Buffalo Chicken Alfredo Pasta
Buffalo Chicken Alfredo Pasta combines rich, creamy Alfredo flavors with the spicy kick of buffalo chicken, creating a satisfying meal for any night.
Ingredients
Pasta and Chicken
- 2 cups cooked pasta (penne or rotini) Ensure pasta is al dente.
- 2 cups shredded cooked chicken Leftover roast chicken works well.
Sauce Ingredients
- 1 cup buffalo sauce Adjust to taste for spice level.
- 1 cup heavy cream For a lighter version, consider substituting with low-fat cream.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup grated Parmesan cheese Add gradually to sauce.
- Salt and pepper to taste
Garnish
- to taste Fresh parsley, chopped For garnish.
Instructions
Preparation
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, combine the shredded chicken and buffalo sauce over medium heat. Stir until the chicken is well-coated and heated through, about 5 minutes.
Sauce Preparation
- Reduce heat to low and pour in heavy cream. Stir gently to combine.
- Add garlic powder and onion powder. Keep stirring until the sauce thickens slightly, about 3-4 minutes.
- Gradually incorporate grated Parmesan cheese into the sauce, whisking until melted and smooth.
- Season with salt and pepper to taste.
Combine
- Add the cooked pasta into the skillet, tossing to coat evenly in the creamy buffalo sauce.
- If the sauce is too thick, add a splash of chicken broth or water to reach desired consistency.
- Serve immediately, garnishing each plate with fresh parsley.
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Notes
For extra flavor, consider adding sautéed vegetables. Adjust spice level according to preference. Can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.