Description
Buffalo Chicken Alfredo Penne is a creamy, spicy pasta dish combining tender shredded chicken tossed in a rich buffalo sauce and Alfredo cream sauce with perfectly cooked penne pasta. This easy-to-make recipe is perfect for a flavorful weeknight dinner that delivers a delightful balance of spicy and cheesy comfort.
Ingredients
Scale
Pasta
- 1 pound penne pasta
Chicken and Sauce
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo sauce
- 2 cups heavy cream
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Cheese
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions. Drain and set aside.
- Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
- Simmer the Sauce: Stir in heavy cream, buffalo sauce, and Italian seasoning. Let the mixture simmer for 5 to 7 minutes, stirring occasionally to blend flavors.
- Incorporate the Cheese: Gradually add Parmesan and mozzarella cheeses to the sauce, stirring continuously until all the cheese is fully melted and the sauce is creamy.
- Combine Chicken and Sauce: Mix the shredded cooked chicken into the sauce, ensuring the chicken is evenly coated with the creamy buffalo Alfredo sauce.
- Toss with Pasta: Add the cooked penne pasta to the skillet and stir well to evenly distribute the sauce throughout the pasta.
- Serve: Plate the Buffalo Chicken Alfredo Penne immediately. Garnish with fresh parsley or extra Parmesan cheese if desired for added flavor and presentation.
Notes
- For spicier flavor, add more buffalo sauce according to your preference.
- Use freshly grated Parmesan for best melting and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave to prevent sauce separation.
- For a lighter version, substitute heavy cream with half-and-half or milk, but sauce may be less thick.
