Buffalo Chicken Alfredo: Spicy, Creamy, & Irresistible!

Buffalo Chicken Alfredo – an iconic culinary fusion that perfectly marries the creamy indulgence of classic Italian-American pasta with the fiery kick of Buffalo wing sauce. I’m incredibly excited to share this recipe with you, as it truly represents the best of both worlds, creating a dish that is both familiar and excitingly new. This isn’t just another pasta dish; it’s a vibrant symphony of flavors designed to tantalize your taste buds and become an instant family favorite, guaranteeing smiles around the table.

The genius of this creation lies in its rich heritage. We take the timeless Alfredo, a luxurious sauce traditionally made with butter, heavy cream, and Parmesan cheese – a staple of Italian-American comfort food – and infuse it with the beloved, tangy heat of Buffalo sauce, a flavor born in Buffalo, New York, synonymous with game nights and casual gatherings. What results is an irresistible combination of smooth, decadent sauce generously coating tender pasta, all brightened by spicy, succulent chicken. People adore this Buffalo Chicken Alfredo for its incredible balance of creamy and spicy, its satisfying texture, and its remarkable ability to bring a restaurant-quality experience right to your dining table with surprising convenience.

Ingredients:

• For the Chicken:

  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

• For the Buffalo Sauce:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup Frank’s RedHot Original Cayene Pepper Sauce (or your favorite hot sauce)
  • 1 tablespoon white vinegar (optional, for tang)
  • 1/2 teaspoon garlic powder

• For the Alfredo Sauce:

  • 1/2 cup (1 stick) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream (full-fat is essential for richness)
  • 4 ounces cream cheese, softened and cut into cubes (optional, but highly recommended for extra creaminess and stability)
  • 1 1/2 cups freshly grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional, enhances cheesy flavor)

• For the Pasta:

  • 1 pound fettuccine pasta (or your preferred pasta shape like penne, rotini, or spaghetti)
  • Salt for pasta water

• Optional Garnishes:

  • Fresh parsley or cilantro, chopped
  • Blue cheese crumbles
  • Green onions, sliced
  • Extra hot sauce for drizzling

Preparing the Chicken for Your Buffalo Chicken Alfredo

1. Prepare the Chicken: First things first, let’s get our chicken ready. Pat the boneless, skinless chicken breasts or thighs thoroughly dry with paper towels. This step is crucial for achieving a beautiful sear and ensuring the seasonings adhere well. Once dry, place the chicken on a clean cutting board. In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Sprinkle this seasoning mixture generously over both sides of the chicken, making sure each piece is well coated. Gently pat the seasoning into the chicken so it sticks.

2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. You want the pan to be nice and hot but not smoking. Carefully place the seasoned chicken breasts into the hot pan, ensuring not to overcrowd it. If necessary, cook the chicken in batches to allow for even browning. Sear the chicken for 5-7 minutes per side, or until it develops a beautiful golden-brown crust and is cooked through. The internal temperature should reach 165°F (74°C). Achieving that perfect sear adds so much flavor to our Buffalo Chicken Alfredo!

   • Pro Tip: Resist the urge to move the chicken too often. Let it cook undisturbed to form that delicious crust.

3. Rest and Shred: Once cooked, transfer the chicken to a clean plate or cutting board and let it rest for 5-10 minutes. Resting allows the juices to redistribute, resulting in more tender and flavorful chicken. After resting, you can either shred the chicken using two forks or dice it into bite-sized pieces. I personally love shredded chicken for this dish as it mixes wonderfully with the sauce, but diced works just as well if you prefer a more uniform texture. Set the shredded or diced chicken aside for now.

Crafting the Ultimate Buffalo Sauce

4. Melt the Butter: In a medium saucepan, melt the 1/2 cup (1 stick) of unsalted butter over medium heat. Keep an eye on it to ensure it doesn’t brown too quickly.

