Buffalo Chicken Alfredo Penne
I still remember the first time I tossed hot shredded chicken into a silky, cheesy Alfredo and stirred in a hit of buffalo sauce — the kitchen smelled like comfort and game day at the same time. Buffalo Chicken Alfredo Penne is exactly that: penne pasta coated in a rich cream sauce, studded with shredded chicken and brightened by spicy buffalo sauce. It’s fast enough for a weeknight, indulgent enough for company, and flexible so you can scale heat, cheese, or protein to your mood. If you love creamy pastas with a kick, this one delivers.
What makes this recipe special
This dish pairs two favorites — classic Alfredo and buffalo chicken — into a single, comforting bowl. It’s:
- Quick: Ready in about 30 minutes when your chicken is pre-cooked.
- Crowd-pleasing: Kids and adults often reach for seconds.
- Customizable: Swap proteins, dial the heat up or down, or make it a casserole.
If you want similar comfort-food swaps, try a cheesy twist like Buffalo Chicken Nachos for a shareable snack.
“Comfort food with a kick — rich, creamy, and exactly what we wanted for a cozy night in.”
Preparing Buffalo Chicken Alfredo Penne
Before you begin, here’s the roadmap so everything flows smoothly:
- Boil salted water and cook penne to al dente. Drain and keep warm.
- Sauté garlic in butter, then add heavy cream and buffalo sauce. Simmer to meld flavors.
- Stir in Parmesan and mozzarella until the sauce is smooth and thick.
- Fold in shredded chicken, then toss pasta into the sauce so every piece is coated.
- Serve immediately with garnishes.
This step-by-step overview keeps the timing right so cheese melts evenly and pasta doesn’t clump.
Gather these items
- 1 pound penne pasta
- 2 cups cooked, shredded chicken (rotisserie or leftover cooked chicken work well)
- 1/2 cup buffalo sauce (adjust to taste)
- 2 cups heavy cream
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Substitutions/notes:
- Use half-and-half plus a tablespoon of cornstarch if you need a lighter sauce (texture will vary).
- For a tangier sauce, mix in 1–2 tablespoons of cream cheese when adding the cheeses.
- Swap penne for rigatoni or fusilli if preferred.
Step-by-step instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add penne and cook until al dente, following package timing. Drain and set aside.
- Start the sauce: Heat a large skillet over medium heat. Add butter and let it melt. Add minced garlic and sauté until fragrant, about 30–60 seconds.
- Build the base: Pour in the heavy cream and buffalo sauce. Sprinkle in the Italian seasoning. Stir and bring to a gentle simmer. Reduce heat and let it cook 5–7 minutes, stirring occasionally so the cream thickens slightly.
- Add the cheeses: Gradually stir in the Parmesan, followed by the mozzarella. Keep stirring until the cheeses have fully melted and the sauce is smooth. Taste and season with salt and pepper.
- Add chicken: Mix the shredded chicken into the sauce. Cook 1–2 minutes until heated through so the chicken soaks up the sauce.
- Combine with pasta: Add the cooked penne to the skillet (or toss everything in a large bowl). Stir gently until every piece of pasta is coated. If the sauce is too thick, loosen with a splash of reserved pasta water.
- Serve: Plate immediately and garnish with chopped parsley or extra Parmesan.
If you like baked versions, this technique also works well topped with breadcrumbs and broiled briefly — similar ideas appear in dishes such as Buffalo Chicken Lasagna for inspiration.
Best ways to enjoy it
- Garnish: Fresh parsley, chopped chives, or extra grated Parmesan. A drizzle of ranch or blue cheese dressing mellows the heat.
- Sides: Crisp green salad, roasted broccoli, or garlic bread balance richness.
- Drinks: A cold lager or an off-dry Riesling pairs nicely with spicy cream sauces.
- Serving size: This recipe comfortably serves 4 hungry adults.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Let the pasta cool slightly before sealing.
