This Buffalo Chicken Alfredo Pasta brings together the bold, spicy flavor of buffalo sauce with the rich, creamy comfort of Alfredo pasta. It’s the perfect combination of heat and creaminess, making it a standout dish for any night of the week. Whether I’m cooking for family, friends, or just craving something indulgent, this recipe never disappoints.
Why You’ll Love This Recipe
I love how this dish blends spicy and creamy in every bite. The tender, seasoned chicken tossed with spicy buffalo sauce pairs beautifully with the smooth, garlicky Alfredo. It’s satisfying, comforting, and always a crowd-pleaser. Plus, it’s a one-pot kind of meal that comes together in under an hour—perfect for a weeknight treat or casual gathering.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Chicken breast, cooked and shredded or cubed
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Pasta (penne or fettuccine work great)
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Buffalo sauce
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Heavy cream
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Butter
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Parmesan cheese, freshly grated
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Garlic, minced
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Salt and pepper to taste
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Olive oil
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Fresh parsley for garnish (optional)
Directions
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I start by cooking the pasta according to package instructions, then draining and setting it aside.
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In a large skillet, I heat olive oil over medium heat and cook the chicken until golden and cooked through. If I already have cooked chicken, I simply warm it up in the pan.
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I reduce the heat and add butter and garlic, cooking just until fragrant.
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Then I pour in the heavy cream and bring it to a simmer, letting it thicken slightly.
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I stir in buffalo sauce and Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth.
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I toss the pasta and chicken into the sauce, stirring to coat everything evenly.
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Finally, I garnish with fresh parsley and serve hot.
Servings and timing
This recipe makes about 4 servings and takes roughly 35–40 minutes from start to finish, including prep and cooking time.
Variations
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I sometimes swap out the chicken for grilled or rotisserie for extra flavor.
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For a low-carb version, I like using zucchini noodles or cauliflower gnocchi.
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If I want more vegetables, I toss in spinach, broccoli, or bell peppers during the sauce stage.
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To make it spicier, I add extra buffalo sauce or a pinch of cayenne.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to add a splash of cream or milk to bring the sauce back to life and prevent it from drying out. Reheat on the stove over low heat or in the microwave in 30-second intervals, stirring in between.
FAQs
How spicy is Buffalo Chicken Alfredo Pasta?
The spiciness depends on the buffalo sauce I use. I go with a milder one if I want less heat, or add more for a kick.
Can I use a store-bought Alfredo sauce?
Yes, I sometimes take a shortcut with store-bought Alfredo. I just warm it and stir in buffalo sauce and a bit of garlic to customize the flavor.
What type of pasta works best?
I usually go for penne, rigatoni, or fettuccine. They hold the creamy sauce well and add to the dish’s hearty texture.
Can I make this dish ahead of time?
I can prep the sauce and chicken in advance, then just boil pasta and combine everything when I’m ready to eat.
Is this recipe gluten-free?
It can be. I just use gluten-free pasta and double-check that the buffalo sauce and other ingredients are gluten-free too.
Conclusion
Buffalo Chicken Alfredo Pasta is a flavorful twist on classic Alfredo that I keep coming back to. It’s spicy, creamy, and totally comforting—everything I want in a pasta dish. Whether I’m feeding a crowd or just craving a bold dinner, this recipe checks every box.
Print
Creamy Buffalo Chicken Alfredo Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner, Pasta
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Buffalo Chicken Alfredo Pasta recipe blends the spicy kick of buffalo sauce with the rich indulgence of classic Alfredo. Perfect for weeknight dinners or casual gatherings, this buffalo chicken pasta is creamy, comforting, and packed with flavor.
Ingredients
- 2 cups chicken breast, cooked and shredded or cubed
- 12 oz pasta (penne or fettuccine recommended)
- 1/2 cup buffalo sauce
- 1 cup heavy cream
- 2 tablespoons butter
- 1 cup Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional for garnish)
Instructions
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Cook pasta according to package directions; drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add chicken and cook until golden and heated through.
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Reduce heat, add butter and garlic; cook until fragrant (about 1 minute).
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Stir in heavy cream and simmer until slightly thickened.
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Add buffalo sauce and Parmesan cheese; whisk until smooth and creamy.
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Toss in cooked pasta and chicken, stirring to coat evenly.
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Garnish with fresh parsley if desired and serve immediately.
Notes
- Use rotisserie chicken for extra flavor and quicker prep.
- Adjust heat by adding more or less buffalo sauce or a pinch of cayenne.
- Great with added veggies like spinach or broccoli.
- To reheat, add a splash of cream or milk to maintain creaminess.
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