Craving something creamy with a spicy attitude? This Buffalo Chicken Alfredo Pasta recipe brings comfort food to life by blending two irresistible classics — smooth, cheesy Alfredo sauce and fiery Buffalo chicken. It’s the kind of dish that makes you pause after the first bite just to say, “Wow.”
But here’s the best part: You don’t need to be a chef or spend hours in the kitchen. With simple ingredients, minimal prep, and all the flavor of a restaurant-quality dinner, this recipe is your weeknight winner. Whether you’re cooking for your family or indulging solo, it’s a dish that satisfies every craving with every forkful.
Why You’ll Love This Recipe
- ✅ Fast & Easy – Ready in under 30 minutes
- ✅ Rich & Creamy – Perfect Alfredo base with just the right amount of heat
- ✅ Customizable – Make it spicier, milder, or add veggies
- ✅ Family-Friendly – Loved by both spice-lovers and creamy pasta fans
- ✅ Great for Leftovers – Heats up beautifully the next day
What is Buffalo Chicken Alfredo Pasta?
Buffalo Chicken Alfredo Pasta is a fusion of two American comfort foods — the buttery, cheesy creaminess of Alfredo pasta and the tangy heat of Buffalo-style chicken. The result is a velvety pasta dish with a kick of heat, loaded with tender shredded chicken, and finished with a sprinkle of Parmesan.
What makes it special is the balance — the spice from the Buffalo wing sauce cuts through the richness of the Alfredo, creating something that feels indulgent yet exciting. It’s that bold-meets-cozy flavor combo that makes this dish unforgettable.
Ingredients You’ll Need
Each ingredient plays a role in creating layers of flavor, texture, and richness:
For the Pasta:
- 8 oz Penne Pasta – Tube-shaped pasta holds onto the sauce perfectly
- Salted Water – For boiling pasta with enhanced flavor
For the Sauce:
- 2 tbsp Unsalted Butter – Forms the rich base of the Alfredo
- 2 cloves Garlic (minced) – Adds aromatic depth
- 1 cup Heavy Cream – For a rich, silky sauce
- 1/2 cup Buffalo Wing Sauce – Choose mild, medium, or hot based on preference
- 1 cup Grated Parmesan Cheese – Freshly grated gives the best melt and flavor
For the Protein:
- 2 cups Cooked Shredded Chicken – Rotisserie or leftover grilled chicken work well
To Finish:
- Salt & Black Pepper – To taste
- Fresh Parsley (optional) – For color and freshness
Step-by-Step Cooking Instructions
Step 1: Cook the Pasta
Boil water with a generous pinch of salt. Add penne and cook until al dente (usually 10 minutes). Drain and set aside.
Step 2: Make the Sauce Base
In a large skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant but not brown — about 60 seconds.
Step 3: Create the Creamy Buffalo Sauce
Pour in the heavy cream and Buffalo wing sauce. Stir gently as the mixture simmers and thickens slightly, about 3–4 minutes.
Step 4: Add the Cheese
Slowly sprinkle in the Parmesan cheese, stirring constantly. Once fully melted, the sauce will become smooth and rich.
Step 5: Add the Chicken
Stir in the cooked shredded chicken. Let it simmer for 3–5 minutes so it warms through and soaks up the flavor.
Step 6: Combine Pasta and Sauce
Fold in the cooked pasta and toss gently to coat every piece. Taste and adjust salt and pepper.
Step 7: Serve Hot
Garnish with fresh parsley if desired. Serve immediately for the best texture.
Tips for Success
- Cook Pasta Al Dente: Slightly firm pasta holds up better in the rich sauce.
- Use Fresh Parmesan: Pre-shredded cheese doesn’t melt as smoothly.
- Adjust the Heat: Start with less Buffalo sauce and add more to taste.
- Warm the Chicken First: Cold chicken can cool the sauce too much; let it reach room temperature if possible.
Flavor Variations and Add-Ins
- 🧀 Extra Cheese: Add mozzarella for more gooey richness
- 🌽 Veggie Boost: Mix in spinach, peas, or sautéed mushrooms
- 🍗 Protein Swap: Use shredded turkey or even grilled shrimp
- 🔥 Extra Heat: Add crushed red pepper or a splash of hot sauce
- 🌿 Herbs: Basil or thyme add aromatic depth
Make-Ahead Instructions
You can prep each component separately and assemble when ready:
- Cook pasta and cool it completely.
- Make the sauce and store in an airtight container.
- Shred the chicken and keep refrigerated.
When ready to serve, reheat everything in a skillet with a splash of cream to loosen it up. Mix gently and serve.
Storage and Reheating
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Can be frozen for up to 1 month, but cream sauces may separate slightly when reheated.
To Reheat:
Add a splash of cream or milk to restore texture. Microwave in 30-second intervals or reheat gently on the stovetop.
Serving Suggestions
This pasta dish is filling on its own, but pairs beautifully with:
- Garlic Bread or Breadsticks
- Simple Green Salad with Ranch or Caesar Dressing
- Roasted Broccoli or Asparagus
- A cold glass of iced tea or lemonade
Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 620 |
| Protein | 38g |
| Fat | 32g |
| Saturated Fat | 17g |
| Carbohydrates | 45g |
| Sugar | 3g |
| Sodium | 920mg |
| Fiber | 2g |
| Cholesterol | 140mg |
Note: Values are approximate and can vary based on specific ingredients and brands used.
Common Questions Answered
❓ Can I use store-bought Alfredo sauce?
Yes, in a pinch! Just add Buffalo sauce and warm it up gently. However, the homemade version is richer and better-tasting.
❓ Can I use another pasta shape?
Absolutely. Try rotini, fettuccine, or shells — just avoid very thin pasta like angel hair.
❓ Is this dish kid-friendly?
If your kids tolerate mild spice, yes! Just reduce the Buffalo sauce to 1/4 cup and add more cream.
More Easy Dinner Recipes
- Creamy Cajun Chicken Pasta – Smoky, spicy, and loaded with flavor
- One-Pan Garlic Butter Shrimp Pasta – Quick, light, and elegant
- Spinach Artichoke Pasta Bake – Like your favorite dip, but for dinner
- Cheesy Chicken Tortellini Skillet – Hearty and ready in 20 minutes
Printable Recipe Card
Buffalo Chicken Alfredo Pasta Recipe
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Servings: 4
Ingredients
- 8 oz penne pasta
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Buffalo wing sauce
- 1 cup grated Parmesan cheese
- 2 cups shredded cooked chicken
- Salt and black pepper, to taste
- Chopped parsley (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Melt butter in skillet over medium heat. Add garlic and cook 1 min.
- Stir in heavy cream and Buffalo sauce. Simmer 3–4 min.
- Add Parmesan, stir until melted and smooth.
- Stir in chicken, cook 3–5 min.
- Add pasta, toss to coat. Season to taste.
- Serve hot with parsley on top.
