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 6-8 |
How to Make Buffalo Chicken Alfredo Penne
Follow these steps closely, and you’ll be on your way to pasta heaven. It’s easier than you think!
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until it’s al dente. That perfect “to the tooth” bite is what we’re after.
Before you drain it, save about 1 cup of the starchy pasta water. This stuff is liquid gold and will help the sauce cling to your pasta later. Drain the pasta and set it aside.
Step 2: Cook the Chicken
While the pasta is boiling, pat your chicken cubes dry with a paper towel. In a small bowl, toss them with the garlic powder, onion powder, salt, and pepper until they’re evenly coated.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for about 5-7 minutes, turning occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 3: Build the Magical Sauce
In the same skillet (don’t you dare wipe it out!), reduce the heat to medium. Add the butter and let it melt, scraping up any delicious browned bits from the chicken.
Add the minced garlic and cook for about 30 seconds until you can smell it. Be careful not to let it burn, or the whole sauce will taste bitter.
Sprinkle the flour over the butter and garlic. Whisk constantly for about one minute to cook out the raw flour taste. This little paste is called a roux, and it’s the secret to a thick, stable sauce.
Step 4: Make it Creamy
Slowly, and I mean slowly, pour in the heavy cream and milk while whisking continuously. This prevents lumps. Keep whisking until the sauce is smooth, then bring it to a gentle simmer.
Let it simmer for 3-4 minutes, stirring often, until it has thickened enough to coat the back of a spoon. If you’re using the optional cream cheese for peak creaminess, add it now and whisk until it’s completely melted.
Reduce the heat to low. Gradually stir in the freshly grated Parmesan cheese until the sauce is velvety smooth. Please, do not let the sauce boil after adding the cheese!
Step 5: Add the Kick
Turn off the heat. Stir in the Buffalo hot sauce until it’s fully combined. Give it a taste here. Want it spicier? Add a little more hot sauce. Not spicy enough? You know what to do.
Step 6: Bring It All Together
Add the cooked chicken and the drained penne back into the skillet with the sauce. Stir everything gently until the pasta and chicken are drenched in that glorious Buffalo Alfredo sauce.
If the sauce seems too thick, add a splash of that reserved pasta water you saved. Stir it in until you reach your desired consistency.
Step 7: Serve and Garnish
Dish it up into bowls immediately. Sprinkle generously with crumbled blue cheese and freshly chopped chives or green onions. The cool, sharp blue cheese is the perfect partner for the spicy, creamy sauce.
Pro Tips From My Kitchen
I’ve made this dish more times than I can count. Here are a few secrets I’ve learned along the way.
- Shred Your Own Cheese: I know the pre-shredded stuff is convenient, but it contains anti-caking powders that will make your sauce grainy. Buy a block of Parmesan and grate it yourself. It melts so much better and the flavor is superior.
- Low and Slow is the Way to Go: When you’re making the Alfredo sauce, heat is your enemy. Once you add the cream and especially the cheese, keep the heat on low. Boiling a cream sauce can cause it to break or curdle, leaving you with an oily mess.
- Don’t Skip the Pasta Water: Seriously, that starchy water is a game-changer. It helps the sauce emulsify and stick to every nook and cranny of the penne. If your final dish looks a little thick, a few tablespoons of pasta water will loosen it up perfectly.
- Time-Saver Alert – Rotisserie Chicken: If you’re short on time, a store-bought rotisserie chicken is your best friend. Just shred the meat and toss it in at the end. It soaks up the sauce beautifully and saves you a cooking step.
Required Tools
- Large pot (for pasta)
- Colander
- Large skillet or Dutch oven
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Cheese grater (if you follow my pro tip!)
Substitutions and Variations
Feel free to play around with this recipe! Cooking should be fun, and this dish is a great canvas.
- Pasta: No penne? No problem. Rigatoni, ziti, or cavatappi are excellent because their ridges and tubes are perfect for catching the sauce.
- Protein: Not a chicken fan? Try it with cooked shrimp or even spicy Italian sausage. For a vegetarian version, swap the chicken for roasted cauliflower or chickpeas.
- Heat Level: You control the spice. Use a mild wing sauce for less heat, or add a pinch of cayenne pepper to the sauce for an extra kick.
- Add-Ins: Sneak in some veggies! A handful of fresh spinach wilted into the sauce at the end is great. Steamed broccoli or roasted red peppers also work wonderfully.
Nutritional Corner
This is a comfort food, so it’s a bit of an indulgence. Here’s a rough idea of what you’re looking at. Please note these are estimates.
| Nutrient | Approx. Amount per Serving |
|---|---|
| Calories | 750 kcal |
| Protein | 45g |
| Fat | 40g |
| Carbohydrates | 50g |
Dietary Swaps
- Gluten-Free: Simply use your favorite gluten-free pasta and swap the all-purpose flour for a cup-for-cup gluten-free flour blend.
- Lower-Fat: You can use half-and-half instead of heavy cream, but the sauce won’t be as rich. Use Neufchâtel cheese instead of full-fat cream cheese. I don’t recommend using skim milk as the sauce will be too thin.
Meal Pairing & Efficiency
This dish is a full meal in one, but a simple green salad with a light vinaigrette or some steamed green beans can cut through the richness beautifully.
To be efficient, get your pasta water boiling first. While it heats up and the pasta cooks, you can prep and cook your chicken and start the sauce. It’s all about multitasking!
Leftovers and Storage
If you somehow have leftovers, they store quite well. Let the pasta cool completely before transferring it to an airtight container.
It will keep in the refrigerator for up to 3 days. I don’t recommend freezing this dish, as dairy-based sauces can separate and become grainy when thawed.
To reheat, place the pasta in a saucepan over low heat. Add a splash of milk or cream and stir gently until it’s heated through. The extra liquid will help bring the sauce back to its original creamy glory. Microwaving works too, just be sure to do it in short bursts and stir in between.
Frequently Asked Questions
Q1. My sauce came out oily. What did I do wrong?
Ans: This usually happens if the heat is too high when you add the cheese, causing the fats to separate. Always add cheese on very low heat (or with the heat off entirely) and stir gently until it’s just melted.
Q2. Can I use a jarred Alfredo sauce to save time?
Ans: You absolutely can. It won’t have the same homemade richness, but it’s a great shortcut. Just heat the jarred sauce in a skillet and stir in the Buffalo hot sauce and cooked chicken. Then toss with your pasta.
Q3. I don’t like blue cheese. What’s a good substitute?
Ans: A drizzle of ranch dressing is the classic alternative for anything Buffalo-flavored. You could also just top it with more Parmesan or some shredded mozzarella.
Q4. How can I make this dish less spicy for my kids?
Ans: You can make the Alfredo sauce and cook the chicken and pasta as directed. Before you combine everything, scoop out a portion for the kids. Then, add the Buffalo sauce to the remaining sauce in the pan for the adults.
Wrapping Up
There you have it—a dish that refuses to compromise. Buffalo Chicken Alfredo Penne is the perfect mashup of two beloved classics, creating something new and incredibly delicious.
It’s creamy, it’s spicy, and it’s packed with flavor. It’s the kind of meal that makes everyone at the table happy and quiet for a few minutes while they eat.
So give it a try. I promise you won’t be disappointed. When you make it, come back and leave a comment below. I’d love to hear how it turned out or any creative twists you added!
