You know that weird craving where your brain’s like, “Let’s do comfort food,” but your taste buds go, “Make it spicy”? That’s exactly where this dish lands. It’s creamy, cheesy Alfredo—but it doesn’t stop there. This penne comes with that Buffalo kick, the kind that makes you raise your eyebrows at the first bite and go, “Okay… yes.”
It’s fiery, it’s rich, it’s unapologetically indulgent, and the best part? It comes together fast. No deep chef experience required, no twelve-step culinary rituals. You get the flavor of something that tastes like it came from a restaurant… but made in your favorite pajamas.
Let’s get right into it.
What You’ll Need
Here’s everything you’ll need to bring this spicy-cheesy masterpiece to life. Nothing fancy or obscure here—just a few solid ingredients that really show up when combined right.
| Ingredient | Amount |
|---|---|
| Diced boneless chicken breast | 12 oz |
| Cooked penne pasta | 8 oz |
| Alfredo sauce | 4 oz |
| Shredded white cheddar | 1 oz |
| Shredded cheddar cheese | 1 oz |
| Italian panko blend | ¼ cup |
| Hot sauce | 3 tsp (or to taste) |
| Water | 2 Tbsp |
If you’ve already got leftover chicken or pre-cooked pasta in the fridge, you’re basically halfway there.
Tools You’ll Need
Let’s keep it simple. No immersion blenders or fancy gadgets.
- Oven (preheated to 425°F)
- Oven-safe baking dish or tray
- Medium mixing bowl
- Measuring spoons
- Spoon or spatula
If your baking dish doubles as a serving dish, even better—less cleanup.
Pro Tips
1. Make the Heat Work for You
This recipe uses Buffalo hot sauce, but don’t just dump it all in without tasting. If you’re someone who adds hot sauce to eggs, pizza, and possibly cereal (you know who you are), you’re good. But if you’re spice-sensitive or cooking for kids, start with less. Mix it in gradually. A little tangy heat goes a long way.
2. Toast That Panko
You want that top layer to crunch. The trick? Toast your panko in a skillet for 2-3 minutes with a small splash of olive oil before adding it to the dish. Golden brown = flavor boost + crispy contrast.
3. Don’t Overcook the Chicken
You want it juicy, not rubbery. Dice it into even pieces so everything cooks at the same speed, and take it off the heat as soon as it’s cooked through. It’ll get a second round of heat in the oven anyway.
4. Stir the Sauce Separately First
Before you dump everything together, mix the Alfredo sauce, hot sauce, and water in a bowl. It’s a smoother result and ensures the Buffalo flavor gets into every bite.
5. Add Protein or Veggie Variety (Optional, but Worth It)
Rotisserie chicken works as a swap if you’re short on time. Or toss in roasted broccoli, cauliflower, or even sautéed spinach if you want to add a touch of green without changing the flavor vibe.
Substitutions and Variations
Want to tweak it? Go for it. Here are some easy switches.
| If you don’t have… | Use this instead |
|---|---|
| Penne | Fusilli, rigatoni, or macaroni |
| Alfredo sauce | Homemade: butter + cream + parmesan |
| Chicken breast | Rotisserie chicken or plant-based tenders |
| Cheddar cheese | Monterey Jack, Pepper Jack (extra kick) |
| Panko | Crushed crackers or breadcrumbs |
| Hot sauce | Sriracha, chipotle sauce, or chili oil |
For a gluten-free version: Use gluten-free pasta and GF breadcrumbs or crushed rice crackers.
For a vegetarian spin: Swap chicken with roasted chickpeas or buffalo-seasoned tofu.
Make Ahead Tips
This dish does great as a make-ahead meal. Here’s how:
- Prep the entire thing the night before—mix it, top it with cheese and panko, then cover it and stash it in the fridge.
- When you’re ready to bake, uncover it and toss it in the oven. You may need to add an extra 5–10 minutes of baking time if it’s coming straight from the fridge.
You can also prep the sauce separately and just mix it into freshly cooked pasta and chicken when you’re ready to serve.
How to Make Cheesy Buffalo Chicken Alfredo Penne
1. Preheat your oven to 425°F.
You want that oven hot and ready.
2. Cook the chicken.
Sear the diced chicken breast in a skillet over medium heat with a splash of olive oil. Cook for 5–6 minutes or until it’s no longer pink in the center. Don’t overdo it—it’ll cook a little more in the oven.
3. Mix the sauce.
In a bowl, stir together the Alfredo sauce, hot sauce, and 2 Tbsp water. Taste it. Want it spicier? Add more heat now.
4. Combine everything.
In a mixing bowl or directly in your baking dish (if it’s roomy), stir together the cooked pasta, chicken, shredded cheeses, and sauce until everything’s nicely coated.
5. Top it.
Sprinkle the Italian panko blend across the top. If you toasted the panko in advance, extra gold star for you.
6. Bake.
Pop it in the oven uncovered for 12–15 minutes. You’re looking for bubbling edges, melted cheese, and a golden topping.
7. Cool slightly. Serve. Devour.
Let it sit for 3–5 minutes before serving so the sauce settles and you don’t burn your mouth (been there).
Nutritional Breakdown
Here’s a general breakdown per serving (makes about 3-4 servings):
| Nutrient | Approximate Amount |
|---|---|
| Calories | 550–600 |
| Protein | 35g |
| Carbohydrates | 42g |
| Fat | 26g |
| Fiber | 2–3g |
| Sodium | 850–1000mg (varies based on sauce/cheese used) |
Looking to lighten it up? Try a cauliflower-based Alfredo or skip one of the cheese types. Want more protein? Use chickpea pasta.
Meal Pairing Suggestions
Pair this dish with:
- A crisp green salad (arugula + lemon vinaigrette)
- Roasted asparagus or Brussels sprouts
- Sparkling water with lemon (or, honestly, an icy-cold beer)
Leftovers & Storage Tips
If there’s anything left (rare), here’s what to do.
To store: Keep it in an airtight container in the fridge for up to 4 days.
To reheat: Use a microwave with a splash of water or extra Alfredo to rehydrate it a bit. Or reheat in the oven at 350°F covered with foil until warmed through.
Freezing: It freezes well! Store in a freezer-safe container. When ready, thaw overnight and bake at 375°F until hot.
FAQ
Can I make this without baking it?
Yes. If everything is hot and mixed, you can totally eat it right out of the skillet. Baking just adds that golden top and melts everything beautifully.
Is this kid-friendly?
Absolutely. Just tone down the hot sauce if needed. Or leave it out of the mix and drizzle some on the adult portions.
Can I make this dairy-free?
You could! Use a dairy-free Alfredo and shredded dairy-free cheese. You’ll miss some of the richness, but it’ll still be super satisfying.
What’s the best hot sauce to use?
Frank’s RedHot is a classic. But you can use Cholula, Tapatío, or even a smoky chipotle-based sauce if you want a deeper flavor.
Can I double the recipe?
Totally. Use a 9×13 dish and double every ingredient. Great for feeding a crowd or having leftovers ready to go.
Wrap Up
This Cheesy Buffalo Chicken Alfredo Penne is one of those recipes that hits every craving all at once. It’s spicy, creamy, cheesy, and just comforting enough to feel like a warm hug—but with way more flavor. Whether you’re making it for dinner, meal prepping for the week, or cooking for someone you love (or like-like), it delivers every single time.
And hey, if you try it, I really want to know—leave a comment with how it turned out or any twists you added. Your ideas might be exactly what someone else is looking for.
