Name: Buffalo Chicken Alfredo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 0.5 pound Fettuccine pasta; 2 cup Cooked shredded chicken; 0.5 cup Buffalo sauce; 0.5 cup Heavy cream; 0.5 cup Grated Parmesan cheese; 0.25 cup Butter; 2 Garlic cloves (minced); 0.5 teaspoon Salt (or to taste); 0.25 teaspoon Black pepper (or to taste); 0.25 cup Chopped fresh parsley (for garnish)

I am so excited to share this one with you guys. Is this one of those recipes that makes me happy every time I think about it? I make it every time. I love it. What are those nights? The ones where you’re absolutely starving, you have had a long day, and you just want something. What is that little kick that makes it interesting? What’s your favorite buffalo chicken recipe? Is it like my ultimate comfort food? What is a game changer? What are some of the best buffalo wings in the world? Chicken folded in. When I first tried making something like this, I was a little skeptical, but it turned out to be good. Is it a staple in my house? Isn’t it better than any takeout I’ve ever had?

What is Buffalo Chicken Alfredo?

What exactly is this magical dish? Is it the love child of two classics? What are some good fettuccine alfredo recipes? What’s essentially a rich, velvety alfredo sauce that’s been kicked up to the next level with shredded chicken? What is buffalo wing sauce? What is the best way to serve chicken and sauce with pasta? Is it alfredo? What’s more, a dish that’s incredibly comforting, deeply flavorful, and has just enough heat to make it tasty. Keep things exciting. It’s not overwhelmingly spicy, but it has a really pleasant warmth that builds with every bite. It’s the kind of meal that makes everyone at the table go quiet because they’re too busy savoring.

Why you’ll love this recipe?

There are so many reasons why this buffalo chicken alfredo recipe has become a go-to in my kitchen, and I just know you’re going to feel the same way. For starters, the flavor is out of this world. You get that rich, buttery, garlicky alfredo sauce that coats every strand of pasta, and then you hit those tender pieces of chicken coated in that addictive buffalo sauce. It’s the perfect balance of creamy, savory, and spicy. Plus, it’s surprisingly simple to make, even on a weeknight! I’ve tested this recipe with everything from rotisserie chicken for ultimate speed to cooking chicken breasts from scratch, and it always turns out fantastic. What I love most about this particular buffalo chicken alfredo is its versatility. You can adjust the spice level to your family’s liking, and it’s a dish that feels special enough for company but is totally comforting enough for a quiet night in. It’s also surprisingly budget-friendly, especially if you grab a rotisserie chicken. Compared to other creamy pasta dishes or even some basic buffalo chicken dips, this one really hits the spot and feels like a complete meal. My kids devour it, and my husband always asks for seconds, which is the ultimate compliment in my book!

How do you make buffalo chicken Alfredo?

Quick Overview

How do you make buffalo chicken alfredo? What’s the best way to start with pasta cooking, then whip up that luscious alfredo sauce, and then toss. In our buffalo chicken. How do I combine everything at the end of the day? For maximum freshness and flavor. Is this a dish that really rewards you for some prep work, and the end result is so worth it? I’m not a super experienced cook, but I can nail this one.

Ingredients

For the Main Dish:
1 pound fettuccine pasta (or your favorite pasta shape)
2 cups cooked shredded chicken (rotisserie chicken works wonderfully!)
1/2 cup Frank’s RedHot Sauce (or your preferred buffalo sauce)
1/4 cup unsalted butter. 3/4 cup uns
2 cloves garlic, minced. 1 clove.
2 cups heavy cream.
1 cup grated Parmesan cheese
1/2 teaspoon salt, or to taste.
1/4 teaspoon black pepper, or to taste. 1 teaspoon salt.
Optional: Red pepper flakes for extra heat.

What are the steps to

Step 1: Preheat & Prep Pan

How do I make a pot of salted water for pasta? While that’s heating up, I like to grab a large skillet or Dutch oven that’s big enough to hold 4-5 people. I can’t wait to use it. Everything later. Make sure it’s clean and ready to go!

Step 2: Mix Dry Ingredients

This step is pretty minimal for the main dish itself, as most of the “dry” components are the pasta. We’ll add Parmesan to the sauce later.

Step 3: Mix Wet Ingredients

In a small bowl, combine your shredded chicken with Frank’s RedHot Sauce. Serve immediately. If you want an extra rich buffalo chicken, you can add a tablespoon of melted butter to this mixture. I usually skip it and let the butter come from the Alfredo sauce. Give it a good stir to make sure all the chicken is evenly coated.

Step 4: Combine

Once your water is boiling, add the fettuccine and cook according to package directions until al dente. Before you drain the pasta, reserve about 1 cup of the starchy pasta water. This stuff is liquid gold for making a silky sauce!

Step 5: Prepare Filling

While pasta is cooking, melt the 1/4 cup of butter in a large skillet over medium heat. Add the chopped tomatoes and stir to combine. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. What is heavy cream? Pour it in and bring it to a gentle simmer. Let it simmer for about 2-3 minutes, stirring occasionally, until it starts to thicken slightly.

Step 6: Layer & Swirl

Reduce the heat to low. Gradually stir in the Parmesan cheese until it’s melted and the sauce is smooth. Add your buffalo chicken mixture to a skillet. Season with salt and pepper. Stir it all together. If the sauce is too thick, add a splash of reserved pasta water, one tablespoon at time. Time, until it reaches your desired consistency.

Step 7: Bake

This recipe is best served immediately, so there’s no baking required!

Step 8: Cool & Glaze

Once the pasta is drained, add it directly to the skillet with the sauce and chicken. Toss everything together until the pasta is fully coated. Serve immediately. If you want to add a little extra heat, now is the time to sprinkle some red pepper flakes!

