Buffalo Chicken Alfredo Penne is a perfect blend of creamy Alfredo sauce with a spicy buffalo kick. The tender chicken strips, coated in buffalo sauce, complement the rich, cheesy Alfredo sauce, while the penne pasta soaks up all the flavors, creating an irresistible dish.
Ingredients:
- 1 lb penne pasta
- 2 tablespoons olive oil
- 1 lb chicken breasts, boneless and skinless
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup buffalo sauce
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 tablespoon butter
Directions:
- Cook the penne pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Cook the chicken breasts for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice into strips.
- In the same skillet, melt butter over medium heat. Add buffalo sauce and stir to combine. Pour in the heavy cream and bring to a simmer, stirring occasionally.
- Add the Parmesan cheese and mozzarella cheese, stirring until the cheese is melted and the sauce is creamy.
- Add the cooked penne pasta to the skillet and toss to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Stir in the sliced chicken and cook for another 2-3 minutes until heated through.
- Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal | Servings: 4 servings
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