5. Combine Ingredients: Once the butter is fully melted, remove the saucepan from the heat. Add the 1 cup of Frank’s RedHot Original Cayene Pepper Sauce, the 1 tablespoon of white vinegar (if using, it really brightens the flavor), and the 1/2 teaspoon of garlic powder to the melted butter. Whisk everything together until the sauce is smooth and emulsified. It should have a vibrant orange color and a wonderfully pungent aroma. This is the core flavor component that makes our Buffalo Chicken Alfredo sing!

6. Toss the Chicken: Add the cooked and shredded/diced chicken to the prepared buffalo sauce. Toss gently until all the chicken pieces are thoroughly coated. Ensure every piece is glistening with that tangy, spicy goodness. Set this buffalo chicken aside. The longer it sits, the more flavor it absorbs, so don’t be afraid to let it marinate in the sauce while you prepare the Alfredo.

Creating the Creamy Alfredo Sauce

7. Sauté the Garlic: In a large, deep skillet or Dutch oven (preferably one that can later accommodate the pasta), melt the 1/2 cup (1 stick) of unsalted butter over medium-low heat. Add the 4 minced garlic cloves and cook for about 1-2 minutes until fragrant. Be very careful not to let the garlic brown or burn, as burnt garlic can impart a bitter flavor to your sauce. We’re just looking to infuse the butter with its aromatic essence.

8. Add Heavy Cream and Cream Cheese: Pour in the 2 cups of heavy cream. Increase the heat slightly to medium and bring the cream to a gentle simmer, whisking occasionally. If you’re using cream cheese (which I wholeheartedly recommend for a thicker, more stable sauce), add the softened and cubed cream cheese now. Continue to whisk until the cream cheese has completely melted into the heavy cream, creating a velvety smooth base. This step takes a few minutes of patient whisking, but it’s worth it for the incredible texture it provides to your Buffalo Chicken Alfredo.

9. Incorporate Parmesan and Season: Reduce the heat to low. Gradually add the 1 1/2 cups of freshly grated Parmesan cheese, whisking constantly until the cheese is fully melted and incorporated. Freshly grated Parmesan is non-negotiable here; pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. Once the cheese is melted, the sauce should be thick, creamy, and luscious. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a tiny pinch of nutmeg if you like – nutmeg is a secret ingredient that subtly enhances the cheesy flavor without making the sauce taste like nutmeg. Taste and adjust seasonings as needed. Remember, the buffalo chicken will add saltiness too, so season the Alfredo carefully.

   • Important: Keep the heat low when adding Parmesan to prevent the sauce from breaking or becoming oily.

Cooking the Pasta and Assembling Your Buffalo Chicken Alfredo

10. Cook the Pasta: While your Alfredo sauce is simmering gently on low heat, bring a large pot of heavily salted water to a rolling boil. Add the 1 pound of fettuccine pasta (or your chosen pasta shape) and cook according to package directions until al dente. This means it should be tender but still have a slight bite to it. Avoid overcooking, as the pasta will continue to absorb sauce and soften further. Al dente pasta is key for the best Buffalo Chicken Alfredo experience!

    • Don’t Forget: Before draining the pasta, reserve about 1 cup of the starchy pasta water. This liquid gold is incredibly useful for adjusting the consistency of your Alfredo sauce later if it becomes too thick.

11. Drain and Combine: Once the pasta is cooked to al dente, drain it thoroughly. Immediately add the hot, drained pasta directly into the skillet with your simmering Alfredo sauce. Toss the pasta with tongs, ensuring every strand is coated in that rich, creamy sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time, continuing to toss until you reach your desired consistency. The starches in the pasta water will help the sauce cling beautifully to the pasta.

12. Introduce the Buffalo Chicken: Now for the grand finale! Add the buffalo-coated chicken to the pasta and Alfredo sauce in the skillet. Gently toss everything together until the buffalo chicken is evenly distributed throughout the pasta and sauce. You want every forkful of this Buffalo Chicken Alfredo to have that perfect balance of creamy, cheesy, and spicy goodness. Take your time to ensure everything is thoroughly combined, allowing the flavors to meld beautifully.