Step 9: Slice & Serve

Serve the buffalo chicken alfredo immediately in bowls. Can you garnish with Parmesan cheese, a drizzle of blue cheese dressing or ranch, or some fresh fruit? What are some good ways to use fresh parsley or chives? Is it incredibly satisfying just as it is, though?

What should I serve it with?

This buffalo chicken alfredo is definitely a star on its own, but it also plays well with others! For a complete meal, especially if you’re serving it to your friends, I love pairing it with steamed rice. What’s a match made in heaven with buffalo cheese and blue cheese? What is chicken flavor? If you want something more substantial, garlic bread is always a winner to mop up any leftovers. For a lighter side, steamed broccoli or green beans work really well. They offer an interesting contrast to roasted cauliflower. The richness of the pasta. What are some good ways to serve a creamy coleslaw? What a great combination of spice and creaminess. On game days, this is always a hit, and we’ll often serve it alongside some celery sticks for that extra special touch. What are some of the best buffalo flavor profiles? Is it so adaptable?

How do I make buffalo chicken Alfredo?

I’ve made this buffalo chicken alfredo so many times, and I’ve picked up a few tricks along the way that I think you’ll find super helpful. When it comes to the chicken, using rotisserie chicken is a lifesaver, but if you’re cooking your own chicken breasts, make sure not to overcook them. Overcooked chicken can get dry and tough, and we want tender, juicy pieces to absorb all that flavor. A quick tip: poach your chicken gently in seasoned water or broth until it’s just cooked through, then shred it. For the sauce, the quality of your heavy cream and Parmesan cheese really makes a difference. Use good quality ingredients, and you’ll taste the difference. Also, don’t be afraid to adjust the amount of buffalo sauce to your personal spice preference. If you like it milder, start with less and add more; if you love it fiery, go for it! The starchy pasta water is your best friend for achieving that perfect, silky sauce consistency. Add it gradually until it’s just right, don’t dump it all in at once. I’ve learned that overcooking the pasta is a common mistake; you want it al dente, as it will continue to cook slightly when tossed in the hot sauce. Finally, serving it immediately is key. This dish is best when the sauce is perfectly hot and creamy, so try to time everything so it’s ready to go as soon as the pasta is done.

What are some Storing and Reheating Tips?

What happens if you have leftovers of buffalo chicken? I’ve got you covered. For freezer storage, let pasta cool down before transferring it to an airtight container. How long does it stay in the fridge? When you’re ready to reheat, I find the best way is on the stovetop. What are some ways to warm it in a skillet over low heat? How do I get a creamy chicken broth to make the sauce? Sometimes I even add a little bit more Parmesan cheese while reheating. Microwaving works too, but make sure to stir halfway through to ensure even heating and prevent burns. How do you prevent a sauce from separating? I generally don’t recommend freezing this dish, as the creamy sauce can sometimes become a bit clumpy. Can pasta get mushy after thawing? Is it good to eat fresh or frozen? Very carefully, adding extra liquid as needed. How do I add fresh greens after reheating?

What are some frequently asked questions?

How can I make this gluten free?

Can you make buffalo chicken alfredo gluten-free? What is your favorite gluten-free pasta Gluten-free pastas hold up really well in creamy sauces. Just follow the package instructions for cooking times. I’ve had great success with brown rice or lentil-based pastas. The sauce itself is gluten-free, so you’re halfway there! If you’re gluten free, make sure all your other ingredients are certified as such.

Do I need to peel zucchini?

What is the best buffalo chicken alfredo recipe? If you were thinking of another recipe, perhaps a zucchini bread or roasted pasta with zucchini, please comment. What is the best way to peel a tomato? For a sweet zucchini bread, peeling can lead to smoother texture, but leaving the peel on adds flavor. What are nutrients and color? For savory dishes, the peel often adds a bit of texture and flavor.

Can I make this as muffins instead?

What is the best way to make a muffin? Muffins generally have a batter-based structure, often with leavening agents, and this is pronounced saucy. If you’re looking for a buffalo chicken muffin recipe, you might need to find another recipe specifically for it. Is there a recipe for baking batter?

How can I adjust the sweetness level?

The sweetness in this dish primarily comes from the buffalo sauce itself. If your buffalo sauce is a bit sweeter than you prefer, or if you want to dial down the overall intensity, you can use a milder buffalo sauce or even mix your Frank’s RedHot with a little less hot sauce and more butter or cream. Alternatively, a tiny drizzle of honey or maple syrup in the sauce *before* adding the chicken can balance out any sharp tanginess, but use it very sparingly! Taste and adjust as you go.

What can I use instead of the glaze?

Since this recipe is a pasta dish and doesn’t typically involve a glaze in the traditional sense (like on a cake), I’m assuming you might be asking about garnishes or finishing touches. Instead of a glaze, you can top your buffalo chicken alfredo with a dollop of ranch dressing or blue cheese dressing, a sprinkle of fresh chopped chives or parsley, or even some crumbled blue cheese or cotija cheese for an extra layer of flavor. Crushed croutons or toasted breadcrumbs can also add a nice textural element if you’re looking for something crunchy.

Final Thoughts

So there you have it – my ultimate buffalo chicken alfredo recipe! It’s a dish that never fails to impress and always leaves everyone asking for seconds. It’s the perfect blend of comfort, spice, and creamy indulgence that I think everyone should have in their recipe repertoire. It’s proof that you don’t need to spend hours in the kitchen to create something truly special and delicious. I really hope you give this a try, and when you do, please let me know how it turns out in the comments below! I’d love to hear your family’s reactions and if you discovered any fun variations or tips of your own. Happy cooking, everyone!