Description
This Buffalo Chicken Alfredo Penne combines tender chicken pieces with a creamy, spicy buffalo Alfredo sauce, tossed with perfectly cooked penne pasta. A delicious twist on classic Alfredo, this dish offers a perfect balance of heat and creaminess, ideal for a flavorful weeknight dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Pastas and Proteins
- 12 oz penne pasta
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Sauces and Dairy
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy cream
- 1/2 cup buffalo wing sauce
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish and Serving
- 1/4 cup chopped fresh parsley (optional)
- Ranch or blue cheese dressing (for drizzling or serving)
Instructions
- Cook Pasta: Boil the penne pasta according to the package instructions until al dente. Drain well and set aside to keep warm.
- Season and Cook Chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken pieces with garlic powder, onion powder, salt, and black pepper. Add the chicken to the skillet and cook for 5 to 6 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove chicken from skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add Cream and Buffalo Sauce: Pour in the heavy cream and buffalo wing sauce, stirring to combine. Bring the mixture to a gentle simmer.
- Incorporate Cheeses: Lower the heat and whisk in the grated Parmesan cheese until melted and the sauce is smooth. Then add the shredded mozzarella cheese, stirring continuously until fully melted and blended into the sauce.
- Combine Chicken and Pasta: Return the cooked chicken to the skillet, then add the drained pasta. Toss everything together carefully to ensure the pasta and chicken are evenly coated with the creamy buffalo Alfredo sauce.
- Simmer and Heat Through: Let the mixture simmer for 2 to 3 minutes on low heat to allow flavors to meld and the dish to heat through completely.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top if desired, and drizzle with ranch or blue cheese dressing to taste. Serve immediately for best flavor and texture.
Notes
- Adjust the amount of buffalo wing sauce depending on your preferred spice level.
- For a quicker version, use pre-cooked rotisserie chicken instead of raw chicken.
- Add steamed broccoli or fresh spinach to the dish for extra vegetables and nutrition.