13. Final Adjustments and Serving: Give the entire dish a final taste. Adjust salt and pepper if necessary. If you desire an extra kick, a drizzle of more hot sauce can be added now. Transfer the Buffalo Chicken Alfredo to serving bowls. Garnish with fresh chopped parsley or cilantro for a touch of freshness, a sprinkle of blue cheese crumbles for that classic buffalo pairing, or some sliced green onions. Serve immediately and watch it disappear!

Enjoy Your Homemade Buffalo Chicken Alfredo!

There you have it – a truly indulgent and satisfying dish that brings together the best of creamy Alfredo with the exciting kick of buffalo chicken. This recipe for Buffalo Chicken Alfredo is designed to be both a crowd-pleaser and a relatively straightforward culinary adventure. Enjoy every delicious bite!

Conclusion:

And there you have it, my friends! We’ve journeyed through the creation of what I firmly believe will become a new staple in your culinary repertoire. This isn’t just another pasta dish; it’s an experience, a delightful fusion that takes two beloved comfort food concepts and elevates them into something truly spectacular. The moment you take that first forkful of this incredible Buffalo Chicken Alfredo, you’ll understand exactly what I mean. It’s the perfect marriage of creamy, rich Alfredo sauce, tender, spicy buffalo chicken, and perfectly cooked pasta, all coming together in a symphony of flavors that will absolutely tantalize your taste buds and leave you craving more. I promise you, this recipe is a must-try not only for its unparalleled taste but also for the sheer joy it brings to the dinner table. It’s hearty, incredibly satisfying, and surprisingly easy to whip up, proving that gourmet-level flavors don’t always require hours in the kitchen.

I genuinely adore how this dish manages to be both exciting and comforting at the same time. It’s vibrant enough to brighten up any weeknight and impressive enough to serve to guests. Imagine the smiles when you present this steaming plate of deliciousness! It’s the kind of meal that encourages lingering conversations and happy sighs of contentment. Forget about bland or boring dinners; this Buffalo Chicken Alfredo brings an undeniable zest and a satisfying warmth that few other dishes can match. It’s truly a testament to the fact that sometimes, the most innovative flavors come from combining familiar favorites in a bold, new way. This recipe allows you to bring that restaurant-quality dish right into your own home, making every meal feel like a special occasion.

Now, let’s talk about enhancing your experience and making this dish truly your own. While it’s phenomenal as is, a few serving suggestions can elevate it even further. I highly recommend serving this creamy delight with a side of warm, crusty garlic bread to soak up every last bit of that exquisite sauce – trust me, you won’t want to waste a drop! A crisp, refreshing side salad, perhaps dressed with a cooling blue cheese or ranch dressing, provides a lovely contrast to the richness of the pasta. And for that authentic buffalo experience, don’t forget a few stalks of crisp celery and carrot sticks on the side; they offer a refreshing crunch and a perfect palate cleanser.

Variations to Make it Yours:

• Customize the Heat:

  If you’re a true heat seeker, feel free to add an extra dash of buffalo sauce or a pinch of red pepper flakes to the chicken or even directly into the Alfredo. For those with a milder palate, you can always reduce the amount of buffalo sauce and perhaps add a little more cream or milk to mellow it out without sacrificing flavor. The beauty of this recipe is its flexibility!

• Chicken Choices:

  While shredded chicken works wonderfully, don’t hesitate to experiment! Grilled chicken breasts sliced into strips would offer a different texture and a smoky flavor. For an even quicker preparation, pre-cooked rotisserie chicken is a fantastic time-saver. And if you’re feeling truly indulgent, crispy fried chicken tenders, chopped into bite-sized pieces, would add an incredible crunch.

• Cheese Play:

  Beyond the Parmesan, consider crumbling some tangy blue cheese on top just before serving for an extra layer of authentic buffalo flavor. A mix of sharp cheddar or Monterey Jack could also be stirred into the sauce for a different cheesy dimension, adding even more creaminess and depth.

• Veggie Boost:

  Looking to sneak in some greens? Sautéed spinach, mushrooms, or colorful bell peppers can be folded into the sauce for added nutrition and texture. Roasted broccoli florets would also be a fantastic addition, lending a slight bitterness that beautifully complements the rich sauce.

