This Buffalo Chicken Alfredo combines creamy Alfredo sauce with zesty buffalo sauce and tender grilled chicken for a spicy, comforting meal. Perfect for pasta lovers, this quick and easy recipe is ideal for busy weeknights.

Ingredients

For the Pasta:

16 cups water
1 tablespoon salt
1 pound uncooked penne

For the Buffalo Alfredo Sauce:

½ cup unsalted butter (room temperature)
1 (8-ounce) package full-fat cream cheese (room temperature, cut into small pieces)
2 teaspoons garlic powder
1 ½ cups whole milk (room temperature)
¼ cup buffalo sauce (store-bought or homemade)
6 ounces freshly grated Monterey Jack cheese (room temperature, about 1 ½ cups)
Freshly cracked black pepper (to taste, see Notes)

For the Chicken:

1 tablespoon unsalted butter (room temperature)
2 medium grilled chicken breasts (about 6 ounces each, chopped into bite-sized pieces; approximately 2 cups)

To Serve:

Additional buffalo sauce (optional)
½ cup crumbled blue cheese (divided)
¼ cup thinly sliced green onions (divided)

Instructions

Cook the Pasta:
In a large pot, bring 16 cups of water to a rolling boil over medium-high heat. Add 1 tablespoon of salt to the boiling water, then stir to dissolve. Add the uncooked penne and cook according to the package instructions until al dente. Drain the pasta and set it aside.
Make the Buffalo Alfredo Sauce:
While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Once the butter has melted, remove the saucepan from the heat and whisk in the cream cheese and garlic powder until smooth.
Slowly pour in the milk in small increments, whisking continuously to avoid lumps. Once the milk is fully incorporated, add the buffalo sauce and Monterey Jack cheese. Return the saucepan to the heat, whisking until the cheese is melted and the sauce has thickened. Season with freshly cracked black pepper to taste. If the sauce becomes too thick, add a little milk to achieve your desired consistency.
Reheat the Chicken:
In the same pot used for the pasta, melt 1 tablespoon of butter over low heat. Add the chopped grilled chicken and stir to coat in the butter. Cover and warm the chicken for 6-10 minutes, stirring occasionally to prevent sticking. Avoid overcooking to prevent the chicken from drying out.
Combine the Chicken, Pasta, and Sauce:
Once the chicken is heated through, add the prepared buffalo Alfredo sauce to the pot with the chicken. Stir to coat, then add the cooked penne pasta. Gently stir to combine, ensuring the pasta is fully coated with the sauce. Let the dish rest over low heat for 3 minutes until warmed through.
Serve:
Divide the buffalo chicken Alfredo into bowls. Drizzle with additional buffalo sauce if desired, then top with crumbled blue cheese and sliced green onions. Serve immediately and enjoy!

Table of Contents

Why You’ll Love This Recipe

Creamy & Spicy: A delicious combination of rich, creamy Alfredo sauce with the bold, tangy heat of buffalo sauce.
Easy to Make: With simple ingredients and easy steps, this dish is perfect for a weeknight dinner.
Comforting & Satisfying: Hearty pasta, tender chicken, and flavorful sauce make for a filling meal that everyone will love.

Tips

Make Ahead: Prepare the buffalo Alfredo sauce ahead of time and store it in the refrigerator. Reheat before adding to the chicken and pasta.
Pasta Substitute: Penne is perfect for this dish, but feel free to use other pasta shapes like rigatoni or rotini.
Adjust Heat: For a milder version, reduce the amount of buffalo sauce or swap it for a mild hot sauce.

Variations and Substitutions

Chicken Alternatives: If you don’t have grilled chicken breasts, rotisserie chicken or cooked chicken thighs work well in this recipe.
Vegetarian Option: Replace the chicken with sautéed mushrooms or roasted cauliflower for a vegetarian twist.
Cheese Variations: Swap Monterey Jack for cheddar cheese or a combination of your favorite cheeses.
Dairy-Free Option: Use a dairy-free cream cheese and plant-based milk to make this recipe dairy-free.

FAQs

Q: Can I use a different type of pasta?
A: Absolutely! You can substitute penne with rigatoni, rotini, or any pasta shape you prefer.

Q: How can I make the sauce spicier?
A: For extra heat, add more buffalo sauce, or even a pinch of cayenne pepper to the sauce.

Q: Can I use pre-cooked chicken?
A: Yes, pre-cooked chicken (like rotisserie chicken) can be added directly to the sauce without reheating.

Serving Suggestions

Side Dishes: Serve with a side of crispy garlic bread, a green salad, or roasted vegetables to complement the richness of the pasta.
Drink Pairing: A refreshing iced tea or a cold beer pairs well with the spicy buffalo chicken Alfredo.
Garnishes: Sprinkle extra crumbled blue cheese, a drizzle of buffalo sauce, or fresh parsley for added flavor and color.

Buffalo Chicken Alfredo

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Pasta:
16 cups water
1 tablespoon salt
1 pound uncooked penne
For the Buffalo Alfredo Sauce:
½ cup unsalted butter (room temperature)
1 (8-ounce) package full-fat cream cheese (room temperature, cut into small pieces)
2 teaspoons garlic powder
1 ½ cups whole milk (room temperature)
¼ cup buffalo sauce (store-bought or homemade)
6 ounces freshly grated Monterey Jack cheese (room temperature, about 1 ½ cups)
Freshly cracked black pepper (to taste, see Notes)
For the Chicken:
1 tablespoon unsalted butter (room temperature)
2 medium grilled chicken breasts (about 6 ounces each, chopped into bite-sized pieces; approximately 2 cups)
To Serve:
Additional buffalo sauce (optional)
½ cup crumbled blue cheese (divided)
¼ cup thinly sliced green onions (divided)

Directions

Cook the Pasta:
In a large pot, bring 16 cups of water to a rolling boil over medium-high heat. Add 1 tablespoon of salt to the boiling water, then stir to dissolve. Add the uncooked penne and cook according to the package instructions until al dente. Drain the pasta and set it aside.
Make the Buffalo Alfredo Sauce:
While the pasta is cooking, melt the butter in a medium saucepan over medium heat. Once the butter has melted, remove the saucepan from the heat and whisk in the cream cheese and garlic powder until smooth.
Slowly pour in the milk in small increments, whisking continuously to avoid lumps. Once the milk is fully incorporated, add the buffalo sauce and Monterey Jack cheese. Return the saucepan to the heat, whisking until the cheese is melted and the sauce has thickened. Season with freshly cracked black pepper to taste. If the sauce becomes too thick, add a little milk to achieve your desired consistency.
Reheat the Chicken:
In the same pot used for the pasta, melt 1 tablespoon of butter over low heat. Add the chopped grilled chicken and stir to coat in the butter. Cover and warm the chicken for 6-10 minutes, stirring occasionally to prevent sticking. Avoid overcooking to prevent the chicken from drying out.
Combine the Chicken, Pasta, and Sauce:
Once the chicken is heated through, add the prepared buffalo Alfredo sauce to the pot with the chicken. Stir to coat, then add the cooked penne pasta. Gently stir to combine, ensuring the pasta is fully coated with the sauce. Let the dish rest over low heat for 3 minutes until warmed through.
Serve:
Divide the buffalo chicken Alfredo into bowls. Drizzle with additional buffalo sauce if desired, then top with crumbled blue cheese and sliced green onions. Serve immediately and enjoy!