Buffalo Chicken Alfredo Pasta
A quick and delicious homemade dinner combining creamy Alfredo sauce and spicy buffalo chicken, ready in under 30 minutes.
Ingredients
For the Alfredo Sauce
- 4 tablespoons Butter Use unsalted for better control over saltiness
- 2 cloves Minced garlic Freshly minced for the best flavor
- 1 cup Heavy cream For a rich and creamy texture
- 1 cup Parmesan cheese Freshly grated for smooth melting
- ½ cup Buffalo sauce Adjust based on heat preference
For the Chicken
- 1 pound Chicken breast Freshly cooked or rotisserie for convenience
For the Pasta
- 8 ounces Fettuccini Can substitute with penne or your preferred pasta
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a skillet, melt butter over medium heat and add minced garlic, sautéing until fragrant.
- Pour in the heavy cream and bring to a gentle simmer, stirring continuously.
- Add the Parmesan cheese and buffalo sauce, stirring until the cheese is melted and the sauce is smooth.
Cooking the Chicken
- Season the chicken breast with garlic powder, paprika, salt, pepper, and cayenne (if desired).
- In another skillet, heat oil over medium-high. Add seasoned chicken and cook until it reaches an internal temperature of 165°F.
- Remove from heat and let rest for a few minutes before slicing.
Mixing and Serving
- In a large pan, combine cooked fettuccini, sliced chicken, and creamy sauce, mixing well to coat pasta evenly.
- Serve immediately, garnished with extra buffalo sauce and chopped parsley or crumbled blue cheese if desired.
Notes
To store leftovers, keep in an airtight container in the fridge for up to 3 days or freeze for later use. Reheat gently to maintain creaminess.