- Reheat stovetop: Gently rewarm in a skillet over medium-low heat with a splash of milk or cream to revive the sauce. Stir often to prevent sticking.
- Microwave: Heat in 1-minute intervals, stirring between each, adding liquid as needed.
- Freeze: For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note: Cream sauces can change texture after freezing; stirring in a little extra cream or a knob of butter while reheating helps restore creaminess.
- Food safety: Don’t leave dairy-based pasta at room temperature more than 2 hours. Reheat leftovers to at least 165°F (74°C) for safety.
Pro chef tips
- Use freshly grated Parmesan for the best melt and flavor—pre-grated powder can be gritty.
- Reserve 1/2 cup pasta water before draining; starchy water smooths and thins a thick sauce.
- Keep heat moderate when melting cheese: high heat can make the sauce grainy.
- If your sauce separates, whisk in a tablespoon of cold butter off-heat to bring it back together.
- Speed hack: Use shredded rotisserie chicken to cut prep time to under 20 minutes.
Creative twists
- Buffalo Chicken Alfredo Bake: Transfer to a baking dish, top with extra mozzarella and panko, then broil until golden for a bubbly casserole.
- Protein swaps: Use grilled shrimp, turkey, or chickpeas for a vegetarian-friendly protein (season chickpeas first).
- Lower-fat option: Replace heavy cream with half-and-half and thicken with a small slurry of cornstarch.
- Extra crunch: Top with sliced scallions, toasted pepitas, or crushed tortilla chips for texture.
- Alternative sauces: Add a touch of smoked paprika or chipotle for a smoky depth. For inspiration on similar crowd-pleasing formats, see my take on Buffalo Chicken Pizza.
FAQ
Q: How long does this take to make from start to finish?
A: If your chicken is already cooked, plan on about 25–30 minutes total: 10–12 minutes for pasta and 10–15 minutes to build the sauce and combine everything.
Q: Can I make this ahead and reheat?
A: Yes. Store in the fridge for up to 3–4 days. Reheat gently on the stove with a splash of milk or cream to bring the sauce back; avoid high heat to prevent separation.
Q: How can I reduce the heat without losing flavor?
A: Use less buffalo sauce and add a tablespoon of butter or a splash of ranch dressing to mellow the spice. A squeeze of lemon can brighten flavors without adding heat.
Q: Is this safe to freeze?
A: You can freeze it for up to 2 months, but cream sauces can change texture. Thaw overnight and reheat slowly, adding a little cream or milk to smooth the sauce.
Conclusion
If you want alternative takes or more inspiration, check the classic version at Buffalo Chicken Alfredo recipe at 40 Aprons and a cozy baked variation at Buffalo Chicken Alfredo Bake from Back for Seconds. Enjoy — and don’t be afraid to tweak the heat and cheese to make this recipe truly your own.
Buffalo Chicken Alfredo Penne
Ingredients
Pasta Ingredients
- 1 pound penne pasta
Sauce Ingredients
- 2 cups cooked, shredded chicken Rotisserie or leftover cooked chicken work well.
- 1/2 cup buffalo sauce Adjust to taste.
- 2 cups heavy cream
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese Use freshly grated for best results.
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add penne and cook until al dente, following package timing. Drain and set aside.
- Heat a large skillet over medium heat. Add butter and let it melt. Add minced garlic and sauté until fragrant, about 30–60 seconds.
- Pour in the heavy cream and buffalo sauce. Sprinkle in the Italian seasoning. Stir and bring to a gentle simmer. Reduce heat and let it cook 5–7 minutes, stirring occasionally.
- Gradually stir in the Parmesan, followed by the mozzarella. Keep stirring until the cheeses have fully melted and the sauce is smooth. Taste and season with salt and pepper.
- Mix the shredded chicken into the sauce. Cook 1–2 minutes until heated through.
- Add the cooked penne to the skillet and stir gently until every piece of pasta is coated. If the sauce is too thick, loosen with a splash of reserved pasta water.
- Plate immediately and garnish with chopped parsley or extra Parmesan.
