Buffalo Chicken Alfredo Pasta
Buffalo Chicken Alfredo Pasta is an exciting twist on a classic favorite, combining creamy Alfredo sauce with spicy buffalo chicken for a satisfying meal that's quick and easy to prepare.
Ingredients
For the Base
- 8 oz Pasta (fettuccine or penne) Can substitute with whole wheat or gluten-free pasta.
- 2 cups Cooked chicken, shredded Rotisserie chicken recommended for convenience.
For the Sauce
- 1/2 cup Buffalo sauce Adjust amount based on spice tolerance.
- 1 cup Heavy cream Can use reduced-fat cream or Greek yogurt as a substitute.
- 1/2 cup Parmesan cheese, grated Use freshly grated for best results.
- 2 tbsp Butter
- 2 cloves Garlic, minced Watch closely to avoid burning.
- to taste Salt and pepper Always taste and adjust seasoning.
To Serve
- 1/4 cup Chopped parsley For garnish.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, melt the butter and sauté minced garlic until fragrant, about 1 minute.
- Add the shredded chicken and buffalo sauce to the skillet, stirring well to coat the chicken.
- Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Stir in the grated Parmesan cheese until the sauce is creamy and heated through.
- Add the cooked pasta to the skillet and mix well with the sauce.
- Finish with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
Make the sauce ahead of time to save on prep. Store leftovers in an airtight container for up to 3 days.