Creamy Buffalo Chicken Alfredo

This Buffalo Chicken Alfredo Pasta has been my go to comfort dish whenever I need something that feels like a warm hug on a plate. There is something magical about combining the familiar creaminess of Alfredo with the bold kick of buffalo sauce that creates a dish everyone at the table will devour. I stumbled upon this combination during a particularly busy week when I had leftover rotisserie chicken and a craving for both pasta and something with a little heat. Now it is our Sunday dinner staple and even my pickiest eater asks for seconds.

I first made this during a hectic evening when unexpected guests dropped by and I needed something impressive but quick. The combination of familiar flavors with that buffalo twist had everyone asking for the recipe before they even finished their plates.

Ingredients

• Eight ounces penne pasta: provides the perfect texture to hold onto that creamy sauce in every bite
• Two tablespoons butter: creates the rich foundation for building a proper roux
• Two tablespoons all purpose flour: thickens the sauce without making it gummy when whisked properly
• Two cups whole milk: adds body and smoothness while keeping the sauce from being too heavy
• One cup heavy cream: brings that luxurious restaurant quality richness
• One cup shredded mozzarella cheese: melts beautifully and provides that perfect stretch
• Half cup grated Parmesan cheese: adds sharp nutty flavor that balances the buffalo heat
• One teaspoon garlic powder: infuses every bite with aromatic depth
• One teaspoon onion powder: rounds out the savory flavor profile
• One and a half cups cooked shredded chicken: use rotisserie for convenience or leftover grilled chicken
• Half cup buffalo sauce: choose your favorite brand or heat level
• Salt and black pepper to taste: for final seasoning adjustments
• Two tablespoons fresh chopped parsley: adds a bright pop of color and freshness

Step by Step Instructions

Cook the Pasta to Perfect Al Dente:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea. Add penne pasta and cook according to package directions until al dente which means it should have just a slight bite when you test it. This usually takes about eight to ten minutes. Drain thoroughly in a colander and set aside but do not rinse as the starch helps the sauce cling better.

Create the Roux Foundation:

In your largest skillet melt butter over medium heat until it just begins to foam. Sprinkle in the flour and whisk constantly for about one full minute. This cooking step eliminates any raw flour taste and creates a smooth paste that will thicken your sauce beautifully. The mixture should be golden but not brown.

Build the Cream Base Gradually:

Slowly pour in the milk while whisking constantly to prevent any lumps from forming. Add the heavy cream in the same careful manner. Continue cooking and stirring for three to four minutes until the mixture begins to thicken enough to coat the back of your spoon. Patience here prevents a lumpy sauce.

Melt in the Cheese Mixture:

Remove the skillet from heat temporarily and stir in the mozzarella Parmesan garlic powder and onion powder. Return to low heat and stir continuously until all cheese melts completely and the sauce becomes silky smooth. If it seems too thick add a splash of milk.

Incorporate the Buffalo Chicken:

Fold in your cooked shredded chicken and buffalo sauce stirring gently but thoroughly to ensure every piece gets coated with that spicy creamy goodness. Taste and adjust seasoning with salt and pepper. Remember that the buffalo sauce and cheeses already add saltiness.

Combine Everything Together:

Add the drained pasta to your skillet and use tongs to gently toss everything together until every piece of pasta is generously coated. Serve immediately while hot garnished with fresh parsley for a restaurant worthy presentation.

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The secret ingredient that makes this dish shine is using good quality buffalo sauce. I have tried many brands over the years and the difference between a cheap bottle and a well made sauce is remarkable. The chicken is also key. I learned the hard way that overcooked chicken becomes rubbery so if you are using fresh chicken be gentle with the heat.

Perfect Storage and Reheating

Store any leftovers in airtight containers in the refrigerator for up to three days. When reheating use the stovetop over low heat instead of the microwave. Add a tablespoon or two of milk or cream to bring back that silky texture as dairy sauces naturally thicken when cold. Stir gently and heat just until warmed through. The microwave tends to make the sauce grainy so stovetop reheating is worth the extra effort.

Smart Ingredient Substitutions

If you do not have penne on hand rigatoni rotini or even shells work beautifully because they all have ridges or curves that grab onto the sauce. For a lighter version you can substitute half and half for the heavy cream though the sauce will not be quite as rich. Greek yogurt whisked in at the end can add tanginess while boosting protein. Those avoiding gluten can use their favorite gluten free pasta just watch the cooking time as it can vary significantly between brands.

Serving Suggestions That Shine

This pasta is rich enough to be the star of the meal but it pairs wonderfully with a crisp Caesar salad or simple mixed greens with lemon vinaigrette to cut through the richness. Garlic bread is always welcome and a glass of Chardonnay or cold beer complements the buffalo flavors perfectly. For family dinners I like to serve it with roasted broccoli or green beans to add some vegetables to the plate.

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Frequently Asked Questions About the Recipe

→ Can I make this dish less spicy?

Yes, using a milder buffalo sauce or adding extra cream softens the heat. Start with less sauce and adjust for your preference.

→ What cheeses work well besides mozzarella and Parmesan?

Sharp cheddar adds tanginess, while pepper jack contributes extra kick. Feel free to experiment with cheese blends for varied flavors.

→ How should I reheat leftovers to keep sauce smooth?

Heat gently on the stovetop over low heat, stirring in a splash of milk or cream to restore creaminess and prevent the sauce from breaking.

→ Which pasta shapes suit this dish best?

Penne is ideal for holding sauce, but rigatoni, rotini, or shells with ridges or curves work equally well to capture the creamy coating.

→ Is rotisserie chicken a good shortcut?

Absolutely, rotisserie chicken saves time while adding tender, flavorful meat that pairs well with the buffalo sauce and creamy base.

→ Can I freeze this dish?

Freezing isn’t recommended as dairy-based sauces can separate when thawed, affecting texture and consistency.