Buffalo Chicken Alfredo Pasta
I first made this Buffalo Chicken Alfredo Pasta on a frantic weeknight when I had leftover roast chicken and a craving for both heat and comfort. The result: rich, silky Alfredo sauce with a kick of buffalo that clings to every strand of fettuccine — bold enough for game day, cozy enough for family dinner. If you’re a fan of buffalo flavors but want something saucier than wings, this hits the sweet (and spicy) spot — and if you like fusional comfort-food recipes, you might also enjoy this Buffalo Chicken Lasagna for another cheesy twist.
Why you’ll love this dish
This recipe balances two cravings at once: the luxurious creaminess of Alfredo and the bright, vinegary heat of buffalo sauce. It’s fast, forgiving, and ideal for:
- Weeknight dinners when you’ve got cooked chicken on hand.
- Game-day spreads — it feels indulgent without complicated prep.
- Families who enjoy mild heat (adjust the buffalo to taste).
- Stretching leftovers into a new, exciting meal.
“We made this for friends and everyone asked for the recipe — rich, spicy, and perfectly saucy.”
If you want more buffalo-inspired comfort recipes, try my take on Buffalo Chicken Mac and Cheese for another crowd-pleasing option.
How this recipe comes together
Quick overview so you know what to expect: cook the fettuccine, sautée garlic in butter, heat the shredded chicken with buffalo sauce, add heavy cream and simmer briefly, then melt Parmesan into the sauce. Toss the pasta into the skillet so every strand is coated and finish with chopped green onions for brightness. Total active time: roughly 15–20 minutes if the chicken is already cooked.
What you’ll need
- 8 oz fettuccine pasta (or any long pasta like linguine)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1/2 cup buffalo sauce (adjust to taste; milder or spicier brands available)
- 1 cup heavy cream (see notes below for substitutions)
- 1 cup grated Parmesan cheese (freshly grated melts best)
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Notes/substitutions: use gluten-free pasta if needed; Greek yogurt or a splash of cream mixed with a little cornstarch can substitute heavy cream in a pinch (but expect a slightly different texture). For a tangier finish, crumble a tablespoon or two of blue cheese over the top.
Step-by-step instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook 30–45 seconds until fragrant — don’t brown it.
- Add the shredded chicken to the skillet and stir to warm. Pour in the buffalo sauce and mix until the chicken is evenly coated.
- Pour the heavy cream into the skillet and bring the mixture to a gentle simmer. Reduce heat so it doesn’t boil rapidly.
- Add the grated Parmesan a little at a time, stirring constantly until the sauce is smooth and slightly thickened.
- Season with salt and freshly ground black pepper to taste. Taste before adding much salt — the Parmesan and buffalo sauce can be salty.
- Add the cooked pasta to the skillet and toss thoroughly so every strand is coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve immediately, garnished with chopped green onions.
Best ways to enjoy it
Pair this pasta with crisp, simple sides that offer texture contrast: a peppery arugula salad with lemon vinaigrette, roasted broccoli, or garlic bread to sop up extra sauce. For drinks, a cold lager or a citrusy Sauvignon Blanc helps cut the richness. If you want a fun sharing menu, pair with buffalo-style nachos or lighter finger foods like celery and carrot sticks — for another buffalo-centric snack idea, see these Buffalo Chicken Nachos.
How to store & freeze
Storage: Cool leftovers quickly and store them in an airtight container in the fridge for up to 3–4 days.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk or cream to revive the sauce, stirring frequently. Microwave reheating works too — add a tablespoon of water or milk, cover loosely, and heat in 30-second bursts.
Freezing: Alfredo sauces can change texture after freezing because dairy separates. If you must freeze, transfer cooled pasta to a freezer-safe container and freeze up to 1 month. Thaw overnight in the fridge and reheat slowly with a splash of cream while whisking to recombine the sauce. Always reheat to at least 165°F (74°C) for safety.
Helpful cooking tips
- Use pre-cooked chicken (rotisserie or leftover roast) to save time and keep the meal quick.
- Grate Parmesan yourself; pre-grated can contain anti-caking agents that affect melting.
- If the sauce seems thin, simmer it briefly to reduce; if too thick, loosen with reserved pasta water or a splash of cream.
- Balance the heat: start with 1/2 cup buffalo sauce, then add more at the end if you want extra kick.
- For a silkier texture, remove the pan from heat briefly before stirring in the cheese to avoid graininess from overheating.
- To make it lighter, substitute half-and-half for heavy cream and add a teaspoon of cornstarch dissolved in cold water to help thicken.
Creative twists
- Blue cheese Buffalo Alfredo: stir in 2–3 tablespoons crumbled blue cheese at the end for classic wing flavor.
- Vegetarian swap: replace chicken with roasted cauliflower florets tossed in buffalo sauce.
- Seafood variant: use cooked shrimp instead of chicken; add at the end and cook just until warmed.
- Baked pasta: transfer the mixed pasta to a baking dish, top with extra Parmesan and breadcrumbs, and broil until golden.
- Ranch-style: swap half the buffalo sauce for ranch dressing for a creamy, tangier profile kids often love.
Your questions answered
Q: How long does this take to make from start to finish?
A: If you have cooked chicken, plan on 20–25 minutes total: 10–12 minutes to cook pasta and about 10 minutes to make the sauce and combine everything.
Q: Can I use milk instead of heavy cream?
A: You can, but milk is thinner. If using milk, whisk in 1 teaspoon cornstarch or reduce more to thicken; the texture will be lighter and less luxurious than with heavy cream.
Q: Is this safe to freeze?
A: You can freeze it, but dairy sauces may separate. Freeze only if necessary, up to one month, and reheat slowly with added cream or milk while whisking to re-emulsify the sauce.
Q: Can I make this ahead for a crowd?
A: Yes. Prepare the sauce and pasta separately, chill, then gently reheat together before serving. Keep in mind reheating may slightly change the sauce texture.
Q: How do I make it less spicy for kids?
A: Reduce the buffalo sauce or use a milder buffalo brand. You can also mix in a little extra cream or a tablespoon of ranch dressing to mellow heat.
Conclusion
If you want another take on this combination of creamy pasta and tangy heat, check out this alternative version at Buffalo Chicken Alfredo – Bad Batch Baking for more inspiration. For additional recipe ideas and variations to try alongside this dish, see the guide at Buffalo Chicken Alfredo – 40 Aprons.
Buffalo Chicken Alfredo Pasta
Ingredients
Pasta and Chicken Ingredients
- 8 oz fettuccine pasta (or any long pasta like linguine)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1/2 cup buffalo sauce (adjust to taste) milder or spicier brands available
- 1 cup heavy cream see notes below for substitutions
- 1 cup grated Parmesan cheese freshly grated melts best
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30–45 seconds until fragrant — don’t brown it.
- Add the shredded chicken to the skillet and stir to warm. Pour in the buffalo sauce and mix until the chicken is evenly coated.
- Pour the heavy cream into the skillet and bring the mixture to a gentle simmer. Reduce heat so it doesn’t boil rapidly.
- Add the grated Parmesan a little at a time, stirring constantly until the sauce is smooth and slightly thickened.
- Season with salt and freshly ground black pepper to taste. Taste before adding much salt — the Parmesan and buffalo sauce can be salty.
- Add the cooked pasta to the skillet and toss thoroughly so every strand is coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Serve immediately, garnished with chopped green onions.
