Buffalo Chicken Alfredo Penne
Buffalo Chicken Alfredo Penne is a creamy, spicy twist on the classic pasta dish that is perfect for a weeknight dinner or a game day feast. The bold flavors of buffalo sauce combined with rich Alfredo make this dish a sure favorite.
Equipment
- 1 Large pot
- 1 Medium pot
- 1 Colander
- 1 Skillet
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 12 ounces penne pasta
- 2 cups cooked chicken, shredded
- ½ cup buffalo wing sauce Adjust spiciness to taste.
- 1 tablespoon olive oil
- 1 cup heavy cream For extra creaminess, you may add more.
- 1 cup grated Parmesan cheese Can add more for extra creaminess.
- 2 tablespoons butter
- 2 cloves garlic, minced
- to taste salt and pepper
- chopped green onions and celery Optional for garnish.
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a medium pot, melt the butter and olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- Stir in the heavy cream, and allow it to simmer for 2-3 minutes.
- Gradually whisk in the grated Parmesan cheese until melted and combined. Mix well.
- Add the shredded chicken and buffalo wing sauce to the cream mixture. Stir until everything is evenly coated and heated through. Season with salt and pepper to taste.
- In a large bowl, combine the cooked penne pasta with the buffalo chicken Alfredo sauce. Toss well to coat the pasta completely.
- Serve hot, garnished with chopped green onions and celery if desired.
Notes
You can adjust the level of spiciness by adding more or less buffalo sauce to your taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or on the stove.
For extra creaminess, you may add more heavy cream or cheese.