If you're looking for a dish that's creamy, spicy, and ultra-comforting all in one bite, you need this Buffalo Chicken Alfredo Pasta in your life. It's the perfect marriage of two classics — the rich, cheesy goodness of Alfredo sauce and the bold, zesty kick of Buffalo chicken. 🧡

Ready in just 30 minutes, this pasta is ideal for busy weeknights when you want something homemade, hearty, and full of flavor. Plus, it’s easy to customize — add extra cheese, drizzle more Buffalo sauce, or toss in some crispy bacon if you're feeling wild!

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🛒 Ingredients

For the Pasta:

• 300g penne pasta (or any pasta of your choice)
• 450g boneless, skinless chicken breasts, cut into bite-sized pieces
• 15g olive oil (1 tablespoon)
• 5g salt (1 teaspoon)
• 2g black pepper (½ teaspoon)
• 5g garlic powder (1 teaspoon)
• 120g Buffalo sauce (about ½ cup, like Frank’s RedHot)
• 30g unsalted butter (2 tablespoons)

For the Alfredo Sauce:

• 30g unsalted butter (2 tablespoons)
• 3 cloves garlic, minced
• 240ml heavy cream
• 120ml whole milk
• 100g grated Parmesan cheese
• 100g shredded mozzarella cheese
• Salt and pepper to taste

Garnish:

• Extra Buffalo sauce for drizzling
• Chopped fresh parsley
• Extra Parmesan or mozzarella (optional)

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🍝 Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to package directions until al dente.
3. Drain and set aside, reserving about 120ml (½ cup) of pasta water.

Step 2: Cook the Chicken

1. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat.
2. Season the chicken with salt, pepper, and garlic powder.
3. Add the chicken to the skillet and cook until golden brown and cooked through (about 6–8 minutes).
4. Reduce heat to low, add the butter and Buffalo sauce, and toss the chicken to coat. Remove from heat and set aside.

Step 3: Make the Alfredo Sauce

1. In a separate large skillet or saucepan, melt the butter over medium heat.
2. Add the minced garlic and sauté for 1–2 minutes until fragrant.
3. Pour in the heavy cream and milk. Stir and bring to a gentle simmer.
4. Add the Parmesan and mozzarella cheese, stirring continuously until the cheese melts and the sauce becomes silky and smooth.
5. Season with salt and pepper to taste.

Step 4: Assemble

1. Add the cooked pasta and Buffalo chicken into the Alfredo sauce.
2. Toss everything together gently until the pasta is fully coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
3. Drizzle with extra Buffalo sauce if you love more heat!

Step 5: Serve

1. Plate the pasta, sprinkle with fresh parsley, and top with extra Parmesan or mozzarella if desired.
2. Serve hot and enjoy every creamy, spicy, cheesy bite!

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📊 Nutrition Facts (Per Serving – based on 4 servings)

• Calories: 680 kcal
• Fat: 38g
• Carbohydrates: 50g
• Protein: 37g
• Sodium: 1120mg

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🔥 Tips & Tricks

• Adjust spice level: Start with less Buffalo sauce if you're sensitive to spice, and add more after tasting.
• Cheese matters: Freshly grated Parmesan melts much smoother than pre-shredded!
• Want it extra creamy? Add an extra splash of heavy cream right before serving.
• Make it healthier: Swap heavy cream for half-and-half, or use grilled chicken breast to lighten it up.

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🌟 Why You'll Love Buffalo Chicken Alfredo Pasta

• Quick and easy: On the table in about 30 minutes!
• Crowd-pleaser: Perfect for family dinners, parties, or game night.
• Creamy and spicy: The balance between cheesy Alfredo and tangy Buffalo is unbeatable.
• Customizable: Make it your own with extra cheese, veggies, or even bacon!