Creamy Buffalo Chicken Alfredo Penne

Buffalo Chicken Alfredo Penne is the perfect dish for those who love a little heat with their creamy comfort food. The spicy buffalo sauce brings a bold kick, while the rich, cheesy Alfredo sauce creates the ultimate creamy contrast. With tender chicken, perfectly cooked penne pasta, and a beautiful melt of mozzarella and Parmesan cheeses, this dish is guaranteed to satisfy both your spicy and creamy cravings.

Ingredients:

• 1 pound penne pasta
• 2 tablespoons olive oil
• 1 pound chicken breast, diced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup buffalo sauce (plus extra for drizzling)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter
• 2 tablespoons chopped green onions (for garnish)
• Fresh parsley (for garnish)

Directions:

1. Cook the penne pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Season the diced chicken with garlic powder, onion powder, salt, and pepper.
3. Add the seasoned chicken to the skillet and cook for 6-8 minutes, or until the chicken is fully cooked and browned on all sides.
4. Reduce the heat to medium and add the buffalo sauce, stirring to coat the chicken.
5. In a separate saucepan, melt the butter over medium heat. Add the heavy cream and chicken broth, stirring to combine. Bring to a simmer and cook for 2-3 minutes, until the sauce begins to thicken.
6. Stir in the shredded mozzarella and grated Parmesan cheeses until melted and smooth, creating a creamy sauce.
7. Add the cooked penne pasta to the skillet with the buffalo chicken and pour the creamy buffalo sauce over the top. Toss everything together to coat the pasta evenly.
8. Serve the dish hot, garnished with chopped green onions, extra buffalo sauce, and a sprinkle of fresh parsley.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 650 kcal | Servings: 4 servings

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