• Pasta Perfection:

  Fettuccine is classic, but this sauce is robust enough to cling to almost any pasta shape. Penne, rigatoni, or even a shorter, curlier pasta like cavatappi would work beautifully, offering a different mouthfeel and ensuring every nook and cranny is coated in that delicious sauce.

• Baked Buffalo Alfredo:

  For an extra special, bubbling casserole, transfer your cooked pasta and sauce to a baking dish, top with a generous sprinkle of extra cheese (and maybe some panko breadcrumbs for crunch!), and bake until golden brown and bubbly. This creates an irresistible crispy, cheesy topping that is simply divine.

So, what are you waiting for? I’m genuinely excited for you to experience the magic of this dish. Don’t just take my word for it; gather your ingredients, fire up your stove, and prepare to create something truly memorable. I truly believe that once you try this Buffalo Chicken Alfredo, it will quickly earn a coveted spot in your personal collection of favorite recipes. The satisfaction of cooking something this delicious from scratch is unparalleled, and the reactions you’ll get from those you share it with will be incredibly rewarding.

I would absolutely love to hear about your culinary adventures with this recipe! Please, don’t be shy. Once you’ve made it, come back and share your thoughts, your successes, and any unique twists you added. Did you try a different kind of cheese? Add a secret ingredient? Or perhaps discover a new favorite serving suggestion? Your feedback and shared experiences inspire me and the entire cooking community. Happy cooking, everyone – I can’t wait to hear what you create!

Spicy Buffalo Chicken Alfredo

Experience the ultimate culinary fusion with this Spicy Buffalo Chicken Alfredo! This dish perfectly marries the creamy indulgence of classic Italian-American pasta with the fiery kick of Buffalo wing sauce. Tender chicken tossed in tangy buffalo sauce is enveloped in a rich, velvety Alfredo, offering an irresistible balance of creamy and spicy, ready to become an instant family favorite.

Prep Time
30 Minutes

Cook Time
40 Minutes

Total Time
10 Minutes

Servings
6 servings

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder (for chicken)
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt (for chicken)
• 1/4 teaspoon black pepper (for chicken)
• ¼ cup buffalo sauce
• 16 cups water (for pasta)
• 1 pound penne pasta
• Salt for pasta water
• ½ cup butter softened
• 4 cloves garlic, minced
• 8 ounces cream cheese, cubed and softened
• 1 ½ cups whole milk, room temperature
• 6 ounces fresh Monterey Jack, grated
• ½ cup crumbled blue cheese
• 1/2 teaspoon salt (for Alfredo, or to taste)
• 1/4 teaspoon black pepper (for Alfredo, or to taste)
• Pinch of nutmeg (optional)
• Fresh parsley or cilantro, chopped (for garnish)
• Extra hot sauce for drizzling (optional)

Instructions

1. Step 1
   Pat chicken dry. Season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 5-7 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a plate, rest 5-10 minutes, then shred or dice.
2. Step 2
   Toss the cooked, shredded chicken with ¼ cup buffalo sauce until thoroughly coated. Set aside.
3. Step 3
   Bring 16 cups of heavily salted water to a rolling boil. Add 1 pound penne pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
4. Step 4
   In a large, deep skillet or Dutch oven, melt ½ cup softened butter over medium-low heat. Add 4 minced garlic cloves and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Step 5
   Pour in 1 ½ cups whole milk. Increase heat to medium and bring to a gentle simmer, whisking. Add 8 ounces cubed cream cheese and whisk until completely melted and smooth. Reduce heat to low. Gradually whisk in 6 ounces grated Monterey Jack and ½ cup crumbled blue cheese until fully melted and sauce is thick and creamy.
6. Step 6
   Season the Alfredo sauce with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and an optional pinch of nutmeg. Taste and adjust seasonings as needed.
7. Step 7
   Add the hot, drained penne pasta directly into the Alfredo sauce. Toss until coated. Add the buffalo-coated chicken and gently toss everything together until evenly distributed. If the sauce is too thick, add a tablespoon or two of reserved pasta water until desired consistency is reached. Serve immediately, garnished with fresh parsley or cilantro, and an extra drizzle of hot sauce if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.